Update – October 25, 2013: I love this bread. It could be called Cinnamon Very Quick Bread. The prep is very minimal and the taste is great. I love the cinnamon swirl and the buttermilk keeps it moist. Basically, I love everything about it. Except for the fact that my mom only makes it once a year. I made myself a loaf earlier this week (so I could take some updated pictures) and have eaten nearly the entire thing. By myself. Apparently the baby likes it just as much as I do.
Original notes from July 20, 2010: It’s been really hot the last couple of weeks. Reallllly hot considering we don’t have central air. Despite me sweating, I can’t help but want baked goods. This cinnamon bread has been my favorite for years but my mom only makes it for Thanksgiving. I needed some today.
- Bread
- 2 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1½ teaspoon cinnamon
- 1¼ teaspoon salt
- 1 cup buttermilk
- ⅓ cup oil
- 2 teaspoon vanilla
- 2 eggs
- Streusel
- 2 Tablespoon sugar
- 1 teaspoon cinnamon
- 2 Tablespoons butter, softened
- Heat oven to 350 degrees.
- Grease & flour an 9 x 5 pan and set aside. I usually use a dark pan or the silicone one.
- In a large bowl, combine all "Bread" ingredients and beat 3 minutes on medium.
- In a small bowl, combine all "Streusel" ingredients. Sprinkle over batter & swirl.
- Bake 45-55 minutes.
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