Easy Cinnamon Bread

Sometimes I can be such an idiot.

It’s like I finally find my voice, and I verbally throw up on whomever is around me.

For me to actually speak to another adult without having a shy, froggy tone is a personal feat.

I can remember in high school, dreading having to say “here” when roll was called.

The anxiety would make me sick to my stomach, and I would stress out about it, clear my throat a million times, try to pretend I wasn’t bothered by it, and in the end…I would still say the shy, froggy “here” when my turn rolled around.

It comes to no surprise that I still have these nervous bouts as an adult, but I do admit I am better.

I write this so if you have the same affliction I do, of finally getting the nerve to say something, anything, and then saying the wrong thing…make this bread.

To be safe, carry it with you at all times, so when the need to speak arises, you can shove a piece in your mouth.

It will save embarrassment, stress, and to top it off, it tastes amazing.

Ingredients

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2 cups flour
1 cup sugar
2 t. baking powder
½ t. baking soda
2½ t. ground cinnamon divided
1 t. salt
1 cup buttermilk
¼ cup vegetable oil
2 eggs
2 t. vanilla extract
2 T. butter melted
2 T. brown sugar

Instructions

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Instructions
Preheat oven to 350 degrees and grease a 9 x 5 loaf pan. Set aside.
In your mixer, combine the flour, sugar, baking powder, baking soda, 1½ t. cinnamon, and salt.
In a medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla.
Slowly add wet ingredients to dry ingredients, and blend well.
Pour into greased loaf pan and smooth the top with a spatula.
In a small bowl, combine the melted butter, brown sugar, and remaining 1 t. cinnamon.
Pour over the mixture in the loaf pan. Using a knife, swirl the cinnamon-butter throughout the loaf.
Bake for 50-55 minutes, or until a toothpick comes out clean.
Cool 5 minutes, then transfer to cooling rack.