I found this recipe on Pinterest (imagine that!?!) and decided that it sounded way too good to not try it out.
Amish Cinnamon Bread was what the recipe was called, but then she talked about how it was an alternative recipe to traditional Amish cinnamon bread which, apparently takes a long time to make.
I have to say, this one didn’t take long at all.
And it was really, really good.
Most definitely worth the trouble to make. And, really, it wasn’t that much trouble anyway.
As you can see here, the recipe makes two LARGE loaves. As a matter of fact, next time I make it I will probably make three loaves. See the “overflow” in the oven there? It was like the incredible alien-possessed bread when it baked.
and it rose
and it rose
all over my oven.
So, a word of caution to you. Put a cookie sheet under your loaf pans when you bake this.
And maybe consider putting into three loaf pans instead of two. Makes good gift-giving.
The bread itself is very light and fluffy. Almost cake-like. But not too sweet. Just enough. Especially with a cup of tea in the morning (or coffee).
I think, too, it would be good to make in muffin form to have for easier sharing for a crowd.
Of course, this is so good you are not going to want to share. But there will be plenty so share away.
Makes 2 or 3 loaves
1 cup butter, softened
2 cups sugar
1 tsp vanilla
2 cups buttermilk
( You can make buttermilk with 2 C milk + 2 Tbsp vinegar or lemon juice. – Let it sit for about 5 minutes before you use it.)
4 cups flour
2 tsp baking soda
1 cup sugar
2-3 teaspoons cinnamon
- Cream together butter, 2 cups of sugar, and eggs.
- Add milk, flour, and baking soda.
- Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
If you are making 3 loaves, split the half of the batter between the three loaf pans, reserving the other half for the next step.
- In a separate bowl, mix cinnamon and sugar together.
- Sprinkle 3/4 of cinnamon mixture on top of the batter in each pan.
- Add remaining batter to pans; sprinkle with remainder of cinnamon sugar mixture.
- Swirl with a knife.
- Bake at 350 degrees for 45-50 min. or until toothpick tester comes clean.
Be sure to put cookie sheets below the loaf pans in case you have some overflow.
- Cool in pan for 20 minutes before removing from pan.
(this is important or it will fall apart. this is not a bread you can eat straight out of the oven)
- Slice & serve.
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