Hello friends! Today I made cinnamon sugar bread. It took me oh, about 6.5 minutes to get it in the oven and then 45 tortured minutes waiting (actually I sat on my bum and watched Sex and the City). THEN I read the recipe again, and realized it said to let the bread sit, wrapped in aluminum foil, overnight.. um, ya, about that.... Didn't so much happen. BUT This bread was OUT of THIS world fabulous warm from the oven. Some of it made it overnight, and the next day I warmed it up and it was even fabulouser (okay not a word, but descriptive nonetheless). Warm swirls of cinnamon meet creamy crumbly quick bread. Probably the easiest thing I've made in a while. I didn't even dirty more than one bowl and I stirred it up with a tablespoon, no wooden spoon or mixer required. Seriously this stuff is good.
Cinnamon Sugar Swirl Quick Bread
Adapted from Allrecipes.com
Ingredients
1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture.
Stir until just moistened.
Pour half of the batter into pan.
Sprinkle with cinnamon and 1/3 cup sugar (you can mix together cinnamon and sugar before hand, I didn't though I just sprinkled away).
Cover with remaining batter.
Top with more cinnamon/sugar if desired.
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 (as mentioned, I sliced off two pieces then wrapped the rest of the loaf in foil).
Enjoy! Happy Easter Weekend!
the kind of bread one can dig into any time or day or night - loving it!
ReplyDeleteOh dear. I'm in bread love.
ReplyDeleteI am going to make this!!!! Oh, my it sounds delish. And I wouldn't be able to wait either!
ReplyDeleteoh my gosh, that sounds so yummy! can't wait to make it, eat it, make some more... :)
ReplyDeleteOh ... wow. This looks so, so yummy! Cereal tomorrow morning is going to be such a disappointment.
ReplyDeleteSold! I love your description on this yummy looking bread. i am a sucker for "quick" breads - even if the recipe says to let it sit overnight ;-)
ReplyDeleteYummy! that looks so good! I wish you could bring me a whole loaf to eat up!
ReplyDeletethis looks DELICIOUS! So moist & sweet...YUMMY!
ReplyDeletejust found this on Pinterest and I'm making it now...for lunch! Smells Delicious!
ReplyDeleteIs it 1 c sugar or 1/3 c sugar or more?
ReplyDeleteThe 1 cup sugar goes into the batter...The 1/3 cup sugar gets mixed with the cinnamon and is the middle "layer" between first 1/2 of batter and remaining batter.
DeleteI made this today and it was sooo good! Like you suggested, I cut the end off and tried it for 'quality control' purpose's. :D I'll wrap it up but there's no way it's going to last the night after everyone gets home!
ReplyDeleteJust made this. I let it cook slightly then had to try it. I'm not sure if there will be any left to wrap up for tomorrow morning, Very easy to make and came out perfect. Thanks for sharing.
ReplyDeleteOh my. This looks delicious! I'm making if for breakfast tomorrow!
ReplyDeleteOk, maybe I guess I don't understand why it would have to sit overnight. (It won't make it overnight anyway)
ReplyDeleteAgreed. Why does it need to be wrapped in foil to sit overnight?
DeleteI am definatly going to make this tomorrow for my husband and kids! Sounds so good!
DeleteI guess the 'overnight procedure' is for the cinnamon to be able to spread its 'goodness' through the whole loaf more. The 'foil part' helps in making it more moist (since it is keeping in the damp, I guess? Like with English Christmas Pie and German Christmas Stollen, they taste 'richer' after having had the time to soak in all the flavors.
DeleteDo I wrap it in foil while it's still hot, or let it cool first? I'm a beginner baker, so I apologize if this is a foolish question. Thank you.
DeleteIm making this right now and it smells so good! :-)
ReplyDeleteFound this on Pinterest, made it this morning (with the help of my 3 year old), and OH MY AMAZING!!!!! It is sooo good. I too sliced off two pieces, then wrapped the rest. My little guy, who doesn't like bread, loved it too. Thanks for sharing such an easy recipe!!!
ReplyDeleteMost quick breads say to let sit overnight wrapped before slicing. One assumes that this enhances the flavor, but after more than 30 years of baking quick breads, I haven't noticed a significant difference in flavor...though it can make a big difference in slicing. Sometimes quick breads will crumble quite a bit, but after resting for a day, will be more set and slice up very neatly.
ReplyDeleteBy the looks of this one, though, I think it would be better fresh from the oven, like coffee cake!
Hi wanted to let you know that I have made this bread using your recipe. Its posted on the wednesday baker.blogspot.com thank you for this post. Love the bread keeper for sure. andi
ReplyDeleteThis is so delicious, especially with cinnamon chips and chopped walnuts.
ReplyDeleteThis is AMAZING. I can't bake. Literally. I can COOK, but baking...uh, no. But THIS...no problem! I was even short on sugar when I made the recipe and used Brown sugar instead of white sugar and it was FABULOUS! I did have to use a coil whisk to make sure that the sugar was well-mixed with the flour, but that was it. It was DELICIOUS!!!!! It didn't last until the morning! I'm definitely making more of this as it's inexpensive, easy, and I CAN DO IT!
ReplyDeleteI made this great bread this morning for breakfast. Myself, my husband, and my one-and-a-half-year-old twins all LOVED it! I added 1 t. of vanilla to the mix and it's very delicious!
ReplyDeleteSo simple and yet delicious, Thanks for sharing.
ReplyDeleteI noticed white sugar in the recipe twice. Is that a typo? Should there be brown sugar somewhere in there?
ReplyDeleteNo there is sugar for the bread batter and then sugar for the cinnamon mix.
DeleteThis sounds amazing! Have you ever made it into muffins? I'm wondering how many it would make? (I'm thinking kids' school lunches/snacks.)
ReplyDeleteThis might be a little late, but I made these as muffins the other day and I think it was better than the bread version!
DeleteWhipped this together yesterday afternoon; and yes, I did have all the ingredients on hand! And I managed to NOT sneak a piece for testing...until about 9:30 last night. Thanks for such a SIMPLE and DELICIOUS recipe. We loved it!
ReplyDeleteJust made it this morning. I made it in a round cake pan and substituted buttermilk for milk (I was out of milk) and it turned out great! Might be tasty with a little glaze drizzle. :)
ReplyDeleteI am making this now. Used almond flour, splenda, and heavy cream instead of white flour, sugar, and milk. Total of 46 carbs, divides up to about 8 carbs per slice!
ReplyDeleteLOVE THIS BREAD!!
ReplyDeleteSounds and looks great
ReplyDeleteSomehow, mine tastes like veggie oil :(. I might use butter instead.
ReplyDeleteBeing pregnant and wanting this sooo bad, I tried a second batch. Butter, vanilla and a pinch of nutmeg....oh yes!
ReplyDeleteThis is a wonderful recipe! I tried it tonight and it came out great (if a bit crumbly). I modified the recipe with half "normal" flour and half whole wheat flour. Not because I am a health nut or anything, I just ran out of flour and that was all I had, but it turned out great! You can't even tell it has whole wheat in it, thanks for the recipe!
ReplyDeleteJust made this bread with only 2 differences. I added a tsp of vanilla, it just felt right, and I use 3/4 c of milk and 1/4 c of my cinnamon roll creamer. Yum! Thanks for an easy recipe that I will always have the ingredients for! Bonus-my house smells so good!
ReplyDeleteDoubled your recipe tonight for the kids in the morning and maybe take a loaf to share with the school staff as a surprise. I love easy quick baking. All the comments are right on with making the house smell wonderful. It snowed here this evening so it was the perfect ending to a chilly evening. Can't wait to taste it in the morning with my coffee! Thanks for sharing.
ReplyDeleteFound this on Pinterest. I added apples, baked it in a crockpot, and we had it for breakfast. SO excited to have something easy to make for my family while we're living in China. Thanks!
ReplyDeleteWill you please share your crockpot experience....how long did you "crock" it? Low or high? Thank you!
Deletewhat a great idea! I'm trying this out tonight because like most people, I have the ingredients on hand. found you through Joanna Goddard on pinterest. Thanks!
ReplyDeleteSo I read the recipe directly in order and just started mixing...lol. My cinnamon "layer" is now throughout the bread...we'll see how that works out. Happy Thanksgiving from San Antonio!
ReplyDeleteI have this in the oven now and the whole house smells delicious. Thank you for such a quick and easy recipe!
ReplyDeleteI made this last night. Delicious!
ReplyDeleteI WILL be making this tomorrow!!!!!
ReplyDeletemaking now, so good n easy..love it. i live in India.hardly anyone make bread coz hard to find things that u need for baking.
ReplyDeletehmm. I love the idea, but the mine kind of fell apart. It was still yummy, just needed a spoon! I'm thinking I might try the cinnamon sugar technique next time I make banana or pumpkin bread.
ReplyDeleteI am making this, this weekend - but - have a question for those that have 'doubled' the recipe - does it still turn out great ? I know some recipes that are doubled can 'lose' something in the process - so, i wanted to ask, before i did it !
ReplyDeleteCould you make it like a muffin and get the same kind of result?
ReplyDeletethis recipe is SO simple and amaaaazing!!! all my kids and hubby love it. i've made it at least 5 times since finding it on Pinterest. How come it's not found in your recipe index? maybe i just didn't see it.
ReplyDeleteCan I bake this in a dish other than a bread pan? When I bake loaf bread Ishape it. So like a 9x9. Thanks!
ReplyDeleteMade this following your recipe exactly and it was PERFECT!! So moist and delicious. It reminds me of a coffee cake my friend makes. It's made the same way except my friend adds 1/3 of a can of blueberry pie filling on top of the cinnamon sugar middle layer. I think I'll try that out sometime... but, your recipe is fabulous and I'll be adding it to my tried and true favorites! Thanks!!
ReplyDeleteThis sounds so heavenly and would be even more so paired with coffee. I can taste it now. Love that the ingredients are ones that are usually on hand. Gonna be making this for breakfast on Saturday.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteSo I had to just make this when I got up bc I couldn't stop thinking about it and I'm so glad I did. I of course couldn't resist and had two pieces after it cooled since it smelled so good. It was so yummy like you all had said and I wanted more, but had to resist going for more. Its so hard not to go for more. I can't believe how easy it was to put together. This for sure is gonna be made often.
ReplyDeleteThis recipe is incredible! I made it this morning and it turned out great...It was so good I had to take half of the loaf to work so that I wouldn't be tempted to eat it all by myself...this will become a standard item in my house.
ReplyDeleteI've got this in the oven right now and can't wait to steal a slice before it sits overnight (what, didn't I read that's how you do it?) I had to re-read the recipe a few times to understand the separate measurements of sugar. I think the step you're missing is "In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside." Thanks for sharing!
ReplyDeleteThis has made my day! I have impressed my southern cooking mother in law! Thank you very much! ;) I LOVE this stuff! My husband begs me to make it all the time! Thank you SO MUCH!!!
ReplyDeleteI'm making this right now and it smells so good while it's baking! Can't wait to try it. Thanks!
ReplyDeleteTwice in a week? This is a new dangerous recipe for me, especially because it's all pantry staples!
ReplyDeleteThis is the most easiest and yummiest recipe I have made.
ReplyDeleteI am making this right now for me and my sisters (spring break) and it smells amazing definitely not going to make it overnight but I am sure it will be amazing none-the-less.
ReplyDeleteMade this a few nights ago, and "as instructed" tried a few pieces while it was still warm :) then wrapped it overnight. It was good both fresh and the next day. I'd probably make it again, although next time after putting the cinn/sugar layer I would swirl it a bit with a knife to spread it out a bit. As is, when bitten into you just get a big bite of the cinn/sugar layer, then the rest is a plain coffee cake. Seems like it would be a tad bit better if that layer was a little bit more dispersed in the whole thing.
ReplyDeleteThis sounds good!!! I think I will try to mix some raisins in with the dough mixture. Make sure you dust the raisins in flour before mixing in the dough. This prevents the raisins from sinking. Thank You, sounds like a good quick gift recipe.
ReplyDeleteThanks so much for this easy recipe! It was so delicious and we're definitely going to be making it again.
ReplyDeletegot this in the oven right now and the house smells so good on this "rainy day in GA" I don't think I will be able to "wrap" it in foil and wait til the next day :) I may even try making it in muffin pan next time...just wish my printer would work so I could print this out and not have to write it out. Thanks for recipe
ReplyDeleteI love this bread and I'm making it for the millionth time today, and decided to look at the comments. The only thing I change with this recipe is that I don't add a layer of cinn/ sugar to the top right away. I take it out of the oven about halfway through and add the cinn/ sugar then. When I put it on the top before baking I had a very sunken middle to the bread. When I add it in the middle the bread has a nice dome or flat top.
ReplyDeleteI think I'm gonna add yeast to this.
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Often you let breads such as this sit overnight so that they do not crumble when you slice them. It helps them to solidify.
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