SWEET POTATO CINNAMON BREAD
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CINNAMON SWIRL BREAD
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, lunch, snack, breads, pastries
Time 2h
Yield One 9- to 10-inch loaf
Number Of Ingredients 19
Steps:
- Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
- In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
- In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
- Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
- Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
- Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
- Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
- Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
- The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
- Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
- Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
- Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
- Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
- Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
- Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
- When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
- Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
- Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.
SWEET CINNAMON YELLOW BREAD
This recipe makes 2 loaves of the best sweet bread. We eat it for dessert.Or with our morning coffee. Its my father-in-law's favorite. He says it's more cake than bread. Freezes wonderfully for those last-minute guests. Enjoy!
Provided by Potluck
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Beat cake mix, pudding, eggs, oil, water and extracts together for 8 minutes.
- Mix sugar and cinnamon together; set aside.
- Pam spray loaf pans.
- Pour 2/3 batter into pans equally.
- Pour cinnamon mixture equally over both loaves.
- Using a knife swirl cinnamon through batter.
- Top with remaining batter equally over both.
- Bake at 350°F for 1 hour.
Nutrition Facts : Calories 2318, Fat 122, SaturatedFat 18.4, Cholesterol 428.2, Sodium 2556.1, Carbohydrate 283.6, Fiber 3.5, Sugar 192.7, Protein 24
SWEET POTATO CINNAMON BREAD
Steps:
- In a large bowl whisk the first eight ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture stir. Just until moistened. Fold in walnuts
CINNAMON SUGAR DONUT SWEET BREAD
Looking for a delicious Cinnamon Sugar Donut recipe? What if you could have Cinnamon sugar donut bread? This sweet bread recipe is so good you will love it. You have to try Cinnamon Sugar Donut Sweet Bread to believe it. Homemade Cinnamon Sugar Donut Sweet Bread If you love donuts, this is the ideal sweet bread for you. This homemade bread recipe has all the flavors of a cinnamon sugar donut combined with homemade bread. This recipe is 'blow your mind' good. You have to try this sweet bread. How to Store Cinnamon S
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Mix oil, butter, and sugar in a bowl until combined.
- Stir in eggs and vanilla until the mixture is smooth.
- Gently begin adding the dry ingredients and the buttermilk*,
- stirring until the batter has formed.
- Scrape sides of the bowl so those ingredients can also be included in the batter.
- Make sure that there are no lumps.
- Remove 1/2 cup of the batter. Add it to a smaller bowl. Set aside. Now add the cinnamon and molasses. Stir to mix well.
- Prepped the loaf pan by spraying it with a baking spray.
- Begin by scooping in half of the bread batter into the loaf pan. Smooth this out in the bottom of the pan.
- Spoon half of the cinnamon/molasses batter on top of the bread batter.
- Scoop the remaining bread batter on top of the cinnamon/molasses batter carefully.
- Spoon the remaining cinnamon/molasses batter on top of the bread batter.
- Using a butter knife or a toothpick swirl the batters together.
- Bake at 350 degrees for 45-50 minutes.
- Remove from oven and allow to cool for 10 minutes while still in the loaf.
- Gently loosen the edges and the sides of the loaf from the pan.
- Using your hands carefully remove the loaf from the pan.
- Prepare the coating for the loaf while it is cooling.
- Pour the melted butter in a large shallow dish. Add both sugars and cinnamon stirring to mix well.
- Dip each side of the loaf into the melted butter until coated.
- Spoon the melted butter on the edges.
- Carefully take the bread out of the melted butter and place each side into the sugar cinnamon mix ensuring that the side is well coated. Sprinkle the sugar-cinnamon mixture on top of the bread.
" SWEET CINNAMON BREAD "
So I had never had homemade bread before and let's just say, every since I had it made for me, I am hooked. So I purchased my own breadmaker and have been trying all sorts of recipes. I have discovered that this recipe is one that is very comforting and can be enjoyed as a snack, sandwich and a breakfast treat.......I hope that u give it a try and enjoy it as much as my family and friends do )(
Provided by kedwards224
Categories Quick Breads
Time 1h
Yield 1 Loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- * Breadmaker Directions *.
- Add all dry ingredients to a bowl and sift together. Add all liquid ingredients and mix together. Spray bread pan with cooking spray. Add liquid ingredients to bread pan and then add dry ingredients. ( If adding another ingredient such as a fruit or vegetable, add after the dry ingredients). Set breadmaker to quick loaf.
- * Conventional Oven *
- Preheat oven to 350 degrees.
- Add all dry ingredients to a mixing bowl and sift together.
- Add all liquid ingredients to another mixing bowl and mix.
- Add dry ingredients to liquid ingredients and mix well.
- Spray a 8 X 5 loaf pan with cooking spray.
- Add bread mixture to pan and cook for 50 minutes or until an inserted toothpick comes out clean.
- * ( If adding another ingredient such as a fruit or vegetable, add with liquid ingredients ) *.
Nutrition Facts : Calories 685.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 95.8, Sodium 307.3, Carbohydrate 114.1, Fiber 2.1, Sugar 71.6, Protein 9.3
SWEET CINNAMON BREAD
Number Of Ingredients 14
Steps:
- Grease & flour 9x5 loaf pan. Combine bread ingredients and beat 3 min. Pour into pan. Combine streusel ingredients until crumbly and sprinkle over batter. Swirl slightly to marble. Bake at 350 45-55 minutes
CINNAMON-PECAN SWEET BREAD
This is like a delectable cinnamon roll in loaf form. It's a moist, buttery loaf cake with a swirl of cinnamon and pecans in the center and a silky smooth sweet glaze on top. It makes a great breakfast loaf or sweet snack to enjoy with coffee or tea. The texture is sort of a cross between a sweet tea cake and a sweet quick bread, so it's great to serve as a dessert, too. If you like cinnamon rolls, then you're going to love this sweet bread.
Provided by Vickie Parks @Northwestgal
Categories Sweet Breads
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving a slight overlap on two sides. Lightly coat the parchment with nonstick cooking spray.
- In a small bowl, combine all the ingredients for the cinnamon filling. Set the cinnamon filling aside.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add eggs, milk and vanilla. Beat in the flour, baking powder, and salt until combined.
- Pour half of the batter into the prepared pan. Tap the pan a few times on the counter to form an even layer. Evenly distribute the cinnamon-pecan mixture on top, then top with the remaining batter and spread into an even layer (don't tap the pan on the counter or the cinnamon-pecan mixture might sink to the bottom.)
- Place pan in oven and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for one hour, then remove loaf from pan and transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth. Add more or less milk or powdered sugar to reach the desired consistency. Drizzle the glaze over the loaf. Set aside until the glaze sets, then slice and serve with coffee or tea. It also makes a great breakfast treat.
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