Friday, September 20, 2019

Amish Cinnamon Bread

Last fall, we decided to subscribe to Cook's Country. Somehow, the December/January issue arrived after the February/March issue and then we went on vacation and it was Easter and suddenly summer and I forgot about the recipe for Amish Cinnamon Bread that was in the delayed issue. I finally remembered it when I was flipping through past issues and we finally made it.
It's easy to make. It makes two loaves. And it's tasty.
It's like making muffins. Whisk together the dry ingredients
Grease & coat the pans with cinnamon-sugar.
Whisk together the wet ingredients.
Add the wet ingredients to the dry & combine.
Pour into loaf pans and sprinkle with cinnamon-sugar mixture.
Bake until done.
The cinnamon-sugar makes a terrific crackly crust on top the loaves. Sweet & crunchy.
I couldn't wait to cut into a loaf. We wrapped one in foil and put it in the freezer. Then we dug in to the other loaf.
Coating the pans with the cinnamon-sugar mixture gave the bottom and sides a nice sweet, slightly crunchy crust. The top was crunchier. The inside was moist and tender thanks to the milk & vegetable oil. It has a lovely cinnamon flavor. It was so good. Good for breakfast, lunch, dinner, snacking.

We controlled ourselves and enjoyed a slice each night for dessert. Some nights the slices were fat, others they were skinny, but our first loaf lasted for 6 dessert nights (though on the 6th & final night we shared a fat piece). This week, we've been enjoying the loaf from the freezer. It froze nicely. We have been taking it out each night, about an hour before we want to eat it, and cutting off the amount we desire, then putting the rest back in the freezer. It was much easier to slice right out of the freezer than we expected, so we decided that in order to maintain maximum freshness, we'd keep it frozen and slice off what we wanted each night.

Definitely a make again bread/dessert.

Recipe here.

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