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Amish Cinnamon Bread Recipe

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★★★★★

4.8 from 132 reviews

This Amish Cinnamon Bread is a deliciously moist and tender quick bread featuring a delightful cinnamon swirl throughout. Easy to prepare, it combines creamy butter, sugar, and buttermilk with a fragrant cinnamon and brown sugar filling, creating a perfect sweet treat for breakfast or snack time.

Ingredients

Scale

Dough Ingredients

  • 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 prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, ensuring proper aeration for tender bread.
  3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully combine.
  4. Mix in Buttermilk: Stir in the buttermilk gradually until the batter is smooth and fully combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
  6. Blend Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing, which can toughen the bread.
  7. Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and ground cinnamon thoroughly to create the cinnamon filling.
  8. Layer Batter and Cinnamon Mixture: Pour one-quarter of the batter into each greased loaf pan, then sprinkle one-quarter of the cinnamon mixture evenly over the batter in each pan.
  9. Add Remaining Batter and Cinnamon: Add the remaining batter evenly into the pans, followed by the remaining cinnamon sugar mixture sprinkled on top.
  10. Create Swirl Effect: Using a knife, gently swirl the cinnamon sugar through the batter to create a marbled pattern within the bread.
  11. Bake: Place the pans in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
  12. Cool: Remove the loaves from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
  • You can store the bread wrapped tightly in plastic wrap or foil for up to 3 days at room temperature.
  • For longer storage, slice and freeze the bread; toast slices as needed.
  • Use a light hand when swirling the cinnamon sugar to maintain distinct layers and texture.

Keywords: Amish Cinnamon Bread, cinnamon bread recipe, quick bread, cinnamon swirl bread, sweet bread, homemade bread

Find it online: https://chefmilacook.com/amish-cinnamon-bread-recipe/