Saturday, November 22, 2008

Cinnamon Quick Bread


Cinnamon Quick Bread
1 loaf

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Preheat oven to 350°. Grease one 9x5 inch loaf pan. Combine 2 cups flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and salt. Combine buttermilk, oil, eggs and vanilla. Add to dry ingredients; beat 3 minutes. Pour into prepared loaf pan. Smooth top. Combine 2 tablespoons butter, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Pour topping over batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for 50-55 minutes; until toothpick inserted comes out clean. Let cool 5 minutes. Remove bread from pan; cool on rack and enjoy!

10 comments:

Jennifer said...

Oh..this looks delicious. I think I will bake some up for the weekend!

Kelli said...

This looks delicious and perfect for a chilly afternoon!
~Kelli

Kristin said...

I just made this so the fam could have it for breakfast in the morning before church. It smells so good, I want it NOW!

Kristin said...

I forgot to mention that I use only whole wheat flour, but sometimes the recipes don't turn out just right. I have to tweak it a little. I let you know how it turned out after we have some.

Mrs. H. said...

Oh Kristin - you are so healthy!!! That is wonderful. I never use wheat flour - as is obvious from my recipes. ;-) I'm thinking Heritage Schoolhouse might have to start going healthy in January. We'll see. ;-)
Please do let me know how this turns out with the wheat.

Hi Jennifer and Kelli - I hope y'all enjoy the bread. Perfect to whip up when you need something cinnamon-y, but don't have the time to fuss with cinnamon rolls. ;-)

Kristin said...

Well, it turned out great! I used brown sugar instead of white and I think 1 C of packed brown sugar might be too much. It was really sweet. I might use honey next time. But the good news is the loaf had the right texture and it rose nicely and didn't become a dense, flat mess! Yeah! Everyone loved it this morning.

As for being SO healthy, we try. But we're not perfect, that's for sure. I started grinding my own wheat last January and baking my own bread. I've been experimenting all year with other baked goods like cookies, cakes, pancakes, quick breads, muffins, etc... Using soft white wheat is the key to baked goods, other than yeast bread. It's still WHOLE wheat, just a white variety. I will say that using the soft white, freshly ground, works TONS better than your average whole wheat flour from the store. But I've used the store stuff, too. If you decide to change to whole wheat in the new year, it will only take a little while to change the taste buds of the family. Mine didn't mind too much at first, but then you start to enjoy the less refined taste. I prefer it, now.

Thanks for sharing such great recipes. Have a great Thanksgiving!

Fresh and Fun said...

Do you think this would work if I diced an apple and included it? I've got fresh apples and I'd really like to add them...

What do you think?

Anonymous said...

This is so so easy to make and smells delicious!

Rochelle Renee' said...

I make this all the time have for several years love this bread and is a hit with everyone I know ..:)

Mrs. H. said...

I still make it all the time too Rochelle - just put some in the oven this morning. It's 18 degrees here right now and I just couldn't let my family wake up without something warm and cinnamony! Thank you for letting me know you enjoy it!