Thursday, August 21, 2008

BUTTERMILK CINNAMON BREAD


~ allrecipes

4 c. all-purpose flour
2 t. baking soda
1 t. salt
1/2 c. vegetable oil
2 1/2 c. sugar, divided
2 c. buttermilk
2 eggs
1 T. cinnamon
1 T. finely chopped walnuts (optional)

Preheat oven to 350 degrees. In a large mixing 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 8x4x2-inch loaf pans about one-third full (using about half the batter). Combine cinnamon and remaining sugar; sprinkle over batter in pans. Top with remaining batter and cinnamon-sugar mixture. Swirl batter with a knife. Sprinkle with nuts. Bake 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.

Makes two loaves.

Notes: Sometimes I sprinkle the greased pans with cinnamon sugar before adding the batter, which gives the crust a little extra crunch. We never use nuts and it tastes just fine. It freezes fabulously.


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