Sunday, April 1, 2018

Whole wheat marbled cinnamon sugar quick bread

A beautifully swirled cinnamon sugar quick bread that is made with whole wheat flour! If you're stuck inside the house, this loaf will fill your home with a wonderful cinnamon aroma!

It was near the end of March, and spring had arrived. But not at our house. Oh no. We got a snowstorm on the first full day of spring that cancelled school. I stayed at home to hang out with Addie, and we'd already played multiple rounds of cards, so I needed to get up and make something for us to snack on later.

I asked her what type of bread I should bake, and she said "chocolate." Since we just had some chocolate muffins, I tried to convince her to try something else. Cinnamon was the next option so we went with that.

While we were playing another round of cards, I started smelling the amazing cinnamon-y goodness coming from the oven. My loaf baked up quite beautifully with a crunchy cinnamon sugar layer on top.

You guys! We ate this bread faster than you can say "cinnamon." Each one of us ate at least a large slice each day and it was gone in about 2 days. I need to make a note to double the recipe next time so that we have two loaves on hand at a time.

The crunchy topping does start to soften after about a day, so keep that in mind if you don't plan on eating this in 24 hours. Other than that, this has been one of our favorite quick breads to date!

Whole wheat marbled cinnamon sugar quick bread
  • 1/6 cup brown sugar, packed
  • 1/6 cup granulated sugar
  • 2 teaspoons ground cinnamon, divided
  • 2 cups white whole wheat flour (can substitute with all-purpose)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk of choice
  • 1/3 cup unsweetened applesauce
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.

In a small bowl, whisk together the brown sugar, granulated sugar and 1 teaspoon of the cinnamon and set aside.

In a large bowl, whisk together the flour, baking powder, salt, and remaining 1 teaspoon of the cinnamon.

In a small bowl or measuring cup, mix together the egg, milk and applesauce.

Pour the applesauce mixture into the large bowl with the dry ingredients until no dry streaks remain. Do not over mix.

Transfer half of the batter into your prepared baking pan. Sprinkle about half of the cinnamon-sugar mixture on top. Add the last half of the batter on top. Use a knife to swirl the batter a bit. Sprinkle the remaining cinnamon-sugar mixture on top.

Bake in your preheated oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Allow the bread to cool slightly before serving.

Bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days. The topping might start to get soggy after a day.

Yield: One 9"x5" loaf; about 8-12 slices

Source: Adapted from Genius Kitchen


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