Cinnamon Swirl Loaf Recipes
CINNAMON SWIRL QUICK BREAD
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Provided by Sally
Categories Dessert
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
- Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
- Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
- Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
- Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
- Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
CINNAMON SWIRL POUND CAKE LOAF
Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.
Provided by Jennifer
Categories Snack
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
- In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
- Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
- Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
- Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
- Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
- Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.
Nutrition Facts : Calories 291 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 201 mg, Sugar 26 g, ServingSize 1 serving
CINNAMON SWIRL BREAD
This is a super quick batter bread that is wonderfully moist and yummy!
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
- In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
- Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
- 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.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 39.6 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 195.4 mg, Sugar 23.2 g
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CINNAMON SWIRL LOAF CAKE - TUTTI DOLCI
From tutti-dolci.com
Estimated Reading Time 3 mins
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
- Combine sugar and cinnamon in a small bowl. Spoon half the batter into prepared pan and smooth top with an offset spatula. Tap pan sharply to reduce air bubbles. Sprinkle 2 1/2 tablespoons of cinnamon sugar over the batter. Spoon the remaining batter evenly over the cinnamon sugar and smooth with an offset spatula; tap pan sharply again. Sprinkle remaining cinnamon sugar over the top of the batter.
- Bake for 42 to 45 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
CINNAMON SWIRL LOAF - MOIST, SWEET, HEAVENLY - …
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Estimated Reading Time 4 mins
- In a separate bowl or a stand mixer, beat the butter and sugar together until creamy. Add in vanilla and eggs one by one and sour cream until well combined.
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- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with non stick baking spray and line the bottom and sides with parchment paper. Allow two inches of paper to hang over the short sides of the pan for easy removal of the loaf.
- For the brown sugar crumb topping, whisk together the flour, sugars, cinnamon and salt in a medium bowl until combined. Add the cubed butter and use your fingers to work the butter into the dry ingredients until a rough crumble forms. Set aside.
- To prepare the coffee cake, in a large bowl combine the flour, sugars, cinnamon and nutmeg, baking powder, baking soda and salt. Whisk to combine well. Set aside.
CINNAMON SWIRL BREAD {NO YEAST QUICK ... - THE …
From theseasonedmom.com
- Preheat oven to 325°F. Grease a large 9 x 5-inch loaf pan (or two smaller loaf pans); set aside. See my note below regarding the size of your loaf pan.
- Use an electric mixer to cream together butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
EASY CINNAMON SWIRL LOAF (VIDEO) | THE BAKEOLOGIE
From thebakeologie.com
- PREPARATION. Preheat oven to 350 F (180 C). Grease, flour, and line a 9×5 inch (22.5 x 12.5 cm) loaf pan with parchment paper.Measure all the ingredients. Whisk together the flour, baking powder, baking soda, and salt. Prepare the cinnamon sugar mixture by combining the brown sugar and cinnamon.
- MAKE THE BATTER. Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.Add the eggs one at a time. Mix in the vanilla bean paste or vanilla extract. Reduce the speed to low.Gradually mix one-third of the flour mixture into the butter mixture, alternating with sour cream. Repeat the process, beginning and ending with the flour mixture and mixing until just combined. Do not overmix.Pour half of the batter into the prepared loaf pan and generously sprinkle with half of the cinnamon sugar. Using a stick, swirl the cinnamon sugar around. (See NOTE!)Add the remaining half of the batter and top with the remaining cinnamon sugar. Remember to fill your pan up to 3/4 only to give space for the batter to rise. You may have extra batter. (See NOTE!)
- BAKE AND COOL. Bake for 50-60 minutes or until a cake tester or skewer inserted into the center of the cake comes out clean. Let it cool completely on a wire rack before serving.
- STORE. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
EASY CINNAMON SWIRL LOAF | LOVEFOODIES
From lovefoodies.com
- Combine the flour, 1 cup sugar, baking powder, salt, buttermilk, egg, vanilla and oil; stir just until moistened.
- Pour half of the batter into bread pan; sprinkle with half of the cinnamon-sugar. Spread with remaining batter and sprinkle with remaining cinnamon-sugar.
CINNAMON SWIRLED BANANA BREAD - THE BAKERMAMA
From thebakermama.com
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it’s too thin, it will just spread and not hold its swirl as the loaf bakes.
- Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture. Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
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- For Cinnamon Sugar Layers: In a small bowl, combine 2 1/2 teaspoons cinnamon, 2 tablespoons of brown sugar and 1/4 cup granulated sugar and set aside.
- In a medium bowl, combine the buttermilk, egg, butter extract (optional) and oil, then add in the dry ingredients just until moistened. Do not overmix.
CINNAMON SWIRL LOAF RECIPE BY THE DAILY MEAL CONTRIBUTORS
From thedailymeal.com
4.5/5 (1)
- Step 2: In a small saucepan, combine 4 tablespoons (1/2 stick) unsalted butter, 1/2 cup firmly packed light brown sugar, 1/4 teaspoon cinnamon and a dash of nutmeg. Boil for 30 seconds.
- Step 1: In a large bowl, combine 2 cups flour, 1 cup sugar, 1 teaspoon baking soda and 1/2 teaspoon salt.
CINNAMON SWIRL LOAF RECIPE | MYRECIPES
From myrecipes.com
- Combine egg yolk and 1 teaspoon water in a small bowl, stirring well with a whisk. Add 1 tablespoon yolk mixture to egg white, stirring well. Cover and chill remaining yolk mixture.
- Lightly spoon flour into dry measuring cups; level with a knife. Stir 1 cup flour, egg white mixture, 1 1/2 tablespoons butter, honey, and salt into yeast mixture; stir 1 to 2 minutes or until well-blended. Stir in 1 3/4 cups flour to form a stiff dough. Sprinkle work surface with remaining flour. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)
CINNAMON SWIRL - THE GREAT BRITISH BAKE OFF | THE GREAT ...
From thegreatbritishbakeoff.co.uk
- Pour the milk and water into a small pan. Add the sugar and butter and heat gently, stirring, until the sugar has completely dissolved and the butter has melted.
- Put the flour and salt into a large mixing bowl, or the bowl of a free-standing mixer, and mix well. Sprinkle the yeast into the bowl and mix thoroughly.
- Pour the milk-egg mixture into the well and gradually work into the flour with your hand, or the dough hook attachment on slow speed, to make a very soft but not sticky dough.
- Lightly flour the worktop and turn out the dough. Knead thoroughly for 10 minutes, or about 5 minutes with the dough hook on slow speed, until the dough is silky smooth, firmer and very elastic.
- Punch down (knock back) the risen dough to deflate it, then turn it out onto a very lightly floured worktop. Knead it a couple of times then pat it out to roughly a thick 18cm square.
- Combine the 60g caster sugar, 1 teaspoon strong white bread flour and 1 tablespoon ground cinnamon for the filling in a small bowl. Lightly flour a rolling pin and roll out the dough to a neat, even 26 x 48cm rectangle - make sure the sides are straight and the corners square.
- Roll up the dough, neatly and tightly, from the other short end and pinch the seam together to seal it firmly.
- Lift the dough roll into the prepared tin, gently folding the ends under to make a neat shape. Slip the tin into a large plastic bag, trapping in some air so the plastic doesn't stick to the dough, and tie the ends.
- Uncover the loaf and gently brush the top with the remaining tablespoon of milk. Bake for 35–40 minutes, or until the loaf is a good golden brown.
- Set the loaf on a wire rack and rub the top with a knob of butter on a scrap of kitchen paper (or butter wrapper), then leave until completely cold before cutting into thick slices.
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