Community Pick
Cinnamon Sunrise (Bread Machine)
"Fresh from the oven, this bread explodes with cinnamon flavor as eye-opening as its namesake. Savor it warm and this aromatic loaf will become a classic at your breakfast table. Dress it up as French Toast and you will never go back to the plain stuff again! Brought to you by Electric Bread (and I love this recipe!!)"
photo by ltdsaloon16r
- Ready In:
- 2hrs 10mins
- Ingredients:
- 9
- Yields:
-
1 1/2 pound loaf
ingredients
- 1 1⁄4 cups water
- 3 1⁄3 cups white bread flour
- 1 1⁄2 tablespoons dry milk
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1⁄4 cup butter
- 2 teaspoons cinnamon
- 1⁄2 cup pecan pieces
- 1 1⁄2 teaspoons fast rise yeast or 2 teaspoons active dry yeast
directions
- Combine ingredients in your bread machine according to the manufactor's directions.
- Makes one 1 1/2 pound loaf.
- Success Hints: Great served warm for breakfast!
- Start on a time bake the night before.
- For the fullest flavor use fresh cinnamon.
- Frsh spices enhances this bread dramatically.
- This recipe can be made using the regualr, rapid and delayed time bake cycles.
Questions & Replies
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Reviews
-
Wow!!! I am falling in love with my bread machine all over again. This bread is light and very very good. I enjoyed the cinnamon with the pecans, very tasty. Makes great toast too. Hoping to be able to try it for french toast and bread pudding soon!!! -
This indeed made a tall, light and airy loaf of bread. Very good! I used the basic loaf setting on my bread machine. As I type this I'm enjoying a slice of toast with apple butter. I had to cut the slice in half so it would fit in my toaster. :) -
This was just toooo good. I replaced the nuts with raisins (I just don't like pecans) and it turned out beautifully. I made this last night and the plan was to use it this morning for french toast. Unfortunately, it vanished before it ever cooled! THANKS! -
Went home early yesterday and decided it would be a good time to bake some bread.. this bread! I used the dough cycle on my machine, then let the bread rise for 30 minutes before baking at 180 .. I got a very light and airy loaf, bigger than I expected, which smelled wonderful and tasted better :D We are not huge sweet lovers, so I stuck to the directions and the bread has a lovely flavour without being too sweet. It has a great texture and is easy to slice. Everyone says, thank you!
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what a delight it was to wake up to the smells of this spicy bread wafting through the house on a snowy saturday morning! I doubled the amount of brown sugar called for in the recipe because I wanted it to be sweet- someone had mentioned that this bread was a little misleading because it was not sweet. the doubling of the brown sugar still did nothing to make this bread sweet, which is not necessarily a bad thing. it's still fragrant and delicious. unfortunatley I doubt that I will get the chance to turn the leftover slices into french toast tomorrow before church but I could always freeze some for later use! thanks bev- you made my saturday morning!
see 16 more reviews
Tweaks
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I really like this bread! I used raisins instead of pecans but I think I will try pecans next time. I also increased the brown sugar by 1/2 T the second time I made the bread. This recipe makes a very high 1 1/2 pound loaf which is soft and yummy. It smells great too. -
This was just toooo good. I replaced the nuts with raisins (I just don't like pecans) and it turned out beautifully. I made this last night and the plan was to use it this morning for french toast. Unfortunately, it vanished before it ever cooled! THANKS!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
