Quick Buttermilk Cinnamon Bread Recipes

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
• Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
• Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

QUICK BUTTERMILK CINNAMON BREAD

Steps:

• Mix flour, baking soda and salt in a large bowl.
• In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened.
• Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full.
• Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts.
• Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.

BUTTERMILK CINNAMON BREAD

Steps:

• In a large bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8x4-in. or five greased 5-3/4x3x2-in. loaf pans about a third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.

BUTTERMILK CINNAMON BREAD

Steps:

• Combine butter, 1 cup sugar, soda, egg, buttermilk and salt Beat until fluffy. Add flour.
• Mix remaining sugar with cinnamon in another bowl.
• Pour half of the batter into a greased loaf pan and sprinkle with half of the sugar cinnamon.
• Add the rest of the batter and sprinkle with the rest of the sugar cinnamon.
• Swirl through batter with a knife.
• Bake at 350 for 40-45 minute.
• Freezes well.

QUICK BUTTERMILK BREAD

Steps:

• Dissolve yeast in warm water.
• Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well.
• Add remaining flour and mix well. Dough should be soft and slightly sticky.
• Turn dough out onto well floured surface and knead 5 minute.
• Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll.
• Press down ends of roll to seal, and tuck ends under roll.
• Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled.
• Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.

CINNAMON RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

BUTTERMILK QUICK BREAD

Steps:

• Heat oven to 350*F. Spray loaf pan with non-stick cooking spray.
• Whisk together flour, sugar, baking powder, baking soda and salt in medium mixing bowl. In another bowl combine oil of choice, if using butter first melt it, buttermilk and eggs. Whisk to combine.
• Pour the liquid ingredients over the dry ingredients. Gently stir and fold ingredients until all the flour has been incorporated and shaggy, wet batter is formed. Be careful not to over mix.
• Scrape batter into prepared pan spreading evenly into corners. Bake for 45-50 minutes. When finished the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool for 15 minutes before slicing.
• Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can be wrapped in plastic and then aluminum foil and frozen for up to three months.
• Variations: Blueberry Loaf - 1 cup fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon.
• Spicy Jalapeño Loaf - reduce sugar to 2 Tbsp, 1/3 cup diced jalapeño peppers, 1 cup shredded sharp cheddar, 2 tsp chili powder.
• Irish Soda Bread Loaf - reduce sugar to 1/4 cup, 1 Tbsp caraway seeds, 3/4 cup raisins or currents.
• Cherry Almond Loaf - 1 cup dried cherries, 1/2 cup toasted sliced chopped almonds, 1 tsp almond extract.
• Apple Cinnamon Loaf - 1 cup finely diced apples, 2 tsp cinnamon, 1/2 cup toasted chopped walnuts.
• Pesto Parmesan Loaf - reduce sugar to 1 Tbsp, 1/4 cup prepared pesto, 1/2 cup shredded Parmesan cheese.