It’s been raining for over 24 hours straight here in Luxembourg. It was so hard to get up this morning and get my youngest daughter to school. My oldest daughter is out of school for summer, but she’s currently in a French lesson so I’m blogging to keep myself from falling asleep. What has the weather been like where you are? I keep waiting for the hot and humid summer weather, but it feels very far removed from us at the moment.
Today I’m sharing with you one of my favorite breads. I made this with my 10 year old last night and she was mad that I made her wait until today to eat it. It’s another kid friendly recipe that will get your kids into the kitchen. Plus, baking is a science and requires you to know fractions so it’s like school too!
Cinnamon Swirl Bread is a delightfully soft bread with a cinnamon center. It’s like a little surprise hidden in every piece. ?
The way we get this beautiful cinnamon swirl in the center is to remove part of the batter and mix in cinnamon and molasses. You’ll see me use molasses in several of my recipes because it adds a depth of flavor that you can’t get with anything else without making it overly sweet.
Once the batter is ready, pour half of it into the prepared pan (I use this Chicago Metallic pan for this recipe). Then, spoon the cinnamon filling right down the middle. Next, pour the other half of the plain batter over the top and smooth with a spatula. Finally, use a pairing knife to swirl the batter.
As with all quick breads, it’s important to not overmix the batter. We want to keep it light and tender.
Once the bread has cooled enough to remove it from the pan, brush some melted butter on top and then sprinkle some cinnamon sugar over the butter.
Cinnamon Swirl BreadCourse: DessertDifficulty: Easy
Vegetable Oil 55g
Unsalted Butter 57g
Vanilla 1 tsp
All Purpose Flour 230g
(1 1/2 cups)
Baking Powder 1 tsp
Salt 1/4 tsp
Cinnamon 1 tsp
Molasses 1 Tbsp
Salted butter 2 Tbsp
Cinnamon Sugar Mix 1/4 cup
- Preheat oven to 350°. Spray or butter a 1-pound loaf pan.
- In the bowl of a stand mixer, beat oil, butter and sugar until creamy.
- Add eggs and vanilla and beat until smooth and creamy.
- In a small bowl, add flour, baking powder and salt. Whisk to combine.
- Measure out the buttermilk.
- Alternately, combine the milk and dry ingredients in 5 different steps, starting and ending with the dry (dry, wet, dry, wet, dry). Be sure to mix on low just until the ingredients start to combine (only a few seconds).
- Take off the mixer and finish mixing by hand. Do not overmix!
- Remove about 3/4 cup of the batter and put in a small bowl. Add the cinnamon and molasses and stir to combine.
- Pour about 1/2 of the plain batter into the prepared pan. Spoon the cinnamon batter over the plain batter, right down the center (see pics above). Now, add the other 1/2 of the plain batter on top and smooth.
- Use a pairing knife to swirl the batter (see video above and below).
- Bake for 50-55 min, or until a toothpick inserted in the middle comes out clean.
- Once the pan is cool enough to handle, remove the bread from the pan. Brush with melted butter and then sprinkle cinnamon sugar mixture on top.