Thursday, September 16, 2010

Cinnamon Swirl Bread

This bread was so good! I think it may have been because I used almond milk instead of regular milk. I've gotten in the habit of buying almond milk since I decided to try it a few months ago and it is so good! I also think I undercooked the bread since the timing provided was 40 - 50 looked done after about 40 minutes so I took it out. It probably could've stayed in another 5, but I always prefer undercooked baking to overcooked. I also misjudged splitting up the batter when adding the swirl. I put much more than half of the batter in the pan before sprinkling it with the cinnamon sugar (see my picture!). Next time I'll measure it out. :)

Adapted from:


1/3 cup sugar
1/2 cup finely chopped pecans, toasted (I omitted)
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk (I used almond milk)
1/3 cup cooking oil

Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

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