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Lemon Cinnamon Quick Bread

March 10, 2014

This is a lightly sweet bread full of cinnamon and lemony goodness. You don’t have to knead it, so this dough comes together very quickly. It makes great snacking toast and is a nice accompaniment to some afternoon tea. I think it would be a yummy french toast too. This recipe makes two loaves; try freezing one loaf in case of unexpected company!

You will need:

  • 1 large lemon, zested and juiced
  • ~ 2 c milk
  • 1 c (2 sticks) unsalted butter, room temperature
  • 2 2/3 c sugar, divided
  • 2 large eggs
  • 1/4 t ground ginger
  • 2 t baking soda
  • 2 c whole wheat flour
  • 2 c all-purpose flour
  • 2 t ground cinnamon

Then you will…

  1. Pour the lemon juice into a two-cup measuring cup. Fill to the 2 cup line with milk. Allow to sit (undisturbed) for 5 minutes.
  2. Preheat your oven to 350 degrees. Lightly grease two loaf pans.
  3. In a large mixing bowl, cream together the butter and 2 cups of the sugar.
  4. Mix in the eggs.
  5. Stir in the lemon zest, ground ginger, baking soda, flours and milk mixture.
  6. In a small bowl, combine the remaining 2/3 cup of sugar with the cinnamon.
  7. Spread 1/4 of the batter in one of the loaf pans. Repeat with the second loaf pan.
  8. Sprinkle 1/3 of the cinnamon sugar on top of the batter in the first pan. Repeat with the second pan.
  9. Spread half of the remaining batter in the first pan. Spread the last 1/4 of the batter in the second pan.
  10. Divide the remaining cinnamon sugar between the two loaf pans.
  11. Swirl with a butter knife.
  12. Bake 40-45 minutes or until set in the middle and golden on top.
  13. Allow to cool at least 15 minutes in the pan, before turning out on a wire rack to finish cooling.

20140302 Cinnamon Bread 01

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