November 24, 2005
Cinnamon Swirl Bread
Cinnamon Swirl Quick Bread
Ingredients:
swirl:
1 1/3 cups sugar
2 tablespoons PLUS 2 teaspoons cinnamon
batter:
8 cups flour
4 cups sugar
4 cups milk
1 1/3 cup oil
¼ cup baking powder
4 eggs, beaten
2 teaspoons vanilla
2 teaspoons salt
Directions:
Preheat oven to 325. Grease 4 loaf pans. In a small bowl, mix together swirl ingredients. Set aside. In a very large bowl, combine baking powder, flour, sugar and salt. In a medium sized bowl, combine eggs, milk, vanilla and oil. Add to flour mixture. Stir until moist and virtually lump-free. Pour into pan, filling about 1/3 of the way. Sprinkle with swirl mixture. Add more batter, top with more swirl mixture. Using the end of a knife, gently swirl the top of the loaf. Repeat for remaining 3 pans. Bake 45- 50 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan 10-15 minutes then remove to wire racks. Cool completely before slicing.
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6 Comments:
Looks delicious! Think I will make up a half batch (otherwise I'd eat way too much, LOL!)
oh what a cool idea! i think ill do this for my next pound cake.
What size of pans did you use? Thanks.
LuLu
LuLu: Just a standard loaf pan: 4-1/2" x 8-1/2" x 3"
Hi! This looks so delicious! Do you know if I could possibly freeze the loaves? I like to put breads in the freezer for use later. Thanks for the recipe!
Cakegirl20
I've never frozen it before so I don't know how it would turn out once defrosted. Worth a try though!
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