Cinnamon Bread
Yield
1 loafPrep
20 minCook
60 minReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
cinnamon
|
|
| ¼ | cup |
margarine
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
milk
sour |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
brown sugar
|
|
| 15 | ml |
cinnamon
|
|
| 59 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
sour |
|
Directions
Mix brown sugar and cinnamon and set aside.
Cream butter and sugar and then add eggs.
Add dry ingredients alternately with sour milk; mix well.
Put half the batter in loaf pan.
Sprinkle half of brown mixture over it and add remaining batter.
Sprinkle with remaining brow sugar and cut through with a knife to give marble effect.
Bake at 350℉ (180℃) for 45 to 60 minutes.
