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Easy Homemade Amish Cinnamon Bread Recipe

Amish Cinnamon Bread

iamwinfred
This Amish cinnamon bread brings a warm, nostalgic feeling to your kitchen with a tender, buttery crumb and ribbons of cinnamon sugar in every slice. It uses the same easy, no-yeast approach as Hawaiian banana bread, so even brand new bakers can get it right. Perfect for a lazy weekend breakfast, holiday brunch, or any day you are craving something comforting.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 2 loaves
Calories 210 kcal

Equipment

  • Two 8x4-inch loaf pans
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Parchment paper or non-stick spray
  • Butter knife or skewer for swirling
  • Cooling rack

Ingredients
  

For the Bread

  • 2 cups all-purpose flour 240g
  • 1 teaspoon baking soda 6g
  • ½ teaspoon salt 3g
  • 1 cup granulated sugar 200g
  • ½ cup unsalted butter 113g, softened
  • 2 large eggs room temperature
  • 1 cup buttermilk 240ml
  • 1 teaspoon vanilla extract 5ml

For the Cinnamon-Sugar Swirl

  • ⅓ cup granulated sugar 67g
  • 1 tablespoon ground cinnamon 8g

Instructions
 

  • Place an oven rack in the center position and preheat oven to 350°F (175°C). Grease two 8x4-inch loaf pans generously with non-stick spray or line with parchment paper, leaving overhang on the long sides.
  • In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt for about 30 seconds until thoroughly combined. Set aside.
  • In a large bowl, beat ½ cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 2 to 3 minutes until pale, light, and fluffy. Scrape down the sides as needed.
  • Add 2 large eggs one at a time, beating well after each. Pour in 1 cup buttermilk and 1 teaspoon vanilla extract, and mix until well combined. The batter may look slightly curdled, which is normal.
  • Gradually add the dry ingredient mixture to the wet ingredients, about a third at a time, mixing on low speed or stirring gently with a spatula. Stop as soon as no dry flour streaks remain; do not overmix.
  • In a small bowl, stir together ⅓ cup granulated sugar and 1 tablespoon ground cinnamon with a fork until evenly mixed and no clumps remain.
  • Divide half the batter evenly between the two prepared loaf pans and spread evenly. Sprinkle half the cinnamon-sugar mixture over the batter in each pan. Top with remaining batter, then sprinkle remaining cinnamon-sugar over the top of each loaf.
  • Use a butter knife or skewer to gently swirl through the batter in a figure-eight pattern a few times, pulling cinnamon sugar down through the layers. Do not over-swirl. Tap each pan lightly on the counter once to settle the batter.
  • Bake in the preheated oven for 45 to 50 minutes, checking at 45 minutes. Bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, and tops are golden brown. If browning too quickly, loosely cover with foil for the last 10 minutes.
  • Let bread cool in pans for about 10 minutes, then use parchment overhang or run a knife around edges to lift loaves out. Transfer to a cooling rack and let cool completely before slicing.

Notes

  • Use room-temperature butter and eggs for a smoother batter.
  • Do not overmix the batter so the bread stays light and tender.
  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
  • Swirl gently to maintain distinct cinnamon layers.
  • Check for doneness early to avoid overbaking, because ovens can vary.
  • Let the loaves cool completely before slicing so the crumb sets and the slices stay neat.
  • Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
  • Freeze whole loaves or slices, wrapped in plastic wrap and aluminum foil, for up to 3 months.
  • For a variation, add ½ cup chopped pecans or walnuts to the cinnamon-sugar swirl, or mix ½ cup raisins or dried cranberries into the batter.
  • To make muffins instead of loaves, divide batter into a greased muffin tin, layering with cinnamon-sugar, and bake at 350°F (175°C) for 18 to 22 minutes.

Nutrition

Serving: 1SliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 220mgFiber: 1gSugar: 18g
Keyword amish cinnamon bread, cinnamon sugar bread, cinnamon swirl bread, easy homemade bread, no yeast quick bread
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