While my parents were here over Easter weekend, I wanted to make them a special treat for breakfast on Easter morning. I had made wonderful applesauce oat muffins for Saturday (recipe to come soon!), and those called for buttermilk. Buttermilk is not a common household item for us, so I needed another recipe that would use it up! After searching on Google Reader, I was directed to one of my favorite blogs, Stephanie Cooks (read the review here!). Cinnamon Swirl Bread? I'm in! This was wonderful - no need to add on any extra butter when consuming - it's perfect straight from the pan!
There were a few slices left over, which I was very excited about. I only had one slice for breakfast - I had to eat quickly, so I could begin preparing my Easter dinner. When I woke up the next morning, I ran downstairs, knowing exactly what I was going to eat for breakfast. Except, wait a second....it was GONE! That's right, during a late night study session, my husband finished off this bread. He's lucky I like him - I could have been mad! :)
Source: Stephanie Cooks - Cinnamon Swirl Bread
2 cups flour
4 teaspoons baking powder
1 1/4 teaspoons salt
1/3 cup oil - I subbed applesauce
1 cup sugar
1 1/2 teaspoons cinnamon
1 cup buttermilk
2 teaspoons vanilla
1/2 cup brown sugar
1 tsp. cinnamon
2 tbsp. softened butter
Directions:Preheat oven to 350 degrees. Grease and flour bottom of a 9x5 loaf pan. Combine all ingredients and beat 3 minutes at medium speed. Pour half of the batter into the pan. Prepare streusel topping and sprinkle half over the batter. Pour on the rest of the batter and top with remaining streusel. Bake for about 45 minutes.