I don’t know about you, but it has been pretty darn cold here. Our temperatures have been in the single-digits at night, and only making it to a high of around 20 degrees during the day.
I shouldn’t complain too much though, because the colder it gets outside – the more I bake. 🙂
This cinnamon bread is wonderful served warm, with a little dollop of butter on top. It’s a great way to warm up those cold days. 🙂
Cinnamon-Swirled Quick Bread
2 cups flour
1 teaspoon baking soda
3/4 cups sugar
1/4 cup vegetable oil
1/4 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute
1 cup skim milk
1/2 teaspoon vanilla
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan.
In a small bowl, combine flour and baking soda. Set aside.
In a large bowl, beat sugar and oil. Add egg substitute, milk and vanilla. Beat until combined. Gradually add dry ingredients and stir until moistened.
Spoon half of the batter into prepared loaf pan. Combine cinnamon & sugar in a small bowl and sprinkle half over batter. Cover with remaining batter and sprinkle remaining cinnamon & sugar mix on top.
Cut through batter with a knife to swirl. Bake for 55-60 minutes, or until toothpick inserted in center comes out clean.
Cool on wire rack.
(Yields 1 loaf)
Filed under: Bread |