Looking for something to stuff yourself silly with during these long, dark months? Of course you are. If you said no, you’re a liar. This cinnamon swirl bread is just the thing you want to have around when you can’t face another cold bowl of Special K.
As a warning, this isn’t like a yeast bread (so it’s not like the cinnamon swirl bread you buy at the store). If you want a recipe for that I’d suggest Allrecipes.com. That’s where I got the original recipe (you can find it here) but I’ve modified it because, well, the original just didn’t have enough sugary filling for my taste.
This recipe takes about 10 minutes to put together, even including the break I took when Grace shouted the horrifying statement: “Mommy , Jane and I need the glue!” You need to make it the night before or at least a few hours before serving. Unfortunately you have to let it cool completely before slicing, or it will crumble. Not that I’d know that from experience, and I certainly haven’t eaten the crumbs with a fork at 10 p.m. . . .
- 1/2 cup brown sugar
- 1 Tbsp. cinnamon
- 2 Cups flour
- 1 Tbsp baking powder
- 1/2 teasp. salt
- 1 cup white sugar
- 1 egg, beaten
- 1 teasp. vanilla
- 1 cup milk
- 1/3 cup vegetable oil OR 1/3 cup applesauce + 1 Tbsp vegetable oil (for moisture, you can leave out the oil all together but it might be a little dry)
- Preheat oven to 350. Grease a 9x 5 loaf pan ( I lined mine with parchment of course, because I’m crazy.) Mix together the brown sugar and cinnamon, set aside for the swirl.
- Mix flour, baking powder, salt, sugar together. In separate bowl mix egg, oil/applesauce, vanilla and milk. Pour into flour mixture and mix until just moistened. There may be lumps. That’s ok.
- Pour 1/3 of batter into loaf pan, top with 1/3 of cinnamon sugar. Using a knife or fork, swirl the two together by dragging utensil up from bottom toward the top. Repeat for two more layers.
- Once you have all three layers in the pan, give at least three stirs from the bottom up.
- Bake for 45-55 minutes, until a toothpick comes out clean. Let cool for 10 minutes before removing loaf from pan to cool completely. Wrap in foil and let set over night.
- I usually slice mine all at once and store in a Tupperware in the fridge, that way a slice is always available when I need it and well, Jane may or may not have learned to climb up on the counter and help herself to the swirl bread whenever she wants.