Friday, July 01, 2005

Cinnamon Bread

Cinnamon Bread(Adapted from KAF)

3 cups all purpose flour
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup butter, melted
1 egg
1 teaspoon baking powder
1 cup cinnamon chips

2 tablespoons sugar
1 heaping teaspoon cinnamon, can use more or less to taste

In a large bowl, whisk together the flour, 1/2 cup sugar, yeast, 1 teaspoon cinnamon and salt. In a separate bowl, mix together the milk, butter and egg. Combine the wet and dry ingredients, beating until smooth. Cover and let the batter rest at room temperature for 1 hour, then stir in the baking powder and cinnamon chips with a wooden spoon.

Preheat oven to 350

Scoop the batter into a greased 8 1/2 x 4 1/2-inch loaf pan.

In a small bowl, mix the rest of the cinnamon and sugar.

Sprinkle the top of the batter with cinnamon sugar.

Bake the bread for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then tranfer it from the pan to a rack to cool completely. This bread slices better when you wait for it to cool down some.


  1. Do you know where to get Cinnamon chips? I've never heard of them or seen them (that I know of)..

  2. Hi Rick,

    Any of the supermarkets around here carry them. Some stores see them as a seasonal item though.

    You can order them on-line at or King Arthur Flour also sells them.

  3. Hi again.. I finally got around to making this recipe and had a few comments :

    1) The recipe's first step indicates I should add "1/2 sugar" which I originally read to be 1/2 the listed amount (aka 1/4c), but later figured it to be a typo and believe it should either read "1/2C sugar" or even better, "sugar", without the measure.

    2) I'm trying a slight deviation and am allowing the "batter" to rise a second time after plopping (literally) the batter into my pans (I always double the recipe).. I've allowed this second rise to go for about 20-30+ minutes in a warm oven (~100 degrees) to hopefully give the bread a bit less dense texture (more airy).