Cinnamon Bread     

This is great, nice and cinnamony! Crusty on top, soft and moist inside. It was ever so slightly too sweet for me, even after reducing the total sugar by 5 Tbsp, so next time I may reduce the dark brown sugar about a Tbsp or so.

Bread:
1/4 cup vegetable oil
1 egg
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup sugar (I used 3/4 cup plus 2 Tbsp sugar)
1 cup buttermilk or nonfat plain yogurt
1 teaspoon baking soda
2 cups flour
1 tsp vanilla extract
Filling:
1/2 cup sugar (I used 5 Tbsp dark brown sugar)
2 teaspoons cinnamon

1. Preheat oven to 350F.

2. Filling: Mix and set aside.

3. Mix flour, baking soda, sugar, cinnamon and salt together in a large bowl. In a medium bowl, beat the egg, then mix in the rest of the wet ingredients. Make a well in the center of the dry mixture, then add the wet mixture. Mix well with a wire whisk.

4. Pour 1/3 of batter into a greased loaf pan and sprinkle 1/3 of sugar/cinnamon topping over this.

5. Repeat twice more with layers of batter and sugar/cinnamon. (I gently cut through the batter with a knife, folding it over just a few times, for a marbled effect)

6. Bake for 50-60 minutes.

7. Cool for 5 minutes in pan then turn out to cool completely.

Makes 12 servings

Source of recipe: Meryl

Cinnamon Bread