Stonewall Kitchen Cinnamon Swirl Quick Bread Mix

Stonewall Kitchen Cinnamon Swirl Quick Bread Mix

Stonewall Kitchen

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Breakfast or dessert. Tips for enjoying Cinnamon Swirl Quick Bread: Slice, toast and top with Stonewall Kitchen Maple Vanilla Pear Butter for a delectable morning treat. Use this bread for French toast, prepare as usual, top with Stonewall Kitchen Maine Maple or Raspberry Syrup for a unique twist
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Dry Mix: Sugar, Malted Wheat Flour, Whey, baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Sea Salt, Wheat Gluten, Xanthan Gum, Guar Gum, Cornflour, Turmeric. Crumb Topping: Sugar, Malted Wheat Flour, Fructose, Canola Oil, Cinnamon.


Makes 1 - 8 inch loaf. In addition to this mix you will need: 2 large eggs room temp,; 3/4 cup water; 1/4 cup canola or other oil; 1 tsp. vanilla. Directions: Preheat oven to 350 degrees F. Grease and flour an 8 inch x 4 inch loaf pan. Combine water, eggs and oil in a large bowl. Add dry mix (larger bag) and vanilla. Stir until moistened and smooth. Layer 1/2 of the batter in loaf pan and sprinkle with 3/4 cup of swirl mixture (small bag). Add remaining batter and spread carefully to cover. Top with remaining swirl mixture. Bake 60-70 minutes, or until toothpick inserted near center of loaf comes out clean. Cool loaf on a cooling rack for 15 minutes. Loosen edges with knife or metal spatula. Remove from pan. Cool completely before cutting.

Always refer to the actual package for the most accurate information