Cinnamon Bread + 100th Post!


100 posts, woop woop! I’m loving this blogging thing and I hope you are, too. I was hoping to find a special recipe for the occasion and this one fell into my lap right on time.

Calling this ‘bread’ is a little bit misleading, it’s just cake baked in a loaf tin but as far as I can tell it’s an easier version of Amish Cinnamon Bread, a yeasted bread that takes a lot longer (but isn’t actually Amish and no one knows where the name came from?!). This recipe is all over the internet and originally made two loaves but I halved it because I wanted to save myself and you from eating two loaves of this stuff. It tastes like donuts in cake form and the sugar on top forms a little crackly crust that is just begging to be picked off and eaten. My sister got through a few slices before dinner as well as one after, she then decided that she needed to take it to her work in order to avoid eating the whole thing by herself. And apparently now I’m banned from making it ever again, we’ll see how long that lasts!

If you don’t have a loaf tin then bake it in a cake tin and call it Cinnamon Cake.

Cinnamon Bread

Adapted from The Amazing Amish Cinnamon Bread Alternative over at Red Fly Creations.

Cinnamon Topping:

1/4 cup caster sugar

1 tsp ground cinnamon

Mix together the sugar and cinnamon in a small bowl, set aside.


110g butter, room temperature

1 cup brown sugar

1 egg

1/4 tsp salt

1 tsp vanilla extract

1 cup buttermilk

2 cups plain flour

1 tsp bicarbonate soda

Preheat the oven to 175 C and line a loaf tin with baking paper.

Cream together the butter and sugar with an electric mixer then beat in the egg, salt and vanilla.

Beat in the buttermilk, flour and bicarbonate soda into the mixture until just combined.

Pour half of the batter into the prepared loaf tin, spread it out evenly with a spatula then sprinkle over 3/4 of the cinnamon topping.

Spread over the other half of the batter and sprinkle evenly with the rest of the cinnamon topping.

Bake for 40-45 minutes, allow to rest in the tin for 10 minutes before gently transferring to a wire rack to cool completely.


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