Cinnamon Bread I

Dorothy Clark

Light, mildly spiced and crowned with butter and cinnamon sugar, this quick bread is bound to be a big hit.

Modified from: Cinnamon Bread I

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1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon,and salt in one bowl. Buttermilk, oil, eggs and vanilla into large mixing bowl. Combine with dry ingredients with the wet ones just until blended. Pour into prepared loaf pan. Put half of the bread mix in pan, Add 1/2 of the topping mix. Put rest of batter in pan. Combine 2 tablespoons white sugar,2 T. Brown sugar, 2 teaspoon cinnamon and 4 t. butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
  3. Bake for about 50-60 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.


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