Description
This Amish Cinnamon Bread recipe delivers a moist, tender loaf swirled generously with cinnamon and sugar for a perfect morning treat or afternoon snack. Rich buttermilk and a buttery batter combine to create an irresistibly soft texture, while the cinnamon-sugar swirl adds a delightful sweet and spicy flavor. Perfect for breakfast, brunch, or paired with coffee or tea.
Ingredients
Scale
For the Batter
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
- 4 cups flour
- 2 teaspoons baking soda
For the Cinnamon Swirl
- 2/3 cup sugar
- 2 teaspoons cinnamon
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy. Add the eggs one at a time and beat until fully incorporated and smooth.
- Add Buttermilk and Dry Ingredients: Stir in the buttermilk (or milk with vinegar substitute) until the batter is combined. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Prepare Cinnamon-Sugar Mix: In another bowl, mix together the 2/3 cup sugar and 2 teaspoons cinnamon thoroughly to create the cinnamon-sugar topping.
- Layer Batter and Cinnamon Swirl: Pour half of the batter evenly into greased loaf pans (about 1/4 of the batter in each pan). Sprinkle approximately 3/4 of the cinnamon-sugar mixture evenly over the batter in each pan. Carefully add the remaining batter on top and sprinkle with the remaining cinnamon-sugar. Use a knife to gently swirl the topping into the batter, creating a marbled effect.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pans for about 20 minutes. Then carefully remove the loaves from the pans to cool completely on a wire rack before slicing and serving.
Notes
- If you don’t have buttermilk, substitute regular milk with 2 tablespoons of vinegar or lemon juice to mimic the acidity.
- Be careful not to overmix the batter to ensure the bread stays tender and fluffy.
- Swirling the cinnamon sugar gently helps to create beautiful and delicious cinnamon ribbons inside the bread.
- Allowing the bread to cool slightly before removing from pans prevents it from breaking apart.
