Name: Irresistible Amish Cinnamon Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup butter, softened; 2 cups sugar; 2 eggs; 2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice); 4 cups flour; 2 teaspoons baking soda; 2/3 cup sugar; 2 teaspoons cinnamon

Description

Experience the warm, comforting flavors of Amish Cinnamon Bread, a moist and tender loaf layered with a sweet cinnamon-sugar swirl. Perfect for breakfast or a cozy snack, this recipe combines a rich buttermilk batter with a cinnamon-spiced sugar swirl, baked to golden perfection.

Ingredients

Scale

Batter

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
4 cups flour
2 teaspoons baking soda

Cinnamon Sugar Mixture

2/3 cup sugar
2 teaspoons cinnamon

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Instructions

Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2 cups of sugar until the mixture becomes light and fluffy. Beat in the eggs thoroughly to combine all ingredients smoothly.
Mix Wet and Dry Ingredients: Stir in the buttermilk (or milk with vinegar) until everything is well blended. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients into the wet mixture, stirring gently just until combined without overmixing.
Prepare the Cinnamon Mixture: In another bowl, combine the 2/3 cup sugar and 2 teaspoons cinnamon evenly, creating the cinnamon sugar swirl for the bread.
Layer the Batter: Grease two loaf pans and pour half of the batter evenly into each pan, filling about a quarter full. Sprinkle 3/4 of the cinnamon sugar mixture over the batter layers. Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar on the surface. Use a knife to gently swirl the cinnamon sugar into the batter for a marbled effect.
Bake: Preheat the oven to 350°F (175°C). Place the loaf pans in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Cool: Remove the bread from the oven and allow it to cool in the pans for 20 minutes. After cooling slightly, carefully remove the loaves from the pans and place on a wire rack to cool completely before slicing and serving.

Notes

Substitute buttermilk with regular milk plus vinegar or lemon juice to mimic the tangy flavor if buttermilk is unavailable.
Do not overmix the batter to keep the bread tender and fluffy.
Swirling the cinnamon sugar mixture gently prevents it from blending completely, preserving the distinct marbled effect and texture.
Ensure the bread is adequately cooled before slicing to prevent crumbly slices.