Light Cinnamon Breakfast Bread
Light Cinnamon Breakfast Bread is not the dry, tough sandwich style cinnamon bread that you buy pre-packaged at the supermarket. This is a moist, slightly sweet, flavorful breakfast style bread. It is delicious “as is” or lightly toasted and spread with light cream cheese, peanut butter, or fruit preserve. Sometimes I add 1/2 cup of raisins and/or walnuts to the batter as well – especially in the winter, when I crave something with a really hearty texture. You can always play around with the spices, too; add a pinch of nutmeg, or a splash of flavored extract – this bread is so versatile that you can feel free to “play around with it” until you find your favorite variation!
Equipment
- oven
- 1 medium sized bowl
- 1 separate bowl
Ingredients
- 1 cup bran (or crushed all bran cereal)
- 1 cup whole wheat flour (regular or pastry flour)
- 1 cup unsweetened applesauce
- 2 tablespoons water
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ cup sugar (I use light brown sugar in this, but I have used granulated sugar in the past with good results)
- ¼ cup skim milk
- 1 whole egg (lightly beaten)
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350° degrees and spray the bottom and sides of a standard loaf pan with non-stick cooking spray.
- Mix the flour, bran, baking powder, baking soda, sugar and cinnamon in a medium sized bowl. In a separate bowl, combine the applesauce, milk, egg, and water; mix well.
- Add the dry ingredients into the wet and mix until combined. Pour or spoon mixture into the loaf pan and bake for 35 – 40 minutes (or until a toothpick inserted in the center comes out clean).
- Allow to cool before cutting (cutting this bread while it is still too warm makes it crumbly).
Video
Notes
Customizing the Bread: Feel free to add your own personal touch to this recipe. You can incorporate chopped nuts, dried fruits, or even a drizzle of glaze on top for added flavor and visual appeal.