I shared yesterday that in the last couple of weeks I've been in a cooking funk. Well... really I guess it was a non-cooking funk ha.. since I haven't been doing much cooking.
My pantry was slim pickings last week and yet I was in the mood to cook something. I also needed something for my breakfasts and remembered this recipe for Cinnamon Sugar Quick Bread.
This is a frugal, pantry cooking recipe. It uses ingredients I normally keep in my pantry. It does call for buttermilk which I almost NEVER buy unless I'm making ranch dressing. But, that's no problem. Just measure the milk and add a spoonful of lemon juice or vinegar. Let it sit a few minutes and it works fine in this recipe. I don't actually measure the lemon juice.
My husband also loves this recipe. He's not much of a sweet eater but if we have a loaf of Cinnamon Sugar Quick Bread on the counter, then he will be slicing into it. It reminds me of zucchini bread, but without the zucchini. Its not a yeast bread. Its a quick bread, more like a muffin.
Here's how I make Cinnamon Sugar Quick Bread AT HOME MY WAY:
Cinnamon Sugar Quick Bread
- 2 cups all-purpose flour (unbleached is best)
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoon cinnamon
- 1 1/4 teaspoon salt
- 1 cup buttermilk/sour milk (1 T. vinegar/lemon juice, then add enough milk to equal 1 cup)
- 1/3 cup oil
- 2 teaspoons vanilla
- 2 eggs (slightly beaten)
2 Tablespoons sugar
1 teaspoon cinnamon
2 teaspoon butter/margarine
In a large bowl, combine all of the bread ingredients. Beat for 2 minutes. It will be very thick. Pour the batter into a sprayed/prepared pan. In a separate, small bowl, combine all streusel ingredients until crumbly. Sprinkle over the batter and swirl slightly to marble. Bake at 350 degrees for 55 minutes or until a toothpick/knife inserted into the center comes clean (my loaf took a little longer). Cool 10 minutes and then loosen with a knife and remove from the pan. Makes 1 loaf.