Wednesday, July 4, 2012

Cinnamon Swirl Quick Bread



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A lot of people say I'm lucky to be a teacher. "You get three months off during the year!" they tell me. I usually scoff. Three months off? When exactly would that be? I start work on August 15th. End work June 30th. That "time off" in between is used for some much needed reorganization, reworking, and replanning. You don't expect me to just teach the same thing in the same way every year, do you? New kids means new problems, new disabilities, and new ways of thinking. I need the summer to catch up.

These next two months are indeed fickled mistresses. I want to take it off. Forget my classroom. Take all the time to myself. But, I can't. My summer schedule has been booked solid - I have to work every day if I want to be ready for my new set of students in September. I get some time to myself - in the form of lifting, running, and yoga - but then quickly go back to commitments, chores, and school. It's enough to make your head spin.

Now and again, I've got to remember to keep my feet on the ground. To lose myself a bit. Sit on my butt and watch a movie. Play a board game with friends. Go out and see what my city has to offer. Bake Mr. C something sweet. This recipe is one of the ways I relax - both during the summer and during the school year. It's a favourite among my fellow teachers, and it's a favourite with me as well, if only because I can whip it up amazingly quickly. It pleases the masses, with a sweet swirl and a soft, filling texture. 

If you are feeling rushed or overwhelmed this summer, bake some cinnamon swirl bread. Sit your butt down. And breathe. 

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Cinnamon Swirl Quick Bread
adapted slightly from Bake or Break

Makes one loaf

1 egg
1 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1 1/3 cup sugar (separated)
1/2 cup walnuts (finely chopped)
1/3 cup mini dark chocolate chips
2 teaspoons cinnamon
2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt

1) Preheat your oven to 350 degrees. Grease your loaf pan and set aside. In a large measuring cup, whisk together your egg,  milk, vanilla, and vegetable oil. Set aside. In a small bowl, whisk together 1/3 cup of sugar, walnuts, chocolate chips, and cinnamon. set aside.

2) In a large bowl, whisk together your flour, the rest of your sugar (1 cup), baking powder, and salt. With a wooden spoon, stir in your wet ingredients until a batter forms. Pour about half of your batter into your loaf pan. Sprinkle your cinnamon mixture on top of the batter, then pour the rest of your batter on top of that. With a spoon, swirl your batter so that the cinnamon mixture is slightly broken up. Bake for about 40 to 50 minutes, or until  your cake tester comes out clean. Cool completely and then serve. 

6 comments:

Kelley Fountain said...

I agree, teaching is a year round job whether school's in session or not. Being a good teacher takes planning and that takes time.
I am looking forward to making this bread!

S.V. said...

I love a good quick bread and this looks amazing. I am sure it's easy to think that you get an entire summer off, hats off to you for putting in all the extra work which probably makes you a wonderful teacher. I am sure not every teacher does what you do.

Lora said...

I am sure just the aroma of cinnamon wafting from the oven when that delicious bread is baking is enough to center anyone.

Galexi Cupcakes said...

This is one of the best recipes for cinnamon swirl bread I've ever seen.

Anonymous said...

I know this is an older recipe. but in the recipe list it states 1 cup plus 1/3 cup sugar. In the written instructions it only uses the 1/3 cup in the cinnamon mix. Where does the 1 cup go? I added it in with the flour.

C&C Cakery said...

You're right! I had left that direction out! The one cup of sugar that's not used for the filling goes into the batter. Edited the recipe so no one else struggles with it - thanks!

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