Indulge in the delightful aroma and flavors of a timeless classic with a modern twist – Vegan Amish Cinnamon Bread. This recipe promises to elevate your baking experience with its blend of traditional Amish techniques and vegan-friendly ingredients, ensuring a delectable treat for all to enjoy.

Ingredients:

For the dough:

  • 1 cup unsweetened almond milk, warmed to around 110°F
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup organic cane sugar
  • ⅓ cup melted coconut oil
  • 3 cups all-purpose flour, plus extra for dusting
  • ½ teaspoon salt

For the cinnamon sugar filling:

  • ½ cup organic cane sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup melted coconut oil

For the cinnamon sugar topping:

  • 2 tablespoons organic cane sugar
  • 1 teaspoon ground cinnamon

Instructions:

  1. In a small bowl, combine the warm almond milk and active dry yeast. Let it sit for about 5 minutes until the yeast is foamy.
  2. In a large mixing bowl, whisk together the cane sugar and melted coconut oil. Add the yeast mixture and stir to combine.
  3. Gradually add the flour and salt to the wet ingredients, stirring until a dough forms.
  4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-1.5 hours until doubled in size.
  6. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  7. Punch down the risen dough and roll it out into a rectangle about 9×18 inches in size.
  8. In a small bowl, mix together the cane sugar and ground cinnamon for the filling. Brush the melted coconut oil over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
  9. Starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam to seal.
  10. Place the rolled dough seam side down in the prepared loaf pan.
  11. In a small bowl, mix together the cane sugar and ground cinnamon for the topping. Sprinkle this mixture over the top of the dough in the loaf pan.
  12. Bake in the preheated oven for 40-45 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, tent the loaf with aluminum foil.
  13. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Indulge in the delightful aroma and flavors of a timeless classic with a modern twist – Vegan Amish Cinnamon Bread. This recipe promises to elevate your baking experience with its blend of traditional Amish techniques and vegan-friendly ingredients, ensuring a delectable treat for all to enjoy.

Ingredients:

For the dough:

  • 1 cup unsweetened almond milk, warmed to around 110°F
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup organic cane sugar
  • ⅓ cup melted coconut oil
  • 3 cups all-purpose flour, plus extra for dusting
  • ½ teaspoon salt

For the cinnamon sugar filling:

  • ½ cup organic cane sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup melted coconut oil

For the cinnamon sugar topping:

  • 2 tablespoons organic cane sugar
  • 1 teaspoon ground cinnamon

Instructions:

  1. In a small bowl, combine the warm almond milk and active dry yeast. Let it sit for about 5 minutes until the yeast is foamy.
  2. In a large mixing bowl, whisk together the cane sugar and melted coconut oil. Add the yeast mixture and stir to combine.
  3. Gradually add the flour and salt to the wet ingredients, stirring until a dough forms.
  4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-1.5 hours until doubled in size.
  6. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  7. Punch down the risen dough and roll it out into a rectangle about 9×18 inches in size.
  8. In a small bowl, mix together the cane sugar and ground cinnamon for the filling. Brush the melted coconut oil over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
  9. Starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam to seal.
  10. Place the rolled dough seam side down in the prepared loaf pan.
  11. In a small bowl, mix together the cane sugar and ground cinnamon for the topping. Sprinkle this mixture over the top of the dough in the loaf pan.
  12. Bake in the preheated oven for 40-45 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, tent the loaf with aluminum foil.
  13. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Nutritional Information:

  • Serving Size: 1 slice
  • Calories: 180
  • Total Fat: 7g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 75mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 2g
  • Sugars: 10g
  • Protein: 3g

SmartPoints® Value: 6 per slice

Conclusion: Enjoy the comforting flavors and textures of Vegan Amish Cinnamon Bread, guilt-free and suitable for all dietary preferences. Whether served as a breakfast treat, afternoon snack, or dessert, this recipe is sure to become a household favorite. Experiment with different fillings and toppings to customize your loaf and make it truly unique. Happy baking!