*ingredients
+Baking ingredients:
°1/4 cup rapeseed oil
°1/4 cup unsalted butter (soft)
°1 teaspoon of sugar
°2 large eggs (room temperature)
°1 teaspoon vanilla
°1 1/2 c flour
°1 teaspoon baking powder
°1/2 teaspoon salt
°1/2 t butter*
°1/2 teaspoon cinnamon
°1/2 teaspoon molasses
° 1/2 cup unsalted butter (melted)
°1/4 c sugar
°1/4 C brown sugar (packed)
°1/2 t cinnamon
** I using 1/2 c milk mixed with 1/2 teaspoon white vinegar as a buttermilk substitute.
*Directions:
Preheat oven to 350 degrees.
Mix the oil, butter and sugar in a bowl until blend.
Stirring in eggs and vanilla to smooth.
Begin by gently adding the dry ingredients and buttermilk*, stirring until a dough forms.
Scrape the sides of the bowl so that these ingredients can be incorporated into the mixture.
Remove 1/2 cup of the mixture. Add it to a smaller bowl. Put aside. Now we add cinnamon and molasses. Stir well.
Prepare the loaf pan by spraying it with cooking spray.
Start by pouring half of the bread dough into the baking tray. Put it on the bottom of the mold.
Pour half of the cinnamon/molasses over the bread mixture.
Carefully spoon remaining bread dough over cinnamon/molasses mixture.
Spoon the remaining cinnamon/molasses mixture over the bread dough.
Using a butter knife or toothpick, mix the pasta together.
Bake at 350 degrees for 45-50 minutes.
We take it out of the oven and let it cool for 10 minutes while it stays in the baking.
Carefully peel edges and sides of bread from pan.
Using your hands, carefully remove the bread from the pan.
Prepare the outer shell of the bread while it is cooling.
Pour the melted butter into a large deep dish. Add both sugars and cinnamon, stirring until well combined.
Dip each side of the bread in the melted butter to coat.
Pour melted butter over the edges.
Gently lift the bread from the melted butter and dust each side in the cinnamon-sugar mixture, making sure to coat well. Sprinkle the sugar and cinnamon mixture over the bread.
Enjoy !
