Description
Amish Cinnamon Bread is a moist, buttery quick bread filled with a sweet cinnamon-sugar swirl, making it a comforting and irresistible treat—perfect for breakfast, snacks, or gifting.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- For the cinnamon sugar swirl:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease or line two 9×5-inch loaf pans with parchment paper.
- Cream together butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Mix in buttermilk, followed by flour and baking soda. Stir until just combined.
- In a small bowl, combine cinnamon and sugar for the swirl.
- Pour half the batter into the prepared pans, then sprinkle half of the cinnamon sugar over the batter.
- Top with the remaining batter and sprinkle with the rest of the cinnamon sugar.
- Use a butter knife to gently swirl the cinnamon sugar through the batter.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Add chopped nuts like pecans or walnuts for extra crunch.
- For a deeper caramel flavor, mix brown sugar into the cinnamon sugar swirl.
- Drizzle a simple vanilla glaze over the cooled loaf for added sweetness.
- To make muffins, divide the batter into muffin tins and bake for 20–25 minutes.
- Store wrapped at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freeze the loaves wrapped in plastic and foil for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 19g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
