Friday, April 29, 2016

Country Cinnamon Swirl Bread

I can't remember where I first discovered this recipe. I'm pretty sure it was during the baking frenzy of my high school days. (Remember the Barbie Cakes, anyone?) The point is, this recipe has been a staple in my repertoire for over a decade, because it's just that good and wonderfully simple to make. The secret ingredient? Buttermilk. Buttermilk makes everything it touches better, you know? Pancakes, biscuits, syrup, and bread.... mmm...

So without further ado:


1/4 cup butter at room temperature
1 1/3 cups sugar, divided
1 egg
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 TB cinnamon

Preheat oven to 350. In a large bowl, beat butter, 1 cup sugar, and the egg until blended. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture alternately with the buttermilk to the large bowl and stir until just combined. In a small bowl, combine the remaining 1/3 cup sugar and cinnamon.

Grease a 8x4x2 inch loaf pan and add 1/3rd of the batter to the bottom, smoothing it out to form the bottom layer. Sprinkle 1/3rd of the cinnamon sugar mixture on top of the batter in the pan. Repeat the layers twice. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool.

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