Hello and welcome to in the kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make a cinnamon quick
bread or cinnamon swirl bread.
It's really easy to do simple ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bill so you won't miss out on any of
my new videos.
Let's get baking down below in the description box.
You'll find a list of the ingredients and there are
amounts as well as a link to my website where you can
print the recipe.
Let's begin with one large egg and we'll give that a whisk
and then we will add one cup of milk.
And I am using whole milk.
Well, you could use one percent, two percent.
You can also use almond milk, one fourth cup of oil.
This is canola oil.
You can use vegetable oil,
coconut oil.
And then I have
one third cup of sour cream.
The sour cream is optional.
It helps to make it a little bit more moist.
And if you like your quick breads to be moist, then add
the sour cream.
If you don't necessarily want them to be that moist or don't
care or don't have the sour cream, then don't worry
about it and you can leave it out.
You don't need to make a special trip to the grocery
store to get sour cream, but if you have it on hand, use it.
You know, I could whisk
and now we're going to add one cup of white granulated sugar
with that.
And
also at this point, preheat the oven to three hundred and fifty
degrees Fahrenheit or 176 Celsius.
Oh, right.
We can set this aside.
And then here in this bowl, I have two cups of
all purpose flour.
I will add one tablespoon of baking powder, one half
teaspoon of salt.
If you don't have the baking powder, you could use
one teaspoon of baking soda.
Instead, take the whisk, whisk this up.
And you may sift those ingredients together
if you like.
Bring this ball back and then we will add the flour,
about half of it at a time.
All right, that's mixed put in the other half of that.
I really like quick breads, they're kind of in between a
bread and a cake, if people aren't familiar with
quick breads, they will sometimes mistake it to be a
cake because quick breads are sweeter than normal breads.
All right.
So we just use that word.
You can just get it towards barely combined.
I don't normally use a mixer because it's really easy to you
over mix the batter and you really don't want to do that.
All right.
That is ready to go.
And now I have one third cup of white granulated sugar and I
have a tablespoon of cinnamon.
Mix that together.
I usually just use little for mix this together.
All right.
Perfect.
And then we do take a
five by nine inch bread pan and then I put some shortening all
around it in the bottom, in the side and a little bit
of flour.
And then you just go around the edges and just tap the flour
all around so it gets covered.
I just I don't like it when my bread sticks to the pan.
And so I always do that.
Sometimes it's a little bit overkill, but I always like
to air on the side of caution.
Sometimes just using a light kitchen spray will work
fine as well.
And now we will take our batter.
And put about half of it in their.
And then we'll come in with that cinnamon and sugar and
we'll just get that all on the top there,
sprinkle it all on top.
Awesome,
and I'll come back in with the rest of this and put that
on there,
scraping the side of the ball, make sure we get it all
in there.
And then we'll just take a as a knife like this butter knife
and just do a little zigzag like that and just kind
of swirling around.
Almost like were doing like a marbling technique and you'll
have some cinnamon comes up the side and on the top
a little bit.
That's totally fine.
And then we'll bake this in the oven once again,
350 Fahrenheit, 176 Celsius and bake it for 45 to 55 minutes
until when you poke it with a toothpick, the toothpick
comes out clean onto that step.
And when it comes out of the oven, there looks
something like this.
Let it cool in the pan for about 10, 15 minutes, and then
we will remove it and then put it on a wire rack
to cool completely.
Oh, right after it has cooled about 10 minutes, we'll take a
little cake spatula here.
We'll run it along the edges.
Not totally necessary because we already greased it, but just
helps to loosen it a little bit.
And then we can just comes right out.
Of the pan really easy, and we'll just let it cool the
rest of the way before cutting into it.
Oh right.
I've let it cool a little bit.
It's still kind of warm, and that's OK.
You can serve it warm as well if you want.
I want to cut into this.
Oh, yeah, and show you what it looks like on the inside,
I like really cool about the swirl of the cinnamon and
sugar in there.
So cool.
And you can eat it plain or put some butter on there,
whatever you like to do.
All right.
The cinnamon quick bread is done.
Turned out fantastic.
Really easy to do.
If I can do it, you can do it.
Hi, Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always with me.
Questions, comments or requests, put him
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Take care.
Time for me to dive into this.
Oh, yeah.
I got a slice right here with some butter on it.
Oh yeah.
Uh uh.