Amish quick bread

A couple of weeks ago when D was working in the ER, K and I decided to make some bread. 

I had seen a recipe for Amish breakfast bread on pinterest and thought it looked good.  Well, let me just tell you...it was!  Poor David didn't realize that is was a sweet bread when I sent it to work...he thought it was "just" my typical sourdough bread, so he didn't eat it. 

But, I will tell you that it was all gone from the peds lounge and the ER lounge by the end of the day.  I did have to make some minor changes in that I didn't have any regular flour, so I used cake flour.  The flour I typically use (White Lily) is more like cake flour anyway...I think.  It worked well.  The best part of the bread...the crunchy top!  YUM!!!!

Amish Breakfast Bread
(makes 2 loaves)

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups cake flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon 

Preheat oven to 350.  Spray 2 loaf pans with cooking spray.  In the bowl of a mixer, cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda and stir until mixed.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.  Cool in pan for 20 minutes before removing from pan.  Enjoy!