MM loves cinnamon raisin bread. When he’s need a bit of a pick me up in the morning, he’ll add a slice or two of it to his breakfast, warmed by the toaster (though not toasted), and the smell of the cinnamon wafts through the air and tempts me. Just a little.
But I hate raisins.
So, I am able to utilize this dislike, and refrain from joining him.
Swirl Cinnamon Bread
Ingredients
- 2 c flour
- 3/4 c sugar
- 1/2 tsp baking soda
- 1/2 tsp + 1 1/2 tsp ground cinnamon, divided
- 1/4 tsp salt
- 1 large egg
- 8 oz reduced fat plain yogurt
- 1/4 c canola oil
- 1 tsp vanilla extract
- 1/4 c packed brown sugar
Directions
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda, 1/2 tsp cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a third bowl, combine brown sugar and remaining cinnamon.Spoon a third of the batter into an 8×4-inch loaf pan that has been greased. Top with a third of the brown sugar and cinnamon mixture. Repeat layers twice. Cut through the batter with a knife to create a swirl.
Bake 45-60 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from loaf pan to wire rack to complete cooling.
Then Taste of Home came along – I found one of their incredibly expensive baking magazines in the checkout aisle a couple weeks ago, intending to find a new cookie recipe, or some crazy experiment I can play with while on vacation over the holidays. Among the recipes was a section on quick breads, loaves that could be given away as holiday or hostess gifts.
And there it was. The Cinnamon Bread without the raisins. I had to try it.
I don’t have a link for you to peruse yourself. Trust me – it came from Taste of Home. 🙂
It won’t replace the cinnamon raisin toast in the morning for him, but it is a nice change of pace for an evening treat.
Pictures soon!