Amish Cinnamon Bread Recipe
1/2 cup butter, softened
1 cup sugar
1 cup buttermilk or 1 cup milk plus 1 tablespoons vinegar or lemon juice
2 cups flour
1 teaspoon baking soda
Cinnamon & sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Preheat your oven to 180C. Grease a loaf tin and set aside.
Cream together the butter, sugar. Once light and fluffy add in the egg. Sift together the flour and baking powder. Slowly add a third of the flour to the butter mixture and then a third of the milk mixture, continue alternating between the milk and flour until the batter is smooth. Don’t over beat it.
Pour half the batter into your loaf tin and then sprinkle half the cinnamon & sugar mixture over the top. Take a knife and swirl the cinnamon & sugar through the batter. Pour the rest of the batter on top and sprinkle the rest of the cinnamon & sugar on the very top (don’t swirl this time)
Pop your loaf in the oven and bake for 45-50 minutes (or until a skew tester comes out clean).
Keep your eye on this precious bread – you don’t want the sugar to brown too much. If it starts looking too dark, pop some tinfoil over the top. Now for the hardest part – leave the loaf in the tin to cool for 20 minutes before turning it out onto a wire rack. Trust me here, if you turn it out to quickly it will fall apart.
Now cut yourself an enormous piece, spread with loads of butter and enjoy.