Hey guys! I hope everyone had a super awesome Christmas! We sure did. We drove down south to my parents’ cabin in Arrowhead on Wednesday and spent the extended weekend there. We had a really great time, and even got to feeling like it was winter here in California! The temperatures were in the low 30s the whole time we were there, which isn’t bad in itself, but when you add a frigid 20 mph wind to the equation it gets downright cold. And I know, all you who deal with real winters are rolling your eyes right now, but give me a break. I LOVE the cold, I’m just usually underdressed and unprepared. It sure does wake you up in the morning though!
While we were there I did a fair amount of cooking, which was awesome! We made Sweet Potato Waffles on Christmas morning, Italian Harvest Soup on Christmas night, and Portabella Mushroom Burgers (all from the blog!) as well as AJ’s favorite Christmas cookies, cinnamon rolls (coming soon…) and a great veggie pasta. I’m really wishing that some day I can turn this blog into a full-time gig so that I can do that much cooking ALL THE TIME! It was so relaxing and so fun, especially with my mom there to help. She even brought all the food!
All of this has nothing to do with this here bread I’m giving you guys today, except maybe for the fact that it would have made a phenomenal addition to our food spread this weekend. I made this last weekend and AJ and I devoured it in about 3 days, which is pretty darn good for a loaf of bread this big. Part of that devouring was making this into french toast, which I highly, highly recommend.
This bread is pretty darn easy to make. It’s a normal white bread with a bit more sugar and oil than is generally used, with a layer of cinnamon sugar swirled into the loaf. In total it will take about 4 hours form start to finish, but most of that time is just waiting around and doing other things while this beauty rises and bakes up – so it’s perfect to make it after work on a night when you’ve got leftovers on the menu. And there is nothing like the smell of freshly baked bread wafting around the house from the oven. We ate this as toast, as PB&J sandwiches, as french toast, and just plain, because it’s so good just on its own. You will be in love!
Vegan Cinnamon Swirl Bread
A delicious vegan cinnamon swirl bread recipe that is perfect with (vegan) butter, as french toast, or just on its own!
- Prep Time: 3 hours
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 1.5 lb loaf
For the bread:
- 13.5 oz (3 cups*) all-purpose flour
- 13.5 oz (3 cups*) bread flour
- 2 tsp salt
- 2 tsp yeast
- 2 1/4 oz (1/3 cup) white granulated sugar
- 17 oz (2 cups + 2 Tbsp) non-dairy milk (I used almond), lukewarm
- 2 oz (1/4 cup) vegetable oil
For the filling:
- 2 tsp non-dairy milk
- 2 Tbsp all-purpose flour
- 2 Tbsp white granulated sugar
- 1 Tbsp cinnamon
- Combine the flours and salt in a large bowl (use your electric stand mixer, if you have one). Mix in the yeast, then the sugar. Warm the milk, then add to the bowl with the vegetable oil. Use a large wood spoon to mix it into a shaggy dough.
- If you are using an electric mixer, use the dough hook and knead on low (I use setting #3 of 12 on my mixer) for 7-8 minutes.
- If you are kneading by hand, knead the dough in the bowl until it is a bit more cohesive. Turn it out onto a lightly-floured large wooden cutting board, granite countertop, or other flat surface and knead for about 10 minutes or so, until smooth.
- Pull the dough into a ball, then transfer the dough to a large, lightly oiled bowl. Spray the top of the ball of dough with more non-stick spray (to prevent drying out), cover with plastic wrap, and let rise in a warm spot for 90 minutes, or until doubled in size.
- To make the filling, combine the flour, sugar, and cinnamon in a small bowl.
- Transfer the dough to a lightly-oiled flat surface and gently roll into a 9×12″ rectangle. Brush the surface with the 2 tsp milk, then sprinkle the filling evenly over the dough.
- Roll the dough up into a log from the short end (so it ends up being 9″ long) and use your fingers to pinch the seal shut. Roll the seal to the bottom, then tuck the ends of the bread under the bottom, so the ends are sealed.
- Carefully place the dough in a 9×5″ baking pan, spray the top with cooking spray, and cover loosely with plastic wrap. Let rise again in a warm place for about 1 hour, until doubled in size and very puffy.
- minutes before baking, heat the oven to 350ºF. Bake the bread for about 35 minutes, then lightly cover the top with foil to prevent excess browning, rotate, and cook for another 20 minutes (55 total). Use a meat thermometer to check that the bread is at least 190ºF in the center – return it to the oven if it needs more time. If you do not have a thermometer, cook for 65 minutes total.
- Turn the bread out of the pan and let cool for a couple hours before slicing – digging in too soon ensures doughy bread. Enjoy!
If you measure your flour in cups, make sure to gently spoon the flour into the cups and level with a knife – using the cup like a scoop will guarantee too much flour and super dense bread.