Sweet Cinnamon Quick Bread
Submitted by blueeyes1983
Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.
YIELD
1 LoafPREP
15 minCOOK
55 minREADY
1 hrsThis bread smells like fall in a pan.
A simple buttermilk batter loaded with cinnamon gets topped with a crumbly sugar-cinnamon streusel, then you drag a knife through to marble it all together. That swirl is everything.
No yeast, no kneading, no rising time. Mix, pour, swirl, bake. You’ll have a golden loaf cooling on the rack in about an hour.
The buttermilk keeps it tender and moist while the egg whites give it a lighter crumb than your typical quick bread.
Variations
- Fold in a handful of chopped pecans or walnuts for nutty crunch
- Add a simple powdered sugar glaze drizzled on top once cooled
- Swap half the flour for whole wheat pastry flour for a heartier slice
Kitchen Tips
- Don’t overmix the batter. A few small lumps are fine and keep the bread tender
- Use a butter knife to create the marble swirl, dragging it in a figure-eight pattern through the streusel
- Check doneness with a skewer at the 50-minute mark since ovens vary
Ingredients
Directions
Preheat oven to 350℉ (180℃). Coat a 9×5-inch loaf pan with nonstick vegetable cooking spray.
To make the batter: In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt. Add the buttermilk, oil, egg whites, egg and vanilla. Beat with an electric mixer on medium speed for 3 minutes. Pour the batter into the prepared pan.
To make the streusel: In a small bowl, mix the sugar, cinnamon and margarine until crumbly. Sprinkle over the batter and swirl slightly with a knife to marble it through the batter. Bake for about 55 minutes, or until a skewer inserted in the center comes out clean. Cool for 10 minutes in the pan on a wire rack, then remove from the pan to finish cooling.
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