Cinnamon Swirl Quick Bread

It is a gorgeous day and looks like winter is on its last legs in NC.  Who wants to do a boatload (make it loads) of laundry, check things off the work checklist, shop, cook and drive around for a gazillion pickups and drop offs.. Right ! We sure can dream on, can’t we?.

Cinnamon Swirl Quick Bread

Meanwhile reality sinks in and work beckons and just for the lark of it , I think this week calls for something special. Why so, you may ask ? Why not ? I reason . It’s special cause we want it to be , cause we feel like it and cause I am singing Pharell Williams “Happy” song.  A3 theorizes that un-birthday , birthday celebrations are cool. Therefore , mom has been summarily hinted and pleaded alternatively, to pretty please plan and throw  a “surprise” one. No amount of  A1 and A2’s reasoning that one cannot really plan for one’s “surprise” party holds water. A3 promises to promptly forget he asked for one as long as he is promised his special day. LOL. I love this kid’s reasoning !

Cinnamon Swirl Quick Bread

I kind of agree. I guess if you really want it, then you should go for it. While the event still  has a few more weeks ( atleast 12 weeks ) to go into, I am pretty sure A1,2 and 3 will be thrilled to have a slice of this freshly baked cinnamon swirled bread . Hand it over with a tall glass of milk and wholesome fruit  to go with it. Yum ! After a long day of school and before the gym practice and meet, this is a welcome treat for them.

Cinnamon Swirl Quick Bread: 

A welcome treat, especially after a grueling day for the kids. Flecks of cinnamon in the batter will greet you along with a ribbon of cinnamon sugar smack in the middle. Vanilla enhances the flavor subtly and you have a moist crumb when you slice the bread. If only you can wait until its cool enough to slice !

Prep time : 15 – 20 min   Cook time : 45-50 min   Serves about 10 thick slices.

Ingredients:

For making the batter base :

  • Unbleached All purpose  flour : 1 cup
  • White Whole wheat flour : 1 cup
  • Salt : 1/4 tsp.
  • Baking Soda : 1 tsp.
  • Cinnamon powder : 1/2 tsp.
  • Unsalted Butter : 8 Tbsp. / 1/2 cup
  • Packed Brown sugar : 1/4 cup
  • Granulated Sugar : 3/4 cup
  • Egg, large, cage free : 1
  • Pure vanilla extract : 1 tbsp.
  • Buttermilk  : 1 cup or Milk , 2 % : 1 cup + 1 Tbsp. of Vinegar or lemon juice

For the Sugar swirl : ( whisk ingredients till combined well )

  • Granulated sugar : 1/4 cup
  • Cinnamon Powder : 2 tsp.

Method:

Note: please bring all the ingredients to room temperature before baking. The only exception for me is the vanilla extract which I take it out just when I start creaming the butter and sugar.

  • Pre heat the oven to 350 F. Spray a 9 by 5 inch bread loaf pan and set aside.
  • In a separate mixing bowl, scoop out  the 2 cups of flour and add salt and baking soda along with cinnamon and whisk very well to ensure thorough distribution. Alternatively sift it all together in a bowl.
  • Cream the butter and sugar in your stand / hand mixer till pale and fluffy.
  • Add the egg and whisk it till well combined.
  • Add the vanilla extract and whisk again.
  • Add the buttermilk if using or if not add the vinegar to room temperature milk and set aside for a couple of minutes and use.
  • Whisk well till combined thoroughly.
  • Add the dry ingredients to the wet and mix till combined.
  • The batter would be thick and fluffy.  Optional : you can add cinnamon chips now in the batter if using. 

Layering the batter and baking :

  • Add half of the batter to the  prepped pan and smooth it.
  • Now add 3/4 of the sugar – cinnamon mix as a layer and gently pat a couple of times to get it to stick to the batter.
  • Now add the rest of the batter as dropfuls and smoothen it to get a layer like a sandwich. The reason to add as dropfuls and not add in one heapful is because this is such a thick batter , if you drop them in spoonfuls distributed along the pan length , then it is simply a matter of joining the dots.
  • Now add the reserved 1/4  of the sugar cinnamon mix on the top and pat down to let it stick.
  • Bake at 350 for about 45 minutes or so or until a toothpick inserted in the center comes out clean.
  • Remove, cool and then slice.
  • Serve warm !

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread

 

 

 

Adapted from redflycreations and allrecipes.

Eggless Cinnamon Braided Bread

My little tyke, or rather my littlest tyke is a Ninja who decimates sugar ! He loves sugar, cinnamon, bread and did I mention sugar again ! I have the whole spectrum covered at my place – from zilch sugar to feed me sugar! On the Sunday when I had a bit of baking bug in me, I made key lime muffins and this. The cinnamon roll version of this was awesome and I always wanted to try my hand at this.This is a pretty easy version and it was a cinch to make it. Looked a mighty fine sight and was so flaky too.

  Swirls of cinnamon running in tasteful little veins and tied up in a pretty little bread – On second thoughts though, on baking, the braid turned not so little but remained super flaky, moist and so so soft..

 It was so good that I did not bother to glaze it. Was perfect and reminds you of interlocking cinnamony flaky croissants.

Eggless Cinnamon Braided Bread

 Prep time : 30 min

Resting time total: 70 min or so 

Baking time : 35-40min

Ingredients

For the dough: 

  • Unbleached, Unbromated All purpose flour : 2.5 cups
  • Baking powder : 1/4 tsp
  • Baking soda : 1/4 tsp
  • Salt : 1/2 tsp
  • Warm milk : 3/4 cup + 2 tbsp.
  • Lemon Juice : 1 Tbsp.
  • Vegetable oil : 1/4 cup
  • Butter melted : 1 Tbsp.
  • Instant Dry yeast : 2.25 tsp. ( 1 sachet)
  • Sugar : 1/3 cup ( used soft brown Sugar)

Filling:  

  • Soft brown sugar : 1/2 cup
  • Fine ground cinnamon powder : 1.5 Tbsp.
  • Room temp or softened butter : 3-4 Tbsp. ( softened or at RT)

The glaze: Optional , I did not need this.

  • Powdered sugar : 1/2 cup
  • Milk : 2 Tbsp.
  • Pure Vanilla extract : 1 tsp.

Recommended: 

Brushing the dough with 2 Tbsp of milk before baking

Method:

Making the dough:

  • In the bowl of your stand mixer add the sifted flour, baking soda, baking powder, and salt. Add the dry instant yeast to this and mix thoroughly with a whisk or paddle mixer.
  • Add the dough hook attachment and on low mixing speed add the oil and butter mix, followed by the milk + sugar+ lemon juice mix.(In a small bowl, mix milk with sugar and add the lemon juice and add to the flour. It’s ok if the milk slightly curdles. It works good.)
  • Knead well until you get a nice smooth dough. Let the dough rest in warm dark place until it doubles in size. Depending on the temperature and weather conditions , it might take anywhere from 35 min to about an hour.
  • Once it has risen sufficiently, take out the dough on a greased counter top. Gently deflate it and roll it out to form a big rectangle. Mine was a good couple of feet in length.

Making the cinnamon sugar filling and baking:

  • Mix the softened butter +sugar + cinnamon to have a wet filling.
  • Spread the mix on the rectangle and make sure you get as much to the edges as possible. Pat gently so it sticks to the roll.
  • Now roll gently from the longest side and make a tight toll. Pinch the seams and ends. Slice it vertically in the center.
  • You will now have exposed veins of the cinnamon butter running through the dough.
  • Lay both of strands lengthwise and pinch one end of it together.
  • Braid it overlapping each other and exposing the cinnamon strands.
  • Loop it around and tuck the end under the dough to form a circular piece where you cannot see either of the ends.
  • Grease a baking sheet / parchment paper and lay it over  baking sheet.
  • Lay the braided roll gently over greased sheet on the baking tray. Cover with a greased saran wrap and let rise for another 20 min.
  • Meanwhile preheat oven to 350 F.
  • Brush the dough with 2Tbsp of milk using a pastry brush to give the nice glaze after baking.
  • Bake 35+/- 5 minutes. Keep an eye to just bake it  nice golden brown.
  • Take out from the oven and dive in when they are warm!

Eggless Cinnamon Braided Bread

Glaze/Topping:

If you do decide that you want the glaze, whisk the ingredients listed under the glaze or topping section and drizzle over your baked braided bread.

Banana Blueberry Cinnamon Wheat Bread

Honestly, what do you do when you have a pair of over ripe bananas and  a pack of fresh blueberries? Mostly, I end up making a good old smoothie. Throw in a few more fruits , maybe a bit of avocado ( gasp) and it goes down pretty fast into the bellies of the young ones.

Gorgeous berries
Gorgeous berries

But with frigid weather, it called for something warm and inviting.. And banana bread it is ! Now this bread is made with white whole wheat flour and APF and the texture once baked would delight you. It yields nice thick slices and warmed up would be great to  be served with whipped sweet cream. I know, crazy as it sounds, it hold pretty well during slicing. Now normally when it comes to quick breads, I usually hesitate to use whole wheat, because the result is usually very dense slice of the bread. But using white whole wheat flour ( I love KA’s white whole wheat! Now in case you  are wondering, this is not refined flour but flour milled from soft white winter wheat . A combination of both the flours will reduce the denseness  and combined with banana puree, this is one heck of a loaf.. Keeps well frozen too !

Ripened bananas
Ripened bananas

 Here it goes .. You can substitute the blue berries for walnuts, chocolate chips and much more..

 Ingredients:

  • White whole wheat flour : 1 cup
  • All purpose flour : 1/2 cup
  • Baking soda : 1 tsp.
  • Salt : A pinch
  • Vanilla Extract : 1 Tsp.
  • Ground cinnamon : 2 Tsp.
  • Granulated brown/shite sugar : 1/2 cup ( can increase to 3/4 if you need a tad bit sweeter)
  • Over ripe Bananas : 2 – 3
  • Blueberries : 1/4 cup
  • Egg : 1(beaten)
  • Butter : 1/3 cup ( melted)

Method:

  1. Preheat the oven to 350 deg F.
  2. Wash the blueberries, pat dry and toss it in about 1 tbsp. of the flour and keep aside. This ensures that the blueberries do not sink to the bottom of the bread.
  3. In a large bowl, whisk in both the flours and salt ,sugar and baking soda and ground cinnamon. The whisking aerates the flour and also ensures distribution of the cinnamon, sugar , soda and salt.
  4. In a separate bowl, mash the bananas or puree them. Add in the beaten egg, vanilla extract and melted butter and whisk it together.
  5. Add the liquid contents to the dry mix and stir it in well.
  6. The resulting mix is dense shaggy mass that needs to be distributed into a well greased 9 by 5 loaf pan.
  7. Bake in the center rack of your oven for about 50 min.( Do the skewer test – skewer inserted into the center of the loaf should come clean)
  8. Remove from the oven, cool it down very well before slicing it.
Right outta the oven
Right outta the oven
Cooling and inviting
Cooling and inviting
Pretty blueberries lending their burst of freshness
Pretty blueberries lending their burst of freshness

Serve warm, thick slices, straight out. Or Slice it , add a dash of whipped cream on the side and dig in! However you choose, this is really good to delve into!

 

 

Recipe adapted from Simple Recipes.