Does anyone have a good cinnamon bread recipe?

Question

I am short on cash so I am baking co wokers gifts this year and I got some of those cute little tin pans to bake personal loaves of tasty breads but I need a good cinnamon bread recipe OR/AND an Apple-Walnut recipe? Can anyone help?

Answer 1

I have both of them..... Hope you like them.


Cinnamon Bread I

INGREDIENTS

* 2 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 cup buttermilk
* 1/4 cup vegetable oil
* 2 eggs
* 2 teaspoons vanilla extract
* 2 tablespoons white sugar
* 1 teaspoon ground cinnamon
* 2 teaspoons margarine

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.


Apple Walnut Bread

INGREDIENTS

* 3/4 cup vegetable oil
* 1/4 cup applesauce
* 3 eggs
* 1 3/4 cups white sugar
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 cups peeled, cored and cubed apples
* 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
3. Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.

Answer 2

Apple Nut Bread
1/2 cup shredded carrots
1 1/3 cups applesauce
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs
3/4 cup granulated sugar
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup walnut pieces
Preheat oven to 350 degrees Fahrenheit.
Combine carrots, applesauce, oil, and vanilla. Add eggs and sugar and mix together. In another bowl, mix the rest of the dry ingredients. Stir dry ingredients into applesauce mixture until blended. Do not over mix. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done (Divide the time cooked by the number or mini-loafs you are making).

Cinnamon Bread
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Answer 3

Cinnamon-Bun Bread:

Bread:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar, divided
1 2/3 cups warm fat-free milk (100° to 110°)
1/4 cup butter or stick margarine, melted
4 teaspoons vanilla extract
2 large egg yolks
5 cups all-purpose flour, divided
2 teaspoons salt
Cooking spray
2/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup apricot preserves, melted

Glaze:
1 tablespoon butter or stick margarine, softened
1 cup sifted powdered sugar
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract

To prepare bread, dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large bowl; let stand 5 minutes. Stir in 1/4 cup butter, vanilla, and egg yolks. Lightly spoon flour into dry measuring cups, and level with a knife. Add 4 1/2 cups flour, 3 tablespoons granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down, and let rest 5 minutes. Divide in half. Working with one portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a floured surface. Combine the brown sugar and cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a 1/2-inch border. Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets, and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces. Place 3 pieces, cut sides up, into each of 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough, and bake at 350° for 35 minutes or until loaves are browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a wire rack, and remove from pans. Brush tops of loaves with melted preserves. Cool loaves on rack.

To prepare the glaze, beat 1 tablespoon butter at low speed of a mixer until creamy. Add remaining ingredients, beating just until blended. Spread over tops of loaves.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)