Soft, sweet Cinnamon Bread is a tasty treat for breakfast or as a snack. And since this effortless quick bread recipe yields multiple loaves, it's also perfect for holiday (or anytime) gift giving!
Course Bread
Cuisine American
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 24servings (2 standard-sized loaves, 3 medium-sized loaves, or 5 to 6 mini loaves)
*Additional Cinnamon Sugar will be needed for "flouring" the pans.*
Instructions
Preheat oven to 350°F. Grease 2 full-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 upside down while tapping to remove excess cinnamon-sugar.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, blend together buttermilk, oil, and sugar until well-incorporated. Beat in eggs, one at a time, and then vanilla. Slowly stir dry ingredients into wet ingredients until just combined.
In a small bowl, stir together ½ cup sugar and 2 tablespoons cinnamon. Set aside.
Evenly divide half of the batter between the prepared pans. Distribute ⅔ of the cinnamon-sugar mixture by sprinkling it on top of the batter in each loaf pan. Divide remaining batter between pans, adding it on top of the cinnamon-sugar. Use a butter knife to swirl through the batter in each pan and distribute the cinnamon-sugar through the bread. Sprinkle remaining cinnamon-sugar on top of the loaves.
Bake in preheated oven until a toothpick inserted in the center of the loaves comes out clean (50 to 60 minutes for large loaf pans, 40 to 50 minutes for medium loaf pans, and 30 to 40 minutes for mini loaf pans).
When bread tests done, remove from oven and cool in pans for 5 minutes. Run a butter knife around the edges of each pan to make sure bread is loosened and carefully turn out onto a rack to finish cooling.
Video
Notes
If you don't have any buttermilk on hand, you may measure 2 tablespoons lemon juice or white vinegar into a (2-cup capacity) glass measuring cup. On top of the lemon juice or white vinegar, add enough milk to reach the 2-cup line. Stir and allow to sit for 10 minutes, after which it should have thickened into "buttermilk."
Sizes of loaf pans can vary, but each pan should be ⅔ to ¾ full of batter before baking. The first time you make this recipe, I recommend setting pans over a foil-lined baking sheet (to catch any possible overflow).
The first time you make this recipe, test for doneness early and watch the baking time closely since it will be dictated by the specific sizes of your loaf pans.