The first time I tried Amish cinnamon bread I fell in love. It was so good! Unlike coffee cakes and sweet breads that I had tried, this was very moist with just the perfect touch of sweetness.
Over time though, I got weary of kneading the mix everyday, adding this or that ingredient, and separating the batter to give to a friend. For a while I resorted to freezing the batter, but soon I just gave up.
While complaining about this process with a group of ladies, one lady piped up and said, "I have this great recipe that tastes just as good as Amish cinnamon bread and you don't have to do anything special to it. You just mix it up and cook it. In fact, my husband has been eating this bread every morning for the past twenty years."
That must be some good bread to be eating it every morning for the past 20 years. She was right, it was delicious!!! So, I thought I'd pass it on to my readers.
(makes 2 loaves)
1 cup butter, softened
2 cups sugar
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
2/3 cups sugar
2 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). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
I have also made this bread in muffin tins which made it a little easier to freeze and take out as needed.
A special thank you to my dear friend Judy Wilcox for this recipe.
New to Redfly? Many more great ideas to come!