Amish Cinnamon Bread
So, I’ve decided this may have to the be the month of sweet things. I may have time to throw in a soup recipe or two, but sweet things will prevail. But hey, it’s December. Let’s indulge and enjoy ourselves! We have January to reset those resolutions. Ha! Just kidding, I don’t set resolutions. But anyway, it is the month for all the deliciousness to be packed into. So let’s relax and appreciate some food!
So, this bread. It makes two loaves, because gifting! One for me, one for you. Or two for you. This bread is really hard to stop eating at one piece. It has a lovely crunchy exterior, while the inside is bursting with cinnamon flavor and incredibly moist. If you’re looking for some easy gifting ideas for those friends or family members you have no idea what to buy for them, this would be a perfect option. And who doesn’t love a gift of something directly from your kitchen? You could probably also freeze the second loaf if you don’t want to gift it. I made this, and both loaves were gone in a matter of a few days. Your house will smell like Christmas exploded while this bakes in the oven. In a good way, of course.
Amish Cinnamon Bread
Yield: 2 loaves
For the cinnamon sugar coating
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons vegetable or grapeseed oil
For the bread
3 3/4 cups all-purpose flour
2 1/2 cups granulated sugar
1 Tablespoon ground cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 3/4 cups whole milk
1 1/3 cups vegetable or grapeseed oil
3 large eggs
2 teaspoons vanilla extract
For the coating, combine the sugar and cinnamon in a small bowl. Brush two 8 1/2 x 4 1/2 inch loaf pans with the oil. Add 2 tablespoons of the cinnamon-sugar mixture in each loaf pan, and tilt pans to coat the the interior with the mixture. Knock out any excess and set aside the remaining cinnamon sugar left in the bowl.
To make the bread, preheat the oven to 325ºF. In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. In a second bowl, whisk together the milk, oil, eggs and vanilla extract. Stir the milk mixture into the flour mixture, mixing just until combined and no flour streaks remain.
Divide the batter evenly between the prepared loaf pans. Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the two loaves.
Place in the preheated oven and bake for 65-70 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and let cool in the pans for 1 hour.
Using a butter knife, run the knife along the edges of the pan to loosen the bread. Turn the bread out on to a wire cooling rack. Serve warm or at room temperature.
Store any leftovers well wrapped in the refrigerator, or wrap in tinfoil and freeze for several months.
Source: Adapted from Cooks Country Magazine