Cinnamon Swirl Loaves Recipe

4 1 2
Cinnamon Swirl Loaves Recipe
Cinnamon Swirl Loaves Recipe photo by Taste of Home
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Cinnamon Swirl Loaves Recipe

Read Reviews
4 1 2
Publisher Photo
When I was growing up, my mom made this bread quite often. The irresistible aroma of cinnamon will call your clan to the kitchen. —Lynn Callahan Rosemount, Minnesota
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1 tablespoon ground cinnamon

Directions

In a large bowl, cream shortening and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Spread half of the batter in two greased and floured 8x4-in. loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter. Spread with the remaining batter; sprinkle with remaining cinnamon-sugar.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Cinnamon Swirl Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p11

Nutritional Facts

1 each: 113 calories, 3g fat (1g saturated fat), 20mg cholesterol, 122mg sodium, 20g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 1/3 cup shortening
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1 tablespoon ground cinnamon
  1. In a large bowl, cream shortening and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
  2. Spread half of the batter in two greased and floured 8x4-in. loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter. Spread with the remaining batter; sprinkle with remaining cinnamon-sugar.
  3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Cinnamon Swirl Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p11

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MY REVIEW
c25or624 User ID: 1355201 53577
Reviewed Dec. 17, 2012

"I gave this bread out for Christmas and everyone just loved it. My only alteration was the batter didn't go quite far enough, so I would make a double batch and make 3 loves instead of 4."

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