HOMEMADE AMISH CINNAMON BREAD RECIPE
Follow this simple recipe to create a loaf of homemade Amish cinnamon bread to serve as a delicious sweet breakfast bread or dessert treat!
Provided by Katie Hale
Categories Desserts
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and spray a loaf pan with nonstick baking spray then set aside.
- In a large bowl, cream together butter, sugar, and eggs until smooth and pale.
- To this mixture, add in the milk, flour, and baking soda and stir until just combined.
- In a separate bowl, mix together the brown sugar and cinnamon.
- Pour half the batter into the prepared loaf pan.
- Sprinkle 3/4 of the cinnamon sugar over the batter.
- Top with the remaining batter then the remaining cinnamon sugar on top.
- Use a knife or skewer to swirl the batter mixture gently.
- Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.
- Remove from the loaf pan and cool on a wire rack for at least 20 minutes before slicing to serve.
Nutrition Facts : Calories 708 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 460 grams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CINNAMON SWIRL QUICK BREAD
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Provided by Sally
Categories Dessert
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
- Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
- Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
- Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
- Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
- Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
NUT AND FRUIT BREAD
This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
- Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
- Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 43.6 g, Cholesterol 26.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 347 mg, Sugar 20.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love