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Amish Cinnamon Bread Recipe

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This recipe for Amish Cinnamon Bread is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cinnamon-Sugar Coating
½ cup (3½ ounces/99 grams) sugar
1 teaspoon ground cinnamon
2 teaspoons vegetable oil
Bread
3 ¾ cups (18¾ ounces/532 grams) all-purpose flour
3 cups (21 ounces/595 grams) sugar
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ¾ cups milk
1 ⅓ cups vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla
Directions:
Directions:
For the cinnamon-sugar coating: Combine sugar and cinnamon in bowl. Brush 2 loaf pans evenly with oil (1 teaspoon per pan). Add 2 tablespoons cinnamon-sugar coating to each prepared pan and shake and tilt pans until bottoms and sides are evenly coated. Set aside remaining ¼ cup cinnamon-sugar coating.

2.

For the bread: Adjust oven rack to middle position and heat oven to 325 degrees. Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt together in large bowl. Whisk milk, oil, eggs, and vanilla together in second bowl. Stir milk mixture into flour mixture until just combined (batter will be lumpy).

3.

Divide batter evenly between prepared pans (about 3¾ cups; 2¼ pounds; or 1021 grams batter per pan). Sprinkle remaining cinnamon-sugar coating evenly over top of batter (2 tablespoons per pan). Bake until paring knife inserted in centers of loaves comes out clean, 1 hour 5 minutes to 1 hour 10 minutes.

4.

Let bread cool in pans on wire rack for 1 hour. Run paring knife around edges of pans to thoroughly loosen loaves. Working with 1 loaf at a time, tilt pan and gently remove bread. Serve warm or at room temperature. (Cooled bread can be wrapped in aluminum foil and stored at room temperature for up to 3 days.)
Number Of Servings:
Number Of Servings:
Makes 2 loaves

 

 

 

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