Amish Cinnamon Bread

cookscountry.com

catross

subheading: Cinnamon-Sugar Coating:

½ cup (3½ ounces) sugar

1 teaspoon ground cinnamon

2 teaspoons vegetable oil

subheading: Bread:

3 ¾ cups (18¾ ounces) all-purpose flour

3 cups (21 ounces) sugar

1 tablespoon ground cinnamon

1 ½ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1 ¾ cups milk

1 ⅓ cups vegetable oil

3 large eggs, lightly beaten

2 teaspoons vanilla extract

note: BEFORE YOU BEGIN

We developed this recipe using an 8½ by 4½-inch metal loaf pan. If you use a glass loaf pan, increase the baking time in step 3 to 1¼ hours to 1 hour 20 minutes; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early. If you own only one loaf pan, refrigerate half the batter and set aside half the coating so you can bake a second loaf after turning out the first onto a wire rack to cool in step 4. Be sure to clean the loaf pan and brush it with oil before baking the second loaf. We developed this recipe using an 8½ by 4½-inch metal loaf pan. If you use a glass loaf pan, increase the baking time in step 3 to 1¼ hours to 1 hour 20 minutes; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early. If you own only one loaf pan, refrigerate half the batter and set aside half the coating so you can bake a second loaf after turning out the first onto a wire rack to cool in step 4. Be sure to clean the loaf pan and brush it with oil before baking the second loaf.

Directions at cookscountry.com

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