Cinnamon Quick Bread

This bread is quick to make (hence the quick bread title.... lol) and it's delicious.  It also makes your house smell great!  Yay for fall baking!  It's good out of the oven, and later on, eaten with butter, or even toasted.  I used half whole wheat pastry flour for this, and this recipe uses buttermilk, which I love to use for baking (when it's available at my store here.... they've been out of it for weeks and I'm sad.  I want to make buttermilk biscuits, darn it!)

Cinnamon Quick Bread
adapted from Allrecipes

2 cups all-purpose flour (can use one cup ww pastry)
1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 cup buttermilk

1/4 cup canola oil

2 eggs

2 teaspoons vanilla extract

1/4 cup brown sugar

2 teaspoons ground cinnamon

4 teaspoons butter

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

2.  Measure flour, 1 cup sugar, baking powder, baking soda, 2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Mix until just combined. Pour into prepared loaf pan. Smooth top.               

3.  Combine 1/4 cup brown sugar, 2 teaspoons cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.

4.  Bake for about 40-50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

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