Cinnamon Quick Bread II

By Addie

I'm not sure why it never occurred to me to create a recipe for cinnamon bread. When I went to Silver Dollar City a few weeks ago, people were lined up to buy their cinnamon bread. They sell little loaves of cinnamon bread there, and I think they put a glaze on it.
I couldn't stop thinking about cinnamon bread, so when I got home I whipped up a recipe for one. Basic, simple ingredients (flour, leavening, salt, butter, cinnamon, sugar and eggs) are mixed together and poured into a loaf pan. A cinnamon-brown sugar topping is sprinkled on top before baking. Forty minutes later you have a beautifully baked loaf of bread and your kitchen smells like cinnamon and brown sugar.

It tastes delicious, too!

Ingredients

• Crumb Topping:
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 teaspoons ground cinnamon
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• ...................................
• 1/4 cup packed brown sugar
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter cut into small pieces

Details

Adapted from sugarplumblog.net

Preparation

Step 1

Heat oven to 350 degrees F. Coat a (9-inch) loaf pan with cooking spray.

In a medium mixing bowl sift together flour, baking powder, baking soda, salt and cinnamon; whisk in sugar. In a large mixing bowl, whisk together melted butter, eggs, milk and vanilla until well combined; whisk dry ingredients into wet until combined. Place batter into prepared pan.

To make the crumb topping, in a small bowl, stir together brown sugar, flour and cinnamon until combined. Knead in butter using fingertips until well incorporated and clumps form; sprinkle over bread batter.

Bake 35-40 minutes or until golden brown, well risen, and a toothpick inserted into loaf comes out with moist crumbs attached. Cool on a wire rack.

Makes 1 loaf