Easy Cinnamon Bread
This bread is a cross between a typical baking powder-leavened quick bread, and a yeast bread. The result: a cinnamon coffeecake-tasting loaf that's wonderful served plain, and is incredible toasted.
3 cups King Arthur Unbleached All-Purpose Flour OR Mellow Pastry Blend
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup (1/2 stick) butter, melted
1 large egg
1 teaspoon baking powder
1 cup cinnamon chips
cinnamon-sugar, for topping
In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.
Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely. Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool. Yield: 1 loaf.
Reviews
02/02/2009
This bread is everything you would expect...delicious! I ended up with somewhat of a doughy center. How can I overcome this without over baking?
Try tenting your loaf with foil about 30 minutes after putting it in the oven and then baking it for another 10 minutes. Also, do you use an instant read digital thermometer? The internal temperature of the bread should be 190-200 degrees. Molly@KAF
12/24/2008
This is fantastic!! We've made it several times and it's always a big hit!
02/20/2009
I have made this bread numerous times since reading P.J.'s blog last year. It is so delicious and makes the house smell wonderful. It does turn out better with the instant yeast as listed in the recipe. My first two loaves were made with regular store packet yeast but I purchased the SAF instant yeast from KA and feel this does give it a better texture. Also, remember to plan for the 1 hour rest period. I make it before breakfast and it is ready in time for "second breakfast" (LOTR fans) or snack.I also find the danish whisk perfect for stirring this together. Be ready to inform your kids, "No, you may not eat half the loaf yourself!". A great bread to share with others.
03/25/2009
I love this recipe! As the mother of 3 small children and having a small kitchen, I don't get to make as much kneaded yeast bread as I would like. This recipe is perfect for me! The finished result is very similar to my favorite cinnamon babka recipe but only a fraction of the work. I'll be making this one again and again...
03/27/2009
This was a cinch to make and really, really tasty - even better toasted (not to mention the heavenly smell that fills your kitchen while it's baking). I mixed the dough while I was preparing dinner and by the time the dishes were loaded in the dishwasher, the dough had rested and I added the baking powder and cinnamon chips and popped it into the oven. It did take slightly longer to bake - maybe 45 minutes. I made sure I measured the interior of the pan and used the exact size called for. The bread rose beautifully and looked picture perfect when done. I just had a piece toasted for a mid-morning snack and it was worth waitng for. Yum! I may add raisins next time.
Kudos to you for filling the house with the aroma and treat of this home made bread! Irene at KAF
06/12/2009
i didn't have cinnamon chips and couldn't find any locally - I substituted a crumb topping I had for an apple pecan pie - I made the topping crumbles and refrigerated them while I was waiting for the rise - I mixed my chilled crumbles in the dough and it worked great! five stars!
07/12/2009
Made this for my housemates and we all gave it an A+. The texture is indescribably cakey, squishy and wonderful! Thanks to all the good people at King Arthur from England!
10/15/2009
The recipe was great. I used storebought cinnamon chips which were OK, but I bet the KAF chips would be better. I also used the KAF dough whisk and it did a great job of mixing the dough. I added chopped pecans to the batter. I tried toasting it, as one reviewer suggested, but the slice got stuck in the toaster. I think that a toaster oven would be easier to use. This bread tasted wonderful, looked good enough to give away and smelled terrific.
11/13/2009
I had to bake this bread 10-15 minutes longer than suggested time but I loved the crunchy sweet crust! Yum! My only question is, how can you wait until it cools to slice it. I ended up picking at it until I couldn't wait any longer and sliced into it. Using a serrated bread knife worked fine and it is heavenly tasting while warm or cool. Mmmm
11/18/2009
I haven't made it yet, but with cinnamon in it and winter coming, I know I will. Just to pass on a tip I use to toast any kind of bread...butter one or both sides, put it in a hot [saute] skillet and toast it. It makes any kind of bread soooooooo good.
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