Tag Archives: bread

Cinnamon Swirl Quick Bread

Easy Cinnamon Swirl Quick Bread – Super easy to make, very forgiving, it’s a quick homemade version of your favourite cinnamon bread.


Dry Ingredients:

2 1/2 cups plain flour (all purpose flour)
1 cup white sugar
1 1/2 tsp baking powder
1 tsp baking soda

Wet Ingredients:

3 eggs
1/2 cup vegetable oil
1 1/3 cups sour cream (Note 1)
2 tsp vanilla extract

Cinnamon Sugar:

4 tbsp unsalted butter, melted
1 1/2 tbsp cinnamon powder
3/4 cup brown sugar, packed


Preheat oven to 180C/350F (all oven types).

Grease a loaf tin approximately 21 x 11 cm / 8″ x 4″ and line with baking paper, leaving overhang (see video).

Place Dry Ingredients in a bowl and whisk to combine.

Place Wet Ingredients in a separate bowl and whisk until combined.

Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).

Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 – 15 times until just combined (few lumps ok, see video).

Spoon about 1/4 of the batter into the tin (about 3/5″ deep) and smooth surface.

Dollop about 1/3 of the Cinnamon Sugar over the batter.

Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter – dollop it on, the more the Cinnamon Sugar is moved about, the more swirls.

Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.

Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don’t slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn’t hurt.

Recipe Notes

1. You can substitute the sour cream with yoghurt. Full fat Greek or other non sweetened yoghurt is best, but even a low fat one will work.

2. Don’t stress if you don’t get lots of swirls. I was actually undecided whether to do swirls like you see in the photos, or a thick strip of cinnamon sugar in the middle because that concentrated buttery cinnamon sugar is SO GOOD! So whether you get swirls or end up with larger pockets, it’s a win either way (swirls look better but I swear larger pockets taste better!).

Quick note : The reason I cover the cinnamon sugar with batter rather than having swirls on the surface is because the cinnamon sugar will burn if it’s exposed on the top of the bread for whole time it’s baking. It’s ok if some bursts through while baking, you just don’t want any of it on top when you first put it in the oven. Hence why I do swirls BEFORE covering with batter.

3. Baked goods like this are always best served on the day of making it, but this keeps exceptionally well because it is so lovely and moist. Store at room temperature in an airtight container for up to 3 days. Also freezes great!

4. Feel free to add raising, other dried fruit, raspberries, blueberries, nuts, choc chips etc. The batter is quite thick so they will disperse well once baked (with thin batters, they sink).

5. Serves 8 to 10. I say 8 to be safe.


Strawberry Cream Cheese French Toast Bake


1 16 ounce (450 g) loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1-inch cubes with the ends discarded
1/2 cup cream cheese, softened (optional – leave out if preferred)
1 1/2 – 2 cups sliced strawberries, divided
6 large eggs
1 1/4 cups milk
1/2 teaspoon ground cinnamon
1/3 cup maple syrup or honey
1/4 cup brown sugar (optional)
2 teaspoons pure vanilla extract

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter, cold and cubed

Optional Toppings:

maple syrup
more fresh berries
whipped cream
powdered sugar


Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

For the casserole Lightly grease a 9×9-inch square baking dish or 2.5 quart casserole dish.

Arrange half of the bread cubes in the bottom of the pan. Drop spoonfuls of the softened cream cheese over the bread and top with half of the mixed berries.

Layer with remaining bread cubes on top.

In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla.

Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.

Top evenly with remaining berries. Sprinkle the streusel topping over top. Cover pan with foil.

Allow to chill in refrigerator for an hour or overnight.

When ready to bake, remove french toast from fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.

Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.

Cheese and Garlic Crack Bread

Servings: 8 – 10


1 crusty loaf, preferably sourdough or Vienna
3/4 cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter

7 tbsp unsalted butter, softened
2 large garlic cloves, minced
3/4 tsp salt
1 tbsp fresh parsley, finely chopped


Preheat the oven to 180C/350F.

Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.

Cut the bread on a diagonal into 1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).

Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.

Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.

Serve immediately.

Recipe Notes

1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.

2. The denser the bread, the better the pieces will hold together when pulled off.

3. Use already baked bread, not uncooked bread dough.

Pepperoni Bread


1 Can pizza crust (or homemade)
6 oz of sliced Pepperoni
8 – 12 oz of 6 Cheese Italian Blend (or Mozzarella)
1/2 – 3/4 cup Parmesan cheese
Italian Dressing
Italian Seasoning
Garlic Powder
Egg White
Tomato or Pizza Sauce (optional)


Roll out the dough into a large rectangle and brush it with Italian dressing.

Top with as many pepperoni as you can fit on the dough.

Sprinkle with cheeses and Italian seasoning and roll up tightly, starting with longest side of dough.

Fold sides under, and place on pan, dough seam side down.

Brush with an egg white and sprinkle with garlic powder.

Bake at 425 degrees for 20 minutes.

Let sit for 5 to 10 minutes, then slice and serve.

Banana-Blueberry Buttermilk Bread

serves 10


3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large egg
1 cup mashed ripe banana (about 3 medium)
1 1/4 cup whole-wheat pastry flour
1 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/4 cup blueberry, fresh or frozen


Preheat oven to 375F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.

Muffin Variation:

Preheat oven to 400F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

To Make Ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months

Texas Roadhouse’s Rolls with Honey Cinnamon Butter


1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose four, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter

1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar


In a cup or small bowl, stir together the warm milk, sugar, and yeast.

Allow the yeast to proof and begin to activate while you prepare the other ingredients.

Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough.

Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.

When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes.

Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled.

Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven.

If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving.

Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

Bo Berry Biscuits


2 Cups Flour
1 Cup milk (cold)
1/3 Cup sugar
5 T of butter (cold or frozen)
4 tsp baking powder
1 tsp salt
3 oz of blueberries (fresh or dried)


1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
1/2 tsp of lemon juice


Preheat oven to 450F.

Mix salt, sugar, flour, and baking powder in a bowl.

Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough.

Fold dough, and knead, repeat until all butter is spread in chunks evenly throughout dough.

Move dough to floured cutting board and roll flat to about 1/4″ – 1/2″ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter.

If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes.

Do not exceed 20, as the baking powder’s 1st stage may become inactive past that.

Place in oven and bake for about 7-12 minutes.

Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.

Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.