Friday, March 28, 2014

Cinnamon Swirl Bread

This is not a medieval recipe for Cinnamon Swirl Bread but I've been making a lot of it and I appear to have forgotten to post it!  Everywhere I take it (it's an awesome bread for get togethers or picnics), people love it.   I've made a couple of different versions of it and both are wonderful.   
The original version is here.   This is my version.

Ingredients:
1 cup vanilla almond milk
 2 teaspoons vanilla balsamic vinegar (regular vinegar will do but I like the vanilla taste in the bread)
1 1/3 cups sugar, divided
1/4 cup coconut spread
1 egg or 2 apples, cored and peeled, cooked and then mashed.
 2 cups all-purpose flour
 1 teaspoon baking powder (I use a corn free baking powder)
1/2 teaspoon baking soda
 1/2 teaspoon salt
1 tablespoon ground cinnamon

Preheat oven to 350f.  Grease your bread pan.  Combine almond milk and balsamic vinegar in a small bowl - stir it and set aside.  It will curdle pretty much immediately.   In a medium bowl, combine 1 cup sugar, the coconut spread, and either an egg or egg replacer.  The egg replacer I've used was just two peeled and cored apples that I boiled in a pot for about 15 minutes, strained, and then easily mashed.   This works really well and tastes great in the cinnamon bread.   
In a large bowl, combine the flour, baking powder, baking soda, and salt.  I then combine the wet ingredients bowl with the dry.  This includes the curdled milk.  
Pour 1/3 of the batter into the bread pan.  This won't look like much but this bread will rise a LOT in the oven.  In yet another bowl (be glad if you have a dishwasher.  I don't), combine 1/3 cup of sugar with cinnamon.  Use this to sprinkle on the bottom layer of the bread.   Pour half of the remaining batter on the layer.  You might have to smooth it out a bit.  These layers look pancake thin.   Sprinkle half of the remaining sugar and cinnamon on top of this layer.   Pour the remaining batter on top.  This time, combine a small amount (1/2 teaspoon) of olive oil to the sugar and cinnamon.  Sprinkle this on the top of the bread.  The olive oil helps it to stick to the bread. 
Bake for 45 minutes.  Once it's done, let it cool for about 10 minutes at least.   It's absolutely delicious.  It's a cross between a bread (really, really good for toast) and a coffee cake.  

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