Cinnamon Swirl Quick Bread
, 1 h 50 min, Makes one 9×5 loaf
A tender quick bread swirled with cinnamon sugar, baked until golden and cooled before serving.
| prepPreheat oven to 350°F / 177°C | |||||
| prepSpray a 9×5-inch loaf pan with nonstick spray | |||||
| 100 g granulated sugar (for cinnamon-sugar filling) | Mix cinnamon and sugar for filling | Pour half batter into pan, sprinkle filling, spread remaining batter & swirl | Bake 350°F / 177°C, 50–65 min, tent with foil halfway | Cool in pan 1 hr, then on rack until room temperature | |
| 1 tablespoon ground cinnamon | |||||
| 250 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda & salt | Pour wet into dry, whisk until just combined | |||
| 1 teaspoon baking soda | |||||
| 1/2 teaspoon salt | |||||
| 150 g granulated sugar | Whisk sugar, milk, oil, sour cream, egg & vanilla | ||||
| 160 ml whole milk, at room temperature | |||||
| 75 g vegetable oil | |||||
| 80 g full-fat sour cream, at room temperature | |||||
| 1 large egg, at room temperature | |||||
| 1 1/2 teaspoons pure vanilla extract | |||||
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