In this household we LOVE cinnamon. We buy the bulk size of ground cinnamon at Costco… that’s how much we love it! So I decided to make something a little different. Its a Cinnamon Swirl Bread. Its very moist, dense and NOT muffin like. Sometimes its nice to get a little different texture, and this was just it!
I made a bunch of mini loaves, and they lasted for over a week. As time went by they got more and more moist… don’t you just love when that happens? It’s like being rewarded for waiting and not eating the whole loaf the first day! 🙂
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- adapted from Bake or Break
- 1/3 cup sugar
- 1/2 cup finely chopped pecans, toasted
- 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
- 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.