Sometimes you come across a recipe and you think, okay, let’s try this one.
And then you are so pleasantly surprised when it is a total hit!!
Okay, so I love pretty much any goodie that is made with a touch of cinnamon. Like this Krusteaz Cinnamon Crumb Cake and Muffin Mix. As much as I LOVE the Krusteaz brand of pretty much anything, this Cinnamon bread recipe I speak of…wins, hands down!
And like so many other recipes I have posted, I amended this one a teensy bit by adding the streusel topping. Well, ya know, I love a little goodie to go on top!
Original recipe found here and thanks a heap for posting it because it is requested weekly by my crew!
As I have yet to make Amish bread for my bunch, this seemed a great way to get started without all of the kneading dough and whatnot.
I am a sucker for an easy recipe and this is it!
Now, the original recipe calls for loaf pans (2 of them) but again, easier is better for me…so I used my old stand by of 9×13 glass Pyrex and put the whole batch in…Perfecto!
1 cup of softened butter (2 sticks – room temperature)
2 cups of white granulated sugar
2 cups buttermilk (or 2 cups of milk (I use Silk original almond milk) plus 2 tablespoons of lemon juice or vinegar mixed together)
4 cups all purpose flour
2 teaspoons baking soda
2/3 cups of white granulated sugar
2 teaspoons cinnamon
1 stick butter, softened
1 cup all purpose flour
1 cup light brown sugar
1 cup quick cooking oats
2 teaspoons cinnamon
Pre-heat your oven to 350 degrees and grease your pan(s) with Crisco
In a large mixing bowl using a stand mixer or hand mixer cream together the butter and sugar, then add the eggs until blended well. Add in your buttermilk (or milk mixture), flour and baking soda.
Slowly combine the dry and moistened mixture, from experience the flour will “floof” out and make a mess.
Mix your sugar and cinnamon together to create your cinnamon/sugar mixture.
Put a little less than half of the batter into your pan then sprinkle almost all of your cinnamon/sugar mixture over the entire area. Put the rest of the batter in the pan, covering as much of the cinnamon/sugar mixture as possible.
Sprinkle the rest of the cinnamon/sugar mixture on top.
Take a butter knife and making a swirling motion go length wise through the batter, mixing the batter and the cinnamon/sugar mixture together. Then go side to side doing the same motion. This swirling motion blends the two perfectly!
Take your streusel ingredients and combine the softened butter with the brown sugar. Using a fork, you can mix the brown sugar and butter into a lumpy mess. Slowly add in the flour, oats and cinnamon and combine them all until it is a dry crumbly mix. Then taking a spoon or your hand, sprinkle this mixture to the top of your batter. Try to cover as much as the top with this streusel mixture, it will be worth it.
Put the pan into the oven and bake for 50-60 minutes until the top is browned or until toothpick tester comes out clean and dry.
Cool on rack for about 20-30 minutes before cutting and serving.
I found this recipe works best to bake the night before and serve it in the morning. I leave it sit out all night covered with a tea towel. You can use butter on your cinnamon bread or eat it as is. It tastes like dessert more than breakfast to me, but I can eat dessert anytime!
Enjoy and look for more amendments to this divine recipe coming soon!
In His Grace.
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