I can’t remember a time when my grandmother didn’t make this quick bread recipe for cinnamon bread. It’s one of recipes that when I make it, I’m instantly reminded of watching her bake during the holidays. Plus, this cinnamon bread is great by itself without any embellishments, warm out of the oven, but it’s equally yummy when it is lightly toasted and served with butter. This makes it a great recipe to serve for breakfast or brunch. If you are looking for something to serve at your next brunch or to take to the office for a morning meeting, then this cinnamon bread is the one for you.
Ingredients for Cinnamon Bread
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 Cup Unsalted Butter (1 Stick; slightly softened or close to room temperature)
- 1 Cup Sugar
- 2 Eggs
- 1 Cup Sour Cream
- 1 tsp Vanilla Extract
- 2 Tablespoons Cinnamon
- 2 Tablespoons Sugar (In addition to the 1 cup of sugar above)
Directions to prepare Cinnamon Bread
This recipe will make either 1 LARGE loaf or 2 medium sized loaves.
Cream Butter with the one cup of sugar. Once butter and sugar is creamed, add Eggs, Sour Cream and Vanilla Extract to mixture. In a separate bowl, blend the flour, baking powder, baking soda and salt. Slowly add flour mixture to other ingredients until batter is thoroughly mixed.
Mix together 2 tablespoons of cinnamon and 2 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.
Finally, pour remaining 1/3 of batter into pans. Cover the top of the 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 at 350 degrees in a greased 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 on her copy of this recipe that the cinnamon 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.
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