Cinnamon Buttermilk Bread

I made this bread to use some extra buttermilk that I had in the fridge. I made some adjustments to make it a little healthier, and I think that it came out well….there’s a nice sugary coating of cinnamon on the outside, and the bread is almost wet with cinnamon swirls on the inside. Mmm..breakfast all week.

Cinnamon Buttermilk Bread
Source: Adapted from All Recipes, Cinnamon Buttermilk Bread

I’ve made this bread according to the recipe once before, and I thought that it was way too dry. Following is the recipe with the adjustments that I made for a moister bread and a healthier bread. I still think that it’s a bit too dry – maybe next time I’ll up the applesauce to 3/4 or 1 cup and see what happens. This makes enough for two loaves.

2 cups all purpose flour
2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar, divided
2 cups low-fat buttermilk
2/3 cup applesauce
2 eggs
2 tablespoons cinnamon

1. Combine the flour, baking soda, and salt in a large mixing bowl.

2. In another bowl, combine the applesauce and 1 1/2 cups of sugar. Add the buttermilk and eggs, and mix well.

3. Mix the wet ingredients into the dry ingredients until just combined.

4. Fill two greased bread loaf pans approximately 1/3 full. Combine 1/2 cup of sugar and 2 tablespoons of cinnamon, and sprinkle half of the mixture over the batter in the two loaf pans. Top with the remaining batter, and then top with the remaining cinnamon mixture. Swirl the batter with a knife.

5. Bake at 350 degrees for 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a cooling rack.