Quick yoghurt bread with rich cinnamon butter swirls! This easy cinnamon yoghurt bread will brighten up your day, be it breakfast, tea time, or a quick supper before jumping to bed. It fills my entire apartment with such a nice aroma for hours, which is super perfect to cover up the horrible fumes from my new kitchen backsplash.
Interesting apartment update.
A bit side track. My apartment recently switched to a new management, and with it we somehow got updated LED lightings and a new subway kitchen backsplash installed. Mine was done yesterday, and I super love the new backsplash, just not exactly the smell that comes with it. The weather is getting a bit warmer (like at least not minus!), and I’ve cracked open all windows to remove the said smell. Hopefully the awful smell is going away soon. For now though, I am enjoying my tea with a couple slices of this super delicious bread.
Tools you will need.
Okay, let’s get back to this delicious cinnamon yoghurt bread. The batter for this bread is super easy, you won’t need an electric mixer for this. You just need a hand held whisk to mix the wet ingredients, and a spatula to fold together the wet and dry ingredients until uniform. Then, you just need to alternate pouring batter and cinnamon butter filling into a parchment paper lined 9″x5″ loaf.
What if you want muffins?
If you need to fix your cravings really really fast, you can turn this loaf bread into muffins! You only need 2/3 of the recipe for a standard 12 cup muffin pan. Simply fill each hole halfway, then bake in the same temperature (180 Celsius or 350 Fahrenheit) for 15-20 minutes. You can of course make the whole recipe, but you will end up with 18 standard size muffins. Which is great of course, but be sure you have two standard 12 cup muffin pans so you can bake the whole thing at once.
- 360 gram all purpose flour
- 180 gram sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs
- 120 ml vegetable oil
- 300 gram plain yoghurt
- 2 teaspoon vanilla extract
- 60 gram unsalted butter, melted
- 1½ tablespoon cinnamon powder
- 150 gram brown sugar (dark/light is okay)
- Preheat oven to 180 Celsius (350 Fahrenheit). Line a 9"x5" loaf pan with parchment paper, or grease and flour.
- Make a well in the dry ingredient mix, then pour in wet ingredient mix. Fold with a spatula until just combined.
- Pour ¼ batter to prepared pan, then with dollops of cinnamon mixture (1/3 total). Alternate again with ¼ batter, ⅓ cinnamon mixture, ¼ batter, ⅓ cinnamon mixture. At this point, swirl the batter with a chopstick/butter knife. Finally, top with the remaining ¼ batter.
- Bake in preheated oven for 45 minutes. Then take a piece of aluminum foil and tent the pan. Continue baking for another 30 minutes, or until a cake tester comes out clean.
- Remove from oven and let the cake sit in the pan for 10 minutes. Gently remove the cake from the pan and let cool on a wire rack until room temperature. Cut into slices and serve.
2. You can turn this recipe into muffins. If you use the whole recipe, you will end up with 18 standard size muffins. If you only want 12 standard size muffins since it's easier that way, be sure to scale the recipe to ⅔. You only need to fill each muffin cup halfway. Also, bake in the same temperature (180 Celsius or 350 Fahrenheit) for 15-20 minutes.