from Madelon Lunn
Ingredients
Cinnamon Swirl:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Bread:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup sour cream (or plain yogurt or Green yogurt) at room temperature
- 2/3 cup whole milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- Optional: Vanilla Icing
Instructions
- Preheat oven to 350oF. Spray a 9 x 5-inch or an 8 x 4-inch loaf pan with nonstick spray.
- Cinnamon Swirl: Mix the 1/2 cup sugar and 1 tablespoon of ground cinnamon together.
- Bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup sugar together until combined. Whisk in the oil, sour cream, milk and vanilla. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
- Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher but spread out as best you can. Sprinkle the top with the rest of the cinnamon sugar. Using a knife make a large swirl down the loaf pan. Avoid over-swirling which will mix the layers together too much.
- Bake the bread for 50 to 64 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Bread baked in an 8×4-inch pan takes closer to 65 minutes. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Bake time varies between ovens. Remove from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. After that, remove the bread from the pan and let it cool directly on a wire rack.
- Drizzle with icing, if desired. Slice and serve. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.