Buttermilk Cinnamon Bread – a delicious recipe with all-purpose, baking soda, salt, vegetable oil, sugar, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0. Spray two loaf pans, or 5 mini-loaf pans, with cooking spray and set aside. Combine cinnamon and 1 cup sugar; set aside. In a large mixing bowl, combine flour, baking soda, and salt; set aside. In a small bowl, combine oil and 1 1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill the two loaf pans about 1/3 full with the batter. Sprinkle 1/4 cup of the cinnamon-sugar over each pan of batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
2710
kcal
Calories
140
g
Fat
338
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 c. all-purpose flour, 2 tsp. baking soda, 1 tsp. salt, 1/2 c. vegetable oil, and more.
Yes, Buttermilk Cinnamon Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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