Thursday, December 22, 2011

Cinnamon Buttermilk Bread

This loaf of cinnamon quick bread is super moist and very tender, thanks to the buttermilk.  It has a cinnamon sugar swirl that really puts it over the top.  I multiplied the recipe so I could bake up some smaller loaves to gift, so if that is your plan, you'll want to double the swirl.  Maybe you should double the swirl anyway :)

Cinnamon Buttermilk Bread
makes a 9x5 loaf
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract

2 Tbsp sugar
1 tsp cinnamon
2 tsp margarine

Mix the dry ingredients in a large bowl, set aside.  Mix wet ingredients in a bowl, mix thoroughly, then add to the wet ingredients and mix until just combined.  Prepare the swirl mixture by mixing ingredients and cutting together until crumbly.  Pour half the bread batter into a greased loaf pan, followed by 1/2 the swirl mixture.  Add the rest of the bread batter and the rest of the swirl mixture on top.  Use a knife to swirl the top layer.  Bake at 350 degrees for about 50 minutes.

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