"With lots of cinnamon in every bite" is how I describe this quick bread. I usually double the cinnamon/sugar mixture that goes inside, and sometimes make it without any nuts. The glaze isn't included in the original recipe, but is my addition that seems to be the "icing on the cake (bread)".
Ingredients: 1 1/3 cups granulated sugar, 1/2 cup finely chopped pecans or walnuts, toasted, 2 teaspoons ground cinnamon, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, 1/3 cup cooking oil. Glaze: 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla, milk. Additonal chopped nuts for sprinkling over glaze, if desired.
Instructions: Preheat oven to 350 degrees. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside.
In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to give a marbled effect.
Bake in preheated 350 degree oven for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes before removing from pan to the wire rack to cool completely. To make glaze: Place confectioners' sugar in a small bowl; add vanilla and just enough milk for a drizzling consistency. Drizzle over cooled bread and top with chopped nuts, if desired.
Makes 1 loaf.
http://www.bhg.com with some of my own changes
"Rolling in the dough!"
Tuesday, April 16, 2013
Bread Recipe #16 - Cinnamon-Swirl Bread
"With lots of cinnamon in every bite" is how I describe this quick bread. I usually double the cinnamon/sugar mixture that goes inside, and sometimes make it without any nuts. The glaze isn't included in the original recipe, but is my addition that seems to be the "icing on the cake (bread)".
Ingredients: 1 1/3 cups granulated sugar, 1/2 cup finely chopped pecans or walnuts, toasted, 2 teaspoons ground cinnamon, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, 1/3 cup cooking oil. Glaze: 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla, milk. Additonal chopped nuts for sprinkling over glaze, if desired.
Instructions: Preheat oven to 350 degrees. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside.
In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to give a marbled effect.
Bake in preheated 350 degree oven for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes before removing from pan to the wire rack to cool completely. To make glaze: Place confectioners' sugar in a small bowl; add vanilla and just enough milk for a drizzling consistency. Drizzle over cooled bread and top with chopped nuts, if desired.
Makes 1 loaf.
http://www.bhg.com with some of my own changes
"Rolling in the dough!"
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment