CINNAMON-SWIRL BREAD
I got this recipe from Better Homes and Gardens Hometown Cooking 10/99. Karen M. Heleski of Ubly, Michigan said this is a family recipe her mother passed down to her that she plans to teach her daughters. This is a delicious and simple quick bread.
Provided by AmyZoe
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Grease and flour a 9x5x3" loaf pan.
- Mix 1/3 cup sugar and cinnamon and set aside.
- In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar.
- Combine egg, milk and oil and add to flour mixture.
- Stir just until moistened.
- Pour half the batter into prepared pan.
- Sprinkle with half the cinnamon mixture.
- Repeat with remaining batter and cinnamon mixture.
- Draw a knife through batter to marble.
- Bake in 350 oven for 45 to 50 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan.
- Cool. Wrap and store bread overnight before slicing (I must confess, that's never happened--the bread is gone the same day).
Nutrition Facts : Calories 176.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 13.8, Sodium 153.2, Carbohydrate 29.8, Fiber 0.6, Sugar 16.7, Protein 2.5
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