Description
Amish Cinnamon Bread is a delightful, softly textured loaf layered with sweet cinnamon sugar swirls. This recipe combines rich buttermilk batter with a cinnamon-sugar filling baked to golden perfection, making it an irresistible treat perfect for breakfast or a cozy snack.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
Dry Ingredients
- 4 cups flour
- 2 teaspoons baking soda
Cinnamon Sugar Mixture
- 2/3 cup sugar
- 2 teaspoons cinnamon
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy. Then add the eggs and beat thoroughly until well combined to create a smooth batter.
- Mix Wet and Dry Ingredients: Stir in the buttermilk (or the milk mixed with vinegar/lemon juice) to the creamed mixture until combined. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Prepare the Cinnamon Mixture: In a separate bowl, combine 2/3 cup sugar and 2 teaspoons cinnamon, stirring until evenly mixed to create the cinnamon sugar layer.
- Layer the Batter: Grease loaf pans and pour half of the batter evenly into them, about 1/4 inch tall in each pan. Sprinkle approximately 3/4 of the cinnamon sugar mixture over the batter in each pan. Add the remaining batter on top and then evenly sprinkle with the remaining cinnamon sugar mixture. Use a knife to gently swirl the cinnamon sugar through the batter to create a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Place the loaf pans in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool: After baking, allow the bread to cool in the pans for 20 minutes. Then carefully remove the loaves from the pans and let them cool completely on a wire rack before slicing and serving.
Notes
- Using buttermilk gives the bread a tender crumb and subtle tanginess, but you can substitute with milk plus vinegar or lemon juice as indicated.
- Swirling the cinnamon sugar gently avoids overmixing which can toughen the bread texture.
- Make sure the butter is softened but not melted for proper creaming with sugar.
- Allow the bread to cool slightly to set before slicing to avoid crumbling.
- This bread freezes well; wrap tightly and thaw at room temperature when ready to use.
