14 December 2012

Cinnamon Sugar Quick Bread


The weather has finally turned cold this week.  Yippee!  The cold snap got me to thinking about what we used to eat when I was a kid and it turned cold.  The thing that immediately sprang to mind was cinnamon toast.  Maybe it's just my memory, but I don't think there could be anything better in the universe than my mom's cinnamon toast on a chilly morning.  This bread kinda reminds me of that cinnamon toast.

I got some cinnamon chips at the grocery store a couple of weeks ago and have been percolating on what to do with them since.  The cold snap inspired me to come up with the bread.  It's like a cross between a pound cake and bread.  It's definitely as moist as a cake, but it's still technically a quick bread since it doesn't have any frosting.  It's also a quick bread because it takes all of five minutes to throw together and you don't have any yeast to fuss with.

This stuff is straight up delicious with the crackly cinnamon sugar top and the crazy-moist cakey middle.  It's heady with tons of cinnamon and the sweetness the balanced out by the subtle tang of the yogurt.  You gotta try it.  Maybe it can take you back to a little piece of your childhood, too.




Cinnamon Sugar Quick Bread
makes two 9" x 5" loaves

Print me, Please!!!

1 cup butter, room temperature
2 cups + 2 Tbsp sugar, separated
2 Tbsp cinnamon, separated
1/2 tsp salt
3 eggs
1 T vanilla extract
1 cup plain Greek yogurt
2 1/2 cups all purpose flour
2 tsp baking powder
1 pkg cinnamon flavored chips

Preheat oven to 350°.  Lightly grease two 9" x 5" loaf pans; set aside.

Cream together butter, 2 cups sugar, 1 Tbsp cinnamon, and salt on medium speed until light and fluffy, 2-3 minutes.  Add the eggs one at a time, mixing for 1 minute after each addition.  Add vanilla and yogurt; mix until well combined, about 1 more minute.

Whisk together the flour and baking powder.  Add the flour mixture to the butter mixture and stir until just combined.  Stir in the cinnamon chips.

Divide the batter evenly among the prepared loaf pans.  In a small bowl, combine the remaining 2 Tbsp sugar and 1 Tbsp cinnamon.  Sprinkle evenly over the top of the batter in the pans.  Bake for 1 hour to 1 hour 10 minutes, or a tester comes out clean and the topping is toasted and crackly.  Let cool in pans on wire racks for 10 minutes.  Remove from pans and let cool completely on wire racks.


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