This cinnamon swirl bread is great for breakfast, and gets in a serving of "baked egg" for those who are allergic to eggs, but can tolerate baked eggs. It also makes just a small batch, so it's perfect for one meal for 3-4 people (people who wants second helpings, that is!).
Prep Time10 minutesmins
Cook Time40 minutesmins
Servings: 8
Author: Lisa Ngo, Safely Delish
Ingredients
1 1/2cupsall purpose flour or all purpose whole wheat flour (if using WW flour, only use about 1 1/3 cups)
2tsp baking powder
1/2tsp salt
2Tbspsugar
2eggs
2/3cupwater
3Tbsp vegetable or canola oil
1tspvanilla
For Swirl
3Tbspbutter or DF margarine
3Tbspsugar
1tspcinnamon
Instructions
Preheat oven to 350F. Spray 9x5 or 8x4 loaf pan with cooking spray.
Stir together flour, baking powder, salt, and sugar in large bowl. In a separate bowl, stirl together eggs, oil, water, and vanilla. Add to dry ingredients, and stir to combine.
Melt butter or margarine in small bowl or liquid measuring cup (for easier pouring!). In a separate small bowl, stir together 3 Tbsp sugar and 1 tsp cinnamon.
Sprinkle a light layer of the "swirl" mix on the bottom of the pan. Pour or scoop about 1/3 of batter into prepared pan. Pour 1/3 of melted butter or margarine over batter, and scoop about 1 Tbsp of cinnamon sugar mix evenly on top.
Repeat previous step two more times, until all ingredients are gone (so... batter-butter-sugar, batter-butter-sugar, batter-butter-sugar). Swirl knife through batter to create a swirled look.
Bake at 350F for 40-45 minutes, or until toothpick comes out clean. After about 5-10 minutes, carefully transfer loaf to wire rack to cool.
Notes
Baked Egg Tolerance doses: For 1/3 egg per serving, slice bread into 6 equal sized slices. For 1/4 egg per serving, slice into 8 equal sized slices.