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Cinnamon Swirl Quick Bread


Be a food blogger, they said. It'll be fun, they said. Now I want to say this up front, this is not a complaint post, I enjoy cooking and sharing what I make with all of you.  It's more that I want to put out into the universe that no one is immune to cooking fails. No one.

In this case, I'd procrastinated making a recipe that I needed for a post until way beyond what would be considered last minute.  I crammed making the recipe in between several other things I needed to be doing without ever thinking about what would happen if it didn't turn out perfectly.


I pulled the first loaf out of the oven and the middle was completely sunken in.  I didn't have time to process, I needed to get a loaf baked, cooled, glazed and photographed, so I put together a second batch of batter.  Well, that one sank in the middle too.

I went ahead and glazed them anyway, and took some photos.  The guys were milling about, because regardless of what the loaves looked like, they smelled absolutely amazing.  All I can say is both loaves were gone within 3 days. 


I've determined my issue was mostly likely a combination of overmixing and my baking soda being past its prime.  Definitely some sort of user error.  I pulled out the recipe to give it another try and decided I wanted to share the first attempt even though it's not picture perfect, blogworthy photography-wise. 

What's your biggest kitchen fail? 
 

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup canola oil
  • 3 teaspoons ground cinnamon
Glaze
  • 1/4 cup confectioner's sugar
  • 1 1/2 to 2 teaspoons milk

Instructions

  1. Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
  2. Grease the bottom only of a 9x5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
  3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

Notes

Source: http://www.tasteofhome.com/recipes/cinnamon-swirl-quick-bread

Recommended Products:

Wilton 12
Anolon Advanced Loaf Pan

Other recipes you may enjoy:

Banana Split Bread

Chocolate Zucchini Bread

cinnamon, quick bread
Desserts, Breakfast
American
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