Reprise: Cinnamon Bread

I’m remaking the Cinnamon Bread that I made last year. I made it twice last year, actually – once to try it, and a second time by request. This morning while I exercised, I got to thinking about cinnamon sugar (random, I know), and by the time I was done with my workout I really just wanted Cinnamon Bread for breakfast. It wasn’t in the cards for this morning, but I’m looking forward to having it tomorrow.

Cinnamon Bread

I like this recipe because you can make it any time you want as long as you have some simple baking ingredients in your kitchen. It takes no nuts, no unusual spices or ingredients  you might not keep around. Just flour, sugar, buttermilk (or milk + vinegar/lemon juice, as I always use), leavening agents, veggie oil, vanilla, a little margarine or butter, and a liberal amount of cinnamon. Tonight I used a little oil in the streusel topping, and substituted in half a cup of white whole wheat flour. I expect that it’ll still turn out just fine. It’s also healthier than I remembered – buttermilk is wholesome, and 1/4 cup oil doesn’t seem like a lot to go into a bread like this. [For reference, banana bread and zucchini bread are usually considered healthy, but they take more oil than this does.]

I can already smell the bread, and it’s only halfway done baking. I’m looking forward to eating moist, cinnamony goodness tomorrow. Hopefully the house will still like cinnamon when I wake up in morning.

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