Cinnamon Swirl Bread
  • 1 1/3 c. granulated sugar
  • 2 tsp ground cinnamon
  • 2 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg (beaten)
  • 1 c. milk
  • 1/3 c. vegetable oil
  1. Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil; add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble.
  2. Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing.(I bet you eat it right out of the oven)
  3. Alternate version: 1 tsp. ground Saigon cinnamon to 2 tablespoon pure cane sugar for the swirling.