Cinnamon Swirl Quick Bread

Hey Everyone! Happy Weekend! Even though the summer doesn’t officially begin until tomorrow, summer weather is definitely already here, complete with all the heat, humidity and thunderstorms! It has been so hot and sticky all week, it’s almost making me miss the polar vortex this past winter! I wanted to stop by and share this Cinnamon Swirl Quick Bread recipe with you today, because it’s a great weekend breakfast or snack recipe! I love quick breads, because well, they’re quick to make, and you usually only need one big bowl to mix everything in, and don’t end up using every single bowl, pan and spatula in your kitchen! I added in some plain yogurt into the recipe, because I love how moist and fluffy it makes the bread, and I always think it makes it easier to slice too, because the bread holds together much better! I hope you love this recipe as much as I do, and enjoy your first official summer weekend of the year!

BREAD

2 cups all-purpose flour

1 tsp baking soda

1 cup granulated sugar

1/2 tsp salt

1/2 cup milk

1/2 cup plain yogurt

1/4 cup oil

1 egg

FILLING & TOPPING

1/2 cup granulated sugar

3 tsp ground cinnamon

1. First, preheat your oven to 350 deg F and line a standard sized loaf pan with parchment paper. In a small bowl, combine the sugar and ground cinnamon that you will use for the filling and topping, then set it aside.

2. In a large bowl, whisk together the milk, yogurt, oil and egg (the original recipe called for 1 cup of buttermilk, but I substituted it with the milk and plain yogurt). Add in the sugar and salt and whisk well, then sift in the flour and baking soda and whisk everything together until you have a smooth, creamy batter.

3. Pour half of the batter into your prepared loaf pan, then sprinkle it evenly with the cinnamon sugar you prepared earlier, leaving about 3 tbs or so for the topping. Pour the rest of the batter on top of the filling, spreading it around evenly with a spatula, then sprinkle with the remaining cinnamon sugar. Using a knife, cut down through the batter to create the swirl. Bake for about 45 – 55 minutes, or until an inserted toothpick comes out clean and the top is beautifully golden brown. Let the bread sit for about 10 minutes before slicing.