Cinnamon Swirl Loaves
Source of Recipe
Friendly Freezer
List of Ingredients
1/3 cup shortening
1- 1/2 cups plus 2 T sugar divided
1-1/2 teaspoons vanilla extract
3 cups all purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups buttermilk
1 tablespoon ground cinnamon
Recipe
In a large mixing bowl, cream shortening and 1-1/2 cups sugar. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine flour, baking powder, baking soda and salt; add to
creamed mixture alternately with the buttermilk.
Spread half of the batter in two greased and floured 8 inch x 4 inch
x 2 inch loaf pans. Combine cinnamon and remaining sugar; sprinkle
half over batter. Spread with the remaining batter; sprinkle with
remaining cinnamon sugar mix. Baket at 350 for 50-55 minutes or
until a toothpick comes out clean. Cool for 10 minutes before
removing from pans to wire racks.
Lee's notes: I didn't bother flouring the pans, it made no
difference! I used 2 standard loaf pans, didn't measure sizes and
they worked fine. I either had a bit too much batter in my first
pour or the pans were a bit larger. I took a toothpick and sort of
swirled it thru the batter after the second pour and it made a
gorgeous design of the cinnamon when we cut the bread.
I used way less salt than the recipe called for.
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