Amish Cinnamon Bread Recipe

Introduction

Amish Cinnamon Bread is a warm, comforting treat perfect for breakfast or an afternoon snack. This moist, tender bread features a sweet cinnamon swirl that adds a delightful flavor in every bite.

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 2 cups buttermilk
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2/3 cup brown sugar
• 2 tablespoons ground cinnamon

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
2. Step 2: In a large bowl, cream together butter and granulated sugar until light and fluffy.
3. Step 3: Add eggs one at a time, beating well after each addition.
4. Step 4: Stir in the buttermilk until fully combined.
5. Step 5: In another bowl, whisk together flour and baking soda.
6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Step 7: In a small bowl, mix brown sugar and cinnamon together to make the cinnamon swirl.
8. Step 8: Pour one quarter of the batter into each loaf pan and sprinkle each with one quarter of the cinnamon mixture.
9. Step 9: Add the remaining batter to the pans and top with the remaining cinnamon mixture.
10. Step 10: Gently swirl the cinnamon mixture through the batter with a knife to create a marbled effect.
11. Step 11: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
12. Step 12: Cool the bread in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra moisture, you can substitute half of the buttermilk with plain yogurt.
• To make a nutty version, sprinkle chopped pecans or walnuts along with the cinnamon sugar layers.
• If you don’t have buttermilk, use milk mixed with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.

Storage

Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze after baking and cooling. To reheat, warm slices in a toaster or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps the bread rise and remain tender.

Why is the bread sometimes dense?

Overmixing the batter or using expired baking soda can cause dense bread. Mix the batter just until combined, and ensure your baking soda is fresh for the best texture.

Amish Cinnamon Bread Recipe

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★★★★★

4.7 from 109 reviews

This classic Amish Cinnamon Bread is a soft, tender loaf with a delightful cinnamon-sugar swirl that adds a perfect balance of sweetness and spice. Ideal for breakfast or as a comforting snack, this bread features a rich buttermilk batter combined with a buttery cinnamon swirl baked to golden perfection.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 loaves (each 9×5-inch) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 2 cups buttermilk
• 4 cups all-purpose flour
• 2 teaspoons baking soda

Cinnamon Swirl

• 2/3 cup brown sugar
• 2 tablespoons ground cinnamon

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans to ensure the bread releases easily after baking.
2. Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender texture.
3. Add eggs: Incorporate eggs one at a time into the creamed mixture, beating well after each addition to ensure full integration and smooth batter.
4. Mix in buttermilk: Stir the buttermilk into the batter until fully combined, which adds moisture and a slight tangy flavor helping to tenderize the bread.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
6. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing that can toughen the bread.
7. Prepare cinnamon swirl mixture: In a small bowl, combine the brown sugar and ground cinnamon to create the cinnamon sugar swirl topping.
8. Layer batter and cinnamon: Pour one quarter of the batter evenly into each loaf pan, then sprinkle with one quarter of the cinnamon sugar mixture in each pan.
9. Repeat layering: Add the remaining batter on top of the initial layers in each pan, followed by the rest of the cinnamon sugar mixture.
10. Swirl batter: Using a knife, gently swirl the cinnamon sugar through the batter in each pan to create a marbled effect without mixing too aggressively.
11. Bake: Place the pans in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean, signaling doneness.
12. Cool: Allow the bread to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely, which helps the bread set and improves slicing.

Notes

• Use room temperature butter and eggs for better mixing and texture.
• Do not overmix the batter to keep the bread light and tender.
• Check the bread at 45 minutes to avoid overbaking; oven temperatures can vary.
• Store any leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
• For added flavor, consider adding a vanilla extract to the batter.

Keywords: Amish cinnamon bread, cinnamon swirl bread, buttermilk bread, homemade cinnamon bread, sweet bread loaf