Nutfree - Cinnamon swirl loaf bread recipe
Author: Richie Judson
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Mildly sweet, with just the right amount of cinnamon and brown sugar swirl throughout the bread to make this great as is, toasted, made into French toast, or even sandwiches!
Cinnamon Swirl Bread
A light, fluffy, homemade loaf of bread that is reminiscent of a cinnamon bun? We're SO in.
Total time: 240 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14
Total time: 240 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 1/3 c. plus 1 tbsp. milk
- 3/4 c. all-purpose flour
- 1 (0.25-oz.) packet active dry yeast
- 3 large eggs, at room temperature
- 1 3/4 c. all-purpose flour
- 1/4 c. granulated sugar
- 2 tsp. kosher salt
- 1 tbsp. water
- 1/3 c. butter, softened
- 1/3 c. raisins
- 1/2 c. granulated sugar
- 1 tbsp. ground cinnamon
- 1 large egg
- 1 tbsp. water
How to cook:
- Warm milk in microwave or on stovetop to approximately 100. In a small bowl, mix warm milk, flour, and yeast until well combined. Let sit for 45 to 60 minutes, or until sponge has formed air pockets.
Cinnamon Swirl Bread
Soft, buttery and perfectly scented with cinnamon sugar, this cinnamon swirl bread is the perfect easy baking project and just delicious.
Provided by: Alida Ryder
Total time: 1480 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 12
Provided by: Alida Ryder
Total time: 1480 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- ½ cup warm milk
- ½ cup warm water
- 1 tbsp sugar
- 10 g (2 tsp) instant yeast
- 1 egg
- 3-4 cups flour
- 1 tsp salt
- 1/3 cup softened butter
- 1 tbsp cinnamon
- 1/3 cup sugar
- 1 egg (beaten (for egg wash) )
- 1 tbsp melted butter
Nutrition:
- Calories: 237 kcal
- Carbohydrate: 38 g
- Protein: 5 g
- Fat: 7 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 33 mg
- Sodium: 299 mg
- Fiber: 2 g
- Sugar: 9 g
- Serving Size: 1 serving
- In the bowl of a stand mixer, combine the warm milk, warm water, sugar and yeast. The milk and water should be comfortably warm, not hot. Allow to stand for 5 minutes.
- Beat in the egg then add the flour, starting with 3 cups, and the salt. Knead in the flour then add the butter, one tablespoon at a time, kneading in well before adding more.
- If the dough is very soft and sticky, add the remaining flour and allow to knead at medium speed for 3 minutes. The dough should be soft, slightly tacky and smooth.
- Transfer to a large bowl and cover well with plastic then place in the fridge for up to 18-24 hours.
- Remove the dough from the fridge two hours before baking. Tip the dough out onto a very lightly floured surface.
- Roll into a rectangle as wide as your loaf pan (the one I used was 22x12cm (9x5in)) and approximately 1cm thick.
- Mix together the sugar and cinnamon then sprinkle over the dough.
- Roll the dough up into a tight roll then transfer to a greased and lined loaf pan.
- Cover loosely with a damp tea towel and allow to proof for 30 minutes while you preheat the oven to 180°C/350°F.
- Brush the loaf with beaten egg then place in the oven and allow to bake for 30-40 minutes until golden brown and risen.
- To know if the bread is fully cooked, tap it on the bottom and if it sounds hollow, it's done.
- Once removed from the oven, brush with melted butter (for a soft crust) and allow to cool for at least 30 minutes before slicing and serving.
Cinnamon Swirl Bread
Tender, soft, and so delicious! Mildly sweet, with just the right amount of cinnamon and brown sugar swirl throughout the bread to make this great as is, toasted, made into French toast, or even sandwiches! One bite of this bread, and you will come back for the whole loaf!
Provided by: This Bread Will Rise
Total time: 200 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 12
Provided by: This Bread Will Rise
Total time: 200 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 2 cups warm water
- 2 1/2 tsp active dry yeast
- 1 Tbs granulated sugar
- 1/4 cup butter - melted
- 1 Tbs salt
- 1/4 cup + 2 Tbs granulated sugar
- 1/2 cup evaporated milk
- 6 - 7 1/2cups bread flour
- Butter for greasing pan and to top bread
- Swirl Ingredients
- 1.5 cups brown sugar
- 2 Tbs cinnamon
Nutrition:
- Calories: 228 calories
- Carbohydrate: 44 grams carbohydrates
- Cholesterol: 8 milligrams cholesterol
- Fat: 4 grams fat
- Fiber: 1 grams fiber
- Protein: 6 grams protein
- Saturated Fat: 2 grams saturated fat
- Serving Size: 1 serving
- Sodium: 300 milligrams sodium
- Sugar: 13 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 1 grams unsaturated fat
- In a small bowl or 2 cup measuring cup, pour 2 cups warm (not hot) water, yeast, and 1 Tbs of granulated sugar. Let sit for 10 minutes or so as you gather the rest of your ingredients. When this mixture looks like a bubble bath, you will know it's ready.
- In a large bowl mix together your melted butter, salt, 1/4 cup + 2 Tbs granulated sugar, and evaporated milk. Once combined, mix in bubbly yeast mixture.
- Gradually start adding bread flour. Go ahead and add up to 3 1/2 cups, since your bread will absolutely need that much. Now if you are using a stand mixer (LOVE my KitchenAid) with a dough hook attachment and dough hook shield, make sure you have that on now (see note). If not, get ready to bust out those baker muscles.
- Mix in bread flour 1/2 cup at a time until around 5 cups. This recipe doesn't have a set amount of flour, because to achieve that perfect bread every time, you base it off of the dough texture. Touch the dough with a dry finger. If it feels sticky, but your finger comes away clean, it's perfect. Finger covered with dough - add more flour. Dough not very sticky and quite firm, add a little water.
- Continue adding flour 1/4 cup at a time until dough reaches the right consistency (as described previously). If you are using a dough hook, let dough knead for a couple minutes or until dough is smooth and comes away from the side of the bowl. If you are doing this by hand - God bless you and your strong muscles - knead dough until dough is smooth and elastic.
- Poor a a couple TBS of neutral oil (canola, vegetable, melted coconut oil, or safflower oil) into a large bowl and spread it around with your fingers to grease the inside of the bowl*. Plop your dough into your greased bowl and swirl it around and then flip that dough baby over. This ensures that all parts of your precious dough ball have a coating of oil to keep the dough from drying out.
- Place your dough ball covered with a flour sack towel in a room temp location without a draft*. I often put it in or on top of the oven depending on where I need the space. Let dough rise until doubled in size, about 1.5 hours.
- While your dough is rising, in a small bowl mix together your brown sugar and cinnamon for the swirl filling. Prepare your bread pans by generously buttering the insides all around.
- Punch your pillowy ball of dough down and turn it out onto a lightly floured surface. Now the second best part of making this bread - with eating it being the best of course - is kneading it! I think there is something so therapeutic about kneading bread. Especially this bread, because you can't really go wrong. Knead for a couple minutes to get the biggest of the air bubbles smooshed and stretch the gluten some more.
- Then halve your lovely ball of dough into two equal(ish) halves. Roll the first half out into roughly a 9" by 30" rectangle. Then sprinkle, mostly evenly, half of the cinnamon and brown sugar mixture on the dough leaving a little edge without all the way around. That way you can pinch and smoosh your seams together, so you don’t lose all that delicious cinnamon sugar into the bottom of your loaf pan. If you do lose some, that’s okay, again, it just makes the bottom of the bread the best part!
- Then start at the narrow end of the rectangle and start rolling as tightly as you can, pulling back on the rolled part a little to keep tension as you go. See post for more instruction.
- Pinch and smoosh the seems together as well as the ends. Place roll, seam side down in one of the prepared baking pans, tucking ends under a bit if roll is too long for the pan.
- Repeat with second half of dough.
- Place bread pans with loaves once again in a room temp location covered with a flour sack towel. Allow dough loaves to rise again until doubled, about 1 to 1.5 hours.
- When dough is getting close to doubled, preheat oven to 375 degrees Fahrenheit. (Friendly reminder to make sure your loaves aren't in the oven when you are preheating it!)
- Bake loaves on the middle rack for 28-35 minutes. Check loaves around 20-25 minutes, and if browning too quickly, cover with foil. When loaves are done, remove from the oven and brush with melted butter (or skip a step and just rub a little of a stick of butter on the hot loaf - voila buttered!)
- Once buttered, remove loaves from pans and allow to cool on cooling racks. I often don't make it until they are cooled completely before slicing the first loaf, but wait until it isn't piping hot at least so the swirl stays in the bread when you cut into it. :)
- Enjoy warm or cold, with or without butter, toasted, as French toast, or even up your sandwich game - see post for more ideas!
- Bread will last at room temperature, in a bread bag or wrapped in cling film, for up to 5 days, or a week or more in the fridge. We have never managed to save any longer than that to test it. Bread freezes great wrapped in cling film and foil. See post for more information on freezing bread.
Cinnamon Swirl Quick Bread
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Provided by: Sally
Total time: 120 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 12
Provided by: Sally
Total time: 120 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 12
Ingredients:
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon ground cinnamon
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature*
- 2/3 cup (160ml) whole milk, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- optional: vanilla icing
How to cook:
- Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
- Cinnamon Swirl
- Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
- Bread
- Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
- Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It’s a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
- Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
- Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
