Make Cinnamon Raisin Bread - Swirl in up to 1 cup raisins.
Make Cinnamon Nut Bread - Swirl in 1 cup walnuts, pecans or almonds and sprinkle on top just before baking.
Make Apple Cinnamon Bread - Dice 1 large apple (or up to 2) and swirl into the mixture.
Add a Topping – Simply combine cinnamon, brown sugar, flour and butter until crumbly and add just before baking.
Spice it Up - Alternatively, you can use apple pie spice.
Make it Healthier –Replace half the oil with unsweetened apple sauce and eliminate the cinnamon sugar mixture on top.
Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
Make Cinnamon Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
Grease Baking Dishes - Be sure to grease your baking dishes for easy removal.
Don’t Overswirl - Swirl gently or the cinnamon sugar mixture will begin to settle into the batter.
Use the Toothpick Test - Bake time varies with oven, altitude, loaf pan size and material. Use the toothpick test to determine when your loaves are baked through. When a toothpick inserted in the center comes out clean, it's ready to be removed from the oven.
Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
Refrigerate – Up to 1 week in an airtight container.
Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.