Cinnamon Bread

Pan Coating
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

1. Preheat oven to 325 with rack in middle position. Whisk flour, sugar, cinnamon, baking powder, and salt together in a large bowl. 
2. In a second bowl, beat the eggs, then whisk in the milk, oil, and vanilla (not balsamic vinegar as I did once). 
3. Stir the liquid mixture into the flour mixture and stir until combined. It will be a bit lumpy. 
4. 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.
5. 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. 
6. 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.