Amish Cinnamon Bread
User Reviews
5
Amish Cinnamon Bread
Description
Amish Cinnamon Bread combines a spiced batter with a cinnamon sugar topping to create a sweet, tender loaf. The combination of cake flour (or all-purpose), eggs, vegetable oil, and milk results in a moist texture without heaviness. Cinnamon and vanilla add classic warmth and aroma, while the sprinkle of cinnamon sugar on top forms a slightly crunchy finishing touch after baking. Baking at a lower oven temperature allows the bread to cook evenly, preventing a dry crust. The recipe yields two loaves, which can be baked simultaneously or one after the other if only one pan is available.
The bread has a soft, delicate crumb highlighted by specks of cinnamon throughout, making it enjoyable toasted or plain. It makes a comforting addition to breakfast tables or a sweet snack with tea or coffee. The topping adds a subtle sweetness and texture contrast to the smooth bread base.
Because of the high sugar content, it’s important to prepare pans carefully by greasing and lining with parchment paper that is also greased. This helps prevent sticking. If cake flour is not on hand, combining all-purpose flour with cornstarch as indicated can substitute. The bread is best consumed fresh but can be stored wrapped to keep moistness for a day or two.
Ingredients
Cinnamon sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Bread
- 3 3/4 cups cake flour can also use all-purpose flour
- 3 cups granulated sugar
- 1 Tbsp ground cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 egg large
- 1 3/4 cups milk whole
- 1 1/3 cups vegetable oil
- 1 Tbsp vanilla extract
Instructions
- Preheat your oven to 325F Grease two 9x5 loaf pans and line with a 'sling' of parchment paper. I like to spray or butter the parchment paper itself as well, see note below. Iif you only have one pan that's fine, just bake the second bread later.
Cinnamon sugar
- Whisk the sugar and cinamon together in a small bowl and set aside.
Amish bread
- Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
- In a second bowl, whisk together the eggs, milk, oil, and vanilla. Make sure everything is well combined, then add to the dry ingredients, stirring just until there is no dry flour left, don't over mix. Lumps are fine.
- Pour the batter evenly into your two prepared pans. Sprinkle the cinnamon sugar over the top of both loaves.
- Bake for about 60-65 minutes, or until a toothpick inserted in the center comes out without wet batter on it. Moist crumbs are fine.
- Cool the bread on a cooling rack, and if you have used the parchment paper, lift them out after 15 minutes or so. If you didn't use parchment, go around each loaf with a blunt knife to loosen all the edges, this bread has a tendency to stick.
Notes
- Line loaf pans with parchment paper and lightly grease the paper to prevent sticking to the sugary batter.
- If cake flour is unavailable, make a substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch, then sifting well for a lighter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 154mg | 6% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 70IU | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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