Cinnamon Quick Bread

This bread.

I literally cannot pinpoint it’s best quality. Every amazing aspect is tied in the lead. It’s easy. It’s delicious. It’s moist. It wins at all of these. And best of all? It’s really more like cake.

I’m allowing the bread title because aren’t all quick breads technically cake? It doesn’t have yeast, hence it’s quickness. Baking powder is the leavening agent here. And it’s sweet but not cake-level-sweet so you can eat it for breakfast or snack on it. The beauty of quick breads is that they don’t require a ton of skill and patience.

It’s really hard to mess up too: mix together the dry and wet ingredients, combine, and bake. If you’re not in a cinnamon mood, skip it and make this Sweet Quick Bread instead. If you want nuts, add them. If you’re in to raisins (ew), then mix them in. Or perhaps you want some cardamom? Or chocolate chips? This bread is literally whatever you want it to be. Insider tip: slice yourself a piece while still warm and add a smear of salted butter. You will not regret it.

Enjoy!

Cinnamon Quick Bread

Bread

• 2 cups flour
• 1 cup sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Topping

• 1/2 tbsp. cinnamon
• 1/4 cup sugar

1. Preheat the oven to 350F degrees. Generously grease a 9×5-inch loaf pan; set aside.

2. In a medium bowl, combine flour, sugar, baking powder, and salt. In a separate large bowl, mix egg, milk, and oil. Add the dry ingredients to the wet and gently mix until combined.

3. Pour the batter into prepared loaf pan. Combine cinnamon and sugar in a small bowl and then sprinkle over the batter. Swirl with a knife only once or twice, leaving some of the cinnamon mixture on top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

4. Let cool for 10 minutes before sliding a knife along the edges of the pan and inverting the bread carefully onto a wire rack. Slice and serve warm with butter.

Adapted from Julie Blanner.