Cinnamon Swirl Bread (Dairy Free / Baked Egg Tolerance recipe)
This cinnamon swirl bread is great for breakfast, and offers a serving of "baked egg" for those who are allergic to eggs, but can tolerate baked eggs. It makes one small loaf, about 8 slices.
Servings: 8
Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp sugar
- 2 large eggs, lightly beaten
- 2/3 cup milk (or dairy-free milk)
- 3 Tbsp vegetable or canola oil
- 1 tsp vanilla
For Swirl
- 3 Tbsp butter or DF margarine
- 3 Tbsp sugar
- 1 tsp cinnamon
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. In a separate small bowl, stir together 3 Tbsp sugar and 1 tsp cinnamon.
- Sprinkle a layer of the cinnamon/sugar blend 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 to wire rack to cool.
Notes
Baked Egg Tolerance dosage:
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.