Date lovers will love this Orange, Date, and Spice Loaf. Moist and delicious, this quick bread is made with Medjool dates, orange peel and zest, and warm spices. An old-fashioned flavorful tea loaf, it is delicious served perfectly plain or with a slather of butter. Continue reading Orange, Date, and Spice Loaf→
I call this quick bread the loaf with Christmas wrapped inside it! That’s because this Cranberry Orange Eggnog Loaf encompasses many of the flavors we typically associate with Christmas – the bright red cranberries, eggnog, warm spices of nutmeg, mace, and cardamom, citrus notes that come from orange marmalade, juice, and orange rind, mixed peel/citron, and pecans. It’s the perfect loaf for weekend brunch, coffee or tea break, or gift giving. Continue reading Cranberry Orange Eggnog Loaf Recipe→
This Classic Banana Bread is super moist and tasty. Best of all, it’s really easy to make and, apart from the bananas, takes only standard pantry ingredients. It’s the perfect way to use up extra ripe bananas since Banana Bread is best made with overripe bananas. They have so much flavor and add the extra moisture for which banana bread is known. Continue reading Classic Banana Bread Recipe→
Did you ever get the urge to bake (often on a storm day, for example) and realize that every recipe you look at requires a shopping trip to the supermarket? Well, here’s my answer to that dilemma. Today’s recipe is Cinnamon Quick Bread that takes no more than pantry staples. So long as you have basic baking supplies, you can whip this tasty sweet bread up in no time.
This is the recipe our family has been making for years. I slice the loaf and individually wrap each slice for the freezer as this loaf freezes very well. Having the slices pre-wrapped and stored in either a freezer zip-lok bag or airtight container means snacks for work and school are conveniently ready for quick departure on weekday mornings.
This is an easy loaf to make. The only challenge is to ensure that the loaf not be over-baked as it will be dry.
Even though I add the cinnamon-sugar mixture on an evenly spread base of one-half the batter, I am always intrigued by how, as the bread rises, the cinnamon forms its own shape. I think this one looks like a smiley face!
[Printable recipe follows at end of posting]
Cinnamon Quick Bread
Ingredients:
1 cup milk + 2 tsp vinegar
¼ cup shortening 1 cup white sugar 2 extra-large eggs 1½ tsp vanilla
2 cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt
2 tbsp brown sugar 1 tbsp cinnamon
Method:
Assemble ingredients.
Preheat oven to 350ºF. Grease or spray 9”x5x3” loaf pan with cooking spray. Pan may be lined with tin foil and greased/sprayed for easy clean-up.
Place one cup milk into measuring cup or small bowl. Add 2 tsp vinegar. Set aside to let milk sour for about 5-7 minutes.
Meanwhile, cream shortening and sugar together well.
Beat in eggs and vanilla.
Sift together the flour, baking powder, baking soda, and salt.
Blend dry ingredients into mixture alternately with the sour milk, starting and ending with dry ingredients (three additions of dry ingredients and two of sour milk). Mix only until ingredients are incorporated.
The batter for this loaf will be smooth, not lumpy.
In small bowl, combine the brown sugar and cinnamon. Set aside.
Transfer one-half the batter to the prepared loaf pan and spread evenly in pan.
Sprinkle about three-quarters of the cinnamon-brown sugar mixture over batter, covering completely.
Cover with remaining batter.
Sprinkle the remaining cinnamon-brown sugar mixture over top of batter.
Bake for 45-50 minutes or until cake tester inserted into center of loaf comes out clean.
Let stand in pan for about 5 minutes then transfer to a wire rack to cool. Let cool completely before slicing.
Cinnamon Quick Bread is an easy-to-make, super tasty, quick bread made with standard pantry ingredients.
Course Snack
Cuisine American
Ingredients
1cupmilk + 2 tsp vinegar
¼cupshortening
1cupwhite sugar
2extra large eggs
1½tspvanilla
2cupsall-purpose flour
1tspbaking powder
½tspbaking soda
½tspsalt
2tbspbrown sugar
1tbspcinnamon
Instructions
Assemble ingredients.
Preheat oven to 350ºF. Grease or spray 9”x5x3” loaf pan with cooking spray. Pan may be lined with tin foil and greased/sprayed for easy clean-up.
Place one cup milk into glass measuring cup. Add 2 tsp vinegar. Set aside to let milk sour for about 5-7 minutes.
Meanwhile, cream shortening and sugar together well. Beat in eggs and vanilla.
Sift together the flour, baking powder, baking soda, and salt. Blend into wet ingredients alternately with the sour milk, starting and ending with dry ingredients (three additions of dry ingredients and two of wet). Mix only until ingredients are incorporated.
In small bowl, combine the brown sugar and cinnamon. Set aside.
Transfer one-half the batter to the prepared loaf pan. Sprinkle about three-quarters of the cinnamon-brown sugar mixture over batter, covering completely. Cover with remaining batter. Sprinkle the remaining cinnamon-brown sugar mixture over top of batter.
Bake for 45-50 minutes or until cake tester inserted into center of loaf comes out clean.
Let stand in pan for about 5 minutes then turn out on to a wire rack to cool. Let cool completely before slicing.
Recipe Notes
Yield: 1 loaf
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Cinnamon Sweet Bread
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If you enjoyed this recipe, you might also enjoy the recipe for Glazed Lemon Pecan Quick Bread. Click here for the recipe.
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