I made this on Christmas Morning. I like to make a nice variety of breakfast food on Christmas that will last through the morning until the late afternoon dinner. I usually have some fruit, something savory and something sweet. This was the something sweet.
It wasn’t all that sweet though. And it wasn’t really bread.
The ultimate dish was basically a coffee cake. This wasn’t necessarily a bad thing, but it wasn’t what I was expecting.
There is a lot of cinnamon in this recipe. There is a fair amount of cinnamon in the batter that makes the base of the “bread.”
The “bread” is soft and moist once cooked. I think it could lean towards being dry if you don’t get the oven time right.
The topping also has a fair amount of cinnamon. The sugar gives it just a bit of sweetness. The topping forms a hard crust on top of the bread batter.
Overall it was a nice dish. It is a quality coffee cake. I guess you could put the batter into a loaf pan and it would more resemble a bread, but the consistency does not lend itself to being hand held. You would still need a fork to eat it. . .
CINNAMON BREAD
1/4 Cup Shortening
3/4 Cup Sugar
2 Eggs, Beaten
2 Cups Sifted Flour
3/4 Teaspoon Salt
1 Tablespoon Baking Powder
1 1/2 Teaspoons Cinnamon
1 Cup Milk
TOPPING
1 1/2 Teaspoons Cinnamon
1/2 Cup Sugar
2 Teaspoons Melted Butter
Cream shortening and sugar well. Add eggs and beat until light and fluffy. Sift together flour, salt, baking powder and cinnamon. Add alternately with milk to creamed mixture. Pour into a greased 9x9 pan. Combine all ingredients for topping. Sprinkle onto batter. Bake in a 375 degree oven for 45 minutes. Cool 10 minutes before cutting.
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