Cinnamon Swirl Bread

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www.theconsciousplantkitchen.com

This Cinnamon Swirl Bread 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.

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Prep Time15

Cook Time55

Total Time1 10

Servings: slices

Calories: 211.9kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
¾ cup Sugar (note 2)
1 cup Almond Milk (note 3)
¼ cup Dairy-Free Greek Yogurt (note 4)
⅓ cup Light Olive Oil (note 5)
2 teaspoons Vanilla Extract
½ teaspoon Salt

Cinnamon Sugar

⅓ cup Sugar
2 teaspoons Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Use cooking oil spray to oil the paper and sides of the pan. Set aside.
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.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 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. The recipe doesn't work with all-purpose gluten-free flour, the bread come out too dense.

Note 2: Any granulated sugar works like brown sugar, coconut sugar, or unrefined cane sugar.

Note 3: Any milk work, I like almond milk, or oat milk to keep the crumb light and fluffy.

Note 4: Any plain yogurt type works, I tested it with coconut yogurt and cashew yogurt, but if you use dairy in your kitchen plain Greek Yogurt work as well.

Note 5: Any low flavor oil works like canola oil.

Storage: Store the bread in an sealed container in the fridge for up to 4 days, slice just before serving to keep the bread fresh and moist. Freeze it for up to 1 month, thaw at room temperature the day before serving.

Nutrition