recipes

Cinnamon Swirl Bread

December 16

This cinnamon swirl bread is all about balance – soft, tender crumb with just enough spice to keep things interesting. Don’t over-swirl the cinnamon sugar; a few confident passes give you those beautiful pockets of sweetness. Let the loaf cool completely before glazing so the vanilla drizzle sets like a dream. Best enjoyed slightly warm with a strong coffee!

Serves 8
1 hour 15 mins

Method

1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and grease and line a 2lb loaf tin with baking paper.
2. In a small bowl, mix the sugar and cinnamon together then set aside.
3. In a large bowl, whisk together flour, bicarb and salt. Place the sugar, milk, oil, sour cream, egg and vanilla into a separate bowl and, using an electric whisk, mix together for a few minutes until smooth. Sieve the dry ingredients into the bowl and fold in until just combined.
4. Place half of the mixture into the loaf tin then sprinkle most of the cinnamon sugar over the top, reserving about ⅓ for the top. Place the remaining cake mixture on top of the sugar then sprinkle the reserved cinnamon sugar over the top. Using a knife or a skewer swirl the cinnamon sugar through the loaf a few times then place into the oven to bake for 50–60 minutes. You can cover it with tinfoil after 25 minutes to stop it browning too much on top if you need to.
5. Insert a metal skewer into the centre of the loaf and if it comes out clean the banana bread is ready. Remove from the loaf tin and place on a wire rack to cool.
6. To serve, mix all the ingredients for the glaze together and drizzle over the cooled loaf then cut into slices - goes great with coffee!

⅓ cup granulated sugar

1 tbsp ground cinnamon

Bread

2¼ cups plain (all-purpose) flour

1 tsp bicarbonate of soda

½ tsp salt

¾ cup caster sugar

⅔ cup whole milk

⅓ cup vegetable oil

⅓ cup sour cream

1 large egg

½ tsp vanilla bean paste

Vanilla Glaze

¾ cup + 2 tbsp powdered sugar

2 tsp vanilla bean paste

1–2 tbsp milk

1 tbsp sour cream

75g granulated sugar

1 tbsp ground cinnamon

For the bread

275g plain flour

1 tsp bicarbonate of soda

½ tsp salt

150g caster sugar

160ml whole milk

80ml vegetable oil

80g sour cream

1 large egg

½ tsp vanilla bean paste

For the vanilla glaze

100g icing sugar