Cinnamon Swirl Tea Bread
This is an easy quick bread, made with ingredients you most likely always have in your pantry. Include this delightful sweet in your afternoon tea, or enjoy for breakfast or snack time.
Yield
12 servingsPrep
10 minCook
50 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
white granulated or light brown |
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
ground (optional) |
|
| 2 | cups |
unbleached all-purpose flour
or regular all-purpose |
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sugar
white granulated |
|
| 1 | large |
eggs
beaten |
|
| 1 | cup |
milk, 2%
or whole |
* |
| ⅓ | cup |
vegetable oil
or canola oil |
|
| 1 | teaspoon |
vanilla extract
pure |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
white granulated or light brown |
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
ground (optional) |
|
| 473 | ml |
unbleached all-purpose flour
or regular all-purpose |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sugar
white granulated |
|
| 1 | large |
eggs
beaten |
|
| 237 | ml |
milk, 2%
or whole |
* |
| 79 | ml |
vegetable oil
or canola oil |
|
| 5 | ml |
vanilla extract
pure |
|
Directions
Preheat oven to 350℉ (180℃). Lightly grease and flour 9" x 5" loaf pan.
In a small bowl, combine well the ⅓ cup sugar, cinnamon and nutmeg (if using); set aside.
In a large bowl, combine the flour, baking powder, salt and 1 cup white sugar.
In another bowl, combine the egg, milk, oil and vanilla extract. Add this to the flour mixture. Stir until just moistened.
Pour half of the batter into the prepared pan. Sprinkle with half of the reserved cinnamon/sugar/nutmeg mixture. Repeat with remaining batter and cinnamon/sugar/nutmeg mixture. Using a sharp knife, swirl through the batter to marbelize.
Bake for 45 to 55 minutes, until a toothpick tests clean. Let cool in pan for 10 minute. Run thin knife around edges of pan and remove loaf to a wire rack to cool completely.
Once the bread is completely cooled, wrap it in foil and let sit overnight, or at least 4 hours before slicing and serving. (This step is essential. If the bread is sliced immediately after cooling or while it is still warm, it may be dry.)
