Amish Cinnamon Bread

Amish Cinnamon Bread is a cherished classic, often passed down through generations for its comforting sweetness and moist, soft crumb. Originating from traditional Amish recipes, this bread is infused with a subtle cinnamon swirl, making it an ideal choice for breakfast, an afternoon snack, or even a housewarming gift. This homemade version captures the bakery-fresh flavor, and it’s straightforward enough to whip up on a busy weekday. Whether you’re new to baking or a seasoned pro, this recipe will quickly become a family favorite.

Ingredients for Amish Cinnamon Bread

For the Batter:

1 cup butter, softened (preferably unsalted for better control over saltiness)
2 cups sugar
2 large eggs
2 cups buttermilk (or a homemade substitute: 2 cups milk + 2 tablespoons vinegar or lemon juice)
4 cups all-purpose flour
2 teaspoons baking soda

For the Cinnamon-Sugar Mixture:

2/3 cup sugar
2 teaspoons ground cinnamon

This recipe makes two loaves of Amish Cinnamon Bread. If you only want one, halve the recipe; however, the second loaf freezes well, making it convenient for later.

Instructions for Making Amish Cinnamon Bread

1. Prepare Your Pans and Ingredients:

Preheat your oven to 350°F (175°C). Grease two standard loaf pans well. Proper greasing ensures easy removal of the loaves and prevents any sticking.
For a buttermilk substitute, mix 2 tablespoons of vinegar or lemon juice with 2 cups of milk. Let it sit for a few minutes to sour.

2. Make the Batter:

In a large mixing bowl, cream together the butter, 2 cups of sugar, and eggs. Beat until smooth and fluffy. The creaming step is crucial as it incorporates air, leading to a lighter bread texture.
Gradually add the buttermilk, flour, and baking soda. Alternate between adding dry and wet ingredients to prevent over-mixing, which can result in a denser bread.

3. Layer the Batter and Cinnamon Mixture:

Pour half (or slightly less) of the batter into each greased loaf pan. Spread evenly using a spatula to ensure a smooth layer.
In a separate bowl, combine 2/3 cup sugar and 2 teaspoons cinnamon to make the cinnamon-sugar mixture.
Sprinkle about 3/4 of this cinnamon mixture on top of the batter layer in each pan. The cinnamon sugar creates a beautifully marbled, spiced sweetness within the loaf.

4. Add the Remaining Batter and Cinnamon Topping:

Pour the remaining batter over the cinnamon-sugar layer, dividing it evenly between the pans. Use a spatula to spread the batter, ensuring it covers the cinnamon layer completely.
Sprinkle the last bit of the cinnamon-sugar mixture on top of the second batter layer.

5. Swirl and Create the Signature Cinnamon Ribbon:

Using a knife, gently swirl the batter in each pan. This step is what creates the characteristic cinnamon swirl inside the loaf, adding both flavor and a visually appealing marbled effect.

6. Bake and Test for Doneness:

Bake in the preheated oven for 45-50 minutes. Baking times can vary based on your oven and altitude, so check the bread around the 45-minute mark. Insert a toothpick into the center; if it comes out clean or with only a few crumbs, the bread is done.
Allow the loaves to cool in their pans for about 20 minutes. This resting time is essential as it lets the bread set, making it easier to remove from the pan without crumbling.

7. Cool Completely Before Slicing:

Once slightly cooled, remove the loaves from the pans and transfer them to a wire rack to cool completely. Avoid slicing while the bread is still warm, as it can result in a crumbly texture.

Tips for the Best Amish Cinnamon Bread

Use Room Temperature Ingredients: Room temperature butter and eggs blend more easily with sugar, ensuring a smooth batter that rises uniformly.
Don’t Overmix: Overmixing flour can lead to a denser bread due to gluten development. Stir the flour until just incorporated.
Homemade Buttermilk Substitute: If you don’t have buttermilk on hand, the vinegar or lemon juice substitute works perfectly. This acid interaction with the baking soda helps create a lighter texture.
Swirling Technique: Use a knife to swirl the batter and cinnamon-sugar mixture gently. Avoid overdoing it to maintain a distinct, visually appealing swirl.
Storage: Amish Cinnamon Bread stays fresh in an airtight container for up to three days. For longer storage, wrap the bread in plastic and freeze it for up to three months.

Why Amish Cinnamon Bread is Perfect for Any Occasion

This bread is versatile and delightful, whether served as a breakfast treat with a cup of coffee, as a sweet afternoon snack, or as a thoughtful homemade gift. The cinnamon sugar gives it a lovely aroma and flavor, while the soft, buttery texture makes it universally appealing.