There is still time to enter the giveaway to win a free cookbook!! It has some awesome recipes…
I’m a picker. I eat the crumb topping off of a perfectly good crumb cake and leave the not as yummy bottom part for my Dad. It’s a quality I get from my mom, we both love toppings. That leaves a lot of boring cake for my Dad to eat, but he doesn’t seem to mind 😉 love you Daddy!
This quickbread (aka “bread” that does not require yeast) recipe has warm pockets of cinnamon deliciousness that I choose to pick out and eat. However, I actually ate the rest of the bread as well instead of leaving the left overs for Daddy Green. (No worries, he got some) I like to pretend that he will miss my odd eating habits when I’m off at school next year.
This warm bread is perfect for a winter’s day, especially one in which school ends at 12 due to Martin Luther King Day. No mixer required. No waiting for butter to soften. Just spotted on Cooking for Seven and knew I needed that in my belly stat. I added an extra teaspoon of baking soda by accident and really enjoyed the extra air the loaf had but I’m not sure if the extra baking soda effected it too much.
The buttery pockets of cinnamon are addictive. They melt and provide the perfect spicy punch of cinnamon that I long for. Make sure your cubes are super small, I would have made mine even smaller so there were more mini pockets throughout.
Add the flour (half white whole whear half AP) to a large mixing bowl
Add in the sugar baking powder, baking soda, cinnamon and salt. Whisk together and set aside.
In a small bowl, cut the butter into pea sized chunks and toss with 1 tablespoon of cinnamon.
Place in the fridge so it can stay chilled.
In a separate bowl whisk the buttermilk, melted butter, eggs and vanilla.
Add the wet ingredients to the dry ingredients
mix until combined.
Since I added extra baking soda, whoops, you can see the bubbles that formed when it reacted with the vinegar from my homemade buttermilk.
Add in the cinnamon butter chunks
Fold in lightly
Distribute among the pans (or 1 9 x 5 loaf pan) and bake for 25 minutes (if 3 small 6 x 2) or 45 minutes (if 1 9 x 5)…or until a toothpick comes out clean.
Allow to cool or display extreme impatience and stick in the freezer. The sun was going down! :/
Slice and serve. Dusted with some more cinnamon–LOVE that spice!!!
With love and cupcakes,
1 cup white whole wheat flour
1 cup All-Purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda (I believe I used 1.5 teaspoons)
1.5 teaspoons cinnamon
1 teaspoon salt
1 cup sugar in the raw (or other natural sugar, simple granulated would work too though!)
1 cup buttermilk (I used Lactaid Skim with some pain ‘ole vinegar)
1/4 cup butter, (1/2 stick), melted
2 teaspoons vanilla
4 tablespoons of butter, chilled and cut into pieces
1 tablespoon cinnamon
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray (or 2-3 smaller 6 x 2 pans). In a large bowl whisk the flours, baking powder, baing soda, cinnamon, salt, and sugar. In a separate bowl, whisk together the eggs, melted butter, vanilla, and buttermilk.
In a small bowl, toss the butter with the cinnamon and form into pea-sized pieces. Place in the fridge for a few minutes to chill.
Add the wet to dry and mix to combine. Then fold in the chilled butter chunks and pour into the prepared pan(s). Cook for 45 minutes, or until a toothpick comes out clean. If using smaller pans, it should be ready around 25 minutes. Allow to cool for 10 minutes, turn out and slice.