Tuesday Cook Off ~ Cinnamon Sugar Ribbon Bread

Tuesday Cook Off ~ Cinnamon Sugar Ribbon Bread

Now I know I just posted a Snickerdoodle bread a couple of weeks ago but I could not resist posting this bread.  I made the bread this weekend because my parents are in town for the holidays.   My parents are also big fans of cinnamon bread like my boys.   I found the recipe about a week ago on Pinterest.    This recipe is so easy and you don’t even need a mixer which makes it that much easier.   I love that!  Honestly, this was the easiest bread recipe I have made and it was by far the best.  The bread only lasted about 8 hours in the house 🙂  When that happens you know you have a winner.  This is now a go to recipe!

Recipe from: Averie Cooks

Yields one loaf of bread in a 9 x 5 pan

Cinnamon Sugar Ribbon Bread

Ingredients:

  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (I made my own buttermilk by mixing 1 cup milk with 1-2 tablespoons of vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • pinch salt, optional and to taste

Directions: 

  • Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
  • In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
  • In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don’t scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.
  • Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be thick and lumpy. Don’t try to stir the lumps smooth.
  • Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.
  • Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it’s necessary to form the crust, and not all of it aheres.
  • Bake for 40 to 55 minutes (mine took 40), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.
  • Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months. Makes wonderful toast.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

 

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