The original recipe for this bread is legendary. This is my shortcut version. Just as wonderful, but a fraction of the work!
Author: Christy Jordan
3cupsself rising flour
1box5.1 ounce instant vanilla pudding mix
1heaping tablespoon ground cinnamon
1.5cupsbuttermilk or whole milk
1/2cupbuttermelted and cooled slightly
Preheat oven to 325. Liberally spray the inside of two 9x5 inch loaf pans with cooking spray and set aside.
Place flour, sugar, pudding mix, and cinnamon into a large mixing bowl. Stir together with a wooden spoon until well blended. Add buttermilk, vegetable oil, butter, eggs, and vanilla and beat with an electric mixer at medium speed, scraping down sides as needed, until smooth and fully blended, about two minutes.
Divide batter evenly among the two loaf pans. Bake until toothpick inserted in center comes out clean, about one hour. Allow to cool for 10 minutes in pan before turning out and allowing to cool completely. Okay, confession: I always eat at least one slice warm! Enjoy!