CINNAMON SWIRL QUICK BREAD
While cinnamon bread is a natural for breakfast, we love it so much that we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads.
—HELEN RICHARDSON SHELBYVILLE, MI
PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 1 LOAF
2 cups all-purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE
1/4 cup confectioners’ sugar
1 1/2 to 2 teaspoons milk
1. Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine the buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, mix cinnamon and remaining sugar.
2. Grease the bottom only of a 9x5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Combine the confectioners’ sugar and enough milk to reach the desired consistency; drizzle over loaf.