CINNAMON BREAD (NO YEAST QUICK BREAD)

CINNAMON BREAD (NO YEAST QUICK BREAD)
CINNAMON BREAD (NO YEAST QUICK BREAD)
Smooth, candy Cinnamon Bread is a tasty deal with for breakfast or as a snack. And given that this easy recipe yields a couple of loaves, it’s additionally perfect for excursion (or anytime) present giving!

CINNAMON BREAD (NO YEAST QUICK BREAD)

Tis the season for selfmade food items, and nowadays I’ve got any other top one for ya! Cinnamon Bread is an smooth-to-make brief bread swirled with cinnamon-sugar and topped with even extra. It’s soft but moist, sweet yet delicately spiced. A thick slab of it's miles delicious with espresso, tea, or hot cocoa as a morning breakfast treat, however it also makes a unique afternoon snack.

But what I mainly love about this recipe is that it’s sized for sharing! Why make one loaf of Cinnamon Bread whilst you may exert the same quantity of effort and make a couple of.

CINNAMON BREAD (NO YEAST QUICK BREAD)

Ingredients

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon cinnamon
  • 2 cups buttermilk
  • 1/2 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 tablespoons pure vanilla extract

For Cinnamon Sugar Swirl/Topping:

  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • Additional Cinnamon Sugar will be needed for "flouring" the pans.


Instructions

  1. Preheat oven to 350°F. Grease 2 complete-sized loaf pans (or 3 medium-sized loaf pans or 5 to 6 mini loaf pans) with softened butter (or spray with nonstick cooking spray) and generously sprinkle with cinnamon-sugar. turn pans to coat sides and then hold pans the wrong way up while tapping to cast off extra cinnamon-sugar.
  2. In a massive bowl, whisk collectively flour, baking powder, baking soda, salt, and cinnamon. In another bowl, combo together buttermilk, oil, and sugar till properly-included. Beat in eggs, separately, and then vanilla. Slowly stir dry components into moist components till just blended.
  3. In a small bowl, stir collectively 1/2 cup sugar and 2 tablespoons cinnamon. Set aside.
  4. evenly divide half of the batter between the organized pans. Distribute 2/three of the cinnamon-sugar aggregate with the aid of sprinkling it on top of the batter in each loaf pan. Divide ultimate batter between pans, including it on pinnacle of the cinnamon-sugar. Use a butter knife to swirl thru the batter in every pan and distribute the cinnamon-sugar via the bread. Sprinkle last cinnamon-sugar on top of the loaves.
  5. Bake in preheated oven till a toothpick inserted within the center of the loaves comes out clean (50 to 60 mins for huge loaf pans, forty to 50 mins for medium loaf pans, and 30 to 40 mins for mini loaf pans).
  6. when bread exams executed, get rid of from oven and funky in pans for 5 minutes. Run a butter knife round the rims of every pan to ensure bread is loosened and carefully turn out onto a rack to finish cooling.
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