Homemade Cinnamon Bread Recipe

Cinnamon Swirl Quick Bread Sally's Baking Addiction

WEBSep 1, 2020 · Preheat oven to 350°F (177°C). Spray a 9×5-inch or 8×4-inch loaf pan with nonstick spray. Cinnamon Swirl: Mix the 1/2 cup (100g) granulated sugar and 1 …

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1. Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
2. Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
3. Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
4. Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It’s a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.

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LowerFat Cinnamon Swirl Quick Bread Recipe

WEBApr 19, 2011 · Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar. Swirl knife through batter. Bake at 350 for …

1. Preheat oven to 350 degrees.
2. Combine 1/2 cup sugar and cinnamon; set aside.
3. Combine flour, baking soda, salt, and remaining 1 cup of sugar.
4. In a separate bowl, combine buttermilk, egg, applesauce, and oil. Stir into dry ingredients JUST until combined. (Do not overmix.). (If you do not have buttermilk, buttermilk substitutes work. I use lemon juice and milk method.).

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Cinnamon Swirl Bread {With Whole Wheat Flour}

WEBJul 22, 2013 · In a small bowl, combine the water and yeast. Let proof for 5 minutes. In a large bowl or the bowl of a standing mixer fitted with the …

1. In a small bowl, combine the water and yeast. Let sit 5 minutes.
2. In a large bowl or the bowl of a standing mixer fitted with the paddle attachment, stir together the all-purpose flour, white whole wheat flour, vital wheat gluten, salt, and cinnamon.
3. To the bowl with the yeast, add the egg, milk, and shortening and stir to combine. Add the yeast mixture all at once to the flour mixture. Stir together with a large spoon (or mix on low speed) until the ingredients come together and form a ball.
4. Turn the dough out onto a lightly floured work surface (or switch to a dough hook if using a standing mixer.) Knead by hand (or on medium speed) for approximately 10 minutes (or by machine for 6 to 8 minutes), adding more flour as necessary. The dough should be soft, pliable, and slightly tacky but not sticky. During the final 2 minutes of kneading, gradually incorporate the hazelnuts, being careful not to crush them. (If you are using a machine, it may be helpful to knead them in by hand so that they are distributed evenly.) Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise at room temperature for approximately 2 hours, until the dough doubles in size. To check dough readiness, gently press the dough with two fingers. If the indent stays, the dough is ready.

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