By Nikole Hahn
Global Workers in South Asia share a Christmas recipe with you. I’ve tested this recipe and added a few notes. Please watch the video to hear the story of how Cinnamon Bread became a tradition in Pakistan. May it bless your kitchen this season!
Video Length: 1 minute
Cinnamon Bread
If you live at high altitude, you can click here to make adjustments. Baking time, temperatures, and ingredients might need to be adjusted if you live above 3,000-foot elevation.
Ingredients:
1 cup sugar
1 1/2 cups flour
3 teaspoons cinnamon (I like to dump my cinnamon in the bowl)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/2 cup milk
2 eggs
Instructions:
- grease the bottom of a loaf pan. You can sprinkle the bottom with a little flour to keep it from sticking, but I like to use cinnamon instead. After baking, the cinnamon on the bottom of the pan prevents sticking and gives a crispy cinnamon crunch to your bread.
- Preheat the oven to 350* (or 375* if you are between 3,000 and 4,000 elevation level).
- Mix dry ingredients together first. Then, add all the wet ingredients. Don’t overmix. Mix until smooth.
- Pour batter into the loaf pan and bake for almost an hour. It will be done when the bread feels firm to the touch, and you can insert a knife in the middle and the knife comes out clean.
- Use a knife to gently separate the bread from the sides. Wait a minute, then turn upside down on a cooling rack or plate.
Eat with your favorite topping hot out of the oven. The smell of cinnamon will fill your home with warmth and memories.
Discussion:
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