Recipe by sugarpea
This quick and easy bread recipe allows you to share a good-looking loaf with a friend. Or make five mini loaves for the church bazarr or for freezing.
Top Review by Larawithoutau
I had a previous recipe which included a TON of butter. I was intrigued by this recipe since I always use Canola oil in my baked goods (heart healthy). I also subbed 1c. of whole wheat flour in place of 1 of the cups of flour to make it more healthy. With the exception of those substitutions & reducing the cinnamon/sugar mixture to 1/2c. sugar, I made the recipe as instructed. It was plenty sweet and satisfied my craving for warm cinnamon quick bread. I also baked the entire recipe in a greased Bundt pan which always works out better for me. Tip: if you don't have buttermilk, measure 1T. of vinegar, pour into 1 c. measure and fill remaining amount with milk. (1T for each cup). Let sit for a few minutes, add in place of buttermilk.
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 cup vegetable oil
- 1 1⁄2 cups sugar
- 2 cups buttermilk
- 2 eggs
- 1 tablespoon ground cinnamon
- 1 cup sugar
- 2 tablespoons walnuts, finely chopped
Directions See How It's Made
- Mix flour, baking soda and salt in a large bowl.
- In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened.
- Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full.
- Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts.
- Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.