Wednesday, April 17, 2013

Cinnamon Bread

Thanks for all your comments on the previous post regarding the antique sampler and my own house and garden sampler. I really appreciate your kind words!

I have managed to do a big of work on Paula Vaughan's Wedding Ring Bouquet in the last week. It is coming along rather nicely, and I will post a photo soon of it. I started it years ago, so perhaps it will be finished in the next few years!

In the meantime, I have been doing some baking and cooking for different family events. I baked up a cinnamon quick bread for our Easter celebration, and all seemed to enjoy it.


Cinnamon Quick Bread

2 cups flour (I use Gold Medal's "Best for Bread" flour)
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 tablespoon white sugar
2 tablespoons brown sugar
3/4 teaspoon cinnamon
3 teaspoons butter

Preheat oven to 350 degrees, and grease a 9 X 5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda,  1 1/2 teaspoons cinnamon, and salt into a bowl. Mix together. Fold into the dry mixture the buttermilk, oil, eggs, and vanilla. Stir until the dry ingredients are wet and just combined, being careful not to over mix the batter. Pour into prepared pan.

Topping: Combine 1 tablespoon white sugar, 2 tablespoons brown sugar, 3/4 tsp cinnamon, 2 tablespoons brown sugar, and 3 teaspoons butter, mixing until crumbly. Sprinkle topping over smoothed batter. Use a knife and cut in a swirling motion very lightly to give a marbled effect.

Bake for about 50 minutes, and remove from oven when a toothpicks comes out clean. Remove bread from pan to rack to cool.

Thanks for stopping by today.

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