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CINNAMON SWIRL QUICK BREAD
1 1/2 cups sugar, divided
1 tablespoon ground cinnamon
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup vegetable oil
Combine 1/2 cup sugar and cinnamon; set aside.
Combine flour, baking soda, salt and remaining sugar. Combine buttermilk, egg and oil; stir into dry ingredients just until combined. Grease the bottom only of a 9 x 5 x 3 inch loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; swirl knife through batter. Bake at 350 for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan ten minutes before removing to a wire rack to cool completely. Makes one loaf.
I made this for the brunch table at a writing event I attended on Saturday. Perfect addition to the egg and meat casseroles and seasonal fruit plates of the other guests.
I’ll be back tomorrow with pics from the “Weekend with Susan May Warren Weekend.”