Cinnamon Bread I (WW)
Try this Cinnamon Bread I (WW) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
bread
breakfast
brunch
bake
kid friendly
low fat
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup vegetable oil
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 cup buttermilk or 1 tbsp vinegar plus milk to make 1 cup
- 2 teaspoons vanilla extract
- 2 tablespoons white sugar
- 2 teaspoons margarine
- Carbohydrate 451.087576666458 g
- Cholesterol 2115 mg
- Fat 103.805621642561 g
- Fiber 11.8099000203013 g
- Protein 88.5854566666189 g
- Saturated Fat 21.4733083752136 g
- Serving Size 1 1 loaf (1087g)
- Sodium 5410.50866638503 mg
- Sugar 439.277676646156 g
- Trans Fat 10.0635412101838 g
- Calories 3080 calories
Preheat oven to 350 degrees F (175 degrees C). 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.
