-
-
My review
Cinnamon Swirl Bread
24
bettina
"This is a super quick batter bread that is wonderfully moist and yummy!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 233Original recipe yields 12 servings (1 - 9x5 inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
- In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
- Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 533669 Ratings
-
-
-
-
-
Most helpful positive review
5/28/2008
Extremely easy and so good. I added a little vanilla to the mix and used brown sugar instead of white for the cinnamon sugar mixture and added nutmeg. I doubled the brown sugar mixture so there ...
Most helpful critical review
3/21/2003
Wasn't as good as I was hoping, but it did make for a good bed time snack. I didn't have any baking powder, so I added about 1/2 tsp of baking soda and a splash of vanilla. I wanted to substitu...
Most helpful
Most positive
Least positive
Newest
5/28/2008
Extremely easy and so good. I added a little vanilla to the mix and used brown sugar instead of white for the cinnamon sugar mixture and added nutmeg. I doubled the brown sugar mixture so there ...
9/24/2007
GREAT recipe. I've made it 3 times this week, it's one I got in a magazine years ago, but misplaced. My family loves it, be sure to use the right sized pan, if you don't, then the bread will be ...
8/8/2012
Five stars and two thumbs up from me. I made no changes to the recipe other than using an 8x4” loaf pan and after preparing it and tasting it (well, to be honest eating a good-sized slice) I ca...
8/22/2006
OMG, this is sooo delicious! I used applesauce instead of oil to lower fat content. The bread is still moist, and good! Thanks for sharing this keeper!
2/8/2006
This was easy and yummy!! I substituted half of the milk with cinnamon hazelnut refrigerated coffee creamer. That was tasty! When I make it again, I think I'll cut back the sugar just a littl...
5/13/2006
This shouldn't be called bread but, rather, coffee cake or sweet bread. But as it is, it turned out really well and is delicious! I made it a 2nd time and increased the eggs to 2, the oil to 1/2...
5/4/2007
I used brown sugar instead of white for the topping, and increased the cinnamon to 1 tablespoon. This came out very good. I like to eat this topped with "Sunday Best Fruit Salad" (from this si...
5/16/2007
GREAT RECIPE! I make this all the time, and always get compliments for it. It's so easy to make, and the ingredients are so simple. Instead of putting half the batter. I actually divide the batt...
8/2/2010
An absolute family favorite. I made these into muffins and mini loaves of bread. I also used the vanilla glaze recipe from this site to drizzle over the top. I made these for my daughter's sw...