Good Muffin, Scone and Quick Bread recipes should be in everyone’s repertoire of baked goods.
These recipes are like good friends, easy to reach, totally dependable and truly enjoyable.
The number of times I’ve reached for a recipe in one of these three categories is countless. Easy to put together and most times made with staple pantry and fridge ingredients but not limited to additions or modifications of ingredients as well as method of preparation. After all, good friends are flexible!
It’s interesting though that when you think you’ve found the best recipe ever another one piques your curiosity and you are compelled to try it.
That is exactly why I’m posting this recipe for Cinnamon Quick Bread. Although the recipe I’ve used for many years is very, very good this one is very, very, very good!
It’s like making a new friend…exciting!
Cinnamon Quick Bread
3 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup corn or vegetable oil
1 1/3 cups sour cream
2 teaspoons vanilla
Cinnamon Sugar Filling
4 tablespoons unsalted butter melted (measure then melt)
1 1/2 tablespoons cinnamon powder
3/4 cups packed brown sugar
- Grease a 8×4 inch loaf pan and line bottom of pan with parchment paper for easier removal of loaf. Set aside.
- Mix together cinnamon sugar ingredients until well mixed, set aside.
- Sift together flour, sugar, baking powder and soda.
- In a separate bowl beat together eggs, oil, sour cream and vanilla.
- Make a well in the dry ingredients, add the wet ingredients mixing until just combined and well mixed.
- Spoon about 1/4 of the batter into prepared loaf pan, smooth top then dollop half of the cinnamon mixture over surface.
- Top with half of the remaining batter and dollop remaining cinnamon mixture.
- Top with remaining batter then drag a butter knife lengthwise and crosswise to make the swirls inside the loaf.
- Bake in a preheated 350 degree F. oven for 45 minutes then tent with foil if top getting too dark and bake an additional 20 minutes until a cake tester or skewer inserted into the middle of the loaf comes out clean.
- Remove from oven and let rest on a cooling rack for 5 minutes before removing from pan and place on rack to cool completely.
Notes, Tips and Suggestions
- Full fat unsweetened plain yogurt can be substituted for sour cream.
- As always an 11 1/2 x 4 inch loaf pan is my favourite size giving a more slender, longer loaf which seems to bake more evenly. (Usually in an 8 x 4 inch pan the ends tend to bake faster than the center making them drier than the center of the loaf.)
- The cinnamon filling in this recipe is delicious, the addition of melted butter to the cinnamon and brown sugar adds moisture to the loaf and surprisingly is not too sweet.
- When a recipe instructs to stir in in the dry ingredients, after stirring I like to use a hand beater for about 30 seconds to make sure it is completely mixed and no pockets of flour are left.