Quick Cinnamon Bread

  The other day I made a loaf of cornbread and wondered whether the cornmeal mighty be left out and the same  amount substituted with regular flour to make a quick bread? I've been thinking about it a few days - even after I told Tom we were out of bread and he came home with three loaves.

 I then wondered, just to jazz it up, whether it could be made into a cinnamon bread with a couple of layers of a cinnamon/sugar mix?

 Well, we didn't need bread but my curiosity got the best of me and I tried it. It's nothing short of excellent. And something so easy that it can be made with only an hour to spare.

 The loaf uses the basic cornbread  recipe I've always used - but slightly modified:

Quick Cinnamon Bread

2 cups bread flour (I prefer King Arthur for everything)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

 Mix everything above, dry ingredients first. Then spoon half of it into a greased 8" loaf pan.
 Sprinkle on a cinnamon/sugar mix (about 1/4 cup sugar and a heaping teaspoon of ground cinnamon). Use more than half for this layer.
 Spoon in the rest of the bread batter. It'll be in clumps and can't easily be spread out. Leave it as is.
 On top sprinkle the rest of the cinnamon/sugar mix.

 Preheat a 400° oven. Bake for 25 minutes, testing the center with a toothpick that comes out clean.

 The first layer of the cinnamon/sugar mix will be internal to the loaf and placed randomly by the unevenness of the second layer of batter. It'll have a true homemade look.

 It's really a terrific quick cinnamon bread. I have heated each thick slice for a few seconds in the microwave before serving. You might miss the yeasty taste of "real" bread but this offers an easy, fast loaf in a fraction of the time. It's great for breakfast,