Recipe Review: Cinnamon Swirl Quick Bread

It's been so long since I baked anything; I was afraid that I forgot. Luckily, I have not! Yesterday, I had a go at Sally's Baking Addiction's September Baking Challenge, Cinnamon Swirl Quick Bread.

I love quick bread. Well, I love all bread, but a quick bread is one of my favorites to have on hand for breakfast. They're usually fun to make, reasonably simple, and often taste delicious. I've tried all manner of quick bread, from banana to apple to pumpkin to chocolate chip. I can remember when I was much younger (when I was old enough to use the oven with supervision), I would make quick bread with a Pillsbury mix. I'm certainly not opposed to mixes (I have several cake mixes in the pantry right now, and often have King Arthur Baking Scone mixes on hand, too), but these recipes are usually nearly as simple as a boxed mix.

I especially enjoyed this recipe. Obviously, I love the delicious taste and texture that comes from including butter, but sometimes I want to get to baking and not wait until the butter softens up. This Cinnamon Swirl Quick Bread uses oil, sour cream, and milk. Things I always have on hand! Because I was tired while baking, I didn't follow the directions to a T, and even then, the bread came out delicious. I appreciate that the recipe used weight measurements because I find it easier to weigh everything.

The cinnamon flavor in this is quite strong. Partly because it uses a full tablespoon, and partly because my preferred cinnamon is the Vietnamese Cinnamon from King Arthur Baking. It has a slightly sweet flavor and a delicious spiciness.

I'm definitely adding this recipe to the few I keep when I want to whip up a quick breakfast or snack.