Cinnamon Swirl Bread Jun 14 Written By Sarah Truesdell PrintCinnamon Swirl BreadYield: 1 loafAuthor: Sarah TruesdellAdapted from Sally's Baking AddictionIngredients1/2 cup (100g) granulated sugar1 tablespoon ground cinnamon2 cups (270g) all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 large egg, at room temperature3/4 cup (150g) granulated sugar1/3 cup (80ml) vegetable oil1/3 cup (80g) sour cream, at room temperature2/3 cup (160ml) whole milk, at room temperature1 1/2 teaspoons vanilla extractInstructionsPreheat oven to 350℉. Spray a 9×5 inch loaf pan with nonstick spray or grease lightly with oil or butter.In a small bowl, mix 1/2 cup (100g) granulated sugar and ground cinnamon together, set aside.In a large bowl, whisk together the flour, baking soda, and salt. In a medium bowl, whisk together the egg and 3/4 cup granulated sugar until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Pour half of the batter into prepared loaf pan. Use a small offset spatula to spread evenly. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread remaining batter evenly on top. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Cool bread completely in the pan.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Cinnamon Swirl Bread Jun 14 Written By Sarah Truesdell PrintCinnamon Swirl BreadYield: 1 loafAuthor: Sarah TruesdellAdapted from Sally's Baking AddictionIngredients1/2 cup (100g) granulated sugar1 tablespoon ground cinnamon2 cups (270g) all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 large egg, at room temperature3/4 cup (150g) granulated sugar1/3 cup (80ml) vegetable oil1/3 cup (80g) sour cream, at room temperature2/3 cup (160ml) whole milk, at room temperature1 1/2 teaspoons vanilla extractInstructionsPreheat oven to 350℉. Spray a 9×5 inch loaf pan with nonstick spray or grease lightly with oil or butter.In a small bowl, mix 1/2 cup (100g) granulated sugar and ground cinnamon together, set aside.In a large bowl, whisk together the flour, baking soda, and salt. In a medium bowl, whisk together the egg and 3/4 cup granulated sugar until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Pour half of the batter into prepared loaf pan. Use a small offset spatula to spread evenly. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread remaining batter evenly on top. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Cool bread completely in the pan.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
