Cinnamon Loaves Recipes

Steps:

• In a large bowl, cream shortening and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk., Spread half of the batter in two greased and floured 8x4-in. loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter. Spread with the remaining batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• 1. Heat the oven to 350°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with the cooking spray.
• 2. Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
• 3. Beat the sugar, soup, egg whites, oil and vanilla extract in a medium bowl with a fork or whisk. Add the soup mixture to the flour mixture, stirring just until blended. Fold in the zucchini and raisins. Pour the batter into the loaf pans.
• 4. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let cool completely on wire racks.

Steps:

• Beat all ingredients and spread half of the mixture in a loaf pan.
• Mix together the cinnamon mixture and spread over first layer.
• Put on remaining cake batter and cut through with a knife.
• Bake at 350F for 45-50 minutes.

Steps:

• Preheat oven to 350ºF.
• Grease 2 8x4-inch loaf pans.
• In a mixing bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large mixer bowl cream together the 1 cup sugar and shortening till light and fluffy.
• Add eggs and vanilla; beat well.
• Blend in sour cream and milk.
• Add flour mixture to sour cream mixture; mix well.
• Spread 1/4 of the batter in each of the greased loaf pans.
• Combine the topping ingredients and sprinkle 1 Tbs. of this mixture over the batter in the pans.
• Top each with half of the remaining batter.
• Cut through batter gently with a knife to make a swirling effect with the cinnamon.
• Sprinkle the remaining of the topping mixture on top of the loaves.
• Bake for 35-40 minute Cool in pans for 10 minute Remove from pans, cool thoroughly on wire racks.

Steps:

• In a large bowl, combine the flour, soda and salt. I a mixing bowl, beat 1-1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
• Spoon half of the better into two greased 8-in x 4-in x 2-in loaf pans. Sprinkle with half of the reserved cinnamon-sugar mixture; repeat layers. Cut through batter with a knife to swirl. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks.

Steps:

• Combine sugar, cinnamon, and raisins in a small mixing bowl; set aside.
• Combine flour mixture and yeast from hot roll mix in a large mixing bowl, mixing well. Add water, butter, and egg; stir well.
• Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Cover and let rest 5 minutes.
• Divide dough in half. Roll each half into a 13 x 8 inch rectangle. Sprinkle each rectangle with half of the reserved sugar mixture. Beginning at a narrow edge, roll up dough; press firmly to eliminate air pockets. Pinch edges to seal. Place loaves, seam side down, in 2 greased 8 1/2 x 4 1/2 x 3 inch loafpans. Cover and let rise in a warm place (85 degreesF), free from drafts, 20 minutes or until dough is doubled in bulk.
• Bake at 350 degrees F for 35 minutes or until loaves sound hollow when tapped. Remove from pans, and let cool on wire racks.
• Slice loaves, and serve.