Buttermilk Cinnamon Bread

(from cscnfa’s recipe box)

Cinnamon swirled through the batter gives this bread its pretty pattern. It looks fancy yet is very simple and freezes well, too.

Source: Rachel Waddle

Categories: Breads Muffins & Rolls

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegeatble oil
  • 2-1/2 cups sugar, divided (1 cup to be used in topping)
  • 2 cups buttermilk
  • 2 eggs
  • 1 tablespoon ground cinnamon
  • 1 to 2 tablespoons finely chopped walnuts

Directions

  1. In a large mixing bowl, combine flour, baking soda and salt.

  2. In a small bowl, combine oil and 1-1/2 cups sugar.

  3. Add buttermilk and eggs; mix well. Stir into dry ingredients jut until moistened.

  4. Fill two greased 8″ × 4″ × 2″ or five 5″ × 2 1/2" loaf pans about one-third full.

  5. Combine cinnamon and remianing sugar; sprinkle half over the batter.

  6. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinlke with nuts.

  7. Bake at 350* for 45-55 minutes or until toothpick inserted near the center comes out clean.

  8. Cool in pans for 10 minutes before removing to a wire rack.

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