I’ve mentioned my mother’s Cinnamon Quick Bread here before and I was hoping to veganize it and relive its wonderfulness. I could not find the recipe my mother always used so I searched around the internet to find one that was to my liking. As I recall frequently enjoying the bread on snow days and today was a snow-ish day, I thought that today would be the perfect day to try it out. I found one and made quite a few changes.
Cinnamon Swirl Loaf
1 cup soymilk
1 tbs apple cider vinegar
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
3/4 cup sugar
1/4 soy yogurt (I used So Nice’s Orginal)
For the Cinnamon-Sugar Mixture:
1/3 cup brown sugar
1 tbs cinnamon
Preheat the oven to 350 degrees and lightly grease a loaf pan.
1. In a small bowl, combine the soymilk and the apple cider vinegar. Set aside so it gets all nice and curdly.
2. In another small bowl, make the cinnamon-sugar combining the cinnamon and brown sugar with a fork.
3. In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
4. In a separate large bowl, beat together the canola oil, sugar and soy yogurt.
5. Add the flour mixture, along with the soymilk/vinegar to the sugar mixture in batches. (I did this in three batches)
6. Add a third of the batter to loaf pan and then sprinkle with the Cinnamon-Sugar. Repeat this twice.
7. Bake for 45-50 minutes until a toothpick or a knife is inserted into the loaf comes out clean.
8. Cool and enjoy with a healthy dab of earth balance!
I really love the way it turned out! It has a wonderful texture and is just as delicious as I remember it. Next time, I’ll run a knife through the batter for more swirly goodness like my mother did with her bread. But other than that, I wouldn’t change a thing, it’s perfect on a snowy day.
Mmm, I saw this post this morning and had to make it today! I used white whole wheat flour and that seemed to work fine. I guess I didn’t cook it long enough though because it’s gooey on the inside… maybe next time I will make it in mini loaf pans, or maybe I just need to cook it longer. But the parts on the edges that were adequately cooked were to-die-for!!! Thanks!
Oh awesome! I’m so glad that someone’s tried it! It sucks that it didn’t cook all the way for you though.
Mini-loaves are always cute, they make great holiday gifts too!
Ooh, I’ll have to make this! yum yum.
I recently bought some new mini loaf pans. Now I know what to use them for…
It’s really cool that this loaf came out the way you wanted it to and tasted like you remembered it!
what a lovely, vegan rendition of your mother’s cinnamon swirl loaf!!! turned out fabulous, Ash!!
yum,yum,yum
Thanks all! If any of you try it, let me know how it turns out!
I have to try this. Looks too good to pass up. Thanks for the recipe.
This looks so good! I’m thinking I’m going to be making this as a gift.
Just a question though, is that 1/4 cup of soy yoghurt or 1/4 of the little container thingies? I think it’s 1/4 cup, but I just wanted to make sure.
It’s a 1/4 cup. Hope you enjoy it as much as I did!
woah, this looks AWESOME! i am definitely going to make this before the holidays end!
I tried this yesterday, but I’m allergic to soy so I substituted almond milk for the soy milk (its richer than rice milk so I think it tastes better) and rice yogurt for the soy yogurt. Delicious!
I just made this last night, and it’s fantastic! What a simple recipe with easy-to-find ingredients! I had to sub demerera sugar for the brown, but we still enjoyed it so much. Thanks!
I found your recipe today when searching for breads/loaves I could make without using eggs. and I have to say… it’s scrumptious.
I used Organic whole wheat flour, and I didn’t have any brown sugar so I used molasses instead. (I think brown sugar would be better, but if you try it with molasses, keep it away from the sides, and save a little batter to dollop on top of it so it’s more towards the middle of the loaf rather than on the top. )
Thanks so much for the recipe!