cinnamon 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.

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