Country Cinnamon Swirl Buttermilk Loaf
Heaven’s to Betsy! Watch out! I’m in extreme *cinnamon* mode with this Country Cinnamon Swirl Buttermilk Loaf!!
Hope you’re along for the ride too?
I’m in love with this Country Cinnamon Swirl Buttermilk Loaf!
Shhh! Don’t tell the hubby!
Hands down, this bread is so freaking moist (thank you buttermilk) and those swirls of cinnamon sugar are glorious!!
Ingredients
Quick Bread
2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk + 1 teaspoon vinegar or lemon juice. let sit for 5 minutes before using
1 egg
1/4 cup canola oil
1 teaspoon butter extract optional, but highly recommended
Brown Sugar Cinnamon Swirl
2 1/2 teaspoons ground cinnamon
2 tablespoons brown sugar
1/4 cup granulated sugar
Vanilla Glaze
1/2 cup confectioner's sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
For Cinnamon Sugar Layers:
In a small bowl, combine 2 1/2 teaspoons cinnamon, 2 tablespoons of brown sugar and 1/4 cup granulated sugar and set aside.
In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt together, set aside.
In a medium bowl, combine the buttermilk, egg, butter extract (optional) and oil, then add in the dry ingredients just until moistened. Do not overmix.
Spray with non-stick spray a 9X5 loaf pan and pour in half of the batter.
Sprinkle with 2/3rds of the cinnamon sugar mix and then top with remaining batter.
Sprinkle top of bread loaf with remaining cinnamon sugar and cut through batter with a knife to swirl the cinnamon around.
Bake at 350 for 50-60 minutes until done in middle using a tester or feel the top with your finger tip to make sure it's firm and baked through.
Let cool 10 minutes before slicing. Yum! Great warm or room temperature!
Add glaze on either while warm or cooled if you want the cinnamon roll effect.
Quick breads are best if they are tightly wrapped and stored in the refrigerator overnight. After the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.
Quick breads can also be frozen. Place the wrapped breads in freezer-grade plastic bags and freeze them for up to three months. When ready to use, thaw the loaves in the refrigerator while still wrapped.
To make glaze, add ingredients together and whisk to get the consistency you want. Add extra powdered sugar or milk accordingly and drizzle on top of your loaf. Let set.
Hope you’re along for the ride too?
I’m in love with this Country Cinnamon Swirl Buttermilk Loaf!
Shhh! Don’t tell the hubby!
Hands down, this bread is so freaking moist (thank you buttermilk) and those swirls of cinnamon sugar are glorious!!
Ingredients
Quick Bread
2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk + 1 teaspoon vinegar or lemon juice. let sit for 5 minutes before using
1 egg
1/4 cup canola oil
1 teaspoon butter extract optional, but highly recommended
Brown Sugar Cinnamon Swirl
2 1/2 teaspoons ground cinnamon
2 tablespoons brown sugar
1/4 cup granulated sugar
Vanilla Glaze
1/2 cup confectioner's sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
For Cinnamon Sugar Layers:
In a small bowl, combine 2 1/2 teaspoons cinnamon, 2 tablespoons of brown sugar and 1/4 cup granulated sugar and set aside.
In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt together, set aside.
In a medium bowl, combine the buttermilk, egg, butter extract (optional) and oil, then add in the dry ingredients just until moistened. Do not overmix.
Spray with non-stick spray a 9X5 loaf pan and pour in half of the batter.
Sprinkle with 2/3rds of the cinnamon sugar mix and then top with remaining batter.
Sprinkle top of bread loaf with remaining cinnamon sugar and cut through batter with a knife to swirl the cinnamon around.
Bake at 350 for 50-60 minutes until done in middle using a tester or feel the top with your finger tip to make sure it's firm and baked through.
Let cool 10 minutes before slicing. Yum! Great warm or room temperature!
Add glaze on either while warm or cooled if you want the cinnamon roll effect.
Quick breads are best if they are tightly wrapped and stored in the refrigerator overnight. After the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.
Quick breads can also be frozen. Place the wrapped breads in freezer-grade plastic bags and freeze them for up to three months. When ready to use, thaw the loaves in the refrigerator while still wrapped.
To make glaze, add ingredients together and whisk to get the consistency you want. Add extra powdered sugar or milk accordingly and drizzle on top of your loaf. Let set.
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