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Category: Quick Breads
Prep Time: Cook Time: Total Time:
Loaves
4 cups all-purpose flour
1 cup white sugar
1 cup light brown sugar, packed
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
2 teaspoons salt
2 cups buttermilk
1/2 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
Topping
1/4 cup melted butter or margarine
1/4 cup white sugar
1/4 cup light brown sugar
1 tablespoon ground cinnamon
Preheat oven to 350 degrees F. Spray 6 individual (2-cup) loaf pans with baking spray. Combine all of the ingredients for the loaves in the bowl of a stand mixer and beat for 2-3 minutes, until smooth. Spread into prepared loaf pans and smooth the tops with a rubber spatula.
Combine the topping ingredients in a small bowl, until crumbly. Sprinkle over the batter. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then invert onto a baking sheet or cutting board. Scrape out any of the sugar mixture on the bottom of the loaf pans and spread over the cakes. Cool completely and then wrap in plastic wrap.
Makes 6 individual loaves*.
*The batter also can be baked in two standard loaf pans for 50 minutes-1 hour.
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BUTTERMILK CINNAMON LOAVES
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
Loaves
4 cups all-purpose flour
1 cup white sugar
1 cup light brown sugar, packed
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
2 teaspoons salt
2 cups buttermilk
1/2 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
Topping
1/4 cup melted butter or margarine
1/4 cup white sugar
1/4 cup light brown sugar
1 tablespoon ground cinnamon
Preheat oven to 350 degrees F. Spray 6 individual (2-cup) loaf pans with baking spray. Combine all of the ingredients for the loaves in the bowl of a stand mixer and beat for 2-3 minutes, until smooth. Spread into prepared loaf pans and smooth the tops with a rubber spatula.
Combine the topping ingredients in a small bowl, until crumbly. Sprinkle over the batter. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then invert onto a baking sheet or cutting board. Scrape out any of the sugar mixture on the bottom of the loaf pans and spread over the cakes. Cool completely and then wrap in plastic wrap.
Makes 6 individual loaves*.
*The batter also can be baked in two standard loaf pans for 50 minutes-1 hour.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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