Lower-Fat Cinnamon Swirl Quick Bread
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
-
Bread
- 354.88 ml sugar, DIVIDED
- 14.79 ml ground cinnamon
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml buttermilk
- 1 egg
- 59.14 ml unsweetened applesauce
- 22.18 ml vegetable oil
-
Glaze
- 59.14 ml confectioners' sugar
- 7.39-9.85 ml milk
directions
- 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.
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Reviews
-
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!
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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!
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I love the flavor and texture of this bread. I had the same problem with the batter running over the pan and onto the bottom of my oven. I used the exact same size of pan as stated. I also baked it for an extra 15 minutes since the bottom was gooey after I took it out of the pan. Next time, I'll use 2 loaf pans to prevent overflow and undercooking. Reviewed for Flour Power '08.
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While my mom found it a little bit heavy, my sister loved it. I never tried regular cinnamon quick bread, and don't think I will after trying this one. We enjoyed it and it dissapeared fast. Really moist. Instead of a sugar-cinnamon mixture, I used Splenda-cinnamon mixture and made three layers instead of two. I wanted to add some raisins between the layers, but my sister didn't let me :(. Use most of the sugar mixture on the first layer, otherwise a lot of it will fell of.
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RECIPE SUBMITTED BY
I am a wife and mother of two boys (7 and 5 1/2) in North Carolina. I enjoy photography and scrapbooking- but never have the time for it. My cooking inspiration (besides my mother-in-law "Goodies from Grandma's Kitchen") has been Rachael Ray- she's practical and can make good meals FAST!