AMISH CINNAMON BREAD

I have very fond memories of childhood on my grandma’s farm. She would always be baking something, and I was her official taste-tester. I loved it when she made me her famous Amish Cinnamon Bread. There’s nothing like fresh cream butter smeared across a piping hot slice of homemadeCinnamon bread. Grandma would sip on her coffee as she ate hers and I’d sip on my hot chocolate. Such a wonderful memory! Food tends to do that to people, help them reminisce about days gone by. Did your grandma or mother have a special recipe that she made with you? Mine would definitely be this amish cinnamon bread. You’re going to love making this!

No kneading, you just mix it up and bake it

Batter:

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
• 4 cups flour
• 2 teaspoons baking soda

Cinnamon/sugar mixture:

• 2/3 cups sugar
• 2 teaspoons cinnamon

Directions:
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Ingredients:

For the Bread:

• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract.

Directions:

1-2 tablespoons heavy cream or milk** (optional)
US Customary – Metric

Instructions:

Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

Our Favorite Frosted Pumpkin Bread

We’re the kind of people that look forward to autumn all year long. We love the bright colors of fall, the crispness to the air and the warm spices in fresh-baked treats. Of course, we also love anything pumpkin flavored, which is why this recipe for pumpkin bread really hits the spot.

We’ve made different versions of pumpkin bread in the past with fruit or nuts baked into the loaves, but we like the simplicity of this recipe. The pumpkin pie spice really brings out the pumpkin flavor, but the best part is definitely the cream cheese frosting on top. We like to serve this spiced pumpkin loaf with a cup of hot apple cider or coffee. Grab a slice of this delicious bread the next time you need to cure a pumpkin spice craving.

INGREDIENTS

• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 2 medium eggs
• 3/4 cup butter, softened and divided; 1/2 cup for bread, 1/4 cup for frosting
• 1 cup granulated sugar
• 2 teaspoons vanilla, divided; 1 teaspoon for bread and 1 teaspoon for frosting
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk

PREPARATION

Preheat oven to 375°F. Grease and flour two 9-inch by 5-inch loaf pans.
Cream 1/2 cup of butter with 1 cup granulated sugar in a large bowl until fluffy. Add 1 teaspoon vanilla, eggs, and pumpkin puree and stir until just combined.
Sift together four, baking soda, baking powder, salt and pumpkin pie spice in a medium bowl. Slowly add dry ingredients to wet and stir until fully incorporated.
Divide batter evenly between loaf pans. Bake 40-45 minutes or until toothpick inserted into center comes out clean.
Combine cream cheese, 1/4 cup butter, powdered sugar, 1 teaspoon vanilla, and milk in a medium bowl. Whisk until smooth. Cool pumpkin loaves completely before pouring frosting on top.