CINNAMON SWIRL BREAD

There is a wonderful aroma that comes out of the kitchen when you make this bread. The scent of cinnamon spice fills the air and really gets your tastes buds going. When I first tried this bread the first thing I uttered was mmm! That should give you an idea of how much I liked it. I consider this bread to be a wonderful cross between a cinnamon bun and pound cake. It has the light and fluffy texture just like a pound cake. This is a tasty quick bread that you will find making over and over again. Enjoy this with a nice cup of warm tea.

Adapted from the "Cinnamon Swirl Loaves" recipe in the Taste of Home: Christmas Classics Magazine. Recipe submitted by: Lynn C.

Makes 2 loaves

Preheat the oven to 350 Degrees F.

Baking time: 50-55 minutes

Ingredients:

  • 1/3 cup butter or margarine, softened
  • 1-1/2 cups granulated sugar
  • 3 eggs
  • 1-1/2 tsp pure vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1-1/2 cups buttermilk
  • 1 tbsp ground cinnamon
  • 2 tbsp granulated sugar

1. Preheat the oven to 350 F and lightly grease and flour two 8" x 4" x 2" loaf pans. In a large bowl, cream together the butter and 1-1/2 cups of sugar. Add in the eggs, one at a time, then add in the vanilla extract.

2. In another bowl, combine together all of the dry ingredients, then slowly add it into the bowl with the wet ingredients, alternating with the buttermilk. In a small bowl, mix together the ground cinnamon and the remaining 2 tbsp of granulated sugar.

3. Spread half of the batter into the two greased loaf pans, then sprinkle half of the cinnamon sugar mixture over top, then spread the remaining batter, and sprinkle the remaining cinnamon sugar mixture over top. Bake it in the oven for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cool for a good 10 minutes before removing the loaves from the baking pans.


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