Quick breads are somewhat tricky to get “right.” While they aren’t as finicky as risotto, they do require careful attention to flavor additions and mixing to yield a great product. So many of these turn out incredibly dry, heavy, and/or bland. Yes, cinnamon and sugar can cover a multitude of sins, but they can’t make up for a terrible texture.
Quick bread batter can also only take so much mixing abuse before it reaches a point of no return, producing an extremely heavy result. You cannot beat it into submission! The trick for these batters (and for muffins) is to mix the dry and wet ingredients until JUST combined. While lumps are not so acceptable in leggings, they are perfect for quick breads and muffins.
The recipe I’m sharing with you today is deliciously moist, sweet, spicy, and EASY. This loaf is a breeze to make, and it’s likely that you have all of the ingredients on hand if you do much baking at all. You could make a basic glaze with confectioner’s sugar and milk if you like that sort of addition, but it certainly doesn’t need one. The crisped cinnamon-sugar top is perfect.
Cinnamon Quick Bread
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil
1/3 cup white sugar
2 tsp. ground cinnamon
Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan.
In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture and mix until just combined. Pour half of the batter into the greased pan and sprinkle with almost the entire 1/3 cup of cinnamon sugar.
Add the remaining batter, and lightly sprinkle with remaining topping.
Bake for 50-60 minutes.