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Cinnamon Swirl Bread

What you need: 

1 cup nondairy milk (I use soymilk)
2 teaspoons vinegar
1 1/3 cups sugar, divided
1/4 cup vegan margarine (I use Earth Balance)
1 egg replacer (I use 1 tablespoon ground flax + 3 tablespoons water)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon

What you do: 

1. Preheat oven to 350 degrees F. Grease a 9x5" loaf pan. In a measuring cup, combine milk and vinegar. Set aside and allow to curdle.
2. In a large mixing bowl, beat together 1 cup sugar, margarine, and egg replacer. In another bowl, combine flour, baking powder, baking soda, and salt.
3. Add the flour mixture to the sugar mixture alternately with the curdled nondairy milk. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
4. Pour 1/3 the batter into prepared pan. Sprinkle 1/3 the cinnamon sugar on top of batter. Repeat layers twice. Bake 45-50 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.
Honestly, this is one of the best recipes I've ever tried. It's like those cinnamon bread/cake like things I made from a box in the pre-vegan days. I took this to a gathering of 100% non-vegans. Everyone loved it, from the little kids, to the adults. You must try this recipe at least once. You won't be disappointed.
Variation for a healthier version: Use whole wheat pastry flour instead of all-purpose. Reduce the sugar of the dough to 1/2 to 2/3 cup. Use 1/2 margarine and 1/2 applesauce.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Are you a vegetarian?
One of my friends is a vegataian, and her
birthday is coming, I want to make a dish for her.

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:D So pleased with this! I ended up cooking it for about 55 minutes, and it turned out wonderfully. Topped with a cinnamon glaze, this is an amazing and easy tasty treat.

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Sounded good with all the additions. So I made it with raisins on top layer,cinnamon sugar spice  in layers, cinnamon in batter, grounds cloves splashed with cinnamon, cashew milk,vanilla, and the crumb topping. Took a little spackleing over a flat pan inch high to get it lay flat. It was supposed to cook quick, but  the oven had plans to go on the blink tonight. Not a problem. It was delicious three hours later. Just watch until sides come apart from pan. Nice treat for my mom's birthday!

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Made this for Father's Day for my husband.. Used vanilla soy yogurt as the egg and added a crumb topping. Very dense, ended up baking for one hour in a standard bread pan before it was done, but when it was, it was incredible! It's already gone 24 hours later. I think my husband has a new favorite treat  ;)b

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This recipe well deserves its 5-star status.  It is totally yummy!  I made the mixture into muffins and I'd say that's what it has the texture of, rather than bread.  I used half butter and half applesauce, plus I added the 1 tsp vanilla recommended by other people.  The muffins cooked in 15 mins and were all gone in even less time!

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Wow, if you haven't tried this, you definitely should, because it is so flippin good!

I followed the original recipe to the tee, and I thought it was awesome as is. I do see how a crumb, topping glaze could be a good thing(and I will be doing next time), cause the top turned out a bit weird with the cinnamon/sugar just laying there.

But really, so good.

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I make this recipe all the time (because it is constantly being requested) using some of the modifications suggested by others.  I use half a cup of sugar in the batter, all whole wheat flour, add in 1 tsp vanilla, and divide the cinnamon, adding some to the batter.  I add nuts if I have them, and I use whatever I have on hand as an egg replacer.  I also pour the cinnamon glaze on top.  SO GOOD.  Everytime. 

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This is amazing.  I made it into a coffee cake using a small bundt pan, which required me to cook it for a little over an hour, at about 325 or 330 degrees.  Also, I covered it with foil half way through so that it wouldn't burn on top.  I also did the crumb topping, which was wonderful.  I took this to a friend's family, and they ate it all in one day!  Thank you.

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I used half a banana as my egg substitute, shortening instead of margarine, and quite a bit more cinnamon than directed (I didn't bother measuring but just went by sight and smell).  It came out great, and enthusiastically approved by both omnivorous parents!  Excellent for breakfast, toasted and spread with Earth Balance.

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I forgot to mention that i used whole wheat pastry flower, because I HATE white flower... it worked just fine! ;)b

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