Sunday, April 3, 2016

Cinnamon Roll Quick Coffee Bread

I need to bake something real quick and I got sourcream in my fridge I need to start using them. So I started reaching for recipe that I can use. And I stumbled on this recipe and decided to try making this quick bread.

I make it my own recipe after several tweaking of recipe by using more sour cream and less milk. I was very curious to find out from my testers (folks at church) when I served these at this morning's Coffee Fellowship and I was told that to save the recipe and continue making them ..... guess it is a winner/keeper :)

Ingredient:
3 cup self raising flour
1 1/4 cup sour cream
3/4 cup milk
1/2 cup sugar
3 tsp vanilla
3 eggs

Cinnamon Swirl Ingredient:
1/2 cup sugar
3 Tbs water
3 tsp cinnamon

Glaze Ingredient: Optional
1/2 icing sugar
1 Tbs milk

Directions:

Preheat oven at 350 degree.

In a mixer, combine sugar and eggs, mix well for 2 mins.
Add in sour cream, vanilla and gradually mix milk.
Mix in flour till all is well incorporated.

Prepare and lined bottom of 4 mini loaf pan with parchment paper.
Scoop batter into prepared loaf pans.

Mix all cinnamon swirl ingredient together in a cup.
Divide and top over each of the loaf.
Use a knife to cut and do a couple of zit-zat to incorporate swirl into batter.

Baked for 35 mins or till toothpick comes out clean.
Cool for 20 mins and use a knife around the loaf pan to separate bread.
Slice into 8 slices on each loaf of bread.
Drizzle glaze over bread if using glaze. I only glazed 2 of 4 mini loaves.
Serve immediately or store in air container at room temperature or fridge.
(warm in microwave for 20 seconds per one or 2 slices to serve)
Good over cup of hot coffee or tea.







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