Sunday, November 21, 2010

cinnamon bread

cinnamon bread
my gramma and my mom are big bakers. this isn't a thanksgiving recipe per se, but if my gramma was in town for thanksgiving, this bread would probably be there too. my grandmother copied her favorite recipes into a small binder as a gift to me for my wedding. well, her favorites, and her mother's and my mother's, so a whole traditional little cookbook.

gramma's original
cinnamon bread

ingredients:
1/2 c. oil
2 c. sugar
2 eggs + 1 yolk
2 c. buttermilk
2 tsp. soda
4c. flour

mix in separate small bowl:
3/4 c. sugar
3 tbsp. cinnamon
1/2 tsp. salt

blend first six ingredients. divide batter between two loaf pans. sprinkle generous sugar mixture over batter. cut in with a knife. if you run out of sugar mixture, make more.

bake at 350, 50 minutes

adapted:
1/2 c. coconut oil
3/4 c. honey
1/2 c. sucanat
3 eggs
1 banana
1 can coconut milk
2 tbsp lemon juice
3 tsp. soda*
4 c. flour mix**

topping:
3 tbsp. cinnamon
1/2 tsp. salt
3/4 c. sucanat

(i baked for closer to 80 min, but my oven runs a little cool i think.)

*i used extra soda because of the honey, i've read you should use 1 tsp. extra per cup of honey.
**we've been mixing an 'all-purpose' blend according to shauna's instructions here that say to make a blend of 60:40 - starch:whole grains, by weight. i used a mix of tapioca, arrowroot, and corn starch for starches. plus some white rice flour. then i used an equal mix of sorghum and brown rice flour for the 'grain portion'. then i used 20 oz. of this mixture (@ 5 oz./cup flour). i hope that makes sense! you can just as easily substitute your favorite blend.

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