Cinnamon Swirl Quick Bread

[bloodbought]

Cinnamon Swirl Quick Bread

Yield: One 9x5-inch quick bread







Ingredients



Cinnamon Sugar Topping

1/4 cup granulated sugar

3 tsp. cinnamon

For the Quick Bread

2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

4 ounces unsalted butter, room temp

3/4 cup granulated sugar

1/4 cup light brown sugar

1 egg

1/2 tsp. vanilla extract

1 tbsp. whiskey

1 cup buttermilk


Instructions



For the Cinnamon Sugar Topping


In a small bowl, combine granulated sugar and cinnamon. Set aside.


For the Quick Bread


Preheat oven to 350 degrees and line a 9x5-inch loaf pan with parchment paper, leaving an 1-inch overhang on each side.


In a medium size mixing bowl, stir together flour, baking soda and salt. Set aside.


In the bowl of an electric mixer, cream butter, granulated sugar and light brown sugar until light and fluffy, about 3-5 minutes.


Add egg, followed by vanilla and whiskey, making sure to scrape down the bowl, ensuring everything is combined.


Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients.


Pour half of the batter into the prepared loaf pan. Top with half the cinnamon sugar mixture. Pour the remaining batter on top and top with the rest of the cinnamon sugar.


Bake quick bread for 45-50 minutes, until a toothpick inserted comes out clean.


Notes



Lining the loaf pan with parchment paper makes it easier to lift out of the pan and keep the beautiful cinnamon sugar topping in tact.



You can use your favorite whiskey, bourbon, or brandy.

link


If you cleaned out the bar cart, or prefer not to use it, you can simply leave it out.



If you leave out the whiskey, I suggest increasing the vanilla extract to 1 tsp.



Store quick bread in an airtight container at room temperature. It will keep for about 5 days, but rarely makes it past 2!



If freezing quick bread, wrap it very well in plastic wrap. I usually wrap it twice.