Cinnamon Sugar Quick Bread Recipe

 Ingredients:

For the Bread:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup milk

For the Cinnamon Sugar Topping:

1/4 cup granulated sugar

1 tablespoon ground cinnamon

Extra melted butter for brushing (optional)

Equipment:

Loaf pan (9×5 inch)

Mixing bowls

Measuring cups and spoons

Mixer (hand or stand)

Instructions:

Preheat the Oven and Prepare Pan:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, use a mixer to cream together softened butter and sugar until light and fluffy.

Add Eggs and Vanilla:

Beat in eggs one at a time, then stir in vanilla extract.

Combine with Dry Ingredients:

Add the flour mixture alternately with milk, starting and ending with the flour. Mix until just combined.

Prepare Cinnamon Sugar:

In a small bowl, mix together sugar and cinnamon for the topping.

Assemble for Baking:

Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top, and then sprinkle with the remaining cinnamon sugar.

If desired, swirl a knife through the batter to create a marbled effect.

Bake:

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool and Serve:

Allow to cool in the pan for 10 minutes, then turn out onto a wire rack. If you like, brush the top with melted butter and sprinkle a little more cinnamon sugar over the top while it’s still warm.

Cool completely before slicing.

This bread is delicious served warm or at room temperature, making a perfect treat for breakfast or as a snack. Enjoy your baking! If you need another recipe or variations, feel free to ask.