Cinnamon Swirl
Submitted by leeleeme
A marbled cinnamon sugar loaf made without eggs or butter. Layers of soft batter swirled with warm cinnamon create a fragrant, tender quick bread that’s surprisingly easy to pull off.
YIELD
1 servingsPREP
20 minCOOK
60 minREADY
40 minThis eggless, butter-free cinnamon loaf relies on shortening, vinegar, and a clever layering technique to produce a tender crumb with gorgeous cinnamon ribbons running through every slice.
You’ll layer the batter in thirds, sprinkling cinnamon sugar between each layer, then drag a knife through to create that classic marble swirl.
The result? A warm, fragrant loaf that fills your kitchen with the smell of a bakery on a Sunday morning.
Pro Tips
- Drag the knife in a zigzag pattern through the batter for the most dramatic swirl.
- Don’t overmix after adding the flour. A few lumps are fine and will keep the loaf tender.
- Test for doneness with a toothpick at the 55-minute mark since ovens vary.
Ingredients
Directions
Cream together shortening and sugar.
Add the rest of the ingredients in order and mix until well combined.
Combine sugar and cinnamon and mix.
Grease and flour a loaf tin.
Divide batter into thirds.
Layer one third of the batter in the bottom of the loaf pan.
Sprinkle with cinnamon/sugar mixture.
Layer withanother third of the batter and sprinkle with cinnamon/sugar.
Spread out last part of the batter.
Slice through the batter at various points with a knife to create the marbled effect.
Sprinkle with remaining cinnamon/sugar.
Bake at 350℉ (180℃) for 1 hour or until the loaf tests done.
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