Cinnamon Swirl Streusel Quick Bread

When I was a kid, my mom would put these little cupcakes, muffins? with cinnamon topping and a swirl in the cake in my lunchbox. They were the best. This recipe is from years of trying to re-create those little gems.

Ingredients:

• 2 c AP flour (spoon & level method)

• 1 t baking soda

• 1/2 t kosher salt

• 1 large egg

• 1 c sugar

• 5 1/3 T butter (1/3 c vegetable oil works as well but I prefer butter)

• 1/3 c sour cream

• 2/3 c whole milk

• 1 t vanilla extract

For the Swirl layer: in small bowl mix together and set aside

• 1/2 c sugar

• 1 T ground cinnamon

For the Streusel Topping: in small bowl, mix together with a fork or fingers and set aside

• 2 T sugar

• 1 t ground cinnamon

• 2 T butter, room temperature

Directions:

• Preheat oven to 350 degrees. Lightly grease with nonstick spray or butter from wrapper a 9 x 5 inch loaf pan.

• Whisk the flour, baking soda, and salt together in a bowl. Set aside.

• In the bowl of a mixer fitted with paddle attachment, add the egg and 1 cup of sugar. On medium speed, beat until well combined. Add the butter, beat until light.

• Add the sour cream, milk, and vanilla extract. Beat until combined, scraping down sides as necessary.

• Add the dry ingredients, and mix until just combined (scraping down sides). Do not overmix.

• Pour half the batter into prepared loaf pan. Cover with almost all the swirl mixture (leave out about 1-2 T). The layer will be quite thick. Cover the swirl with remaining batter. Adding as best you can so you don’t have to spread the batter across swirl (it will stick and be messy). Sprinkle top with the remaining swirl mixture.

• With a knife, start at top edge of loaf pan, insert knife to bottom and in an S motion pull knife through batter until you reach opposite end of pan. Resist the urge to over-swirl.

• Distribute streusel mixture across top.

• Bake the bread for 45-50 minutes. Half way through, cover loosely with aluminum foil to prevent browning. Test for doneness with a toothpick. It should come out relatively clean (but not dry!). My oven takes 45, but my mom’s: 50 minutes. A little under is better than a little over!

• Cool in loaf pan completely. Then carefully remove, slice and enjoy!

Note: you can make this recipe into muffins. Just reduce cooking time to 18-22 minutes. For streusel topping, you can add crushed nuts of choice as well, about 2 T.