Amish Cinnamon Bread

Amish Cinnamon Bread

Gina was making this bread for me when I came back from a morning run on Sunday. 

Its not too sweet and not too bland. Its the perfect breakfast bread. The cinnamon mixture is a great addition to the soft texture of the bread. Biting into it, it has the thickness of a loaf cake.  

You can even see the cinnamon swirl on top!

Batter:

1 cup unsalted butter, melted

1 3/4 cups sugar

2 eggs

2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

3/4 cups sugar

2 teaspoons cinnamon 

This prepared one loaf of bread in a 9x4 pan and a dozen and a half muffins.

After melting the butter, mix with the sugar. Add 2 eggs. Next add flour, milk, lemon juice and baking soda. Do not start stirring until after adding the milk! Trust me- I started stirring before adding the flour and it was very, very difficult to get the milk to blend in! 

In a separate bowl (choose a small one!) gently stir together sugar and cinnamon. 

In the greased bread pan, pour 1/4 of the mixture. Sprinkle the cinnamon-sugar mixture on top. Add the remainder 1/4 of the mixture. Again add the cinnamon-sugar mixture on top. Take a utensil and swirl the mixture.

For the muffins, fill each muffin with the desired amount of batter then add some of the cinnamon sugar mixture on top. Again take a utensil and swirl.

The muffins took about 20 minutes @ 350 degrees, the bread about 45 minutes.

Note: this batter is super super good!