If you bake at all, then you can bake this bread. Not only is it incredibly easy, but the ingredient list makes me oh so very happy. I almost always have every single item in my kitchen. Glorious! The only thing that I didn’t have was buttermilk and we all know how easy it is to make your own buttermilk, don’t we? If not, see this blog. I do love Smitten Kitchen. Her blog makes me hungry.
Back to the cinnamon bread.
I made this for a neighbor who I made some cinnamon Amish friendship bread for a while back. He kept asking me to make more of it, but I’d let my starter die and couldn’t do it. I found this to be a great substitute and I can make it without having to keep feeding the friendship starter and making more loaves than I could ever hope to eat.
The recipe is from allrecipes.com, here is the link to the original recipe. I changed the method for mixing the batter together to something I was more comfortable with. I doubt it makes much of a difference, if any. For the topping I used 2 tablespoons of melted butter and about 3 tablespoons of cinnamon sugar I already had mixed up. Maybe this mixture swirled on top of the batter made it rise up all weird in the center but not on the edges? I don’t know. It isn’t pretty, but it is good. Enjoy.
Courtesy of allrecipes.com
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 3 tablespoons white sugar
- 1 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Preheat oven to 350 F. Grease and sugar one 9×5 inch loaf pan.
- Beat the oil and sugar, then add in eggs and vanilla.
- Mix flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and salt then mix into wet ingredients, followed by the buttermilk. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
- Combine 3 tablespoons white sugar, 1 1/2 teaspoon cinnamon and butter. Drizzle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
- Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.