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Cinnamon Loaf Recipe

Cinnamon Loaf Recipe photo by Taste of Home

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This sweet cake-like bread is easy to make and great to serve at breakfast, with dinner or as a snack. It freezes well, so you can keep loaves on hand for yourself as well as for gift-giving. —Dorothy Bateman of Carver, Massachusetts

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Diabetic Friendly

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Cinnamon Loaf Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 14 Servings

20 45 65

Ingredients

1/4 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon ground cinnamon

Directions

In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed.
Transfer half of the mixture to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 14 servings.

Nutritional Analysis: 1 slice equals 173 calories, 4 g fat (2 g saturated fat), 40 mg cholesterol, 225 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Cinnamon Loaf in Light & Tasty February/March 2005, p31

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Reviews for Cinnamon Loaf

Cinnamon Loaf

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Reviewed on Jan. 19, 2013 by Trish A. Graves

easy, fast and yummy. I used parchment paper in the bottom of the pan to make for easy removal. A lot of the cinnamon on top fall off when removing from the pan though.

Reviewed on Feb. 16, 2012 by Home and Career Skills

Our 7th Grade Home and Career Skills class prepared this recipe in lab. Half of the students said they would make the recipe again. Some suggestions for improvement -

more layers of cinnamon sugar mixture, perhaps more "fat" because bread seemed dry.

Reviewed on Feb. 15, 2011 by t3ddymac

We make this at LEAST once a week! It makes AMAZING French Toast, a perfect dipper for chocolate fondue and and excellent quick "grab on the go" for breakfast. We actually made 4 loaves last time and froze them. Fantastic!

Reviewed on Oct. 13, 2009 by millerseight

My daughter has made this twice for us and it is light and delicious. There wasn't a slice left when we took it to church!