Cinnamon Swirl Quick Bread
This rich quick bread is a favorite with my family. I often give my husband a few slices to take with him on his commute to work, along with a tall travel mug of coffee.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 egg
- 1 teaspoon baking powder
- 1/4 cup butter softened
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 1/3 cups sugar divided
- Carbohydrate 207.607106922906 g
- Cholesterol 379.104166827994 mg
- Fat 143.48724839656 g
- Fiber 10.9006333505279 g
- Protein 37.2996617042659 g
- Saturated Fat 89.6563900384923 g
- Serving Size 1 1 loaf (947g)
- Sodium 78914.7948851682 mg
- Sugar 196.706473572379 g
- Trans Fat 10.6591596719497 g
- Calories 2256 calories
Preheat oven to 350degreesF. In a large mixing bowl, beat together butter, 1 cup sugar, and egg. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture alternately with the buttermilk. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar. Pour a third of the batter into a greased 8X4X2-inch loaf pan. Sprinkle a third of the cinnamon sugar on top of batter. Repeat layers twice. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.
