If I am known for any kind of baking in my family, it might just be the quick breads I seem to churn out all of the time.
Whenever we have guests for breakfast, I make a loaf. When we welcome new neighbors or a new baby, I'm mixing up another batch.
There's the usual banana, zucchini and cranberry loaves. I've shared my favorite recipe for pumpkin chocolate chip bread. I have a new one to add to the list: Amish cinnamon bread.
This recipe from Redfly Creations arrived in my inbox about a year ago from some newsletter that I subscribed to ages ago.
I'm not sure exactly what makes this Amish. My family is actually good family friends with an Amish family in Indiana where my mother is from. I've eaten plenty of bread, cookies, pies and other treats made by the Amish in those parts of the country. I've eaten Amish haystack, a combination of salad, meat, cheese, condiments and chips. But I've never been offered cinnamon bread.
Here's hoping those family friends aren't holding out on me! At least now, I can make it on my own.
1 cup butter, softened
2 cups sugar
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice (As I've written before, I always do the milk and vinegar combination, using apple cider vinegar)
4 cups flour
2 teaspoons baking soda
Cinnamon and sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees.
Cream the butter, sugar and eggs. Add the buttermilk or milk/vinegar combination, flour and baking soda and mix. Grease two loaf pans. Put a 1/4 of the mixture into the bottom of each loaf pan. Then sprinkle about 3/4 of the cinnamon and sugar mixture on top of the batter in the pans. Add the rest of the batter to each pan and then sprinkle the remaining cinnamon and sugar mixture on top. Swirl it around a bit with a knife.
Bake for 45 to 50 minutes. Let it rest in the pan for about 20 minutes before you take it out.
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