In deze Kaneelbrood met wervelpatroon is a super-simple sweet bread loaf made with only 6 ingredients and a moist, fluffy vanilla crumb, filled with a sweet cinnamon sugar swirl, and topped with a crunchy cinnamon layer.
I love making sweet bread but this one is by far the prettiest with it’s sweet cinnamon layer in the middle and crunchy cinnamon topping.
While the full recipe is just below, don’t miss all my tips and tricks further down, including step-by-step pictures.
Vind je dit recept lekker?
Laat een commentaar hieronder of ga naar onze Facebook pagina waar ik op (bijna) alle reacties reageer, onze Instagram pagina ter inspiratie, of onze Pinterest Voor het opslaan van recepten!
Kaneelbrood met wervelpatroon
In deze Kaneelbrood met wervelpatroon is a super-simple sweet bread loaf made with only 6 ingredients and a moist, fluffy vanilla crumb, filled with a sweet cinnamon sugar swirl, and topped with a crunchy cinnamon layer.
Print
Beoordeling
Delen op Facebook
pin
Opslaan in e-mail
porties: 12 plakjes
Calorieën: 211.9 kcal
Ingrediënten
- 2 cups Zelfrijzend bakmeel - (notitie 1)
- ¾ cup Ongeraffineerde rietsuiker - (notitie 2)
- 1 cup Amandelmelk - (notitie 3)
- ¼ cup Zuivelvrije Griekse yoghurt - (notitie 4)
- ⅓ cup Olijfolie met milde smaak - (notitie 5)
- 2 theelepels Vanille-extract
- ½ theelepel Zout
Kaneel suiker
- ⅓ cup Ongeraffineerde rietsuiker
- 2 theelepels Kaneel
Instructies
- Verwarm de oven voor tot 180 °C. Bekleed een broodvorm van 23 x 13 cm met bakpapier. Vet het bakpapier en de zijkanten van de vorm in met bakspray. Zet opzij.
- In a small bowl, prepare the cinnamon sugar: stir the sugar and cinnamon until well combined using a fork. Halve this batch, and place each half in a small bowl for the layers. Set aside.
- In a large mixing bowl, add sugar, almond milk, yogurt, oil, and vanilla extract. Whisk to combine.
- Fold in the self-rising flour and use a rubber spatula to combine and form a smooth batter. Divide the batter in halves.
- Place the first half of the batter in the prepared loaf pan, sprinkle half of the cinnamon sugar made before on top of this batter. You want to evenly cover the batter with the cinnamon sugar.
- Add the remaining batter and finish by evenly sprinkling the remaining cinnamon sugar on top of the bread.
- Grab a thin skewer and insert it vertically into one end of the loaf pan all the way to the bottom of the loaf pan. Swirl in an S shape until reaching the other end of the pan. Swirl again in the other direction – it should look like you are forming number 8 shapes in the batter. Don't over-swirl. One go in both directions is enough. Remove the skewer from the pan.
- Bake the bread for 50-55 minutes at 350°F (180°C) until a pick inserted in the center of the loaf comes out clean. After 40 minutes, I recommend adding a piece of foil on top of the pan to prevent the bread from darkening too fast.
- Cool the bread in the pan for 5 minutes, then pull the hanging parts of parchment paper to release on a cooling rack.
- Cool for at least 3 hours before glazing.
Notes
Notes 1: You can make your own 2 cups of self-rising flour at home. Simply stir 2 cups of all-purpose flour with 4 teaspoon baking powder. For a gluten-free option, use my glutenvrije converter, Maar vergeet het bakpoeder niet.
Notes 2: Any granulated sugar works like brown sugar, coconut sugar, or unrefined cane sugar.
Notes 3: Any milk work, I like almond milk, or oat milk to keep the crumb light and fluffy.
Notes 4: Elke soort naturel yoghurt werkt, ik heb het getest met kokosyoghurt en cashewyoghurt, maar als je zuivelproducten in je keuken gebruikt, werkt naturel Griekse yoghurt ook prima.
Notes 5Elke olie met een milde smaak werkt, zoals koolzaadolie.
OpslagBewaar het brood in een luchtdichte verpakking in de koelkast gedurende maximaal 4 dagen. Snijd het vlak voor het serveren in plakken om het brood vers en vochtig te houden. U kunt het ook maximaal 1 maand invriezen; laat het de dag voor het serveren op kamertemperatuur ontdooien.
Apparatuur
Voedingsbegeleiding
Portie: 1plak | Calorieën: 211.9kcal | Koolhydraten: 34.3g | Eiwit: 3.5g | Vet: 6.8g | Verzadigd vet: 0.9g | Meervoudig onverzadigd vet: 1g | Enkelvoudig onverzadigd vet: 4.5g | Natrium: 109mg | Kalium: 57.3mg | Vezels: 0.8g | Suiker: 18.8g | Vitamine A: 78.9IU | Vitamine B12: 0.2pg | Vitamine C: 1.4mg | Vitamine D: 0.2pg | Calcium: 39mg | Ijzer: 0.4mg | Magnesium: 5.9mg | Fosfor: 26.1mg | zink: 0.3mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
Voor dit recept heb je maar een paar gezonde ingrediënten nodig. Zo kies je ze.
- Zelfrijzend bakmeel – With its included baking powder, this flour makes the bread’s crumb fluffy and airy. You can also make your own by whisking all-purpose flour with baking powder (about 4-5 teaspoons per 2 cups). For a gluten-free option, use my glutenvrije converter, Maar vergeet het bakpoeder niet.
- Suiker – To sweeten the batter and contribute to the tender crumb while adding some crispness on top. You can swap it for brown sugar, coconut sugar, or unrefined cane sugar if you prefer a different flavor, but steer clear of liquid sweeteners that can upset the texture. I also use it for the cinnamon sugar.
- Amandelmelk – This brings a nutty flavor and helps with the fluffy crumb. You can use any plant-based milk like oat or soy milk.
- Zuivelvrije Griekse yoghurt – This brings some tang, creaminess, and extra moisture to the loaf. You can use any dairy-free yogurt such as coconut or cashew yogurt while keeping the recipe dairy-free. Using a thicker yogurt is key for the right texture. If you eat dairy, classic yogurt should work as well.
- Lichte olijfolie – Contributes healthy fat and moisture, keeping the bread tender without the saturated fat of butter. Canola or avocado oil are good substitutes as long as they have a neutral flavor.
- Vanille-extract – For a delicious vanilla crumb.
- Kaneel – For the cinnamon sugar.
How to Make Cinnamon Swirl Bread
This recipe is really easy to whip up. Here are all the critical steps in pictures.
Combine the liquid ingredients in a mixing bowl. Add the dry ingredients.
Stir the batter until it’s smooth and soft with no lumps.
Pour half of the batter in a pan line with parchment paper.
Combine the sugar and cinnamon and pour half of it on the batter.
Pour the rest of the batter into the pan.
Pour the rest of the cinnamon sugar on the batter.
Swirl a skewer in an S shape twice, not more.
Bake the bread for 50-55 minutes at 350 °F (180 °C).
Carine's baktips
Ik deel graag nog een paar tips voor het perfecte brood.
- Let the parchment paper overhang on the side to make it easier to pull the whole bread out after baking.
- Gently fold in the self-rising flour with a rubber spatula to keep the batter light and avoid overmixing, which would make a denser crumb.
- If the top of your loaf begins to darken too quickly, cover it loosely with a piece of foil after about 40 minutes of baking.
- Let the bread cool completely (about 3 hours) before slicing to maintain a moist, fluffy texture throughout.
Sounds like a delicious recipe!
Thank you, let me know if you try !
Σέ ευχαριστώ πολύ για την όμορφη συνταγή φενετε τόσο καλό σηγουρα τά τά φτιάξω σύντομα!!
Thank you for sharing this recipe! So delicious!!
It’s a pleasure to share with you!
Just a quick question. Is there anything that could be used in place of the oil?
I haven’t made this recipe oil-free, usually same amount of unsweetened applesauce work well.