Thursday, September 1, 2011
Ultimate Cinnamon Bread
Have you ever made something so good that you just had to give it away because it was too dangerous to keep in the house? Well, that's how I'd describe this Cinnamon Bread that I found on the blog, Closet Cooking. It is the absolute epitome of cinnamon breads and I don't think I'll ever try any other recipe because THIS IS IT!!!
It uses a whopping TWO tablespoons of cinnamon. That sounds like a lot, but believe me, this is not the time to get timid and skimp on it. To use anything less would defeat the purpose of making this bread.
Just imagine it - a dense, tightly crumbed cake . . .
with ribbons of ooey gooey cinnamon sugar filling running through . . .
and a crackly cinnamon sugar crust to top the whole thing off.
Is your mouth watering yet?
One bite and I was in cinnamon heaven. I'd eat (or inhale) all three mini loaves if I could, without hesitation. But, I'm trying to be "healthy," so I kept one loaf and found good homes for the other two loaves as fast as I could. I'll leave it to the lucky recipients to exercise self-control as they see fit. But, one look at this bread and I think all their will power will fade in an instant . . .
Cinnamon Bread (from Closet Cooking and A Year from Oak Cottage)
4 Tbsp. softened butter
1 c. granulated sugar
2 large eggs
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. lemon extract (I left this out)
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
1 c. buttermilk (or you can use 1 Tbsp. vinegar + 15 Tbsp. milk)
Filling and Topping:
1 c. light brown sugar
2 Tbsp. cinnamon
Cream the butter and sugar until light and fluffy. Beat in the eggs, salt, and vanilla. Sift together the flour, baking soda, and baking powder. Add alternately to the creamed mixture along with the buttermilk, beginning and ending with the flour mixture.
Combine the brown sugar and cinnamon together until well mixed. Spoon 1/3 of the batter into a greased 9x5 loaf pan or three mini loaf pans. Sprinkle with 1/3 of the cinnamon mixture. Repeat the layers twice more, ending with cinnamon on top.
Bake at 350F for 1 hour (large loaf) or 40-50 min. (mini loaves) or until it tests done when a toothpick inserted comes out clean. Let rest in the pan 10 minutes before removing from the pan to cool completely.
Note: If making mini loaves like I did, use the batter in 1/3 cup increments and top each layer with 2 Tbsp. of the sugar-cinnamon mixture.