Day 4: Cinnamon Bread

October 5, 2011 /

A few weeks ago I picked up a little magazine from the grocery aisle that sparked my interest.  The title is Fall Freezer Meals, put out by Taste of Home magazine.  We had been discussing whether or not to purchase a freezer and it was fall, so the title had me.  We still haven’t decided on a freezer, but I decided to go ahead and make some of these menus anyway.  Most of the recipes in this booklet make enough to eat one dish and freeze the other.  The same is true for this bread recipe.

I usually think of pumpkin bread when I think of fall, but my husband doesn’t really care for that, so I was glad to find this recipe.  There is no butter, which is another bonus in my opinion, and no yeast!  So, fear not in attempting this bread.

For those who may be wondering, if you bake this your house will smell a bit like fall.

Cinnamon Bread
Printable Version

4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk (If you don’t have buttermilk, make it by pouring 1 tablespoon vinegar into a 1 cup measuring cup and fill the remainder with milk to equal 1 cup)
1/2 cup vegetable or canola oil
1/2 cup raisins (optional)
3 teaspoons ground cinnamon

In a large bowl, combine the flour, 1 1/2 cups sugar, baking soda and salt.  Make a well in the center of the dry ingredients and pour in the eggs, milk and oil.  Combine just until moistened.  If using raisins, fold in at this point.  Combine cinnamon and remaining 1/2 cup sugar; set aside.

Spoon half of the batter into two greased 8×4-inch loaf pans.  Sprinkle with half of the reserved cinnamon-sugar; repeat layers.  Cut through batter with a knife to swirl.

Bake at 350F for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans for 10 minutes before removing to cool on a wire rack.

Wrap in foil and freeze for up to 3 months.  To use frozen bread, thaw at room temperature before serving.

source: Taste of Home

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