I have made this bread for several years and tinkered with the recipe until I’ve gotten it to where I like it. It started out as cinnamon buttermilk bread, but last year I had an abundance of sour cream in my fridge and swapped sour cream for the buttermilk, but it turned out a little heavy, so the next batch I split them – 1 cup of sour cream, 1 cup of buttermilk. In case there is anyone who doesn’t know, there are a couple of tricks for getting the benefit of baking with buttermilk, but not actually having to buy any. The first one is to make your own. Actually what you’re making is sour milk, but can be substituted for buttermilk without making any difference in taste or texture. You add one tablespoon of vinegar or lemon juice to 1 cup of milk, stir and let it sit for 5 minutes. The other is to buy buttermilk powder. I get mine from King Arthur Flour, but I know there are brands that you can buy at your local grocery store. Just follow the directions on the package for proportions. You can also substitute plain yogurt for sour cream.
Cinnamon Swirl Sour Cream Bread
4 cups all purpose flour (17 oz)
2 teaspoons of baking soda
1 teaspoon of salt
1/2 cup of canola or vegetable oil (3 1/2 oz)
1 cup sour cream (8 oz)
1 cup of buttermilk (8 oz)
1 1/2 cup sugar (10 1/2 oz)
2 tablespoons ground cinnamon
1 cup brown sugar (8 oz)
1/2 chopped nuts – optional
Preheat your oven to 350 degrees F.
In a small bowl mix the flour, baking soda and salt. Set aside.
In another small bowl mix together the cinnamon and brown sugar, set aside.
In a mixing bowl cream the oil and sugar until fluffy. Add in eggs one at a time, mix in until incorporated. Add in the sour cream and buttermilk, mix until combined.
Add in all of the dry ingredients at one time, mix gently until just combined.
Stir in nuts if you are adding them.
Pour batter evenly into 2 – 9×5 in loaf pans or 4 – 3×5 mini loaf pans.
Sprinkle even amounts of cinnamon and brown sugar mix onto the top of each loaf and swirl with a knife or a chopstick.
Bake at 350 degrees F for 45-55 minutes for the large pans or 25-35 minutes for the little pans, until a tester inserted in the center comes out clean.
Cool in the pan for at least 10 minutes, then turn out onto a cooling rack.
I like to bake this bread in disposable foil pans, wrap them up in foil or plastic wrap, put a bow on them and give them for gifts.