Buttermilk Cinnamon Bread

I first tasted this buttermilk cinnamon bread when my mother’s friend brought it over for brunch. It was so good and the buttermilk flavor shines through cutting the cinnamon sugar taste just right.


4 c all-purpose flour

2 tsp baking soda

1 tsp salt

1/2 c vegetable oil

2 1/2 c sugar divided

2 c buttermilk

2 eggs

1 Tbsp cinnamon

Nuts (optional)

In a large mixing bowl, combine flour, soda and salt. In a small bowl, combine oil and 1 1/2 c sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Grease bottom of two loaf pans. FIll pans about 1/3 full (about 1/4 of mixture). Combine 1 c sugar and cinnamon; sprinkle half over batter in pans. Top pans with remaining batter, then the remaining sugar-cinnamon mixture. Swirl batter with a knife. Bake at 350 degrees for 45-55 minutes or until toothpick inserted near center comes out clean. Cool in pans for 10 minutes on wire racks, then take loaves out of pans and finish cooling on wire racks.

Crunchy top even after freezing and thawing later. Can be frozen for up to 3 months. Drizzle frosting over top before serving if you like.


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