At high elevation, buttermilk is your best friend, guys! The added fat content keeps the baked good moist. I substitute it for milk in almost every recipe I have. In those rare cases where buttermilk would affect the taste in a bad way, I use whole milk. It really does make a difference.
Don’t worry! All products made from this blog are fat and calorie free. Go ahead and believe that, you have my permission!
Yield: 1 loaf
Ingredients
¼ C. Butter, softened
1 C. and 2 TBSP Sugar
2 Eggs
1 tsp Vanilla
2 C. all purpose Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 C. Buttermilk
1 tsp Cinnamon
Instructions:
In a large mixing bowl, beat butter until light and fluffy. Gradually add 1 cup sugar. Add eggs one at a time, beating after each addition. Stir in vanilla.
Combine flour, baking powder, baking soda and salt.
Add to creamed mixture alternately with buttermilk.
Mix just until moistened. Transfer half of batter to greased bread pan.
Combine cinnamon and sugar. Sprinkle ¾ over batter. Top with remaining batter and sprinkle remaining cinnamon sugar.
Bake at 350 for 40-50 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool the rest of the way.
