Cinnamon Bread I (WW)
Cinnamon Bread I (WW) is a delicious and nutritious bread perfect for breakfast or a snack.
Cinnamon Bread I (WW) is a delicious and nutritious bread perfect for breakfast or a snack.
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup vegetable oil
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 cup buttermilk or 1 tbsp vinegar plus milk to make 1 cup
- 2 teaspoons vanilla extract
- 2 tablespoons white sugar
- 2 teaspoons margarine
- Carbohydrate 451.087576666458 g
- Cholesterol 2115 mg
- Fat 103.805621642561 g
- Fiber 11.8099000203013 g
- Protein 88.5854566666189 g
- Saturated Fat 21.4733083752136 g
- Serving Size 1 1 loaf (1087g)
- Sodium 5410.50866638503 mg
- Sugar 439.277676646156 g
- Trans Fat 10.0635412101838 g
- Calories 3080 calories
Step-by-step
- 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.
Substitution Pitfalls
Swapping the specified vegetable oil for applesauce will alter the moisture retention of the crumb entirely, leading to a denser, gummy loaf that refuses to bake evenly at standard temperatures. Achieving the correct emulsion requires adhering strictly to the measurements provided for liquid fats. Whisking the wet ingredients thoroughly before incorporating the flour prevents gluten from overdeveloping into a tough texture.
Testing Doneness
Relying solely on the suggested fifty-minute baking window invites disaster because oven hot spots vary wildly across different kitchen models. Insert a wooden toothpick into the dead center of the loaf, ensuring it penetrates past the marbled topping to evaluate the interior structure properly. If the pick emerges coated in wet batter rather than a few dry crumbs, give the loaf another five minutes before checking again.
Yield and Scaling
Dividing this batter into miniature loaf pans alters the required thermal exposure drastically, cutting total bake time nearly in half while risking a dry crust. Monitoring internal moisture visually through the golden-brown exterior helps prevent overbaking smaller portions. Cool the finished loaf completely on a wire rack to allow the internal starches to set before slicing.
