QUICK BREAD: CINNAMON LOAVES FOR BREAKFAST

by Jan 12, 2021

This recipe has been a family favorite since my children were little toddlers.  It is still one of Erika’s favorite treats. The smell of the cinnamon immediately makes everyone ready to rave about your culinary skills.

Contrary to the message on the kitchen towel, it doesn’t take a mastermind to make this.  And, like other quick bread recipes, it takes little time to put together. Since it is made with shortening rather than butter, you don’t even have to wait for the butter to soften. That makes it a perfect candidate for a weekend breakfast when served with some fresh fruit.  It also tastes great when made the day before because it stays moist and tender when wrapped tightly in foil.

Have you ever wondered why cinnamon smells so good? There are actual physical responses to cinnamon that are beneficial to our bodies.  Here are some of my favorites:

  • Cinnamon can make you feel more alert and improve memory. A recent study has shown that just smelling cinnamon can improve performance on several types of memory tasks.  I wish I had known that when I was in college, I would have been sniffing cinnamon sticks before every test.
  • It has good antibacterial properties and is a good source of the powerful antioxidant manganese.  Manganese is essential for healthy bones, enzyme function, hormone and blood sugar levels and metabolism.
  • Research has shown Cinnamon is one of the most effective substances against E-coli and Salmonella. 
  • But mostly, I love the fact that it cinnamon makes me feel warm and cozy. 

Disclaimer: Did you know that too much cinnamon can affect the liver, interfere with breathing, or drop blood sugar levels too low? So, like any other food, consume it in moderation.  Just don’t eat cinnamon by the spoonful. Use it in recipes like the one below or enjoy it sprinkled on oatmeal, yogurt or fruit.

The batter is mixed as per usual for a quick bread. But after the wet and dry ingredients are combined, half of the batter is placed in each pan.  Then most of the cinnamon-sugar mixture is sprinkled over top. Scrape the rest of the batter into the pans and use a butter knife to cut through all layers to make swirls.  Finally sprinkle the last of the cinnamon-sugar on top. Then have that cup of coffee or tea while the cinnamon smell wafts through the house.

This bread is much easier to slice and holds together better after the loaves have rested and cooled a bit.  But no one in my family every objected to putting a fat slice on their plate and using to fork to assist with entry to the mouth!

CINNAMON LOAVES

  • 1 Cup Sugar
  • 1/2 Cup Shortening
  • 2 Large Eggs
  • 1 Cup Sour Cream, (or plain yogurt)
  • 1/4 Cup Milk, Skim
  • 11/2 teaspoons vanilla
  • 2 Cups Flour
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Cup Sugar
  • 2 Teaspoons Cinnamon

Preheat oven to 350 degrees.  Cream together the 1 cup sugar and the shortening until light and fluffy.  Add eggs and vanilla; beat well.  Blend in sour cream and milk.  Stir together flour, salt, baking powder and soda.  Add to creamed mixture; mix well.

 Spread 1/4 of the batter into each of two greased 7″ by 3″ loaf pans.  Combine the remaining sugar and cinnamon.  Sprinkle all but 1 tablespoon over the batter in pans. 

Top each with remaining batter.  Cut through the batter gently with knife to make swirling effect with cinnamon.  Top with remaining sugar mixture.  Bake 35-40 minutes or until a toothpick inserted in the middle comes out clean.

Let bread cool in pans on a wire rack for 10 minutes before turning out of the pans.  Let the loaves cool another 10-15 minutes before slicing if you can.

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2 Comments

  1. Sherry

    Sure looks great! So tempting and yet so unavailable–I can’t grab it off my laptop screen!

  2. akcooker

    ??