Circle B Kitchen
This recipe accommodates an 8 ½ by 4 ½ inch loaf pan. If you only have the larger 9 x 5 size, it will take a little less cooking time, so check it after 30 or 35 minutes. You don't have to swirl the cinnamon sugar into the batter with a knife in step 3, but it disperses it a little which is nice in the finished loaf. The buttermilk is an essential ingredient in this bread, the fresher the better. I do not suggest substituting powdered buttermilk because you need the lift that's created when the buttermilk and baking soda meet up. It creates a really wonderful texture! And speaking of texture... this bread has a very moist, delicate crumb that will seize up if overcooked. Every oven is different, mine was done perfectly at about 43 minutes. I would suggest testing it at 40 and taking it out of the oven as soon as your toothpick is just barely clean.
Ingredients:
¼ cup oil
1 cup sugar
1 egg
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
Cinnamon Sugar:
2 ½ tablespoons sugar
2 teaspoons ground cinnamon
Crumb topping:
¼ cup dark brown sugar
2 tablespoons sugar
2 ¼ teaspoons ground cinnamon
pinch of salt
¼ cup butter, melted
½ cup all purpose flour
Instructions:
Preheat oven to 350 degrees.
Spray an 8 ½ by 4 1/2 –inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to fit inside the pan with a few inches of overhang (about 7 ½ x 13 inches), place it in the pan and then spray again with non-stick cooking spray. This will make removal from the pan super easy.
In a medium bowl, whisk together the oil, sugar, egg, and buttermilk. In a separate bowl, whisk together the baking soda, salt and flour. Stir the flour mixture into the wet ingredients, mixing thoroughly, and then pour 1 1/3 cups of the batter into the prepared pan.
Combine the sugar and cinnamon in a small bowl and sprinkle it over the batter in the pan. Use a knife to swirl it though the batter. Pour the remaining batter over the cinnamon sugar, smoothing the top with a spatula.
Mix together the crumb topping ingredients and sprinkle over the top of the batter.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Grab the ends of the parchment paper and remove the bread from the pan. Discard the parchment and place the bread on a wire rack to cool.