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If you are looking for a “no mixer needed” quick bread that uses oil instead of butter and can be sliced to have with your morning coffee or tea, or used as a dessert for last-minute distanced gatherings, search no more. Most of you will have all of these ingredients in your kitchen, so this can be assembled in about ten minutes, baked another 50 minutes, then voila! No mixer needed – another bonus for me. And this isn’t over-the-top sweet. Win-Win-Win … too many to count.
Stir Together Cinnamon Tea Bread
Makes one loaf or about 12 slices
- ⅓ cup dark brown sugar
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup white sugar
- 1 egg, beaten
- 1 cup 2 % milk
- ⅓ cup vegetable oil (I used grapeseed oil because that is what I had in my kitchen at that moment
Preheat the oven to 350 degrees with a rack in the middle and spray a 9×5 inch loaf pan with Pam, making sure the corners are well coated In a small bowl, mix together ⅓ cup brown sugar and 2 teaspoons cinnamon; set aside.
In a large bowl combine flour, baking powder, salt, and ¾ cup white sugar. Combine egg, milk, and oil and add to the flour mixture. Stir until just moistened.
Pour a third of the batter into the pan and spread it evenly. Sprinkle with half of the reserved cinnamon/brown sugar mixture. Repeat with the next third of the batter and top with the other half of the cinnamon/brown sugar mixture. Use the final third of the batter to top the bread. Draw a knife (like waves) through the batter to marbleize it a little.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let it cool in the pan for ten minutes before removing to a wire rack to cool completely. Wrap in foil and let the bread sit overnight before slicing.
Cooks note: I think a couple of teaspoons of grated orange rind would be a nice addition.