Monday, April 18

Good Eating Monday: Cinnamon Bread

I'm doing yard work, but I'm taking a snack break right now and having a little rest before I go back out. I have about a 7 x 8 garden patch I was turning the dirt over on.
Part of my rest break is posting today's Good Eating Recipe, which is a new Pinterest recipe I tried out last Tuesday for "Quick Amish Bread," or "Cinnamon Bread."
It's "quick" because it's just a stir together recipe that has a muffin like texture and can even be baked as muffins rather then a loaf versus a yeast-based bread.
This recipe comes from a blog called Redfly Creations. (You should read her "About Me" page, if you visit!)
I decided to make it, then realized I didn't have enough all-purpose flour and I needed 4 cups. But I had quick oats and some wheat flour on hand, so I made up the difference with those. Everyone at Bible Study liked it.
I think I'd add raisins next time. It just seemed to me to needed that extra something from raisins or nuts.
This recipe makes 2 loaves.

Quick Amish/Cinnamon Bread
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk OR 2 cups regular milk plus 2 Tablespoons of white vinegar
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
(Optional: 1/2 cup raisins or 1/4 cup nuts)

Cinnamon Sugar Mixture:
2/3 cups sugar
2 teaspoons Cinnamon

Cream butter, sugar & eggs together, then add milk, flour, baking soda & salt. In a separate small bowl combine the Cinnamon & sugar. Spray two loaf pans with oil spray and pre-heat the oven to 350.  Divide half the batter between the two loaf pans, reserving the other half in the bowl. Sprinkle the batter in both loaf pans with all the cinnamon & sugar mix. Now finish spooning remaining batter on top of cinnamon sugar in each loaf pan. (It's okay if it's not smooth.)  Using a knife, swirl the batter around so the cinnamon sugar is marbled into the batter. To even the batter out, give the pans a shake back & forth until even.
Bake at 350 for 45 to 50 minutes or until a toothpick comes out clean. Place on cooling rack and let cook 20 minutes before turning out.
If you wish to use the batter to make muffins with this recipe:
 I'd add a teaspoon of cinnamon to the batter, then sprinkle the tops with a little additional cinnamon & sugar mix. It would be too much trouble to do the split batter method for a bunch of little muffins. Not sure how many it would make.
Eat up, me hearties, yo-ho!

1 comment:

aesta1 said...

We try to do away with too much bread but once in a while a freshly baked bread is a wonderful treat. I bookmarked this to try tonight as it is too hot here to bake during the day.

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