Warm and Comfy Cinnamon Bread

Sometimes (read: every day) I just want to go home, throw on some girl power tunes (a.k.a. my “baking music”) and bake all day. There are times when you don’t have a special occasion, a birthday, or a holiday to celebrate, but you want the smell of something warm and comforting permeating your kitchen. Preferably something edible, of course.

Cue cinnamon bread.

It’s warm, it’s comforting, it will cuddle you at night. It’s one of those things where you have yourself a slice, then go back for just a little sliver, then, oh let me just even it out, then, I can’t believe I ate the whole thing. Well, it’s best eaten still warm from the oven and within five minutes, right? …Right.

Cinnamon Bread
(Adapted from AllRecipes)
Makes one 9-inch loaf

2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract

4 tbsp brown sugar
2 tsp ground cinnamon
1 tbsp butter or margarine

Preheat oven to 350 degrees F. Grease one 9×5-inch loaf pan.

Combine 4 tbsp brown sugar, 2 tsp ground cinnamon and butter or margarine, mixing until crumbly. Set aside.

Combine flour, 1 cup sugar, baking powder, baking soda, 1 1/2 tsp cinnamon, and salt in a large mixing bowl. In a separate bowl, combine buttermilk, oil, eggs, and vanilla. Add to the flour mixture and beat with a hand mixer for three minutes.

Pour half of the batter into the prepared loaf pan. Sprinkle half of the brown sugar mixture over the batter. Pour the remaining batter into the pan and smooth the top. Sprinkle remaining topping over the smoothed batter. Gently run a knife through the batter in a light swirling motion to give the bread a marbled effect.

Bake for 45-50 minutes, or until a toothpick inserted into the bread comes out clean. Remove bread from the pan and transfer to a rack to cool completely. Slice and enjoy!

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