"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Swirl Quick Bread Recipe

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This recipe for Cinnamon Swirl Quick Bread, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bridgette Carpenter
Added: Saturday, October 3, 2009


2 c. all-purpose flour
1 1/2 c. sugar, divided
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 egg
1/4 c. canola oil
3 teaspoons ground cinnamon

GLAZE: (optional)
1/4 c. confectioners' sugar
1 1/2 to tsp. milk

In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt. Combine the buttermilk, egg, and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
Grease the bottom only of a 9x4 pan. Pour half of the batter into the pan; spread the top with half of the cinnamon-sugar mixture. Carefully spread with the remaining batter sprinkle with the remaining cinnamon-sugar mixture; cut through the batter with a knife to form a swirl.
Bake at 350 for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over top.




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