Buttermilk Cinnamon Bread

Hello, welcome. My name is Teresa and today we’re going to be making buttermilk cinnamon bread. And this recipe will make two loaves.

Why You’ll Love This

Now, this is not my recipe. This is a recipe that I got years back out of a magazine. It’s the best cinnamon bread I’ve tasted. I don’t know about you, but like you get them in a store and you always wish there was more cinnamon and more sugar on the bread. So, and this is really good. It makes two loaves.

Ingredients

For the bread batter:

• four cups of flour
• two teaspoons of baking soda
• a little bit of salt
• a half a cup of vegetable oil or canola oil
• one and a half cups of granulated sugar
• two cups of buttermilk (or two cups of milk and two tablespoons of apple cider vinegar)
• two eggs

For the cinnamon sugar swirl:

• one cup of granulated sugar
• a tablespoon of cinnamon

For preparing the pans:

• vegetable shortening

Instructions

1. I have put vegetable shortening and greased them well in the pans. Two eight inch by four inch by two inch pans.
2. I’m gonna heat the oven to 350.
3. In a large bowl, we’re gonna put four cups of flour, and to that, we’re gonna put two teaspoons of baking soda and a little bit of salt.
4. We’re just gonna combine that.
5. In a smaller bowl, we’re gonna combine a half a cup of vegetable oil or canola oil.
6. And one and a half cups of granulated sugar. We’re gonna combine that now.
7. And to that, we’re gonna add two cups of buttermilk.
8. And also two eggs we’re gonna add to that also.
9. And we’re just gonna go ahead and mix this until it’s mixed very well.
10. Okay, so we’re gonna add the liquid to the dry now.
11. And we’re going to just stir this just until it’s moistened.
12. We’re gonna fill each pan that’s been greased down 1/3 full of the batter.
13. In another bowl, I put one cup of granulated sugar and a tablespoon of cinnamon.
14. And we’re gonna mix that up really well.
15. We’re gonna use half of this first.
16. We’re gonna take that half and we’re gonna put half of that in here and half of that on the other bread pan.
17. And we’re gonna just sprinkle it over the top of the batter in each one.
18. Okay, so now I’m gonna top the two pans with the remaining batter.
19. Okay, so with the remaining cinnamon sugar, we’re going to divide that evenly over the tops of this.
20. And we’re gonna take a knife and we’re just gonna swirl it through.
21. I am gonna go in.
22. And then I’m gonna go back and I am gonna swirl it this way.
23. And I’m gonna go ahead and put this in the oven.
24. We’re gonna bake it for 45 to 55 minutes. Or until the toothpick inserted in the center comes out clean.
25. I’ve pulled them out of the oven. And now I’m gonna let them set in the pans and first cool in the pans for 10 minutes.
26. Okay, so now I’m gonna go ahead and let them cool the rest of the way. I have them on a wire rack. And I have a piece of wax paper underneath just to help catch some of the crumbs and the sugar.
27. And I’m gonna let them cool for 10 minutes more to cool the rest of the way.

Cooking Tips

This freezes really well too.

You can make buttermilk by adding a tablespoon of vinegar to each cup of milk. And so I’ve got two cups of milk here and two tablespoons of milk. And two tablespoons of apple cider vinegar. Not just plain vinegar, apple cider vinegar. And it works just as well as the regular buttermilk. It doesn’t taste any different to me. I think I rarely ever have regular buttermilk in my refrigerator.

Of course, it doesn’t have to be precise. Just kind of guess at it.

When I say half of it, half of this bowl. But we’re gonna take that half and we’re gonna put half of that in here and half of that on the other bread pan. So this is where you gotta just kind of eyeball it and think you’ve gone halfway down to that bowl.

I try to get up to the sides of the pan. ‘Cause I want it good and coated in there.

One loaf will probably come out a little bit bigger than the other loaf. They’re not gonna be precise. Usually what I do is I give the bigger, nicer one out as the present.

Try not to stir up the mixture, the cinnamon sugar mixture. I’m trying to do this evenly. So I want to kind of stop there and see which one I need more on. I’m going over it very gently. You know, we are gonna be swirling this. I’m trying not to pick up the sugar yet.

Try not to hit the bottom of the pan.

Serving Suggestions

I am making one loaf as a present. And what I’ll do is I will wrap it in cellophane. And then I’m gonna wrap it in foil as if I was wrapping a package. And I will take a ribbon and I will go across the bread as if I was wrapping a box with the ribbon and making a bow on the top and give it to him as a present that way. And the other loaf is for me and my family. We’re gonna eat that. Probably when I’m done with this video.

And this is for breakfast.

If you’re making a gift basket, a bunch of different breads would be really nice in it.

What I’m giving as a gift, I’m actually going to, after I wrap it in the foil, I’m going to put it in a Ziploc bag and seal it. So, to protect it more from the freezer. Because I’m not ready yet to hand the gift out. I’m actually making a gift basket. And this is gonna go in it. But I still want to wrap it with a bow in the basket. But I don’t want to put the bow on just yet. Because it’s going in the freezer.

And I’m gonna let them cool for 10 minutes more to cool the rest of the way. Okay, there’s the buttermilk cinnamon bread.