Directions: |
Directions:Preheat oven to 350º. Grease 2 full-sized loaf pans (9 x 5) or 3 medium sized loaf pans (8.5 x 4.5) or 5-6 mini loaf pans (5.5 x 3) with soft butter or spray with cooking spray. Generously sprinkle with sugar/cinnamon, turning pans to coat sides and then hold pans upside down while tapping to remove excess.
In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In another bowl, blend together buttermilk, oil, and sugar. Beat in eggs, one at a time, add vanilla. Slowly stir dry ingredients into wet ingredients until just combined.
In a small bowl, stir together 1/2 cup sugar and 2 Tablespoons cinnamon; set aside.
Evenly divide half of the batter between the prepared pans. Distribute 2/3 of the cinnamon/sugar mixture by sprinkling it on top of the batter in each pan. Divide remaining batter between pans, adding it on top of the cinnamon/sugar. Use a butter knife to swirl through the batter in each pan and distribute the cinnamon/sugar through the bread. Sprinkle remaining cinnamon/sugar on top of the loaves.
Bake until toothpick inserted in center of loaves comes out clean (50-60 mins. for large pans; 40-50 mins. for medium; 30-40 mins. for mini). Cool in pans for 5 minutes, loosen with a knife and finish cooling on a wire rack. |
Personal
Notes: |
Personal
Notes: "If you don't have buttermilk on hand, you may measure 2 Tablespoons lemon juice or white vinegar into a 2 cup glass measuring cup. On top of the lemon juice or vinegar, add enough milk to reach the 2 cup line. Stir and allow to sit for 10 minutes, after which it should have thickened into "buttermilk".
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This recipe for Cinnamon Bread - No Yeast Quick Bread is from