Buttermilk Cinnamon Bread Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 32 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Buttermilk Cinnamon Bread in Quick Cooking May/June 1998, p19

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.

Reviews for Buttermilk Cinnamon Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 28, 2014

This is so moist and delicious! Walnuts not required. Great with whole wheat flour.

MY REVIEW
Reviewed Dec. 24, 2012

my whole family loves it when i make this.

MY REVIEW
Reviewed Jun. 10, 2011

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!

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