October 5 — I received a recipe in my inbox a few weeks ago that I wanted to try, but haven’t had time to put it together yet.
Reviews about it are good. Some people add chopped pecans in the middle, while others add raisins. I think I will try as written the first time.
When I was little, one of my favorite breakfasts was cinnamon toast. Mom made it by dotting a piece of white bread with softened butter, then sprinkling the top with cinnamon and sugar. A quick broiler will caramelize everything.
I made cinnamon toast like this for my kids when they were growing up, and I still make it today for myself, especially on cold mornings.
I think this cinnamon swirl bread will be like cinnamon toast for adults. I have high hopes for this recipe.
CINNAMON SWIRL BREAD
1 1/3 cup sugar, divided
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon of salt
1 large egg, beaten
1 cup milk
1/3 cup vegetable oil
Combine 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl; put aside.
Combine flour, remaining cup of sugar, baking powder and salt in a large bowl. Combine egg, milk and oil in separate bowl; add to flour mixture. Stir until just moistened.
Pour half the batter into a greased 9×5 inch loaf pan. Sprinkle with 1/2 of the reserved cinnamon-sugar mixture. Repeat with the rest of the dough and the cinnamon-sugar mixture. Run a knife through the dough to the marble.
Bake at 350 degrees for 45 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean.
Let cool in pan for 10 minutes before removing to wire rack to cool completely.