Both Aaron and I are big fans of cinnamon, so I thought it would be nice to start off the day with a nice slice of cinnamon bread. I mean, is there anything better than the sweet smell of cinnamon wafting through the house on a Saturday morning? I had a vision of a certain bread in mind when I started this recipe. I wanted it to be heavy and dotted with little cinnamon bursts in each slice. What I ended up with was not quite either of those things, yet it still turned out satisfyingly tasty.
I guess the main thing that makes this bread a little different is that it’s not actually a bread. It doesn’t contain any yeast, so it doesn’t require any rising times. It’s texture is a little cake-like, similar to something like banana bread. But that’s kind of what makes it great for a morning treat, you don’t have to deal with the fussiness of dealing with rising times.
The batter consists of the usual suspects, flour, sugar, eggs and a few other things, but I wanted to get a really rich cinnamon flavor with this bread. I created a cinnamon and butter concoction that I carefully folded into the batter in hopes that it would create little pockets of cinnamon in my loaf. After everything had been incorporated, I poured the batter into a buttered loaf pan and popped it in the oven.
It didn’t take long before that sweet smell started making it’s way throughout the apartment, leaving behind it a trail of rumbling tummies. After a long 45 minutes, I pulled the pan out of the oven to see a lovely amber colored loaf of cinnamon bread. I let it cool for a little bit and then took a knife to it. The slices revealed that my cinnamon pocket theory partially worked, although they weren’t quite as dense as I’d hoped they would be. But when I took my first bite I was happy to find that the bread itself was perfectly cinnamony and while the little pockets were great, they weren’t as important as I initially thought they would be. The bread was slightly crumbly, but moist and well balanced. It wasn’t too sweet but not boring either. I like it when things turn out different but delicious!
adapted from this recipe | makes 1 loaf
2 cups all-purpose flour
1 cup natural sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla extract
4 Tablespoons butter, chilled & cut into small pieces
1 Tablespoon cinnamon
preheat oven to 350°
grease a 9×5 loaf pan and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon and salt.
In a separate medium bowl, combine buttermilk, oil, eggs and vanilla. Beat well.
Add the wet ingredients to the dry ingredients and mix until just combined.
In yet another small bowl, work butter and cinnamon into pea-sized pieces.
Gently fold cinnamon butter into the batter.
Pour into prepared loaf pan.
Bake for 45 minutes. Insert toothpick, if it comes out clean, it’s done, if not, put it back in the oven for another 5 minutes.
Let cool, then eat up!