"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

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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