I’m giving you the green light to make a wonderful loaf of Cinnamon Swirl Bread.
You’ll love this quick bread’s tender crumb and yummy crunch.
1 1/3 cups sugar
1/2 cup finely chopped pecans or walnuts, toasted
2 teaspoons ground cinnamon
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1. Preheat oven to 350℉. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan.
2. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside.
3. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt.
4. In a medium bowl, beat egg and stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
5. Pour half of the batter into prepared 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.
6. Bake for 45 to 50 minutes or until a tester inserted near the center comes out clean.
7. 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.
Makes 1 loaf (about 14 servings)
Recipe from Better Homes & Gardens
How did I miss Eugene Twist’s debut album in 2012?
I’ve seen ‘The Boy Who Had Everything’ on a couple of Festive Fifty lists around the internet, so naturally I had to check this Scottish lad out.
I was hooked from the first listen. Ballads intertwined with sincere pop numbers and elegant lyrics, it’s a fab ride.
I really like the slow tunes, but man this James Bond meets DeVotchKa song gets my heart racing.
Check out Eugene Twist on his Website, where you can learn of an upcoming Edinburgh gig date and buy the music.