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Country Cinnamon Swirl Bread

SUBMITTED BY: Sharon Walker

"'My husband and I have three active sons, so I'm always busy in the kitchen,' writes Sharon Walker of Huntington Station, New York. 'This rich quick bread is a favorite. I like to cover loaves with colored plastic wrap to give as gifts.'"
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 cup butter, softened
  • 1 1/3 cups sugar, divided
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon ground cinnamon

DIRECTIONS

  1. In a large mixing bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar.
  2. Pour a third of the batter into a greased 8-in. x 4-in. x 2-in. loaf pan; sprinkle with a third of the cinnamon-sugar. Repeat layers twice. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2007 by Alicia S.
This is probably my new favorite cinnamon quick bread! It had a light texture and reminded me more of a coffee cake than your usual dense quick bread. I will definitely be making this again :-) Thank you!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2008 by I. Potter
Made this last night and it was PERFECT. Very easy to make, made the house smell wonderful. This has a consistency of a coffee cake so it is perfect for breakfast. This one is a keeper!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by mayura
I made this as a request from my father to bake something with walnuts in it.. I'm sure glad I decided to. I did do a few changes: added 1 extra egg for enrichment, and reduced sugar to 3/4 a cup for the loaf, and used the final 1/4 cup for the cinnamon-sugar filling. Added 1/4 cup of walnuts for a nice crunch, raisins should work well too. The color was a beautiful golden brown, and inside the cake was soft, with perfect flavor, while the cinnamon-sugar parts had baked up to a sweet custard-like finish. Spread with cinnamon coffee frosting from this site, ooh it was heavenly. Whole family loved it. This is the only cinnamon loaf recipe I'll use from now on, thanks!!

1 user found this review helpful


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