Crazy Good Cinnamon Quick-ish Bread

 This bread is a cross between a typical baking powder-leavened quick bread, and a yeast bread.  It doesn't exactly rise, but it does need to rest an hour before baking. 

If you don't have cinnamon chips, or can't find them, I recommend just biting the bullet and ordering a couple bags from King Arthur Flour.  You can use them in anything, from cookies to bread to pancakes, and they make everything better.  Plus you should always stock up in the winter so they won't melt en route and you don't have to pay the extra freezer-pack shipping; nature pays it for you.

 We made these loaves for some old ladies with dental and dietary restrictions that Ed visits.  The bread is sweet, but not hard to chew, no chocolate or nuts, and, being partly yeasted, very good toasted, I am told.  And cinnamon is always a winning flavor with kids, at least around here. 

Cinnamon Bread (print recipe)
3 cups all-purpose flour
1/2 cup sugar
2 tsp instant yeast
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 cup warm milk
1/4 cup melted butter
1 large egg
1 cup cinnamon chips
Cinnamon-sugar, for topping

1.  In a large bowl, mix together the flour, sugar, yeast, cinnamon, salt, and baking powder.

2.  In a separate bowl, whisk together the milk, butter, and egg.

3.  Combine the wet and dry ingredients, beating until smooth.

4.  Stir in the cinnamon chips.  Let the batter rest at room temperature for 1 hour, covered.  Towards the end of the rest, preheat the oven to 350.

5.  Spoon the batter into a greased 8 1/2 x 4 1/2 loaf pan (I used three mini loaf pans.)  Sprinkle the top with cinnamon sugar.

6.  Bake the bread for 35 to 40 minutes (25 to 35 for mini loaves), until it tests done.

7.  Remove bread from oven, let it rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.  Don't slice the bread while it's hot!  Allow to cool completely.  Makes 1 loaf (or 3 minis).

Recipe from King Arthur Flour