I make a lot of bread.

It’s more like cake rather than bread, though…

The main reason I call it bread is because I can:

A. Make a meal out of it. (Hello, toast/breakfast?)

B. I feel better (just barely) about eating 4 pieces of bread rather than 4 pieces of cake.

 

My favorite bread (cake) of all time is this Poppy Seed with Orange Glaze . It may sound a little weird but you have to trust me when I tell you it’s amazing.

It’s so amazing.

My Mom would make that bread for us (usually per my request) when we were kids and I would eat an entire loaf, smothered in a (disgustingly) thick layer of butter (she usually cut me off after my 3rd piece).

It’s so good you just can’t stop….which is what happened when I made this Amish Cinnamon Bread.

It is now my second favorite bread! I made it for the first time to share on my blog and I am completely obsessed with it. It was the perfect fall weather recipe. It made our apartment smell amazing and it tasted even better than it smelled.

It was easy and quick to make and would make an amazing breakfast bread (it is very similar in taste and texture to coffee cake) as well as a dessert cake with ice cream!

 

 

 

 

 

 

 

 

 

 

As I said before, I make a lot of bread…here are the links 🙂

Banana Bread with Cinnamon Sugar Crumble

Butterscotch Banana Bread 

Cinnamon Swirl Banana Bread 

Coconut Banana Bread

Frosted Gingerbread Loaf

Poppy Seed Bread with Orange Glaze

Vanilla Yogurt Bread with Orange Glaze 

Zucchini Bread 

 

Recipe: Amish Cinnamon Bread

makes one 8.5 x 4.5 loaf 

Ingredients:

1/2 Cup Butter, Softened (1 stick)

1 Cup Sugar

1 Egg

1 Cup Buttermilk (or 1 cup milk plus 1 tablespoon lemon juice or vinegar)

2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Vanilla Extract

Cinnamon Sugar Mix: 

1/3 Cup Sugar

1 Teaspoon Cinnamon

Directions: 

Preheat oven to 350 degrees.

Grease a loaf pan and set aside.

Cream butter and sugar together in the bowl of an electric mixer or in a medium bowl with a hand mixer.

Once well combined add egg and mix until incorporated.

Add milk, flour, baking soda and vanilla to bowl and mix until just combined.

Pour half the batter into your loaf pan and then sprinkle with half the cinnamon and sugar mix.

Pour the remaining batter on top of cinn and sugar and then sprinkle remaining cinnamon and sugar on top of bread (I would have used less on mine, so I suggest only lightly covering the batter rather than completely layering it on. Up to you).

Take a butter knife and swirl it through bread one time to create a cinnamon sugar swirl.

Place into preheated oven and bake fore 45-50 minutes or until an inserted toothpick comes out clean.

Let cool and serve warm with butter, cream cheese or peanut butter.

NOTE: You could also make cupcakes with this batter. Just fill muffin tins with paper liners and fill half way with batter, sprinkle with cinn/sugar and then layer batter and top with cinn/sug mixture, bake about 15-20 minutes or until a toothpick inserted comes out clean.