Cinnamon Quick Bread
This is a copycat recipe for Amish Cinnamon bread. Those that have made Amish bread, know it requires a starter and a bit of an effort feeding the starter before making the bread. Not this quick bread version. Try it. I think you’ll like it alot.
Adapted from and inspired by a recipe on www.redflycreations.com
Click here for recipe
1 C (224 g) unsalted butter, softened
2 C (14 oz/397 g) granulated sugar
2 eggs, room temperature
2 C buttermilk, room temperature
4 C (20 oz/567 g) all-purpose flour
2 t (8 g) baking soda
Topping
2/3 C (4 ¾ oz/132 g) granulate sugar
2 t (4 g) cinnamon
Place rack in middle of oven and heat to 350° F(177° C). Grease, flour and line bottom of two 4 ½ x 8 ½-inch loaf pans with parchment paper.
Topping – Mix in small bowl 2/3 C sugar and cinnamon. Set aside.
Batter – In medium bowl, whisk together flour and baking soda. Set aside. In stand mixer fitted with paddle attachment, cream together on medium high speed butter and sugar until mixture is lighter in color and fluffy, approximately 3 to 4 minutes. Reduce mixer speed to low and add eggs one at a time followed by milk. Slowly add flour mixture until just combined and smooth. Do not over mix.
Put half of batter into prepared loaf pans (¼ in each pan). Smooth batter with small offset spatula and sprinkle ¾ of cinnamon mixture on top of batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with knife.
Bake for 50 to 55 minutes or until toothpick comes out clean or has a few crumbs attached. Rotate pans one half turn midway through baking.
Cool in pans for 20 minutes before removing from pan. Cut and serve.
Makes 2 loaves
Click here for Baker's Notes