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Soft, sweet, and wonderfully aromatic — this Amish Cinnamon Bread is an old-fashioned favorite that fills your kitchen with the warm scent of cinnamon and sugar. With a tender crumb and a ribbon of cinnamon swirled through the middle, it’s perfect for breakfast, snacks, or gifting to friends and family. Best of all? No yeast, no fuss — just simple, homemade goodness.
Kitchen Items
Mixing bowls (large and medium)
Measuring cups and spoons
Whisk or electric mixer
Loaf pan (9×5-inch)
Spatula or spoon
Toothpick (for testing doneness)
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
- 1 cup sugar
- ½ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
9. ⅓ cup sugar
10. 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
- Prepare the cinnamon mixture: In a small bowl, mix ⅓ cup sugar and 1 ½ teaspoons cinnamon. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Add the buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined — do not overmix.
- Layer the batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top and finish with the rest of the cinnamon mixture.
- Create the swirl: Use a knife or skewer to gently swirl the cinnamon layer through the batter. Don’t overdo it — a few figure-eight motions are perfect.
- Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips or Serving Suggestions
- For extra flavor, add ½ teaspoon of nutmeg or a handful of chopped pecans to the batter.
- This bread tastes even better the next day once the flavors settle.
- Serve warm with butter, cream cheese, or a drizzle of icing for a dessert-like treat.
- Wrap tightly and store at room temperature for up to 3 days, or freeze for up to 2 months.
This Amish Cinnamon Bread is pure homemade comfort — tender, buttery, and perfectly spiced. One slice is never enough, and every bite tastes like a cozy morning in the countryside.