Cinnamon Streusel Quick Bread Recipes

CINNAMON STREUSEL QUICK BREAD

Steps:

• Heat oven to 375°F. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
• In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. Sprinkle with Streusel.
• Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

CINNAMON STREUSEL BREAD - CINNAMON QUICK BREAD WITH ICING

Steps:

• Preheat oven to 350° F
• With an electric mixer, cream the softened butter and ¾ cup sugar together until smooth
• Add the egg and mix well
• Add the milk, sour cream, and vanilla and mix together
• Sift the flour, salt, cinnamon, baking soda and baking powder together
• Mix the dry ingredients into the wet ingredients until combined and smooth
• With a pastry cutter, cut the cold butter, brown sugar, cinnamon and flour together until it is crumbly. The crumbs should be about the size of the pea or a little larger. They will not be uniform in size
• Add half of the batter to a prepared pan. Add 3-4 tablespoons of the streusel mixture on top.
• Spoon the rest of the batter in top and even it out
• With a knife, swirl the batter together just a little bit (optional)
• Add the rest of the streusel topping evenly over the top of the batter
• Bake uncovered in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean (could be longer depending on the oven)
• Whisk together the powdered sugar and milk until it is smooth. Only add 2 teaspoons at first to see if it's the right consistency. If it is still dry or lumpy add ½ teaspoon at a time until it is smooth
• Let the bread cool for 10 minutes then with a knife, loosen it from the edges. After it is completely cool, carefully remove it from the pan and put it on a serving dish
• Drizzle the icing over the top. Serve and enjoy!

CINNAMON STREUSEL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a 9x5 loaf pan.
• In a medium bowl, mix together the flour, brown sugar and cinnamon from the topping part of the recipe then cut the butter in until it resembles small chunks the size of peas.
• Put the mixture in the fridge while you make the bread batter.
• Sift together your flour, sugar, baking soda and salt into a large bowl.
• Into a second large bowl whisk together your buttermilk, egg, and canola oil.
• Combine the dry ingredients into the wet ingredients and whisk until you can no longer see flour (do not overmix).
• In a separate bowl, mix the 1/4 cup sugar and 2 teaspoons cinnamon for the swirl.
• Pour half the batter into the loaf pan, then cover evenly with the cinnamon swirl mixture.
• Pour the remaining batter into the loaf pan, then swirl the batter gently with a knife.
• Cover evenly with the crumb topping.
• Bake for 50-55 minutes, let cool for 15 minutes before removing from the loaf pan to cool completely.

APPLE BREAD WITH DOUBLE STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Combine flour, baking soda, cinnamon, and salt in a bowl. Add sugar, oil, eggs, and vanilla extract. Add grated apples and chopped nuts. Mix until combined. Set aside.
• Mix sugar, cinnamon, and flour for the streusel. Cut in butter until little pea-sized balls come together. Place 1/2 of the streusel on the bottom of the pan. Pour in batter; top with remaining streusel.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 10 minutes before removing from the pan.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON STREUSEL

Steps:

• Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
• Sprinkle over muffins or coffee cake immediately before baking.

CINNAMON STREUSEL LOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour the bottom of a 9x5-inch loaf pan.
• In a mixing bowl, combine all the ingredients for the loaf, beating until well mixed, about 3 minutes.
• Pour into prepared pan.
• In a small bowl, combine all streusel ingedients, mixing until it is crumbly.
• Sprinkle streusel evenly over batter, and swirl with a knife to marble somewhat.
• Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
• Cool 10-15 minutes in the pan, then finish cooling on a wire rack.
• Refrigerate unused portions.

CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.