Cinnamon Swirl Bread

Posted on Posted in breads, breakfast, cake, dessert

I made this bread late at night and poured a glaze on top to intensify it even more. I knew there was a problem before cutting into it because it was sunken in the middle. I found out that the innards of the bread were not fully cooked. I went back to the website to see what others had said about the cake, and they mentioned that the gooey center was the best part, but my cake was a bit too gooey. I heated the cake up more, which caused the sides of the bread to burn even more and the top of the bread to form an extra layer of crust from the glaze I had put on before.
Even through all of these problems, this bread tasted fantastic. I hope you have better luck than I had on baking it right the first time around. Just make sure it doesn’t sink down in the middle, which is a clear indication that it is not fully done. Nevertheless, you also want a semi-gooey center, which I lost from all the reheating. It was still softer, moister in the center, though. I put more glaze on top, which made the burnt sides softer. Don’t let my mistakes deter you from trying this bread; it is beyond fantastic.

Cinnamon Swirl Bread
adapted from Bake or Break

1/3 cup sugar
1/2 cup finely chopped pecans, toasted (I didn’t use)
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk (I used buttermilk for extra moistness. YUM!)
1/3 cup cooking oil

Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans (if using), and cinnamon. Set aside.

Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Then, stir in milk (or buttermilk) and oil (I put these two together in a measuring cup). Make a well in the flour mixture (I didn’t do this), and add the egg mixture. Stir just until mixed. Do not overmix.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion (I couldn’t do that for some reason).

Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

Glaze

1 cup powdered sugar
1 1/2 Tbsp milk
1/2 tsp vanilla extract (optional)

Enjoy!

Copyright – Memoria James – http://www.mangiodasola.com

0 thoughts on “Cinnamon Swirl Bread

  1. Oh, Mem
    This cinnamon bread looks fantastically delicious! Gosh, I wish I had some right now–just one warm slice with a glass of cold milk and I would not be bothered by anything else that might be going on in this cold world!

  2. I'd never have guessed that this wasn't just perfect cinnamon bread. Sorry it didn't turn out quite like you wanted, but it sure sounds delicious. Wonder if it would make good muffins?

  3. Irina – Thanks for stopping by! I'm glad you like the new design!

    Sarah – please try this recipe. I just have an oven that tends to overheat. It overheats so much that I have bake everything at half the time recipes state. I think my mistake was not putting the bread pan on top of another pan to diffuse the heat. This really is a good bread. So good that I want to make another one tonight haha, but I will resist temptation.

    Mom – Yes, it is so good with milk. I reheat the bread for about 20 seconds and sit down with a tall glass of milk. You would really like this bread.

    Monica – Muito obrigada!! Espero que vc goste deste pão. É muito bom.

    Sara Tea – YUM! That sounds great! I'm sure it would.

    OneOrdinary – That's a great idea to make muffins out of them! Why didn't I think of that!

  4. You convinced me to make this — I just whipped it up, it is sooo easy. And I just tasted it… YUM. I see what you mean about the gooey center. I've been looking for a recipe like this, it's a keeper!! (I baked for about 45 mins, but next time I might do 50-55 minutes and cover with aluminum foil the last 10 minutes). Thank you for this awesome recipe!!

  5. The bread looks fantastic!!
    I thought u used pecans…cos the top of the bread looks like there're pecans.

    I'll try this, as my mother in law just got me pecans from the latest harvest in Texas.
    🙂

  6. Your bread looks great! Even with the problems you had, it seemed to turn out well. When I made mine, I think I baked it slightly too long, because the center wasn't gooey at all. I'll fix that next time. 🙂

    For anyone who wants to try this bread, it's absolutely delicious! I took it to my sunday school class and it was devoured 🙂

  7. Just made this & WOW does it taste good! I only managed to taste just a little piece, but it was incredible. My whole house smells like cinnamon!

    I did find that a little part of the middle was un-cooked. But a couple of minutes later & it just ended up being really soft in comparison to the rest.

    Can't wait to have a slice..so excited!

  8. This bread is beyond delicious – it's just about too wonderful for words. Definitely a new favorite in my house!

    We ate the whole thing in 2 days – and there are only 2 of us.

    Thanks! 🙂

  9. Jackie – I mentioned this in the post, but I added the glaze while the cake was warm and after it had cooled. I suggest waiting until it has cooled a bit, say, around 5-10 minutes. I hope this helps and that you enjoy it!

  10. Wow, I just made this and I am so happy! I might put in a little less sugar next time as my partner and I don't have too much of a sweet tooth, but I will definitely have to make it again! Mmm…

  11. I just made this myself & I had the problems with the middle cooking as well….baked it another 20 minutes, so about an hour in total, figured if it didn't cook the middle by then, I'd just eat the parts that are cooked! Can't wait to taste it!

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