CINNAMON SWIRL BREAD

Been using a lot of cinnamon lately, this bread is so easy to make, I didn't even use the mixer.  Just a spoon and a couple of bowls.  And this is what the outcome is!  Cinnamon Swirl Bread, so good.  The directions suggest to wrap and allow to sit overnight before slicing!  I don't think so, smelling that cinnamon in the oven and having to wait...no way...I sliced it asap!  This is a keeper for sure.   I saw this on Pinterest everyone's newest addiction! So I tracked it down to a blog called "whisk and a prayer" and also from all-recipes.    Enjoy    Andi   whisk and a prayer &  allrecipes 1/3 cup white sugar 2 tsp ground cinnamon 2 cups all-purpose flour 1 TBSP baking powder 1/2 tsp salt 1 cup white sugar 1 egg, beaten 1 cup milk 1/3 cup vegetable oil Preheat oven to 350 degrees.  Lightly grease a  9x5 inch loaf pan. I lined mine with parchment paper and spray the paper.   In a small bowl add the 1/3 cup white sugar and the 2 tsp cinnamon.  Mix this well and set aside.  I didn't even use my mixer I did it by hand mixing. In a large bowl add the flour, baking powder, salt and the 1 cup of sugar and whisk this together well. In another medium size bowl add all the liquid ingredients and mix.  Then add the liquid to the dry ingredients and mix just enough to combine.    Pour half of the mixture into the prepared pan then sprinkle half of the cinnamon/sugar mixture over the top.  Pour the remaining batter on top and spread to edges of pan with a spatula.  Sprinkle with the remaining cinnamon/sugar and then using a knife draw thru the cinnamon into the batter in a swirl pattern to marble the bread.   Bake at 350 degrees for about 45-50 minutes per directions.  Mine was baked in 40 minutes.  The top of the bread is crusted while baking so I inserted a cake tester under the crust to test for doneness.  The tester should come clean.   Allow to set for 10 minutes in the pan then carefully remove to a cooking rack.   Print Recipe Happy Baking   Andi sharing with janesadventuresindinner countrymommacooks flourmewithlove chef-in-training cupcakeapothecary

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