Description
Soft, fluffy and bursting with flavor, this sweet bread comes together quickly and is loaded with sweet cinnamon flavor
Ingredients
Units
Scale
For preparing the loaf pans and topping:
- 3/4 cup granulated sugar
- 1 1/2 TB cinnamon
For the bread:
- 3 cups all purpose flour, divided
- 1 1/2 cups granulated sugar, divided
- 1 cup hot water (as hot as it comes out of the tap)
- 2 1/2 tsp active dry yeast (instant can also be used)
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 5.9 oz instant vanilla pudding mix
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup whole milk
Instructions
- Preheat the oven to 325°F. Grease the loaf pans well, and mix together the cinnamon/sugar measurement for the loaf pans. Coat the greased pans with the cinnamon sugar mixture, saving any excess that you tap out for the topping. Set prepared pans aside.
- In a very large mixing bowl, combine 1 cup of the flour, ½ cup of the sugar, all of the warm water and yeast. Mix until smooth. Add the remaining measurements of flour and sugar, along with the cinnamon, baking powder, salt, baking soda, vanilla pudding mix, vegetable oil, vanilla extract, eggs and whole milk. Mix well. The batter will be very thick, but still pourable.
- Divide the batter between the two loaf pans and sprinkle the tops with the remaining cinnamon sugar mixture that was used to dust the pans, and bake for one hour. After baking, remove the loaves from the oven and allow to cool for 30 minutes before removing from pans. Cool completely before slicing, about 6 hours or overnight. Loaves may be tightly wrapped and stored at room temperature for a week, and refrigerated for closer to 2 weeks. Freeze loaves indefinitely.
Nutrition
- Serving Size: 1 slice
- Calories: 392
- Sugar: 54.2 g
- Sodium: 525.8 mg
- Fat: 12 g
- Saturated Fat: 9.3 g
- Trans Fat: 0 g
- Carbohydrates: 69.4 g
- Fiber: 0.9 g
- Protein: 3.3 g
- Cholesterol: 28 mg