Cinnamon-Swirl Bread

by Everchanging Gardener

in Quick Bread

“A cinnamon-crunch streusel on the inside makes every bite tasty. I think next time I will try switching the oil for melted butter to give it a bit of a richer flavour.”

INGREDIENTS
  • 1 1/3 cups sugar
  • 1/2 cup finely chopped toasted pecans
  • 2 teaspoons ground cinnamon
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup cooking oil
DIRECTIONS
  1. Preheat oven to 350F. Grease loaf pan.
  2. In a small bowl, combine 1/3 cup of the sugar, the nuts and cinnamon; set aside.
  3. In a large bowl, combine the remaining 1 cup sugar, flour, baking powder and salt.
  4. In a medium bowl, beat eggs with a fork; stir in milk and oil. Add egg mixture to flour mixture all at once. Stir until moistened (batter will be lumpy).
  5. Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper through the batter and up in a circular motion to marble.
  6. Bake for 45-50 minutes or until a toothpick inserted near the enter comes out clean. Cool in pan on wire rack.

Yield: 1 loaf

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