Cinnamon Swirl Bread
I am like most Americans and love baked goods. Bread, bagels, muffins, cinnamon swirl bread.. mmm, oh and donuts. I haven’t had a donut in years because of my gluten allergy. You know.. tomorrow is my birthday and maybe I’ll get a donut pan so I can bake my own! :)
Look at that cinnamon crunch topping.. nom nom.
That’s as best as my swirling technique can get – but I could bake more bread and refine my technique! I’ll tell Ryan I baked 10 cinnamon swirl loaves because I needed the practice.
- 1/2 cup (1 stick) butter, softened
- 3/4 cup sugar
- 1 egg
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Cinnamon Sugar Mixture
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees and grease a loaf pan.
- Cream together butter, sugar, and egg.
- Add buttermilk or buttermilk substitute, flour, and baking soda. Mix until just incorporated. It’s okay if there are small lumps in the final mixture.
- Pour half of the batter into the loaf pan, then sprinkle with cinnamon sugar mixture.
- Use a knife to create a swirl pattern if you wish.
- Pour the rest of the batter into the pan and sprinkle with the rest of the cinnamon sugar mixture.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
Recipe adapted from Pass the Cocoa
You might not have been able to tell from the pictures, but I couldn’t resist eating some of the bread before I photographed it.
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Wishing you a fantastic weekend filled with cinnamon swirl bread!