Wednesday, September 1, 2010

Cinnamon Quick Bread


Even though quick breads lack the delightful aroma of yeast (a favorite scent of mine!), they are indeed quick.  (Go figure!).  I whipped this bread up in about 30 seconds (it seriously took more time to gather all the ingredients than it did to make this!) and it baked while I moved on to the next phase of my dinner prep.  This is a perfect bread for a carry-in brunch--no special ingredients necessary!  Enjoy!

Cinnamon Quick Bread
Source:  Sugar Plum

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract

Crumb Topping
1/4 cup packed brown sugar
2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter cut into small pieces

Heat oven to 350 degrees F. Coat a (9-inch) loaf pan with cooking spray.

In a medium mixing bowl sift together flour, baking powder, baking soda, salt and cinnamon; whisk in sugar. In a large mixing bowl, whisk together melted butter, eggs, milk and vanilla until well combined; whisk dry ingredients into wet until combined. Place batter into prepared pan.

To make the crumb topping, in a small bowl, stir together brown sugar, flour and cinnamon until combined. Knead in butter using fingertips until well incorporated and clumps form; sprinkle over bread batter.

Bake 35-40 minutes or until golden brown, well risen, and a toothpick inserted into loaf comes out with moist crumbs attached. Cool on a wire rack.

Makes 1 loaf

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