Eggnog Cinnamon Swirl Bread Recipes

SWIRL CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine brown sugar and remaining cinnamon., Spoon a third of the batter into an 8x4-in. loaf pan coated with cooking spray. Top with a third of the brown sugar mixture. Repeat layers twice. Cut through batter with a knife to swirl the brown sugar mixture., Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

EGGNOG CINNAMON SWIRL BREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the cinnamon swirl ingredients and mix well.
• Set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a medium bowl, combine the egg nog, oil, eggs and vanilla.
• Beat with a fork to combine.
• Stir the wet mixture into the dry ingredients, stirring until just smooth.
• Don't overdo it.
• Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
• Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
• Top with the remaining batter.
• Spoon on the remaining swirl mixture, and swirl with a knife.
• Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
• Cool for 10 minutes in the pan before removing to a wire rack.

CINNAMON-SWIRL EGG BREAD

Steps:

• Combine 2 cups of the flour and the yeast.
• In a saucepan heat and stir milk, 3 T.
• sugar, margarine and salt until warm and margarine almost melts.
• Add to flour mixture along with eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a spoon, stir in as much remaining flour as you can.
• Turn out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease surface.
• Cover and let rise in a warm place until double.
• Punch dough down.
• Turn out onto a lightly floured surface.
• Divide in half.
• Cover and let rise 10 minutes.
• Roll each half of dough into a 12 x 7 inch rectangle.
• Brush lightly with water.
• Combine 1/2 cup sugar and cinnamon.
• Sprinkle half of the cinnamon-sugar mixture over each rectangle.
• Roll up from one of the short sides.
• Seal edge and ends.
• Place, seam side down, in greased loaf pans.
• Cover and let rise until double.
• Bake in a 375 F oven for 25- 30 minutes or till done.
• Cover loosely during the last 10 to 15 minutes of baking, if necessary.
• Remove from pans; cool.