Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread
Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup granulated sugar

  • 1

    tablespoon cinnamon

  • 1/4

    cup unsalted butter, melted

  • 1

    large egg

  • 1

    cup light brown sugar, packed

  • 1/4

    cup canola or vegetable oil

  • 1

    tablespoon vanilla extract

  • 1

    cup buttermilk

  • 2

    cups all-purpose flour

  • 1

    teaspoon ground nutmeg

  • 3/4

    teaspoon baking soda

  • pinch salt, optional and to taste

Directions

The cinnamon-sugar crust is like sweet bark that encases the moist, light, soft and fluffy bread. A ribbon of cinnamon-sugar floats through the interior, providing another pop of cinnamon flavor. The batter comes together quickly and easily in this no-fuss, no-knead, easy and very flavorful loaf. YIELD: one 9-by-5-inch loaf PREP TIME: 5 minutes COOK TIME: 50 minutes TOTAL TIME: 55 mintues Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don't use an 8-by-4-inch pan; it's too small) In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside. In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don't scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate. Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don't overmix. Batter will be thick and lumpy. Don't try to stir the lumps smooth. Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon. Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it's necessary to form the crust, and not all of it aheres. Bake for 45 to 55 minutes (mine took 50), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting. Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months. Makes wonderful toast.

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