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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 32 |
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When I was growing up, my mom made this bread quite often. The irresistible aroma of cinnamon will call your clan to the kitchen. Lynn Callahan Rosemount, Minnesota Ingredients:
1/3 cup shortening |
1-1/2 cups plus 2 tablespoons sugar, divided |
3 eggs |
1-1/2 teaspoons vanilla extract |
3 cups king arthur unbleached 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 |
Directions:
1. In a large bowl, cream shortening and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
2. Spread half of the batter in two greased and floured 8-in. x 4-in. loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter. Spread with the remaining batter; sprinkle with remaining cinnamon-sugar.
3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
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