Everyone loves cinnamon, don’t they? This bread sounded so inviting, and I wanted to make something where I could just use ingredients at hand and didn’t have to go to the store (it’s been pouring rain for so many days around here – we’re considering building an ark!). Cinnamon bread from Closet Cooking blog to the rescue. I modified the recipe to keep it dairy-free; a very satisfying bread for cinnamon lovers everywhere. Enjoy!
Cinnamon bread
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup margarine (room temperature) (original recipe calls for butter)
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup plain soy yogurt (original recipe calls for buttermilk)
1 cup brown sugar
2 heaping tablespoons ground cinnamon
Mix the flour, baking soda, baking powder, and salt in a bowl.
Cream the margarine and sugar in another bowl.
Beat in the eggs, salt, vanilla, and lemon zest.
Mix 1/3 of the dry ingredients into the wet ingredients.
Mix 1/2 of the yogurt into the wet ingredients.
Mix another 1/3 of the dry ingredients into the wet ingredients.
Mix the remaining yogurt into the wet ingredients.
Mix the remaining 1/3 dry ingredients into the wet ingredients.
Mix the brown sugar and cinnamon in a bowl.
Pour 1/3 of the batter into a greased 9 x 5″ loaf pan.
Pour 1/3 of the cinnamon mixture on top.
Pour 1/3 of the batter on top.
Pour 1/3 of the cinnamon mixture on top.
Pour the remaining batter on top.
Pour the remaining cinnamon mixture on top.
Bake in a preheated 350 degree F oven until a toothpick inserted in the center comes out clean, about an hour.
Awarded to me by 
got no milk 