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Cinnamon Bread has been a favorite in our family for years. When my boys were in their late teens, they asked me to write down some of their favorite recipes so they could make them on their own. So I started a cook book for them. That has been nearly 12 years ago now and I am still not finished. Isn’t that terrible. Life keeps your attention and you do a little here and there until, wow a decade has passed.
Since we made the switch to organic, non-gmo, no processed foods, and no snacks two years ago, our lives have changed tremendously. Besides the over 40 pound weight loss, our energy and general health are better than they have been in over 20 years. I have adapted our recipes and have worked diligently on the cook book this year.
The book is really a written conversation between me and the boys, but I wanted them to have that as a keepsake. With fall coming on and the smell of cinnamon in the air, I thought it would be a good time to share this one with you. I don’t usually share recipes as a blog post, but this is one we use all year long so I thought you might enjoy it.
Mama’s Cinnamon Bread
I know you thought I slaved over it, but you will discover yet another secret of mine, this recipe is so easy you won’t believe it! This recipe make 2 loaves – my pans are 1.5 qt pans or 8 1/2″ x 4 /12″.
1 Cup of organic butter, softened (just set it out on the counter while you are
getting everything else ready)
2 Cups of non-GMO, organic sugar
2 eggs (put out at the beginning to let them get to room temp)
2 Cups of buttermilk. If you don’t have that, add 2 Tablespoons of apple cider vinegar to 2 cups of milk and stir it up well.
4 cups of non-gmo flour (preferably organic)
2 teaspoons of natural baking soda
1 cup of non-gmo, organic sugar
1 1/2 tablespoons of cinnamon (more or less to your taste)
Preheat the oven to 350 and lightly butter the pans – not much
Use an electric mixer if you can. Cream the butter, sugar. When it is creamy, add the eggs and mix thoroughly. With the mixer going on low, pour the milk in a little at a time. When all the milk is in, add the baking soda and then the flour. It is best to add one cup of flour at a time and mix well between cups.
Divide about 1/2 of the batter between the greased pans. Make them about as equal as you can. If you use a little less than half of the batter that’s OK. Now use about 3/4 of the cinnamon sugar (that’s about 4 1/2 Tablespoons per loaf) to sprinkle the top of each loaf and swirl with a knife.
Divide the remaining batter between the two pans and sprinkle the rest of the cinnamon sugar onto their tops and swirl. Be sure to do tight swirls so you don’t introduce air into the batter.
Now bake at 350 for about an hour. Stick a knife in to check for doneness. If the knife comes out with gooey batter on it, leave it in for 5 minute increments until the knife comes out clean, this means it is done.
Let the pans cool on a rack for 20 minutes before you remove them from the pan and cut them. If you don’t, remember how the loaf falls apart when you cut it.
There you go! Now enjoy your bread.
Safe and Happy Journey,
Rhonda and the pack
This post is shared on Simple Saturdays Blog Hop