2 Reviews

This recipe seemed to easy to make in the directions and as pointed out by the first reviewer that the instructions did not come through properly when trying to make a decent loaf that will be presentable to everyone. I followed to be what I thought the right way to make it and hope for the rest to be done in the oven after 50 minutes or so. My end result looked fair enough to eat I am sure by anyone who likes a good dessert bread. I did not use buttermilk but milk soured with lemon juice that is a suitable substitute for any quick bread that you make. This is a good recipe to make for the PAC 2011 event.

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Slocan cook October 18, 2011

First of all, this recipe broke all the rules of baking. I am advising all of you inexperienced bakers not to follow the procedures listed for making this bread. In step one, the buttermilk should not be added in with the other ingredients, as there is no way that it's going to become creamy with all the buttermilk in the mixing bowl. Also, the dry ingredients should be together ( flour, salt, & baking soda ). The cinnamon- sugar mixture is way too much for one loaf of bread. Here's what I did: Cream the sugar & egg together until creamy; then add the butter & cream again well. Then I added 1 tsp. vanilla to the mixture ( the only change made to the recipe ingredients ). After that, add about 1/3 of the flour, mix just until incorporated, then add 1/3 of the buttermilk, again mixing just until incorporated. Do this two more times, adding 1/3rd flour, followed by the buttermilk. Pour 1/2 the batter into the pan, top with about 1 or 2 Tbsp. of the cinnamon-sugar mixture, then top that with the remaining batter. Sprinkle about the same amount of cinnamon-sugar mixture on the top. Swirl through the batter with a knife. This bread needed to be baked about 65 minutes. Start out with 50 minutes, and work up from there, using a toothpick to check for doneness. Sorry for the 3 star rating; it did taste OK.

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o.c.gramma December 13, 2008
Buttermilk Cinnamon Bread