EASY CINNAMON ROLL QUICK BREAD

adapted from Foodies Network

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 1 egg
• 1 cup milk {I used Coconut-Almond milk}
• 2 teaspoons vanilla extract
• 1/3 cup sour cream

Cinnamon Swirl:

• 1/3 cup sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted

Glaze:

• 1/2 cup powdered sugar
• 2 TBSP butter
• 2 – 3 teaspoons cream or milk

Preheat oven to 350 degrees F. Butter or spray a glass loaf pan. I like to line mine with parchment paper since it makes clean up a breeze!In a small bowl combine the flour, baking powder, salt, and sugar.

In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream.

Add the flour mixture to the egg mixture, stirring just to combine using a spoon or wooden spoon. Mixture will be thick. Don’t over mix! Just stir until the ingredients are combined.  Pour into prepared loaf pan.

In a small bowl, stir the cinnamon swirl ingredients together. Drop by teaspoonfuls onto the top of the bread, then use a knife to swirl it a few times into the batter. (You can use either regular sugar or brown sugar for the swirl. I like the taste of brown sugar better, but the regular sugar swirls better!)

Bake for 45-50 minutes or until the center tests done with a toothpick. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.

Meanwhile, make the glaze by whisking the ingredients together in a small bowl until smooth, adding a tsp of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.