CINNAMON DONUT MARBLE BREAD (sugar or sugar-free)
1 stick (1/2 cup) melted butter…………………….1 tsp. molasses
1 cup granulated sugar (or plain white Splenda)
1 egg, room temperature……………………..……..1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour…………………..……1/2 tsp. salt
1 tsp. baking powder (+ 1/2 tsp. baking soda, if using Splenda)
1/2 cup buttermilk (or 1/2 cup milk + 1 tsp. vinegar stirred in)
(TIP: I keep a can of powdered buttermilk in the pantry to make up as I need it)
2-3 tsp. cinnamon…………………………….……...…1/4 tsp. nutmeg
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VANILLA GLAZE
1/2 cup powdered sugar (or 1/3 cup regular white Splenda whisked with enough cornstarch to equal 1/2 cup total) ~ gradually whisk in milk, cream or flavored liquid coffee creamer (French Vanilla or Italian Sweet Cream) until smooth glaze consistency (adjust consistency by adding more liquid or sugar) ~ set aside.
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CINNAMON SUGAR TOPPING
1/2 tsp. cinnamon
2 TB granulated sugar……………………….……….2 TB brown sugar
(or 2 TB plain white Splenda & 1 TB brown blend Splenda + 2 tsp. cornstarch)
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Preheat oven to 350. Spray a 9” loaf pan (or 2 mini 5” pans) generously with non-stick baking spray (containing flour). Set aside.
Beat butter and sugar in electric mixer until well combined. Beat in egg and vanilla until smooth; then beat in baking powder, nutmeg and salt. Gradually add flour, alternately with buttermilk until smooth and well combined. Scrape sides.
Remove 1/2 cup of the batter from bowl and put into a separate smaller bowl ~ stir in cinnamon and molasses.
Spread half of the plain batter into bottom of loaf pan. Spoon half of the cinnamon batter in small dollops over the plain batter. Spread remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together.
Bake mini loaves 30-35 minutes (large loaf 40-45 min.) or until toothpick comes out with a few moist crumbs.
While loaf is baking, make GLAZE and CINNAMON SUGAR. Stir sugar, brown sugar and cinnamon together in a small bowl. When the bread is baked, take it out and put onto a rack. Brush the glaze all over the top (let it drip down the sides) and then sprinkle the cinnamon sugar mixture evenly on top. Let the bread cool completely before slicing.