Real Recipes From Real Home Cooks ®

cinnamon swirl bread

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I am always looking for breads and desserts that do not contain raisins. I despise raisins! So I was very happy to find this recipe. Not only does it not contain raisins, but it requires no yeast! Another plus for me! Recipe & photo:

(1 rating)
yield 14 servings
prep time 10 Min
cook time 50 Min

Ingredients For cinnamon swirl bread

  • 1-1/3 c
  • 1/2 c
    finely chopped pecans or walnuts, toasted
  • 2 tsp
    ground cinnamon
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1
  • 1 c
  • 1/3 c
    cooking oil

How To Make cinnamon swirl bread

  • 1
    In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork. Stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
  • 2
    Pour half of the batter into a greased and floured 9x5x3-inch loaf pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble.
  • 3
    Bake in a preheated 350-degree oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
  • 4
    Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing.