Search thousands of recipes reviewed by home cooks like you.

Cinnamon Bread I

Cinnamon Bread I

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Carol

Carol

This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
  3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
  4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SNOWAYNGEL
449

SNOWAYNGEL

12/15/2003

After reading the reviews for this recipe I was a little nervous about making it. It seemed as though people either absolutly loved or just outright hated it. But I was feeling adventurous and I personally love cinnamon so I thought I'd give it a go. One word, Fantastic. I did change a few things though. Instad of dumping all the ingredients in a bowl and mixing away, I combined the dry ingredients and the wet ingredients separately, then mixed the dry into the wet slowly. Then I took the advice from some other reviewers and doubled the topping and put half of it in the middle of the cake. Instead of using 2 tablespoons of white sugar, I just used one and added a tablespoon of brown sugar which worked very nicely. I baked my loaf in a glass pan so I had to add about 15 minutes to the baking time. The bread rose wonderfully and it had a beautiful crackly top. It was deliciously moist with a great cinnamon flavor- not bland at all like some other reviewers said. It reminded me of something I might buy in a coffee shop. Definately give this bread a try.

Chef Joy
284

Chef Joy

3/24/2009

HELPFUL TIPS AFTER MAKING THIS FOR SEVERAL YEARS: Worried that other reviewers said this was bland but needed to rid of the buttermilk, so i tried it anyway. Here's what I did & it came out w/much love from my family! 1st, Grease pan! Definitely mix dry FIRST then liquids in separate bowl. Hand mix only until ingredients are mixed!!!!!! For topping: I double it replacing white sugar with brown sugar. Put half of it in the middle, swirled that w/fork. Put the rest on top. GREAT STUFF esp. when you run into one of the swirls. Next time I will DEFINITELY triple the topping (half in middle, rest on top). My husband HATES sweet things (never eats frosting or sweets), and think it will by no means make it sweet but give a NORMAL amount of swirl in a "cinnamon type bread" you get at the store. Update: I ran out of buttermilk & instead used 1T of lemon juice & filled the rest of the cup with milk & it came out the same (also an acceptable substitution). Raisins also work well in the recipe but not needed.

DONNA
282

DONNA

5/4/2003

With small modifications, this is a great recipe. First of all, since it's a quick bread, you MUST mix the dry and wet ingredients separately. Do not beat the batter for three mintues; instead, mix the dry and wet ingredients lightly until the batter is just combined. Keep in mind that the struesel is not a topping...it sinks into the cake. I doubled the struesel (using brown sugar instead of white) and sprinkled some in the middle of the loaf. Also, consider using something bigger than a loaf pan, or else place a cookie sheet one rack lower than the loaf pan to catch the "drippings." Would probably be beautiful in a bundt pan.

More reviews

Similar recipes

ADVERTISEMENT