Friday, December 19, 2014

Cinnamon Swirl Loaf with Vanilla Drizzle




I love this recipe and make it often. I tried it when I first saw it over at my friend Marie's blog at the English Kitchen because it looked so tempting. It was so good, I stayed with almost all her same ingredients with only a a few chan...ges...like adding a brown sugar topping and a vanilla drizzle that made it just my perfect cup of tea! Thanks Marie! I love your recipes!

Cinnamon Swirl Loaf with Vanilla Drizzle 


1/2 cup butter, room temperature
2 large eggs
1 cup sour cream
2 teaspoons pure vanilla extract
1 cup sugar
2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
pinch salt


♥ Filling

6 tablespoons of light brown sugar, packed
2 full tablespoons of cinnamon
A dash of nutmeg


♥ Topping

1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons of melted butter

For the Glaze

1 cup confectioners’ sugar
2 tbsp unsalted butter, softened
2 tbsp milk
1 tsp vanilla extract

Bread and Filling:  Preheat the oven to 350 degrees. Grease your loaf pan (9 x 5 standard pan) with butter and then line it with parchment paper. I like to leave a slight overhang of paper on each end to use as handles to lift bread out later. Mix the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not over-beat.

Next, stir together the brown sugar, cinnamon and nutmeg. Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar filling mixture. Then spread the remaining batter over top of that filling. Finally, sprinkle with the remaining cinnamon sugar filling mixture. Now, using a round bladed knife gently cut through the batter to swirl the cinnamon sugar through.

Topping:   Sprinkle the brown sugar topping on the loaf and bake for 55 to 60 minutes or when a toothpick inserted into the center comes out clean. Cool in the loaf pan for 10 minutes before removing to a wire rack to finish cooling completely. 


Glaze:  Make your glaze by whisking together sugar, milk, vanilla extract and softened butter in small bowl until well blended. Brush or drizzle on to warm bread allowing it to run over sides. Cut in slices and serve plain or toasted with butter.


















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