Thursday, January 25, 2007

Cinnamon Swirl Breakfast Quickbread

It was a dark and stormy night...

Wait, no. It wasn't stormy. But it was dark and it was nighttime...and I had a lovely container of fresh, spicy cinnamon that had been calling to me all day. It was all "Hey! You! Yeah you there! Bake with me!!"

And it was 10pm when that cinnamon reeled me in. I love cooking and all, but I wasn't about to stay up past midnight to scratch that kitchen itch.

Enter the quickbread.

Cinnamon Swirl Breakfast Quickbread
makes: 1 loaf

1 cup sugar
2 cups AP flour
1 T baking powder
1 t salt
2 eggs
1 cup milk
1/3 cup vegetable oil
1 t vanilla

Cinnamon swirl:
1/3 cup sugar
1 T cinnamon

Preheat oven to 350* and lightly grease a 9"x5" loaf pan
In a small bowl, mix the cinnamon and sugar for the swirl. Set aside.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
In another small bowl, whisk together the eggs, milk, vanilla and oil.
Add the liquid to the dry ingredients. Mix gently until just moistened. Do not overmix!

Pour half the batter into your prepared pan. Sprinkle 1/2 the cinnamon-sugar mixture on the batter. Add the rest of the batter and top with the last of the cinnamon-sugar.
Run a knife or a skewer through the bread to create a swirl effect.
Bake at 350* for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes before removing to cool completely on a wire rack.

Simple. Quick. Crumbly and moist. Perfect with a hot cup of tea or coffee.


wheresmymind said...

Anytime is a great time for cinnamon bread in my book!

Alannah said...

That sounds like a good breakfast! I might attempt it sometime soon. did you leave n_a? I haven't seen you on there in a while and would like to know how to contact a fellow foodie if you did. Miss chatting with ya.