Cinnamon Roll Quick Bread

From: Jenn@eatcakefordinner


1/4 c. unsalted butter, room temperature

3/4 c. sugar

1 egg

1 egg white

2 tsp. vanilla

3/4 c. non-fat plain Greek yogurt

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Cinnamon Swirl Layer

2 1/2 Tbl. sugar

2 1/2 Tbl. light brown sugar

2 tsp. cinnamon

1 Tbl. water 

Preheat oven to 350 degrees.  Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang, so you can easily remove the bread from the pan and spray with cooking spray; set aside.  Combine all of the cinnamon swirl layer ingredients; set aside.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white and vanilla.  In a separate small bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients alternately with the Greek yogurt to the creamed butter mixture, starting and ending with dry.  Batter will be very thick.

Spread just over half of the batter into the prepared loaf pan.  Top with the cinnamon swirl layer, leaving a 1/2-inch border around the edge.  Top with remaining batter and spread out as evenly as possible.  As the bread bakes, it will create swirls of the cinnamon layer.  Bake for 43-45 minutes or until a toothpick inserted in the center comes out mostly clean.  If the bread is beginning to brown too much, tent with a piece of foil.  Remove from oven and cool in pan for 10 minutes, then remove and cool completely.  Meanwhile, make icing and drizzle over the bread.  Allow icing to harden, slice and serve. 

Vanilla Icing

1/2 c. powdered sugar

1 tsp. vanilla

1-2 tsp. milk, or as much as needed

Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a tiny bit more milk until it reaches desired consistency.