Cinnamon Bread was one of my grandmother’s holiday baking staples. She would bake it along with Zucchini Bread, and then deliver two small loaves to each one of her neighbors during the holiday season. I can remember being a small girl and helping her make the bread and then watching her package the two small loaves in colorful Christmas wrapping before walking around the block to drop off her treats. She lived in a neighborhood where everyone knew each other, and all of the children played and grew together. One of those old-fashioned suburban neighborhoods that seems to be rapidly disappearing in our current digital age. (I suppose this is rather ironic for me to to say, as we live in my grandmother’s house!)
When I was a little girl, the neatest thing about my grandmother’s Cinnamon Bread was the way that it swirled with cinnamon sugar when you cut a slice of the bread to eat. So pretty and so yummy!
Here is the Recipe:
2 Cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Butter (1 Stick; slightly softened or close to room temperature)
1 Cup Sugar
1 Cup Sour Cream
1 tsp Vanilla Extract
1&1/2 Tbsp Cinnamon
1&1/2 Tbsp Sugar (In addition to the 1 cup of sugar above)
Preheat the oven to 350 degrees. Grease loaf pan. (**Makes 1 LARGE loaf. I tend to make 2 medium sized loaves.**) Sift Flour, Baking Powder, Baking Soda and salt together into a bowl and set aside. Cream Butter with Sugar. Once butter and sugar is creamed, add Eggs, Sour Cream and Vanilla Extract to mixture. Slowly add Flour mixture to other ingredients until batter is thoroughly mixed. Mix together one and a half tablespoons of cinnamon and one and a half tablespoons of white sugar, and set aside in separate ramekin. Pour 1/3 of batter into greased pan(s), coat batter with 1/3 of cinnamon-sugar mixture. Pour another 1/3 of batter into greased pan(s), coat batter with another 1/3 of cinnamon-sugar mixture. Pour remaining 1/3 of batter into pans. Cover batter with remaining cinnamon-sugar mixture, and pat sugar mixture into batter with back side of a wooden spoon. (This will keep the cinnamon-sugar from falling off top of loaf during baking, as loaf rises a fair amount.) Bake between 45-60 minutes depending on loaf pan. (I generally start checking the small loaves after 30 minutes, with a toothpick to see if it comes out clean.)
My grandmother notes that this bread “freezes beautifully.” This is true, so you can tell your family/friends this when presenting them with a loaf. I also knew that my grandmother would keep a few loaves in her freezer to bring out for special treats.
The bread is great by itself without any embellishments, but is especially yummy when it is lightly toasted and served with butter. We prefer to serve it at breakfast time, and I made a batch on Christmas Eve, so we’d have some fresh for this Christmas morning.
I’m sharing this recipe at:
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