Cinnamon Bread, Easy

By MarieR

Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 package (1/4 ounce; 2 1/4 teaspoons) rapid rise yeast
• 1 cup milk warm-105-115
• 1/4 cup (2-ounces) margarine or butter melted
• 1 large egg
• 1 teaspoon baking powder
• 1 cup (6-ounces) cinnamon chips
• cinnamon sugar topping

Details

Servings 1

Preparation

Step 1

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 incredible toasted.

In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt, in a separate bowl, whisk together the milk, margarine, and egg. Combine the wet and dry ingredients, beating till smooth (if your mixer has a dough hook, use it). Let the batter rest at room temperature for 1 hour covered; stir in the baking powder and cinnamon chips.

Pour the batter into an 8 1/2 x 4 1/2 inch loaf pan, lightly sprayed with Pam. Sprinkle the top with cinnamon sugar.

Bake the loaf in a preheated 350 degree F oven for 35 or 40 minutes or until test done when a cake tester inserted into the center comes out clean.

Remove the bread from the oven; let rest in the pan 5 minutes; then transfer it from the pan to a wire rack to cool completely.

Yield: 1 loaf.

Note: Do not slice the bread while hot. It will slice much better when completely cool. You can toast the slices in the toaster but toasting under the broiler is better.