½ cup (3 ½ ounces) sugar
1 teaspoon ground cinnamon
2 teaspoons vegetable oil
Bread
3 ¾ cups (18 ¾ ounces) all-purpose flour
3 cups (21 ounces) sugar
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ¾ cups milk
1 ⅓ cups vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
Pan Prep
Brush two 8 1/2" by 4 1/2" metal loaf pans with some vegetable oil or spray with "Pam". Add 1-2 tablespoons of sugar cinnamon coating to pans, and tilt-tap around till coated. I turn this upside down to have excess drop out. The oil kind of beaded up on my non-stick pans, so might have better luck with non-non-stick pans. Also, don't sweat the sides getting perfectly coated. There is plenty of sweetness in these.
Making the Bread
- Preheat oven to 325 with rack in middle position. Whisk flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
- In a second bowl, beat the eggs, then whisk in the milk, oil, and vanilla (not balsamic vinegar as I did once).
- Stir the liquid mixture into the flour mixture and stir until combined. It will be a bit lumpy.
- Divide the batter between the two pans (about two pounds of batter per pan). Sprinkle remaining sugar-cinnamon coating over the top. Do this carefully. You may not need all the remaining sugar-cinnamon.
- Bake for about 65-70 minutes until a toothpick comes out cleanly. Let pans cool for 1 hour in their pans on a wire rack. If baking in 4-inch mini loaf pans, about an hour seemed to work.
- Run a knife around the edge of pans and tile out loaves.
Thoughts: This was very well received at work. I plan to try using mini-loaf pans for individual gifts. Pictures coming with next batch. I got this from Cooks Country. Planning a few changes after making once more.
