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Whole Wheat Cinnamon Swirl Bread

Posted by , December 28th, 2011
KEELEY Cinnamon Bread thumbnail

I love to bake.  My family knows I’ll always show up with a sweet potato pie, coconut pound cake, bread pudding and an assortment of homemade cookies for our Christmas and holiday festivities.  However, you can’t live off sweets, so I also like to bake quick breads that are pretty healthy and allow me to enjoy homemade goodness any time of day.  When I’m on one of my baking marathons I enjoy making this cinnamon swirl bread.  It’s sweet enough to feel like a treat, but since it’s made with whole wheat flour it’s healthier than a typical dessert.  I like to have a slice with my coffee in the morning.  

Make a loaf of this bread and have it ready when company stops by or when you need a quick breakfast treat.  It also makes a great homemade gift since it’s a nice alternative to the typical cookies and cake.  You also can feel good serving this to your family since it’s made with whole wheat flour.  If you’ve never baked with whole wheat flour, this recipe is a great way to start!

ShopRite provided me with a package full of their ShopRite brand baking products.  I used the whole wheat flour, all purpose flour, vanilla, cinnamon and sugar for this recipe.  You’ll find that you can save a few dollars without sacrificing quality by choosing ShopRite brand products.  I buy so much sugar and flour this time of year that every bit of savings helps!

Cinnamon Swirl Bread
adapted from Eat, Make, Read

makes 1 loaf

for the bread:
2 cups ShopRite All-Purpose flour
3/4 cup ShopRite Granulated Sugar (white sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ShopRite Ground Cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons ShopRite Pure Vanilla Extract

for the cinnamon swirl:
4 Tablespoons butter, chilled & cut into small pieces
1 Tablespoon ShopRite Ground Cinnamon

Directions:
Preheat oven to 350°

Grease a 9×5 loaf pan and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon and salt.

In a separate medium bowl, combine buttermilk, oil, eggs and vanilla. Beat well.

Add the wet ingredients to the dry ingredients and mix until just combined.

In yet another small bowl, mix the ingredients for the cinnamon swirl.  Work butter and cinnamon into pea-sized pieces. Gently fold cinnamon butter into the batter.

Pour prepared batter into prepared loaf pan.

Bake for 45 minutes. Insert toothpick, if it comes out clean, it’s done, if not, put it back in the oven for another 5 minutes.  Bread may take up to an hour to bake.  Check every 5 minutes for doneness starting at 45 minutes.

Cool for 10 minutes before removing from pan.  Slice and serve warm or at room temperature.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite baking ingredients listed from ShopRite for free.

 


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