This bread was inspired by the Betty Crocker cinnamon streusel quick bread box mix. I remember being so excited when my mom would make it so I could eat it for breakfast before school. I would very carefully eat from the bottom to the top..saving the streusel part for last of course. I amped up this recipe a little bit by swirling in some apple cider and topping it with a vanilla glaze. You’ll love how easy it is to throw together for breakfast or an afternoon snack.
The cinnamon layer on the top is great on it’s own if you want to forgo the glaze.
But you won’t do that.
Only because when the cinnamon topping marries with the glaze it suddenly morphs into a crust that resembles the inside of a cinnamon roll. The very, very middle of a cinnamon roll.
Be sure to check the middle of the bread for doneness before pulling it out of the oven. I had to keep mine in a little longer so it would cook all the way through the very middle. When it comes time to glaze the bread, wait until it’s cool to give it the cleanest look.
If you absolutely can’t wait…
(that was me)
you can go ahead and put it on after it cools for about ten minutes except it may melt into the bread a little bit. This may make the bread a little more difficult to store and may affect the texture of the bread if it isn’t eaten right away.
Of course, then you could just eat it all right away. For sake of maintaining it’s texture, of course.
To make glazing easier, pour into a sandwich size zip top bag. Clip off a small corner and drizzle over bread.
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider
2 tablespoons vegetable or canola oil
5.3 ounces (1 container) 0% plain greek yogurt
1 large egg
3 teaspoons cinnamon
1/4 cup sugar
1 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon butter, softened
2-3 teaspoons apple cider
Preheat oven to 350 degrees. In a small bowl, combine first five ingredients. Set aside.
In a medium bowl combine apple cider, oil, and yogurt. Stir to combine. Add egg and mix in until completely combined. Gradually add dry ingredients to wet ingredients, stirring after each addition. Do not over mix, batter may be slightly lumpy.
In a small bowl, stir together cinnamon and 1/4 cup sugar. Grease a 9x5 loaf pan with nonstick cooking spray and pour in 3/4 of the batter. Gently spread out with a spatula. Sprinkle half of the cinnamon sugar mixture over the batter. Carefully pour the remaining batter into the pan. Carefully spread batter to edges of the pan and sprinkle on remaining cinnamon sugar.
Bake for 45-50 minutes, making sure to test middle for doneness. Set aside to cool.
Meanwhile, make the glaze. Whisk together powdered sugar, butter, and vanilla. Gradually add in apple cider until glaze reaches the desired consistency. Once bread is completely cool, drizzle glaze over the top of bread.
