Sometimes it is nice to appreciate the simple deliciousness that is cinnamon. It always makes me feel warmer somehow.
Perhaps that is why I have already posted recipes on cinnamon buns. I’ve chased the perfect cinnamon raisin bread for years. I love cinnamon shortbread. But this recipe really takes the cake. Or bread, I guess.
I think it is also known as friendship bread (not to be confused with Amish friendship bread). This may be because anyone who tries this bread will want to be your friend so they can have the recipe. Or because it makes two loaves and grown-ups share things.
It’s great from breakfast or for tea. I can’t tell you how long it lasts because both loaves never last more than a week at my house. If it does start to stale, a light smear of cream cheese brings the bread in a whole new, delicious direction.
Adapted from my Mom’s cookbook
1/2 c oil
2 c buttermilk
2 c sugar
2 tsp baking soda
1 tsp salt
4 c flour
1 c sugar
2 tbsp cinnamon
Preheat oven to 350°F. Whisk together eggs, oil, buttermilk, and sugar. Add in baking soda and salt. One cup at a time, add flour. Stir until batter is smooth.
In a separate bowl, mix together sugar and cinnamon for swirl.
Take two 9″ loaf pans and grease. Pour 1/3 of the batter into each of the pans. Sprinkle with half of the cinnamon sugar. Split remaining batter between pans. Cover with remaining cinnamon sugar. Using a knife, gently swirl to marble.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.