Cinnamon Bread (No-Yeast Quick Bread

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 4 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tbsp Cinnamon
  • 1 1/2 tsp Salt
  • 2 1/2 cups Sugar
  • 1 1/2 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 cups Buttermilk

Found on fivehearthome.com

Description

Directions

• Preheat oven to 350°F. Grease 2 full-sized loaf pans (or 3 medium-sized loaf pans or 5 to 6 mini loaf pans) with softened butter (or spray with nonstick cooking spray) and generously sprinkle with cinnamon-sugar. Turn pans to coat sides and then hold pans upside down while tapping to remove excess cinnamon-sugar.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, blend together buttermilk, oil, and sugar until well-incorporated. Beat in eggs, one at a time, and then vanilla. Slowly stir dry ingredients into wet ingredients until just combined.
• In a small bowl, stir together 1/2 cup sugar and 2 tablespoons cinnamon. Set aside.
• Evenly divide half of the batter between the prepared pans. Distribute 2/3 of the cinnamon-sugar mixture by sprinkling it on top of the batter in each loaf pan. Divide remaining batter between pans, adding it on top of the cinnamon-sugar. Use a butter knife to swirl through the batter in each pan and distribute the cinnamon-sugar through the bread. Sprinkle remaining cinnamon-sugar on top of the loaves.
• Bake in preheated oven until a toothpick inserted in the center of the loaves comes out clean (50 to 60 minutes for large loaf pans, 40 to 50 minutes for medium loaf pans, and 30 to 40 minutes for mini loaf pans).
• When bread tests done, remove from oven and cool in pans for 5 minutes. Run a butter knife around the edges of each pan to make sure bread is loosened and carefully turn out onto a rack to finish cooling.