Cinnamon Quick Bread

While searching for quick bread recipes to try out for my Daring Bakers challenge I came across this one.The picture was very enticing. Who doesn’t like a loaf of what looks like pound cake with ribbons of cinnamon cutting through it? It was irresistible, hence why you see a post for it now.

I did change the recipe up a bit and would recommend you make those changes as well. Not too many tweaks, but a few. I ended up using orange zest as I didn’t have any lemons at the time. Really you just need a citrus zest to give it a bit of flavor kick so orange or lemon zest will work.

I also would reduce the amount of cinnamon topping left for the top layer by adding more to the other two layers. I found that just like some of the other quick breads I have baked all that lovely topping falls off as soon as you try to remove it from the loaf pan. Notice the mountain sized pile of cinnamon topping. Okay, maybe mountain sized is an exaggeration, but still. All that yummy flavor should be on the bread not in the garbage.

I would definitely recommend trying this bread. It smells heavenly while baking in the oven and it tastes scrumptious. Enjoy!

Cinnamon Quick Bread
Source: Slightly adapted from Closet Cooking

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon or orange zest
1 cup buttermilk
1 cup brown sugar
2 heaping tablespoons ground cinnamon

Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.

Whisk the flour, baking soda, baking powder, and salt in a bowl. Set aside.

Cream the butter and sugar together. Add the eggs, vanilla, and citrus zest.

Mix 1/3 of the dry ingredients into the wet ingredients, scraping bowl as necessary. Mix in 1/2 of the buttermilk. Mix in another 1/3 of the dry ingredients. Add the remaining buttermilk. Add the remaining dry ingredients and  mix until combined.

Whisk the brown sugar and cinnamon together.

Pour 1/3 of the batter in the greased loaf pan. Sprinkle 1/3 of the cinnamon mixture on top. Pour 1/3 of batter on top. Sprinkle 1/3 of the cinnamon mixture on top. Pour the remaining batter on top. Sprinkle the remaining cinnamon on top.

Bake for about 1 hour or until toothpick inserted in center comes out clean.

Makes one 9×5 loaf

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