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Amish Cinnamon Bread

A delightful and easy recipe for soft, sweet Amish Cinnamon Bread swirled with cinnamon and sugar, perfect for breakfast or as a snack.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 2 loaves
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar For the batter.
  • 0.5 cup unsalted butter, softened
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Cinnamon Mixture
  • 2 teaspoons ground cinnamon
  • 0.25 cup additional granulated sugar For sprinkling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In another mixing bowl, cream together 1 cup of sugar and the softened butter until light and fluffy.
  2. Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
  3. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Mix until just combined.
  4. In a small bowl, combine the cinnamon and the remaining ¼ cup of sugar.
Assembly
  1. Pour half of the batter into each prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter in each pan.
  2. Pour the remaining batter on top and repeat the cinnamon-sugar layer.
  3. Using a knife, swirl the batter gently to create a cinnamon pattern.
Baking
  1. Place the pans in the preheated oven and bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the loaves from the oven and cool in the pans for 10 minutes before transferring to a wire rack.

Notes

Store wrapped tightly at room temperature for 3-5 days or freeze for up to 3 months. Best served with butter or cream cheese.