Dear Jeanne: This recipe was given to me by a friend who used to own a restaurant. How can it be pared down to make one or two loaves plus decrease the fat? It's the best Cinnamon Sweet Bread I've ever tasted and I'd love to be able to serve it again to my family and friends. Thank you.
- Jan Schmidt, Santa Monica, Calif.
Dear Jan: This delicious bread is also very pretty with its streusel "swirl" topping. It makes a large loaf that would make a great snack with coffee or tea. I reduced the recipe in volume, as requested, and found I could reduce both the sugar and fat as well. I used a combination of whole egg and egg whites to lower the cholesterol a bit, which also helped to further reduce the fat.
Each slice contains approximately: Original Recipe: 227 calories; 36 mg cholesterol; 8 gm fat; 510 mg sodium. Revised Recipe: 194 calories; 19 mg cholesterol; 6 gm fat; 415 mg sodium.
Jeanne Jones is the author of 24 cookbooks, most recently "Cook It Light: Desserts" (Macmillan).
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SWEET CINNAMON QUICK BREAD
Bread:
3 quarts all-purpose flour
1 1/2 quarts sugar
8 tablespoons baking powder
3 tablespoons cinnamon
21/2 tablespoons salt
11/2 quarts buttermilk
2 cups vegetable oil
4 tablespoons vanilla extract
12 eggs
Streusel:
12 tablespoons sugar
2 tablespoons cinnamon
4 tablespoons margarine, softened
Preheat oven to 350 F. Grease and flour bottoms of 6 loaf pans. To measure flour, lightly spoon flour into measuring cup; level off. In large bowl, combine all bread ingredients; beat 3 minutes at medium speed. Pour batter into prepared pans.
In small bowl, combine all streusel ingredients until crumbly; sprinkle over batter and swirl lightly to marble.
Bake in preheated oven 45 to 55 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately. Makes 6 large loaves, 12 slices each loaf.
REDUCED SWEET CINNAMON QUICK BREAD
Bread:
2 cups unbleached all-purpose flour
3/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup nonfat buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract
1 egg plus 2 egg whites
Streusel:
2 tablespoons sugar
1 teaspoon ground cinnamon
2 teaspoons corn-oil margarine, softened
Preheat oven to 350 F. Coat a 9- by 5-inch loaf pan with non-stick spray. In a large bowl, place flour, sugar, baking powder, cinnamon, salt, buttermilk, oil, vanilla and eggs. Beat with electric mixer 3 minutes at medium speed. Pour batter into prepared pan.
In a small bowl, combine streusel ingredients until crumbly. Sprinkle over batter and swirl slightly to marble.
Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack, then remove from pan to finish cooling. Makes 1 loaf, 12 slices.