Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Dairy, Egg and Nut Free Cinnamon Crunch Bread

Posted Jan 14 2009 7:58pm

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

 

Post a comment
Write a comment:

Related Searches