While living in the Upper Peninsula of Michigan a few years ago, we used to gather with friends to play cards and eat into the wee hours of the morning. One of the treats we'd have comes from the kitchen of our dear friend Kris. Warm, homemade cinnamon bread and a hot cup of coffee was always an eye-opener before we'd head into the cold winter air and head home.
Since those times we've made this bread countless times, and it is always welcome at family and church gatherings. Easy to make, this recipe yields four delicious loaves. (Sometimes we make a double batch, and freeze the loaves to have on hand for spur of the moment occasions.)
Cinnamon Bread
Main ingredients:
1 cup canola oil
4 cups white sugar
4 eggs
4 cups buttermilk
4 tsp baking soda
8 cups flour
Topping:
1 1/2 cups white sugar
5 Tb cinnamon
1 tsp salt
Heat oven to 350 degrees. Makes 4 loaves.
In a large, deep mixing bowl, mix all dry main ingredients together. In a separate bowl, mix the wet main ingredients and beat well.
Make a well in the dry ingredients and slowly incorporate the wet ingredients until completely mixed. (Warning: you can do this by hand, but it will definitely give your arm a workout!)
Mix the topping separately in a small bowl. (Extra topping is great on a slice of toast with butter!)
Divide 1/2 of the mixed batter into 4 greased and floured bread pans. Add several spoonfuls of the topping mixture on top of the batter. Swirl lightly with a knife. Add the remaining batter to the pans, along with several more spoonfuls of the topping. Swirl again.
That's it! Bake at 350 degrees for 1 hour.
(Hint: I usually rotate the pans after 30 minutes to get even baking.)
Let cool and un-pan. Enjoy!
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