Friday, July 29, 2011

Cinnamon Swirl Bread

This bread is so fast and easy, and it won’t leave you disappointed. It is also great for an on the go breakfast!



1 1/2 cups sugar, DIVIDED
1 tablespoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
1 egg
1/4 cup Vanilla Yogurt


First: Combine 1 cup of sugar and the 1 tablespoon of Cinnamon in a bowl. Set aside for later use.


Mix everything else together in a bowl.


Pour half of the batter into a greased loaf pan. (just spray with pam)


Sprinkle Half the cinnamon/sugar on top of the batter.


Pour the rest of the batter on top and then repeat the cinnamon sugar sprinkling.


Grab a butter knife and make a swirling pattern in the batter until it looks like this:


Bake at 350 for about 50 minutes or until a toothpick in the center comes out mostly clean. I say mostly clean because the cinnamon swirl part never really cooks completely…it stays a little gooey and delicious. So if your toothpick comes out dark brown but the bread doesn’t seem to be doughy anymore than take it out! You will be glad you did.


Tips from Kj:

I used vanilla yogurt in this to save some calories from oil. I have found that using yogurt in breads makes them SOOO soft it is awesome! If you don’t want to do this than use 1/4 cup vegetable oil.

Once again we used almond milk but you can use buttermilk that is what the original recipe called for.

If you look online most recipes have you use a 1/2 cup cinnamon sugar mixture and putting 1 cup of sugar into the batter mixture. I switched those by mistake and this batch has by far been my favorite! With a lot more cinnamon gooeyness.

I had a thought while I was writing this post and it was: Make this bread into French toast! Maybe next time…if any of you try that let me know! :)

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