As I type this post, even with the aroma of cinnamon bread swirling around me, my mind is completely somewhere else.
I’m thinking about hiking, beautiful mountain views, and pristine forests. Swimming and biking. Quaint little towns and cozy cafés. Buying fresh food every day and cooking it that night in the country kitchen of the luxury, fully-renovated 1800’s farmhouse where we’re staying in the Adirondacks this week. (My kitchen at home is anything but luxurious, so that might be what I am most excited about!)
We are leaving tomorrow for a little mini vacation, and I’m thrilled. It’s been far too long since I’ve been to the Adirondacks and Mike has never been, so we’re planning on making the most of it.
Where does this bread fit in? Well, it was super easy to whip up and I plan on taking it with us for breakfast. That is, what’s left of it. I should give you fair warning – it smells absolutely amazing as it bakes – just try to resist a slice, especially lightly toasted and topped with butter and cinnamon sugar! I know we couldn’t. Anyway, I’ll pack what’s left of it to take with us. Speaking of packing, I have to go get on that!
I wanted to leave you with a few other beautiful quick bread ideas before I go:
Fig, Applesauce, and Almond Breakfast Loaf from Cooking Light
Quick Cinnamon Swirl Bread from MB’s Kitchen
Nutty Carrot Breakfast Bread from Daily Bites
Vegan Applesauce Quick Bread from Trans-Planted
Peanut Butter & Banana Whole Wheat Quick Bread from Cookin’ Canuck
Lemon Coconut Bread from Baking Bites
Best Strawberry Bread from Taste and Tell
And I had to share something else too. Food blogger Shannon from Tri 2 Cook is hosting a virtual bake sale starting today to help raise funds for the Pan Mass Challenge. 100% of the money received will go directly to Pediatric Oncology efforts at the Dana Farber Cancer Institute. If you’re interested in bidding on some yummy baked goods and helping a good cause, please head over to the bake sale here!
- 1 cup (115 g) all-purpose flour
- 1 cup (115 g) whole wheat pastry flour
- ¾ cup (160 g) brown sugar, lightly packed
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) sparkling water
- 2 tablespoons salted butter, melted (plus a little more room temperature butter to grease the loaf pan)
- Preheat oven to 375F; grease a 9- by 5- by 3-inch loaf pan with butter.
- Whisk together the flours, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Stir in the buttermilk and sparkling water with a wooden spoon, being careful not to over-mix.
- Pour the batter into the loaf pan, drape a piece of plastic wrap on top, and let it sit in a warm place for 5 minutes.
- Pour the melted butter on top; bake until a toothpick inserted inside comes out clean, about 40 to 45 minutes. Cool completely before slicing.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I love buttermilk in baked goods, and cinnamon is just so warm and lovely. I so need this to go with my coffee.
Hope you have a great trip!
Mmmhhh, so delicious looking and sounding! Perfect for making French toast, sweet grilled sandwiches or peanut butter and banana butties…
Cheers,
Rosa
I actually have extra buttermilk on hand! I’m making this for my FIL!
In love with this bread, the cinnamon is calling my name!
This looks awesome! What does the sparkling water do for this bread??
Thanks, Katrina! The sparkling water makes for a fluffy texture without using heavier ingredients like oil, butter, or even eggs! Basically, it’s just a fun, somewhat lighter version of quick bread. :)
ooh, this bread looks so inviting I wish I had some to go with my tea right now. Funny , I didn’t even notice the lack of eggs until reading through the comments.
Faith, I bet that bread smells amazing! Have a wonderful vacation and enjoy your down time :) xoxo
Is there something else I can use instead of whole wheat pastry flour? Thank you.
Ok, this looks amazing. I have to try it!!
What a beautiful texture this bread has…and yes I love the idea of buttermilk and cinnamon…this is perfect for breakfast or afternoon snack.
Have a great week Faith :)
G’day Faith! Your cake must have smelled AMZAZING, TRUE!
I could go right now for a slice or two!
Cheers! Joanne
Have fun on your mini vacation darling!! And what a gorgeous loaf of bread! I always seem to have extra buttermilk around and this is probably the perfect way to use it up!
I guess this recipe was just calling to me, because I made it for dinner last night. I rarely run right out & pick up the ingredients for a recipe so quickly. Definitely worth it! We adored this bread after eating our lemon chicken orzo soup for dinner. Enjoy your mini-vacation!!!
I’m on a countdown for our annual cabin trip too! I love cooking with my mom in the cabin and hiking/bike riding during the day. True bliss!!
This cinnamon bread looks AMAZING. I’m such a sucked for cinnamon.
Luci’s Morsels – fashion. food. frivolity.
sucker* :D
what a treat! this has to be one of the most appealing quick breads i’ve seen lately. i’m not sure i could handle smelling it before it was ready to be consumed. :)
Have fun on your mini vacations. My husband is from upstate NEw York and I always hear stories how beautiful is there.
This bread sounds like a great way to enjoy with a morning cup of coffee!
Thanks for sharing and I hope you link it to this month #bakedwithlove
http://www.roxanashomebaking.com/dill-caraway-rye-bread-recipe-bakedwithlove/
Thanks
I know what I’m making for breakfast tomorrow…
Have a great trip!
Saved the recipe, and finally made this bread last night! I used only AP flour, but the bread was very hard to cut, and became very Chewy. Any thoughts on how I can make it fluffier/softer? Is it a good idea to blend Banana with the Buttermilk to get a fluffy texture?
The crust was very buttery, but turned out to be Salty because of the salted butter and the 3/4 tsp of salt in the recipe. I will definitely make it again, with half the salt.
Cinnamon n Coffee, This bread is chewy by design (when toasted, the texture is somewhat reminiscent of a toasted sweet English muffin), but it should not be hard to cut. It sounds like over-mixing might have been the issue, which will cause bread or cake to be tough and dense. Regarding the salt, a salty buttery crust is the contrast for the chewy sweet interior of this bread; the 3/4 teaspoon salt isn’t what’s causing a salty crust – it’s the salted butter. If you prefer just a buttery crust without the contrasting salty flavor, use unsalted butter instead (or feel free to omit the butter if you don’t want a buttery crust). I hope this helps!
Also, you mentioned adding banana; if you’re looking for a great banana bread recipe, this one is my favorite: http://www.anediblemosaic.com/?p=11220.
Great.. thanks for the reply! will ensure that I don’t over mix next time!! and lovely site.. amazing recipes..
Cinnamon n Coffee, You are too kind, thank you so much!