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Buy it Again
Stonewall Cinnamon - 17 OZ
Quick Bread Mix, Cinnamon Swirl
Breakfast. Quality. Cafe baking. Home-baked goodness. Cafe baking line. There is nothing better than the smell of cinnamon in the morning. Our delicious bread bakes quickly and preparation is almost effortless. In 1991, we set up a small table at the local farmers' market displaying the few dozens items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our company store, cafe and celebrated cooking school are located. Contains ingredients produced with genetic engineering. stonewallkitchen.com. Made in USA.
Ingredients
|
Serving Size: 0.071dry mix Servings Per Container: 14 |
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| Calories | Amount Per Serving
120 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 5 | |
| Total Fat | Amount Per serving 0.5g | 1% |
| Saturated Fat | Amount Per serving 0g | 0% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 210mg | 9% |
| Total Carbohydrate | Amount Per serving 29g | 10% |
| Dietary Fiber | Amount Per serving 1g | 4% |
| Sugars | Amount Per serving 19g | |
| Protein | Amount Per serving 2g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 6% | |
| Iron | 4% | |
Sugar, Malted Wheat Flour, Whey, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Fructose, Canola Oil, Sea Salt, Cinnamon, Guar Gum, Wheat Gluten, Xanthan Gum, Corn Flour, Tumeric.
Product Attributes
Warning
Contains: Contains: wheat, dairy.
Directions
Baking Instructions: Makes one 8-inch loaf. From your pantry you will need - 2 large eggs, room temperature; 3/4 cup water; 1/4 cup canola or vegetable oil; 1 tsp. vanilla. Preheat oven to 350 degrees F. Grease and flour an 8 x 4 inch loaf pan. Combine eggs, water and oil in a large bowl. Add bread mix and vanilla. Stir until moistened and smooth. Layer 1/2 of the batter in loaf pan and sprinkle with 3/4 cup of swirl mix. Add remaining batter and spread carefully to cover. Top with the 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. Gently remove from pan. Cool completely before slicing.
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