Cinnamon Bread: A Recipe for a Sweet and Spicy Treat
- Carbohydrate 31.2092736402027 g
- Cholesterol 22.5131944443804 mg
- Fat 12.3969997268059 g
- Fiber 0.851597224607885 g
- Protein 3.97261444701685 g
- Saturated Fat 5.57267572951844 g
- Serving Size 1 1 Serving (103g)
- Sodium 383.736444779894 mg
- Sugar 30.3576764155948 g
- Trans Fat 0.701271757081492 g
- Calories 251 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
- Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
- Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
The Three-Minute Mix
Space and equipment constraints often dictate how quick breads turn out. This method combines the dry elements, buttermilk, oil, eggs, and vanilla into one large vessel immediately. Beat the batter for precisely three minutes to develop enough gluten structure from the all-purpose flour without making the crumb tough. Overmixing yields a dense loaf because the baking powder and baking soda activate upon hydration. Scrape down the bowl sides halfway through to prevent dry pockets of salt and leavening agents.
Creating the Marble Effect
The crumb topping requires working two tablespoons of white sugar, one teaspoon of cinnamon, and margarine together until crumbly. Distribute this mixture evenly across the smoothed batter inside a standard 9x5 inch loaf pan. Run a butter knife through the layers using light, zigzag motions. Deeper cuts cause the topping to sink entirely to the bottom instead of creating a distinct surface crust and internal ribbons.
Baking and Doneness Testing
Preheat the oven to 350 degrees Fahrenheit. Place the pan on the center rack to ensure proper heat circulation around the metal. Bake for approximately 50 minutes. Insert a wooden toothpick into the deepest part of the center to check progress. Clean extraction indicates completion, while wet crumbs mean the interior needs more time. Invert the pan immediately onto a wire rack to stop the cooking process and prevent soggy bottom crusts.
