Cinnamon Bread is a delicious and easy-to-make treat.
- Carbohydrate 31.2092736402027 g
- Cholesterol 22.5131944443804 mg
- Fat 12.3969997268059 g
- Fiber 0.851597224607885 g
- Protein 3.97261444701685 g
- Saturated Fat 5.57267572951844 g
- Serving Size 1 1 Serving (103g)
- Sodium 383.736444779894 mg
- Sugar 30.3576764155948 g
- Trans Fat 0.701271757081492 g
- Calories 251 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.
Bakers frequently err by substituting regular milk directly for buttermilk without adjusting the acid balance, which ruins the chemical reaction required for the 1/2 teaspoon of baking soda to lift the batter properly. Understanding how individual components function within quick breads allows for smart modifications when pantry shelves run empty. Keeping structural integrity intact depends on respecting fat ratios and moisture levels during any swap.
- Replace one cup of buttermilk by adding one tablespoon of fresh lemon juice or white vinegar to standard whole milk, letting the mixture rest for ten minutes until it curdles slightly before mixing.
- Swap neutral vegetable oil for melted unsalted butter at a 1:1 ratio if a richer, more savory crumb profile is preferred over the lighter texture provided by liquid fats.
- Reduce the 1 cup of white sugar by up to twenty percent without altering the structural moisture content, though surface browning may decrease noticeably during the 50 minutes of baking time at 350 degrees F.
- Ensure the 9x5 inch loaf pan is thoroughly greased and floured, or line it with parchment paper to prevent the cinnamon sugar swirl from sticking to the metal edges.
Adjusting standard dairy components for lactose intolerance requires choosing fermented plant-based alternatives that retain similar acidity levels. Maintaining the proper crumb structure ultimately relies on preserving the delicate balance between dry flour and wet binding agents.
