BUTTERMILK CINNAMON BREAD

Batter:

4 cups flour

2 tsp baking soda

1 tsp salt

2 eggs

1/2 cup vegetable oil

1 3/4 cups sugar

1 pint buttermilk

Topping:

3/4 cup sugar

1 tbsp ground cinnamon

3 tbsp walnuts, chopped

To make the batter, combine the flour, baking soda and salt in a large bowl.

In a small bowl, combine the oil and sugar. Add the buttermilk and mix well.

Pour wet ingredients into the dry ingredients and combine just until moistened.  The mixture will be lumpy.

Fill 2 loaf pans, that have been greased, 1/3 full each. Reserve remaining batter.

Combine the topping sugar and cinnamon in a small bowl. Using half the mixture, sprinkle evenly over the batter in the pans. Top with the reserved batter then with the remaining topping.

Using a butter knife, swirl the batter then sprinkle the chopped walnuts over the top.

Bake the loaves in a 350-degree oven for 45-55 minutes or until a wooden toothpick in the center comes out clean.

Allow to cool in pans for 10 minutes before removing to wire racks to cool completely.

Note: You can make 5 mini loaves instead of two regular loaves, if desired.

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