Cinnamon Swirl Bread
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
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.