So as you can see from the photo, mine got a little sunken in the middle. It still tasted ok, but it just didn't look so pretty. Also not sure why it's called quick bread. I mean, I guess it doesn't take THAT long to make...I'm not the best at breads. Anyone want to give me some tips? I'm also always nervous about getting the bread out of the pan. I feel like it's going to fall apart or get stuck. Maybe I just need to grease it more?
- 2 cups all-purpose flour
- 1 1/2 cups sugar, divided
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg, room temperature
- 1/4 cup canola oil
- 3 tsp ground cinnamon
- 1/4 cup confectioners' sugar
- 1 1/2 to 2 tsp milk
Preheat oven to 350 degrees. 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 1/2 cup sugar.
Grease the bottom only of a 9x5 inch loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar mix. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes before removing from pan to a wire rack to cool completely. For the glaze: combine the confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.
Serves 16
Prep Time: 15 minutes
Total Time: 1 hour plus cooling
Recipe from Taste of Home
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