joyeux cuisine

a blog about good food, family, friends, and life.

cinnamon swirl bread.

on September 3, 2012

I’ve told you this before but it never hurts to state it again. Baking is my stress reliever. So far into the school year I’m not super stressed. That comes next week when I have 17 projects due at the same time and my oboe teacher wants me to practice for 3 hours a day. Some days I find myself awake at midnight with cinnamon bread in the oven washing a t-shirt in the bathroom sink because I need to wear it for a parade in the morning and I ‘forgot’ to do laundry. Welcome to my life.

This bread reminds me of my childhood and mornings before school. I used to love cinnamon toast (aka toast with butter and cinnamon sugar on top of it). I would eat it almost every morning. It’s just one of those things you have to love. When school wasn’t hard and there wasn’t so much drama in your life.

This bread is definitely not drama. It is delicious. The center is a little bit gooey and the cinnamon is spread through the entire slice loaf so no matter how thick or thin you cut your slices you will always get some. The difference in texture from the walnuts is a nice surprise. The original recipe calls for pecans, but alas, I am out. Walnuts are just as spectacular though. Feel free to skip the nuts if you’re allergic or just don’t want any. Totally up to you.

I encourage you to make some bread, make a new friend, and stop freaking out about jazz theory.

Cinnamon Swirl Bread

from bake or break recipes

makes 1 9×5 loaf

1/3 cup sugar

1/2 cup finely chopped walnuts (or pecans), toasted

2 teaspoons cinnamon

1 cup sugar

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/3 cup canola oil

Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a small bowl combine the 1/3 cup of sugar, the cinnamon, and nuts. Set aside. In a large bowl combine the 1 cup of sugar, the flour, baking powder, and salt. In a medium sized bowl whisk the egg, milk, and oil together until well combined. Make a well in the middle of the flour mixture and add the wet ingredients. Stir together until just combined. Pour half the batter into the loaf pan and sprinkle half the cinnamon sugar mixture on top. Cover with the remaining batter and top that with the rest of the cinnamon sugar mixture. With a spatula swirl the two together being careful to mix them well, but not completely. Bake for 30-40 minutes or until a knife inserted into the center comes out mostly clean. Cool in the pan for about 10 minutes and then remove from the pan to cool completely on a wire rack. Serve warm or at room temperature.

This bread will last well wrapped at room temperature for 3-4 days.

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