This Amish Cinnamon Bread is a sweet, moist, and comforting treat perfect for breakfast, dessert, or a cozy afternoon snack. With its marbled cinnamon-sugar swirl, it offers the perfect balance of buttery richness and warm spice—without needing yeast or special equipment. Let’s bake!
Ingredients
For the Batter:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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2 large eggs
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2 cups buttermilk*
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4 cups all-purpose flour
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2 teaspoons baking soda
*No buttermilk on hand? Mix 2 tablespoons of vinegar or lemon juice into 2 cups of milk. Let it sit for 5–10 minutes.
For the Cinnamon-Sugar Swirl:
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2/3 cup granulated sugar
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2 teaspoons ground cinnamon
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans thoroughly with butter or nonstick spray. You can also line them with parchment paper for easy removal.
2. Prepare the Batter
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In a large mixing bowl, cream together the softened butter and 2 cups of sugar until the mixture is light, fluffy, and pale.
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Add the eggs one at a time, beating well after each addition until fully incorporated.
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Stir in the buttermilk until smooth.
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Gradually add the flour and baking soda, mixing gently until just combined. Avoid overmixing to keep the bread soft and tender.
3. Mix the Cinnamon-Sugar
In a small bowl, stir together the 2/3 cup sugar and 2 teaspoons cinnamon until evenly combined.
4. Layer the Batter and Cinnamon Mixture
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Divide half (or slightly less) of the batter between the two prepared loaf pans.
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Sprinkle 3/4 of the cinnamon-sugar mixture evenly over the first layer of batter in each pan.
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Add the remaining batter on top and spread it out gently.
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Sprinkle the remaining cinnamon-sugar mixture over the top of each loaf.
5. Create the Swirl
Take a knife and gently swirl through the batter in each pan to create a marbled cinnamon pattern. Don’t overdo it—a few swirls will give you the perfect look and taste.
6. Bake
Place the pans in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
7. Cool the Bread
Remove the pans from the oven and allow the loaves to cool for 20 minutes in the pans. Then, carefully transfer them to a wire rack to cool completely.
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