Prep 20 mins
Cook 50 mins
This is an easy and DELICIOUS cinnamon swirl bread. My family loves it...it's hard to keep on the shelf for long! This is lower fat because my recipe substitutes applesauce for most of the oil, but you cannot tell..it makes it better I think. We also don't make the glaze all the time- and love the bread even without it!
- 1 1⁄2 cups sugar, DIVIDED
- 1 tablespoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1⁄4 cup unsweetened applesauce
- 1 1⁄2 tablespoons vegetable oil
- 1⁄4 cup confectioners' sugar
- 1 1⁄2-2 teaspoons milk
- Preheat oven to 350 degrees.
- Combine 1/2 cup sugar and cinnamon; set aside.
- Combine flour, baking soda, salt, and remaining 1 cup of sugar.
- In a separate bowl, combine buttermilk, egg, applesauce, and oil. Stir into dry ingredients JUST until combined. (Do not overmix.). (If you do not have buttermilk, buttermilk substitutes work. I use lemon juice and milk method.).
- Grease the bottom only of a 9-in.x 5-in.x 3-in. loaf pan.
- Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar mix.
- Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar.
- Swirl knife through batter.
- Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan 10 minutes before removing to a wire rack to cool completely.
- If desired, combine glaze ingredients; drizzle over bread.
Oh my gosh, this bread is wonderful! Only changes I made were to use half whole wheat flour, no glaze, and added a little cinnamon to the batter. I also ended up only using probably half the cinn/sugar mix in the middle and on top, and it was still plenty. Oh, and I used lemon juice/milk rather than real buttermilk. This bread is super moist, with a crunchy top, and has been a huge hit with my fiance. Will definitely be making this again, and will probably try it with nearly all whole wheat, since it turned out so well with using half!
It definitely doesn't taste low fat! Not quite as moist as a traditional recipe, but still very good. I cut the sugar in the bread back to 3/4 c. as I usually do when baking with applesauce, but I wish I hadn't. With that much cinnamon, it really needs all the sugar to keep it from being bitter. Thanks!
Wonderful...even with my modifications. I made it gluten free and used about half the sugar. This bread will be a regular at our house...thanks!