Laughing Cinnamon Bread

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One of the amazing females who attended the girls' weekend from which I just returned made this Cinnamon Bread for breakfast one morning. It made one long, luscious loaf, and by lunch-time, we'd finished it off. If there had been any left, it would've been great toasted with a little smear of butter.

As she wrote the recipe into the scrapbook we created for the guest of honor, she accidentally wrote "mixing until laughter" instead of "mixing until crumbly," which was a great statement on the joy that went into everything we ate over the weekend.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.