November 1, 2014

Amish Cinnamon Bread

The days are getting cooler and Halloween is done.  Sometimes the season feels a little bit in limbo, to me.  The leaves are off the trees and Christmas is beckoning me, but it’s too early to give myself all the way over the Christmas, yet.  The autumn decor has been up for a month, at least.  But, this is the time of year when I start to wrap myself up in my home.  During the summer, I give over to minimalism that the hot weather seems to demand.  Extra decor is stripped from the house.  The banisters are bare.  The surfaces are clear, but as winter comes on adding in all the little extras seems to make the house feel warmer and more cozy.

This bread is definitely a warm and cozy bread.  Inspired by the Amish friendship bread that makes the rounds every now and then,  this bread is dense, cake-y, moist and delicious.  It’s a good fit for an after dinner treat or perfect warmed in the microwave for a hot breakfast.   It takes simple ingredients, most of which you probably have on hand, and churns out two loaves (one to eat warm and one to eat the next day).  Have plenty of your favorite butter or spread on hand, it’s best drenched with butter.

The original recipe is from Redfly Creations, but I made a few small modifications to better suit our tastes. Enjoy!

Amish Cinnamon Bread
Author: Redfly Creations http://www.redflycreations.com/
Prep time:
Cook time:
Total time:
Ingredients
  • 1 c butter, room temperature
  • 2c white sugar
  • 2 eggs
  • 4 c of flour
  • 2 c buttermilk
  • 2 tsp baking soda
  • .5c sugar
  • 3 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees and grease two loaf pans well
  2. Cream together butter, 2 c of sugar and eggs
  3. Mix in flour, buttermilk and baking powder.
  4. IN a separate bowl, mix together .5c of sugar and cinnamon.
  5. Spoon 1/4 of the batter into each loaf pan.
  6. Top batter with cinnamon sugar.
  7. Top cinnamon sugar with remaining batter (1/4 in each pan).
  8. Using a knife to swirl the cinnamon sugar through the dough.
  9. I set my timer for 45 minutes, initially, but ended up baking the bread for 55 minutes. Start checking your bread at around 40 minutes because bakeware and oven temperatures can vary your results.

 

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