I mean bounce in your chair good.
Old-fashioned cinnamon good.
Did I say easy?
Then you have no excuse not to make this for tomorrow’s breakfast.
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1/4 cup canola or vegetable oil
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- pinch salt, optional and to taste
- Using a loaf pan, grease with shortening and flour. Preheat the oven to 375°
- In a bowl, combine the sugar and cinnamon, mix and set aside.
- Melt the butter and let cool briefly. Add the wet ingredients, the sugar and then the egg. Whisk until smooth.
- In a separate bowl, add the flour, nutmeg, baking soda, optional salt, and whisk until distributed evenly.
- Add the wet to the dry and mix just until incorporated. There will be lumps.
- Pour half the batter into prepared pan. Sprinkle about 3/4 of the cinnamon-sugar mixture over the surface of the batter.
- Top with remaining half of the batter. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the surface.
- Bake for 45 to 55 minutes, or until top is set and firm, and a toothpick inserted in the center comes out clean. Allow bread to cool in pan for about 15 minutes before inverting.
- Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months.
SERVES: 12 slices
NOTES: This is nice topped with butter or not as you wish. Some great apple butter would be fantastic.
SOURCE: Averie Cooks
OVEN TEMP: 350-375° depending on your stove. I find that 350 is almost always too cool for baking.
OVEN TIME: 50-55 minutes