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
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.
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
- 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.
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