Cinnamon Marble Quick Bread

bake bread breakfast brunch cinnamon holiday Vanilla bean olive oil

Cinnamon Marble Quick Bread lives up to its name in flavor, beauty and speed. Made with our Vanilla Bean Olive Oil, it’s a deeply cinnamony, satisfyingly spiced bread that makes its way with ease from the breakfast table to the afternoon snack plate. And best of all, it gets even better with each day!

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 2 hours

Ingredients

  • 1 1/3 cups granulated sugar (divided use)
  • 1 tablespoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (low-fat is fine; use whatever regular or non-dairy milk you prefer)
  • 1/3 cup light Olive Tree Vanilla Bean Olive Oil
  • 1 egg

Directions

  1. Heat oven to 350F degrees. Grease and flour a 9- by -5-inch loaf pan and set aside.
  2. Mix 1/3 cup sugar and the cinnamon in a small bowl; set aside.
  3. In a large mixing bowl, combine flour, baking powder, salt and remaining 1 cup sugar. In a large measuring cup, combine milk, oil and egg, beating with a fork to combine. Add milk mixture to flour mixture, stirring by hand just until moistened; do not over-stir or bread will be tough.
  4. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon sugar mixture. (Yes, it will seem like a lot, but do it.) Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture (you will use it all). Draw the tip of a knife gently through batter a couple of times to marble it. (If you run the knife through too many times, you risk stirring it all together instead of getting a marbling effect, so do this step gently.)
  5. Bake for 50 minutes or until a toothpick stuck in the center comes out clean. Cool in pan for 15-20 minutes. Loosen edges, remove from pan and place on a wire rack. Cool completely. Wrap and store bread overnight before slicing, if you can.
  6. Slice gently. Makes 12 slices.

Slicing: You may eat it immediately after it cools of course, but it slices better if you can wait overnight. It also seems to improve with age and keeps well unrefrigerated, so if it is still around 2 days later, all the better and consider yourself lucky!

 


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