Friday, January 28, 2011
Cinnamon Swirly Bread
Also, as a note, don't let the fractions intimidate you. The recipe is very simple and the fractions are really just rough estimates.
I got this recipe from Closet Cooking, as always. I think I need to expand my horizons.
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup butter, room temperature
1 cup white sugar
1 tsp vanilla extract
1 cup buttermilk
1 cup brown sugar
2 heaping Tbsp cinnamon
1. Preheat the oven to 350 degrees and grease a 9x5 loaf pan. In a medium bowl, mix together the flour, baking soda, baking powder and salt. Set aside.
2. In the bowl of a mixer, cream the butter and white sugar together. Add the egg and vanilla extract. Now here is the tricky part. Mix in about a third of the flour mixture, then mix in half of the buttermilk, another third of the flour, then the rest of the buttermilk, and finally the last third of the flour.
3. Mix the cinnamon and brown sugar in a small bowl (or potentially the one that once contained flour).
4. Pour one third (again with the fractions, sorry) of the batter into the bottom of the prepared loaf pan. Top with one third of the cinnamon mixture. One third of the batter again, another third of the cinnamon mixture, top with the rest of the batter and then top that with the rest of the cinnamon mixture. Whew. Put it into the preheated oven and bake for about an hour or until a toothpick comes out clean.