Cinnamon Bun Bread

I did this recipe once before but instead of a loaf made muffins. Here's the original recipe in it's original form -- except for the fact that I greased the baking dish/loaf pan with butter instead of oil.

Cinnamon Bun Bread

adapted from Cooking Club of America

FILLING

1/4 c sugar
1/3 c chopped toasted walnuts
1 1/2 tsp ground cinnamon

BREAD

1 3/4 c all-purpose flour

1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c sugar
1/4 c unsalted butter, softened
1 egg
1 1/4 tsp vanilla extract
3/4 c whole milk

ICING

1 c powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp whole milk

Heat oven to 350°F. Grease 8.5x4.5-inch loaf pan with butter.

Combine all filling ingredients in small bowl.

Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 1 cup sugar and butter in large bowl at medium speed 3 minutes or until light and fluffy.

Beat in egg and 1 1/4 teaspoons vanilla until smooth and well-blended.

At low speed, beat in flour mixture in 3 parts alternately with 3/4 cup milk, beginning and ending with flour mixture.

Spread one-third of the batter in pan; sprinkle with half of the filling. Top with half of the remaining batter, spreading gently. Sprinkle with remaining filling. Spread with remaining batter.

Bake 50 to 55 minutes or until golden brown and skewer inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.

Whisk powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon of the milk in small bowl, adding additional milk for desired consistency.

Drizzle over top of bread, allowing to drip down sides.

Sprinkle with remaining 3 tablespoons walnuts; press into icing.

Let stand until set. (Bread can be made 3 days ahead. Cover and store at room temperature.)


It worked out just like when I made the muffins except the loaf took longer to bake. Compared to the gluten-free loaf, the batter was really thin. Rather than spreading the batter, it was more like pouring. Tastewise, some people said they could tell a difference between this loaf and the gluten-free, but for the most part I don't think there was a noticeable difference.

Cost:

• flour: $0.37  
• sugar: $0.54
• butter: $0.29
• egg: $0.25
• milk: $0.60

Total: $2.05 + $1 SWAG for the nuts and stuff: $3.05.

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