Amish Cinnamon Bread Recipe

Introduction

Amish Cinnamon Bread is a moist, tender loaf filled with a sweet cinnamon swirl that makes every bite delightful. This simple quick bread is perfect for breakfast or an afternoon snack. Its rich cinnamon flavor and soft texture will quickly become a family favorite.

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 the flour and baking soda.
6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing until just combined—don’t overmix.
7. Step 7: In a small bowl, mix the brown sugar and ground cinnamon together to make the cinnamon swirl.
8. Step 8: Pour a quarter of the batter into each pan and sprinkle with a quarter of the cinnamon mixture.
9. Step 9: Add the remaining batter on top and then sprinkle with the rest of the cinnamon mixture.
10. Step 10: Swirl the cinnamon mixture gently 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 before transferring to a wire rack to cool completely.

Tips & Variations

• Add a teaspoon of vanilla extract to the batter for extra flavor.
• Be careful not to overmix the batter to keep the bread soft and tender.
• For a nutty crunch, sprinkle chopped walnuts or pecans into the cinnamon swirl mixture.
• Use regular milk with a tablespoon of vinegar if you don’t have buttermilk on hand.

Storage

Store the cinnamon bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months. When ready to eat, thaw at room temperature and warm gently in the oven or microwave for a freshly baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the cinnamon swirl from sinking to the bottom?

Pour and sprinkle the batter and cinnamon mixture in layers, then gently swirl with a knife without overmixing. This helps keep the swirl evenly distributed throughout the bread.

Amish Cinnamon Bread Recipe

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★★★★★

4.7 from 83 reviews

This Amish Cinnamon Bread is a deliciously moist and tender quick bread featuring a sweet cinnamon swirl throughout. Perfect for breakfast or as a comforting snack, it combines a rich buttery batter with a sweet cinnamon sugar filling swirled into every slice. Baked in loaf pans to golden perfection, this bread offers a delightful marbled effect and a soft crumb.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 loaves (about 12 slices per loaf) 1x
• Category: Breakfast 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). Grease two 9×5-inch loaf pans thoroughly to prevent sticking.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
3. Add eggs: Add the eggs one at a time into the creamed mixture, beating well after each addition to incorporate air and ensure even texture.
4. Mix in buttermilk: Stir the buttermilk into the mixture until fully combined, adding moisture and tang to the batter.
5. Combine dry ingredients: In a separate bowl, whisk the all-purpose flour together with the baking soda to evenly distribute leavening.
6. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and toughening the bread.
7. Prepare cinnamon swirl: In a small bowl, combine the brown sugar and ground cinnamon for the swirl topping.
8. Layer batter and cinnamon: Pour one-quarter of the batter evenly into each loaf pan, then sprinkle one-quarter of the cinnamon sugar mixture over the batter in each pan.
9. Add remaining batter and swirl: Divide the remaining batter on top of the cinnamon layer and cover with the remaining cinnamon sugar. Using a knife, gently swirl through the batter to create a marbled cinnamon effect.
10. Bake: Bake the loaves in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean indicating the bread is fully cooked.
11. Cool and remove: Allow the breads to cool in the pans for 10 minutes before transferring them to wire racks to cool completely for best slicing results.

Notes

• For extra flavor, add a teaspoon of vanilla extract to the batter before mixing.
• Be careful not to overmix the batter to keep the bread soft and tender.
• Let the bread cool completely before slicing for clean and neat slices.

Keywords: Amish cinnamon bread, cinnamon swirl bread, quick bread, breakfast bread, sweet bread, homemade cinnamon bread