Easy Cinnamon Bread
Prep: 15 min
Cook: 70 min 8 servings
Originally from Recipetineats
Instructions
- 1Preheat oven to 180C/350F (all oven types).
- 2Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video).
- 3Place Dry Ingredients in a bowl and whisk to combine.
- 4Place Wet Ingredients in a separate bowl and whisk until combined.
- 5Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).
- 6Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 - 15 times until just combined (few lumps ok, see video).
- 7Spoon about 1/4 of the batter into the tin (about 1.5cm / 3/5" deep) and smooth surface.
- 8Dollop about 1/3 of the Cinnamon Sugar over the batter.
- 9Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter - dollop it on, the more the Cinnamon Sugar is moved about, the more swirls!
- 10Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
- 11Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don't slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn't hurt!