Cinnamon Bread is a simple and delicious treat that comes together in no time, featuring a swirl of sweet cinnamon butter. This moist loaf is ideal for breakfast, holiday brunches, afternoon snacks, or even dessert.
INGREDIENTS
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup 2% milk
- 1 tablespoon lemon juice
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
Cinnamon Swirl
- 6 tablespoons brown sugar
- 1 1/2 tablespoons cinnamon
- 2 tablespoons melted butter
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9×5-inch bread pan generously and lightly dust with flour.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, mix together the milk and lemon juice. Let it stand for 5 minutes, then add the vegetable oil, vanilla extract, and eggs.
- Gradually add the dry ingredients to the wet ingredients in three parts, stirring gently until just combined.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
- Pour half of the batter into the prepared loaf pan. Drizzle three lines of the cinnamon butter mixture along the length of the batter. Rotate the pan horizontally and use a skewer or toothpick to gently swirl the cinnamon butter through the batter, making S or 8 shapes. Be careful not to over-swirl, or the mixture will blend too much.
- Add the remaining batter to the pan and repeat the cinnamon swirl process, making three more lines of cinnamon butter and swirling as before.
- Bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 5 minutes before inverting onto a wire rack.
Notes
- Grease and flour the pan, or use non-stick baking spray with flour.
- For added texture, mix in 1/2 cup of raisins, or toss in a handful of chopped pecans or walnuts.
- Stir the batter gently to avoid overworking the dough, as this can lead to a tough texture.
- Don’t overdo the cinnamon swirl to keep distinct swirls in the bread.
- Allow the bread to cool for 5-10 minutes before removing it from the pan to prevent sticking.
- Once cooled, wrap the bread and store at room temperature for up to 3 days.
- For an extra touch, make a glaze by mixing 1 cup powdered sugar with 1 1/2 to 2 tablespoons milk and drizzle over the bread once it has completely cooled.
- This bread also makes a fantastic base for French Toast!
NUTRITION
- Calories: 311 kcal
- Carbohydrates: 49g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 3g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 3g
- Trans Fat: 0.2g
- Cholesterol: 41mg
- Sodium: 334mg
- Potassium: 93mg
- Fiber: 2g
- Sugar: 28g
- Vitamin A: 148 IU
- Vitamin C: 1mg
- Calcium: 99mg
- Iron: 2mg
