Tuesday, March 9, 2010

Cinnamon Swirl Bread

A couple weeks ago I had a VERY frustrating day at work. One of my coworkers was so kind and helpful and really alleviated a lot of the stress I was feeling. I was so thankful for her going out of her way to help me that I wanted to make her something as a thank you. I decided to go with a plate with two varieties of sweet breads. I personally love cinnamon anything so I knew I wanted to make a cinnamon swirl bread. When I saw this recipe I was shocked by the amount of baking powder. I was hesitant but I followed the directions and it resulted in the fluffiest and tallest sweet bread. Really quite a winner! I didn't have any except for a small break off the end but the two women who received it loved it, so I am guessing it was as tasty as it looked.

To my WW friends- please know that if a recipe doesn't have points it means I didn't calculate them/eat the food. I have been getting a lot of emails looking for points for recipes that don't indicate the points. If it's not there it means I didn't calculate it. Feel free to calculate it and enjoy it- I am sure it's worth the points!

Source: Chicks and Dip

2 c. flour
4 tsp baking powder
1 1/4 tsp salt
1/3 c. oil
2 eggs
1 c. sugar
1 1/2 tsp cinnamon
1 c. buttermilk
2 tsp vanilla

1/2 cup brown sugar
1 tsp. cinnamon
2 tbsp. softened butter


Preheat oven to 350. Grease and flour bottom of a 9x5 loaf pan. Combine all ingredients and beat 3 minutes at medium speed. Pour half of the batter into the pan. Prepare streusel topping (Combine 1/2 c. brown sugar, 1 tsp cinnamon, 2 T. softened butter) and sprinkle half over the batter. Pour on the rest of the batter and top with remaining topping. Bake for about 45 minutes.


  1. oh goodness this looks better than what they sell at Starbucks!

  2. Girl, you have way more self control than I do! Looks simply delicious. and that was so sweet giving it to your coworker.

  3. This looks great - I'll have to try it!

  4. Mmmm! It looks like the swirl is gooey like the Starbucks cinnamon bread. I'll try this.

  5. This was a very yummy! I love it, too, because it's a recipe that I'll almost always have all the ingredients on-hand for. Next time I might even sub applesauce for the oil or half/half it. Screams fall, either way. Thanks for the recipe!

  6. I think I'd like to try this with half brown sugar/half white. Do you think that would work?

    1. It should work but I'd stick to all brown sugar if you have it because that's what gives it the rich flavor.

    2. Oh! From the recipe I assumed. It was a cup of white sugar, since brown is specified in the streusel. I have mine in the oven now and used all brown, I hope that is right.

    3. You are correct- white sugar!

    4. Sorry to keep bugging you, but now I am confused. First I said I wanted to use less white and more brown, and you said it should be ALL brown. Then I said that the recipe says white and you said yes, white. SO...should I have used white and brown, or just white, or just brown? Hope I'm not being too annoying.

  7. Ok I just reread this whole recipe, I was wrong when I said all brown. It's white sugar in the bread, brown in the topping. Sorry, I was wrong in my original comment to you! Not annoying at all!