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Buttermilk Cinnamon Bread Recipe

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"Cinnamon swirled through the batter gives this bread its pretty pattern", informs Aloma Robinson from Clarkston, Michigan. "It looks so fancy yet is very simple. It freezes well, too."

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Buttermilk Cinnamon Bread Recipe

Prep: 15 min. Bake: 55 min.

Yield: 32 Servings

15 55 70

Ingredients

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2-1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tablespoon ground cinnamon
1 to 2 tablespoons finely chopped walnuts

Directions

In a large bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. or five greased 5-3/4-in. x 3-in. x 2-in. loaf pans about a third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Yield: 2 loaves or 5 mini loaves.

Nutritional Facts 1 serving (1 slice) equals 160 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 173 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Buttermilk Cinnamon Bread in Quick Cooking May/June 1998, p19

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Reviews for Buttermilk Cinnamon Bread (1)

Buttermilk Cinnamon Bread

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Reviewed on Jun. 10, 2011 by cherrylady

We enjoyed this bread warm from the oven! Don't know how it would taste the next day -- ours was gone and gave the second loaf the the neighbor. A keeper!