In a desperate search for a 4-H food project for our county fair, my mother suggested I make my grandmother’s Cinnamon Bread recipe. As a lazy teen, this seemed like a great idea — no trip to the store for special ingredients and it was easy to make. Snap! One less project to worry about for the fair. No one was more surprised than me when the judges gave me a “Purple Grand Champion” ribbon!
A simple recipe with quality ingredients is always a winner!
This recipe is reminiscent Amish Friendship bread, without the long term commitment. It makes two loaves of bread — I usually make both or one large and some mini loaves. This gives me some to freeze for unplanned guests or a desperate need for sweets in the future. It is a very versatile recipe and I often vary one of them so I have one Cinnamon and one Lemon/Blueberry. But knock yourself out with other combinations!
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 3 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- ⅛ cup of sugar
- ½ teaspoon cinnamon
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time and mix well after each incorporation.
- Sift dry ingredients together and add slowly mixing as you go.
- Slowly add milk, continue mixing.
- Pour into 2 greased loaf pans and lightly sprinkle with the cinnamon topping.
- Bake at 350 degrees for 1 hour and 10 minutes.
- Test doneness -- prick with a toothpick in the middle of bread -- it should come out clean
Add a cup of fresh blueberries to the batter and instead of the cinnamon topping use a simple lemon glaze when it is warm out of the oven.
- 2 cups confectioners’ sugar
- 1/3 cup fresh lemon juice
- 2 tablespoons melted butter
- 1 tablespoon water
To make the Glaze: In a medium bowl, combine lemon juice and confectioners’ sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of warm bread and pour glaze over.