Ingredients
For the Bread Batter:
- All-Purpose Flour: 2 ½ cups (300g)
- Granulated Sugar: 1 ½ cups (300g)
- Baking Powder: 1 tablespoon
- Salt: ½ teaspoon
- Ground Cinnamon: 1 teaspoon (for the batter)
- Eggs: 2 large, lightly beaten
- Milk: 1 cup (whole milk recommended for richness, but 2% works too)
- Vegetable Oil: ½ cup (or an equal amount of melted unsalted butter, cooled slightly)
- Vanilla Extract: 1 teaspoon
For the Cinnamon-Sugar Swirl & Topping:
- Granulated Sugar: ½ cup (100g)
- Ground Cinnamon: 2 tablespoons
- Butter (optional, for topping): 2 tablespoons, melted (this can enhance the crust’s crispness)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on two sides for easy removal. This also helps prevent sticking and makes cleanup easier.
- Prepare the Cinnamon-Sugar Mixture: In a small bowl, whisk together the ½ cup of granulated sugar and 2 tablespoons of ground cinnamon for the swirl and topping. If you’re using melted butter for the topping, keep it separate for now. Set this mixture aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon (this is the cinnamon for the batter itself). Whisking thoroughly ensures that the leavening agent and spices are evenly distributed, which is key for a consistent rise and flavor.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the 2 large, lightly beaten eggs, 1 cup of milk, ½ cup of vegetable oil (or cooled melted butter), and 1 teaspoon of vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Using a spatula, mix gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough bread, as it overdevelops the gluten in the flour.
- Layer the Batter and Cinnamon Sugar:
- Spoon half of the batter into the prepared loaf pan and spread it evenly.
- Sprinkle half of the cinnamon-sugar mixture (from step 2) evenly over the batter.
- Carefully spoon the remaining batter over the cinnamon-sugar layer and spread it as evenly as possible.
- Sprinkle the remaining cinnamon-sugar mixture over the top of the batter. If using, drizzle the 2 tablespoons of melted butter evenly over the cinnamon-sugar topping. This will create an extra delicious, slightly crispier crust.
- Create the Swirl (Optional but Recommended): For a more pronounced swirl effect, take a butter knife or a skewer and gently run it through the batter in a figure-eight or zigzag pattern a few times. Don’t overdo it, or you’ll muddle the layers too much. Just a few gentle passes are enough to create beautiful ribbons of cinnamon.
- Bake the Bread: Place the loaf pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached (but no wet batter). Baking times can vary depending on your oven, so start checking around the 50-minute mark. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
- Cool the Bread: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15-20 minutes. This allows it to set up slightly, making it easier to remove.
- Remove and Cool Completely: After 15-20 minutes, carefully invert the loaf onto the wire rack (if you used parchment paper, you can lift it out). If you inverted it, turn it right side up. Allow the bread to cool completely before slicing. This is an important step! Slicing warm quick bread can cause it to crumble and have a gummy texture. Patience will be rewarded with perfectly textured slices.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-400