Yesterday morning I was desperate for something delicious to have with my tea, so I turned to the ever trusty Pinterest to see if I could find the perfect, quick and easy treat to whip up before elevenses.
Thanks to a Redfly Creations pin, I stumbled upon this amazing recipe for Amish Cinnamon bread (cheats version). Apparently the real deal is made with yeast and takes a while to prepare, so this less fussy version suited me perfectly.
I was not disappointed. As soon as this gem went into the oven I knew it was going to be amazing – quickly the house filled with the delicious smell of cinnamon and before you knew it I was scoffing a second huge wedge of it smothered in butter – divine!
(NB – If you click through to the original recipe you will see that I halved the quantity as I didn’t have enough sugar to make two loaves. The recipe below is for one average size loaf)
Amish Cinnamon Bread
Batter
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup buttermilk or 1 cup milk plus 1 tablespoons vinegar or lemon juice
2 cups flour
1 teaspoon baking soda
Cinnamon & sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Preheat your oven to 180C. Grease a loaf tin and set aside.
Cream together the butter, sugar. Once light and fluffy add in the egg. Sift together the flour and baking soda. Slowly add a third of the flour to the butter mixture and then a third of the milk mixture, continue alternating between the milk and flour until the batter is smooth. Don’t over beat it.
Pour half the batter into your loaf tin and then sprinkle half the cinnamon & sugar mixture over the top. Take a knife and swirl the cinnamon & sugar through the batter. Pour the rest of the batter on top and sprinkle the rest of the cinnamon & sugar on the very top (don’t swirl this time)
Pop your loaf in the oven and bake for 45-50 minutes (or until a skew tester comes out clean).
Keep your eye on this precious bread – you don’t want the sugar to brown too much. If it starts looking too dark, pop some tinfoil over the top.
Now for the hardest part – leave the loaf in the tin to cool for 20 minutes before turning it out onto a wire rack. Trust me here, if you turn it out to quickly it will fall apart.
Now cut yourself an enormous hunk, spread with loads of butter and enjoy.
Original recipe from here
Looks yummy. Now I need a bread loaf pan…
Get one ASAP -it will be worth it!
OMW. Im always looking for quick and easy recipes due to my demanding job! thanks so much for this.
Thanks Romy – it’s so super easy – you wont be disappointed!
So glad you are enjoying this recipe! It is definitely one of our favorites. I even made it just this weekend for company.
Melissa
redflycreations(dot)com
Thanks so much Melissa for such a fabulous recipe – it went down a treat in our home!
Did you purposely not halve the cinnamon sugar mixture from the original recipe or is that a typo?
It is smelling yummy after only 10 minutes in the oven!
Thanks Mona, you are quite right – the sugar and cinnamon mixture for the middle is a double quantity. To be honest I made up a half mixture but then landed up making more of it, as I thought it was a little mean. I do love a generous crunchy topping and swirl through the bread. I am sure it would be fine either way.
Hope you enjoy yours!
That looks delicious, could do with a slice this morning for sure! Lovely font too, Jo! Do you mind sharing what it is?
Thanks Lana, its so easy to make, you simply have to try it.
The fonts used over the photo are Italic C (for the words Amish & Bread) and Gills Sans (for the word cinnamon)
I should have looked at original recipe. Beware… This recipe calls for baking powder and original calls for baking soda !! Of course I followed this recipe & things didn’t look right. I guess I will see when it finishes baking :-/
Will try again using baking soda next time
Thanks for your comment JoAnn – you are quite right, the original recipe called for baking soda (bicarbonate of soda). I have amended the recipe to this instead – apologies if your recipe didn’t turn out perfectly. I hope you try again soon.
I’m confused. Do I used baking powder or baking soda for this recipe?
You can safely follow the recipe as it is – thus using baking soda.
I see that you amended/corrected the ingredient list to include baking soda, but the directions still reference baking powder (“Sift together the flour and baking powder.”) Might want to change that too to avoid confusion.
BTW, I’ve heard from a friend that it is indeed delicious and I can’t wait to make it this weekend. Thanks for sharing!
Well spotted Claire! Apologies for the confusion – I have amended the recipe and all should be correct now.
I hope you enjoy making (and eating) this totally yummy Cinnamon Bread.
Thanks
I would love to try this recipe. But 180C is what in degree in F?
180 degrees Celsius I’d the same as 356 degrees Fahrenheit.
Good luck making your Cinnamon Bread.
I have made this twice…the first time, with SR flour/omit baking soda…Epic fail! A huge mess all over my oven. Now…today, after cleaning the oven, I have mixed again…following the recipe EXACTLY. I have 2 loaves in the oven and they are overflowing again! The only thing I can figure is that I am using disposable loaf pans and maybe they are not big enough…Help? I want cinnamon bread so bad!
So sorry you are battling to get your Cinnamon bread right. I can only think that your disposable loaf pans are possibly too small. I make use of a standard loaf tin and never have had an issue with the loaf overflowing. If you are following the recipe closely and using the ingredients in the correct measures then all should be fine.
Good luck with your baking experience, I hope you manage to make the perfect Cinnamon Loaf.