Christmas is over but most of us still have one more week of vacation before we go back to school or work. This means lots of lazy mornings to lay around in your pajamas with no where to be. Since I have been making lots of cookies lately I am craving something more dense, rich and warm. A fabulous recipe that fits this description is my Cinnamon Crunch Bread.
My obsession with cinnamon and bread started when I was a child. My mom would make me cinnamon toast when I was sick or just because. That infatuation with cinnamon carried over when I lived on a kibbutz and there was nothing else I wanted to eat in the kibbutz dining hall. They didn’t have much, but they had cinnamon toast! Then in my college days, when I was working and going to school and I didn’t have a lot of extra money to shop for groceries I turned to my old standby again; cinnamon toast. It has been my friend for life.
Now my kids share my deep love and respect for cinnamon toast. And they love this bread too. It tastes jut like cinnamon coffee cake with lots of delectable cinnamon crunchies on top. When I pull the bread out of the oven I tell everyone to backoff for ten minutes (like anything it needs a little time to rest) and then we dig in. Between my four kids and husband, it’s gone within 30 minutes. Hope you enjoy it with your family during these vacation days at home.
CINNAMON CRUNCH BREAD
This bread has a delicious layer of cinnamon crunch on top. My family usually devours this loaf soon after it comes out of the oven.
¼ c. shortening
¾ c. sugar
2 T. water
2 c. flour
¾ tsp. salt
1 T. baking powder
1 ½ tsp. cinnamon
1 c. soy or rice milk
TOPPING
2 tsp. cinnamon
½ c. sugar
2 tsp. melted margarine
Preheat oven to 375 degrees and spray a 9 x 5 x 3 inch loaf pan with dairy free baking spray.
Cream shortening and sugar well, add water. Beat until fluffy.
Mix flour salt, baking powder and cinnamon. Add to shortening mixture alternating with soy milk.
Pour into prepared loaf pan. Sprinkle top with cinnamon mixture. Bake for 45 minutes or until cake tester comes out clean and topping is crusty brown. Cool 10 minutes before cutting.
Yield: 12 servings
This post is very similar to a post at peanutallergywebsite.com. I guess we could all have similar baking stories.
I can’t wait to try this recipe. Sounds delicious! I really appreciate all the great recipes you’ve posted so far. We haven’t tried them all, but we’ve enjoyed the ones we’ve tried. Thank you!
Thanks so much Amy! I appreciate it and am happy to share!
Oh yum! That looks so good and so simple!
Looks great. Can’t wait to try it.
This bread is delicious! Made it this am with the boys….so far all I hear is “mmmmmm, the crunchy part is the best!!!” It even rose and LOOKS like a real “quick bread”….a do again for sure! Thanks for sharing
Thanks so much Carla! You’ve inspired me to make it this morning for my kids too. They also love that crunchy part!
Home Run! I made this Easter morning for my family since it reminded me of a streusel cake my Mom made my family growing up. I think besides the Easter bunny bringing Nick’s basket this was his favorite part of the day. Nick is only 2 1/2 and all he kept saying was “everyone eat cake together”. He is so used to eating something “Nick Safe” that he was just excited that we all ate the same thing.
Thank you so much!
awesome story liz! truly put a smile on my face!
O.M.G. Delish! Served it at a brunch get together and no one knew it was allergy friendly. Thank you, Kelly!
I LOVE this bread…thanks so much for your feedback Nicki!
I discovered this website a few days ago & LOVE it! This was the first recipe that I tried – it turned out great. With 4 kids under the age of 4, one who has life-threatening nut, milk, & egg allergies, finding this website was a complete blessing. THANK YOU! My kids will be enjoying more yummy treats in the days to come – that they can ALL have.
I made this recipe from your cookbook for a brunch this weekend. I put half the topping in the middle of the bread and the rest on top. I served it warm and it disappeared in minutes. People were shocked it was dairy and egg free. I got a ton of requests for the recipe.