Cinnamon Quick Bread
A quick bread made with pantry staples makes for a tasty treat for breakfast or as an afternoon snack
Ingredients
Cinnamon Filling
- 1/2 cup sugar
- 1 tbsp ground cinnamon
Bread
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 2/3 cup whole milk, at room temperature
- 1/3 cup canola oil
- 1/3 cup plain Greek yogurt, at room temperature
- 1 large egg, at room temperature
- 1 1/2 tsps vanilla
Glaze
- 1 cup powdered sugar
- 1-2 tbsp cream
- 1/2 tsp vanilla
- 1/8 tsp salt
Instructions
- Preheat oven to 350 degrees. Grease a 8.5 x 4.5" loaf pan and set aside
- In a small bowl, whisk cinnamon filling ingredients. Set aside.
- In a large bowl, whisk flour, soda and salt. Set aside. In a medium bowl, whisk sugar, milk, egg, oil. yogurt and vanilla. Pour wet ingredients into dry and stir just until combined.
- Pour half of the batter into loaf pan. Save two tablespoons of cinnamon sugar for topping. Sprinkle the remaining cinnamon filling onto batter. Top with remaining batter and sprinkle reserved 2 T on top.
- With a butter knife, make a few horizontal and vertical swirls in batter.
- Bake bread for 50-60 minutes. Tent with foil after 30 minutes to prevent overbrowning the top. Bread is baked when the internal temperature reaches 200 or a toothpick comes out clean.
- Remove bread from oven and cool on wire rack for 1 hour before removing from pan.
- When bread is cool, whisk glaze ingredients in a small bowl, and drizzle over cooled loaf. Allow glaze to set and then store bread covered for up to 3 days.
Notes
- I have frozen unglazed bread. Allow to thaw to room temperature before glazing.
- Recipe adapted from Sally’s Baking Addiction