This is a wonderful quick bread for fall. It is very moist and makes for a great addition to breakfast or as a snack.
Start with mixing together:
- 1 cups of softened butter or margraine
- 2 cups white granulated sugar
- 2 eggs
- 2 cups water +2 T water
When that is done add:
- 4 cups all purpose flour
- 2 t. baking soda
Mix all of this together well. I use a counter top mixer.
Add the wet batter to 2 well greased loaf pans.
- Add the following to the top center of the batter:
2/3 cup light brown sugar (split between the two loaves)
- 2 t. cinnamon (1 t. per loaf)
Gently poke the cinnamon and brown sugar into the batter at random spots. They is will allow the sugar topping to get into the top layer of the bread.
Bake the bread at 350 degrees for 45-50 minutes. Check at about the 35 minute to make that the top of the bread isn’t getting too dark. Cover with aluminum foil if needed for remaining baking time.
Allow to cool about an hour in the baking pans. Carefully remove and allow to continue to cool. If the cake is cut when too warm it will crumble a lot.
Watch it disappear!!
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