I have succumbed to Pinterest.  Ah, the addiction.  I’ve done pretty well, so far at not going on too often.  It’s definitely addicting.  But, I have actually made two of the recipes off of there so far.  One was kind of a fail, but I converted this one to GF and it is definitely NOT a fail! 

I think that Amish Cinnamon Bread is typically made with a starter.  This recipe is not, it is made with kefir OR buttermilk.

1 Loaf

Filling:
1/3 cup brown sugar
1 Tablespoon ground cinnamon

Batter:
1 stick butter, softened
1 cup sucanat OR sugar

2 eggs
1 cup kefir OR buttermilk OR sour milk (1 Tablespoon
vinegar or lemon juice add milk to make 1 cup, let sit for 10 minutes or so)
2 cup Healthy Gluten Free Flour Blend (from cookbook)
-1 teaspoon xanthan IF your blend doesn’t have it-
1 teaspoon baking soda
1 1/2 teaspoons baking powder
pinch of salt

Preheat oven to 350°
Grease a loaf pan

In a small bowl combine brown sugar and cinnamon, mix well, set aside.

In a large bowl cream together sucant and butter.  If you use the sucanat, cream and let sit 15 minutes and cream again.  That will give the sucanat a chance to soften and cream better.

Add eggs and kefir.  Mix well.

Add flour, xanthan, if using, baking soda, baking powder and salt.  Mix well.

Spread half of batter into prepared loaf pan.  Sprinkle half of filling on top.  Top with remaining batter in even layer.  Sprinkle with remaining filling, swirl with knife.

Bake in preheated, 350°, oven for 45-50 minutes, until a toothpick comes out clean.

Let cool in pan 20 minutes.