I have spent the week relaxing, doing laundry, and putting the house back together. Today is the first full day back to school for Lydia. It has been snowing all day. I started feeling a little guilty about enjoying the peacefulness of being home while she was at school so I decided to bake her something special.
Lately I have been seeing an Amish cinnamon bread recipe floating around on pinterest and thought I would attempt to make something similar “Lydia” style. I used the basics from my vegan blueberry muffin recipe and got lucky because we really loved it! It sure made the house feel cozy too.
Amish Cinnamon Bread ~ Vegan and Gluten Free
Filling:
-1/3 cup brown sugar
-1 Tablespoon ground cinnamon
Batter:
-2 cups gluten free baking mix (I used Pamela’s bread mix) If you don’t have to have gf, regular flour will work
-1/3 cup granulated sugar
-1 1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1 cup coconut milk~I use Trader Joe’s canned organic coconut milk. (This must be true coconut milk not coconut drink)
-1/3 cup canola oil
Preheat oven to 350°
Grease a small loaf pan. I think mine is 8″x 4″.
In a small bowl combine the brown sugar and cinnamon, mix well, set aside.
In a large mixing bowl, or your kitchen aid, stir together flour, sugar, baking powder, baking soda, and salt.
In a separate, smaller bowl, whisk together milk and oil.
Add liquid mixture to dry mixture and stir with wooden spoon, or with your kitchen aid on “stir” setting just until blended.
Spread half of batter into prepared loaf pan. Sprinkle half of filling on top. Top with remaining batter in even layer. Sprinkle with remaining filling, swirl with knife.
Bake in preheated, 350°, oven for 40-45 minutes, until a toothpick comes out clean.
Remove from oven and let cool for 15 minutes before cutting.
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