There is no duty we so much underrate as the duty of being happy.
-Robert Louis Stevenson
Hello, sweet friends…
I hope you are doing well and staying warm…
It’s hard to believe the month is almost over…
January has definitely flown by!
I have kept busy by filling our home with the cozy comfort of winter charm…
creating small relaxing havens to retreat to…
This week the bedroom got a refresh…
and although it’s still a while before Spring…
I couldn’t resist the temptation of adding a bit of lightness & joy!
Amish Cinnamon Bread
My dear friend Becky who lives in California recently shared this recipe. It is from ‘The Blogette’…the recipe caught my attention because it is a bread however it does not require any yeast…therefore fast & easy to whip up. The only substitute I made was using a monk sweetener in place of regular.
- 1 cup butter, softened
- 2 cups sugar, plus 1/3 cup of sugar for the cinnamon swirl
- 2 eggs
- 1 Tablespoons vanilla extract
- 2 cups buttermilk
- 4 cups flour
- 2 Teaspoons baking soda
- 2 Teaspoons ground cinnamon
- Preheat the oven to 350F. Spray bread pans with non-stick spray or line with tinfoil.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter and 2 cups sugar until light and fluffy.
- Add the eggs and vanilla extract. Combine until mixed well, scraping down the sides as needed.
- Add the flour, buttermilk, and baking soda slowly as the mixer spins so as not to spread flour everywhere.
- Pour 1/4 of the batter into 2 bread pans.
- Mix the 1/3 cup of sugar with the 2 teaspoons of cinnamon.
- Sprinkle 1/4 of the mixture on top of the batter in the bread pans.
- Divide the remaining batter between the two bread pans and top with remaining cinnamon-sugar mixture.
- Use a toothpick or knife to create swirls on the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
- Remove the bread from the pan and allow to cool fully.