Cinnamon Bread

Well it looks like another beautiful weekend in Kentucky, rain, sleet and snow. I must get 15 winter weather advisories a day. It is no wonder I cook so much. There is nothing else to do. I guess you could drink and chase men, but I'm really pass that stage in my life.

I think I'll just make a couple of loafs of Cinnamon Bread (no raisins). This is so nice to have on hand in the freezer. It makes wonderful PB&J Sandwiches and marvelous French toast. Nothing wrong with a piece toasted in the morning with your oatmeal either. I really prefer mine with raisins so I add 1/2-1 cup in my batter. Oh!, the smell while it's baking.

Cinnamon Bread
2 - 8x4-inch loaf pans about 20 servings

4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 tablespoon cinnamon

Grease two 8x4-inch loaf pans and set aside. Preheat oven to 350 degrees F.

In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Now is the time to stir in the raisins, if using. Combine cinnamon and remaining sugar; set aside.

Spoon half the batter into each 8x4-inch prepared loaf pan. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.

Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire rack.