Cinnamon Bread
This Cinnamon Bread recipe yields a moist and flavorful loaf with a perfect balance of sweetness and spice. It's ideal for breakfast or as a delightful snack any time of day.
Equipment
- 9 x 5-inch Bread Pan
- Mixing Bowl
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup 2% milk
- 1 tablespoon lemon juice
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 tablespoons brown sugar
- 1 1/2 tablespoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 5-inch bread pan thoroughly and lightly dust with flour.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and 1 tablespoon of ground cinnamon.
- In a large bowl, combine the milk and lemon juice; let it sit for 5 minutes. Then add vegetable oil, vanilla extract, and eggs. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a small bowl, mix together brown sugar, 1 1/2 tablespoons of ground cinnamon, and melted butter. Pour half of the batter into the prepared loaf pan. Create three lines along the length of the pan with the cinnamon butter mixture. Turn the pan horizontally and swirl the mixture into the batter using a skewer or toothpick, forming 'S' or '8' shapes. Be careful not to overmix. Add the remaining batter, then create three more lines with the cinnamon butter mixture and swirl as before.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
Notes
For best results, avoid overmixing the batter to maintain a light and fluffy texture. The swirling technique may take a little practice to master, but it adds a beautiful and delicious cinnamon swirl throughout the loaf.