I love that Quick Breads just seem to scream “good home cooking” don’t you? They’re great for all kinds of occasions: when company is dropping by, for brunch, or maybe to take to the office or to a family who needs a bit of a boost. This would make anyone feel better, at least while they’re eating it!
All Quick Breads just seem to have a certain “ease” about them. They’re like muffins or coffee cake – pure comfort. Simple to make, frugal by nature & fantastic without going over too over the top, there’s no “fussiness” about them. They’re the kind of thing you can whip up and when complimented, honestly say, “Ohhh, it was nothing…”
This Cinnamon Swirl Quick Bread – amazing! It’s like eating a cinnamon roll combined with a cake. It’s very moist and the whole thing is a contrast in textures and flavors. I’ve kinda fallen in love with it. I might say “love” a lot on my blog. I’m guilty, I know, but that’s only because I don’t post something unless I love it. 🙂 But this one I really, really, really love. Really. lol!
I did have a slight hesitation on posting the recipe. Just a couple minor details. It was almost too tender & delicate and it wasn’t as tall as I’d like. In the end, taste won out and here it is. Who knows, maybe I’ll tinker a bit in the future (I’ll probably add a bit of baking powder) but in the meantime I just can’t deprive anyone of this Cinnamon Swirl Quick Bread. 🙂
While quick breads are better wrapped tightly in foil or plastic wrap and refrigerated overnight – we couldn’t wait. This was so good with its cinnamon swirl and that lovely glaze that we had to dig in. Heck, when the house was filled with the cinnamon aroma, it was hard enough to wait til it was cool enough to glaze. You’ll notice I don’t have a photo of the whole loaf, lol! It was pretty, though.
This recipe makes two loaves which is always a good thing. One to eat and one to share or one to eat and one to freeze. Quick Breads freeze very well without glaze or frosting; just wrap in plastic and then in foil. Thaw overnight in the fridge. You’ll notice the ingredients are super easy to cut back if you just want one loaf, though.
You can save on baking goods if you shop strategically. I pick up more than I need during holiday sales. And use coupons. All flour items go in my freezer for three days, & butter (the pricey item, here) keeps well frozen in its original wrappers for months. Eggs are good for several weeks past their “buy by” date. Aldi has great prices on flour, butter & eggs, too.
Cinnamon Swirl Quick Bread
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter, 2 sticks, room temperature
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk
- 2 teaspoons vanilla
- 1/2 cup sour cream
Swirl & Topping Portion:
- abt 1 1/2 tablespoons cinnamon
- 2/3 cup brown sugar
- 4 tablespoons butter, melted
Mix together in a small bowl and set aside.
- 1 cup confectioners’ sugar
- 2 tablespoons butter, melted
- enough milk or buttermilk to thin to desired consistency, 1 teaspoon to a tablespoon or so.
Mix all ingredients and put in a ziploc bag. In judging the amount of liquid, remember that this mixture won’t be fully thickened until cool. Wait until nearly cool then cut off a small corner and squeeze across the tops of the cooled loaves.
For the bread:
Preheat oven to 350° F. Spray or grease 2 9 x 5 loaf pans, line bottom with parchment and spray or grease parchment.
Combine dry ingredients and whisk together in a bowl. Set aside.
In mixing bowl, cream butter until light and fluffy, about 4 minutes. Add sugar and beat until incorporated. Add eggs, one at a time, combining well after each. On low, add sour cream, buttermilk and vanilla.
Still on low and add flour mixture slowly, beating until just incorporated. Mixture will be thick and may be just slightly lumpy,
Scoop 1/4 of the batter into each loaf pan; do not smooth out other than to make certain that the whole bottom is covered. Sprinkle with about 3/4’s of the Swirl & Topping portion of the recipe, dividing it between the two pans.
Carefully spread with remaining batter, smoothing the top. Using a butter knife, dip the knife in and out of the batter, using a lifting motion and running the knife two to three inches across or back and forth randomly. Place the tip in a different area each time. Sprinkle the top with the remaining Swirl & Topping mixture.
Bake about 50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan, peeling off the parchment and setting on a wire rack to cool completely.
When cool, drizzle the glaze over the top, back and forth in an attractive striped pattern.
from the kitchen of http://www.frugalhausfrau.com
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||22 %|
|Saturated Fat 9 g||44 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 56 mg||19 %|
|Sodium 378 mg||16 %|
|Potassium 31 mg||1 %|
|Total Carbohydrate 36 g||12 %|
|Dietary Fiber 0 g||1 %|
|Sugars 34 g|
|Protein 2 g||4 %|
|Vitamin A||11 %|
|Vitamin C||0 %|
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this is Number 132! Many of my fave bloggers hang out there every weekend and this week’s co-hosts are Sandhya @ Indfused and Nancy @ Feasting With Friends! It’s always a fun line up of bloggers and linkers.