A few nights ago I really wanted to make a quick cinnamon bread, so I adapted a muffin recipe from my trusty Better Homes & Gardens Cookbook into a loaf. It turned out pretty well, though I’ll fully admit that this bread was best on the evening it was baked, and the morning after. It dried out quicker than I expected, but hey, live and learn.
To adapt a muffin recipe into a quick bread, you’ll need a longer baking time at a lower temperature. For example, as muffins, this recipe bakes at 400 for 20 minutes, but as quick bread, it bakes at 375 for about 35-40 minutes. Make sure to keep an eye on your bread to ensure that it doesn’t over-brown; I covered my loaf after about 25 minutes of baking to make sure it didn’t burn.
- 1 3/4 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 egg, lightly beaten
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
Preheat oven to 375 degrees. Lightly grease an 8 x 4 loaf pan.
In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Make a well in the center.
In a medium bowl, combine egg, milk, vegetable oil, and vanilla extract; pour into the well in the dry mixture and stir until just moistened. The batter will be lumpy, but that’s fine – you don’t want to over-mix.
Spoon batter into loaf pan and bake for 35-40 minutes, checking around 25 minutes to make sure your loaf isn’t browning too much. The bread will be done when a cake tester inserted in the center comes out with a few moist crumbs.
This bread can be served warm, but if you prefer to cool it, allow it to cool in the pan for about 10 minutes then turn it out onto a wire rack to cool completely. Store at room temperature for 1-2 days.