Cinnamon Sugar Quick Bread

Creaming Method

Muffin Method

Notes: I'm not sure how discernible it is from the photos above, but I wanted to mention that the top photo was made using the creaming method and the bottom photo was made using the muffin method. In short, the difference between the two methods is the creaming method involves mixing or creaming together the fat and sugar before adding the remaining ingredients and the muffin method combines the wet ingredients separately from the dry ingredients then combining the wet and dry ingredients together. The resulting crumb is very different. The creaming method will produce a more moist and cakelike crumb while the muffin method will be a little drier and closer to "regular" bread. This is because creaming the fat and sugar allows for air pockets to be created, which helps it rise and changes the texture of the bread. I prefer the creaming method, but both methods are delicious to me. Both sets of instructions below can be applied to almost any quickbread recipe I post on this blog. 

Ingredients: 

• 1/2 cup butter or margarine softened (1 stick) 
• 1/2 cup white sugar 
• 1/2 cup brown sugar packed 
• 2 eggs  
• 1 cup buttermilk, milk, or almond milk 
• 1 teaspoon vanilla extract 
• 2 cups all-purpose flour 
• 2 tsp baking powder 

 

 

Cinnamon Sugar Mixture: 

• 1/2 cup white sugar 
• 1 tablespoon cinnamon 

 

 

Easy Glaze 

• 1/2 cup powdered sugar 
• 1-2 Tablespoons milk 
• 1/2 teaspoon vanilla extract optional 

 

Instructions (Creaming Method): 

1. Preheat oven to 350. 
2. Grease and flour a loaf pan and set aside. 
3. In a large bowl cream together butter, white sugar and brown sugar. 
4. Mix in egg and buttermilk. 
5. Mix in vanilla extract. 
6. Mix together flour and baking soda and add to batter. 
7. Stir JUST until flour is combined. Be careful not to over stir. Batter will and should be slightly lumpy. 
8. Mix together cinnamon and sugar and set aside. 
9. Add half of the batter to the pan 
10. Sprinkle on half of the sugar mixture and swirl batter with a knife and then smooth it out. 
11. Top with the remaining batter. 
12. Sprinkle on the remaining cinnamon sugar and swirl with a knife and smooth out. 
13. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. 
14. Remove from oven and let bread cool. 
15. When pan is warm to the touch, remove bread from pan and let bread cool completely. 
16. Mix together milk, powdered sugar and vanilla extract to create a thick but pourable glaze (may need more or less milk) 
17. Drizzle glaze over cooled bread. 
18. When glaze has hardened, slice bread and serve. 

 

 

Alternate Directions (The Muffin Method): 

1. Combine liquid ingredients (milk, eggs, extracts, oil/melted butter) in a medium sized mixing bowl 
2. In a separate mixing bowl, combine flour, sugar, baking powder, and salt. 
3. In a smaller separate bowl, combine sugar and cinnamon (and other desired spices) 
4. Carefully pour the liquid mixture into the dry mixture and mix until just combined. The batter may be lumpy. 
5. In a greased and floured loaf pan, pour in a little more than half of the batter. 
6. Sprinkle about two thirds of the cinnamon sugar mixture on top of the batter in the pan. Try to sprinkle it in an even layer. 
7. Pour the remaining batter into the pan. Gently spread the top layer of batter so that it will be even.  
8. Sprinkle the remaining cinnamon sugar on top of batter. Try to sprinkle the sugar evenly.  
9. If desired, use a clean skewer or butter knife to gently swirl the cinnamon sugar and batter. Be careful not to overmix.  
10. Place pan in the oven and bake for 55-70 minutes. Begin checking the bread for doneness after about 55 minutes.  
11. Remove bread from oven and allow to cool in pan for 10 minutes. 
12. Remove bread from pan and place on cooling rack. Allow to cool completely  
13. Add glaze, if desired. 
14. Enjoy.