why make this recipe

This Amish Cinnamon Bread is easy and warm. It has soft cake-like bread with sweet cinnamon swirls. Make it when you want a simple treat for breakfast or snacks. If you like cinnamon swirl breads, you can also compare methods with this Cinnamon Swirl Bread recipe to see another way to get a great swirl.

introduction

This recipe uses simple ingredients you likely have at home. The batter mixes quickly and the cinnamon-sugar layers give a nice stripe inside the loaf. The bread bakes in one pan and slices well for serving. For a plain loaf to pair with this sweet bread, try this homemade Amish white bread to serve alongside.

how to make Amish Cinnamon Bread

Start by creaming butter and sugars until light. Add egg, vanilla, and buttermilk, then stir in dry ingredients just until mixed. Spread half the batter in the pan, sprinkle half the cinnamon-sugar, and swirl. Add the rest of the batter, top with the remaining cinnamon-sugar and swirl again. Drizzle melted butter on top and bake until a toothpick comes out clean. Let cool in the pan, then finish cooling on a rack before wrapping.

Ingredients :

½ cup softened butter (salted)
¾ cup granulated sugar
¼ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all purpose flour
1 teaspoon baking soda
⅓ cup sugar
1 ½ teaspoons cinnamon
2 tablespoons melted butter

Directions :

Preheat the oven to 350ºF and grease a 9X5 loaf pan with butter or oil.
Add the softened butter to a large bowl with a hand mixer, OR a stand mixer fitted with the paddle attachment.
Add in granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy, about 2-3 minutes.
Add the egg, vanilla and buttermilk and mix until fully incorporated.
Sift the flour and baking soda into the bowl and mix just until it starts to come together. Use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain.
Stir together ⅓ cup of sugar and 1 ½ teaspoons of cinnamon and set aside.
Add half of the batter to the prepared loaf pan, and add half of the cinnamon sugar mixture evenly on top of the batter. Use a butter knife to swirl it into the batter.
Add the remaining half of the batter on top, smoothing it out evenly.
Add the remaining cinnamon sugar mixture and swirl it into the top layer of batter using a butter knife.
Drizzle 2 tablespoons of melted butter on top of the loaf.
Bake in the preheated oven for 50-70 minutes, or until a cake tester (or toothpick) comes out clean when inserted into the center.
Allow to cool in the pan for 20 minutes, and then gently coax it out of the loaf pan and transfer to a wire rack. Allow to cool to room temperature before wrapping and storing.

how to serve Amish Cinnamon Bread

Slice the bread and serve warm or at room temperature. It is good with butter, cream cheese, or a light glaze. Serve with coffee, tea, or milk for breakfast or a snack.

how to store Amish Cinnamon Bread

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Keep at room temperature for up to 3 days. For longer storage, freeze slices in a zip-top bag for up to 3 months. Thaw at room temperature or warm slices in a toaster oven.

tips to make Amish Cinnamon Bread

Use room-temperature butter and egg so the batter mixes smoothly.
Do not overmix after adding flour; fold until just combined.
Make a clear swirl by evenly spreading the cinnamon sugar and using a knife to swirl gently.
Check the bread at 50 minutes and cover loosely with foil if the top browns too fast.
For extra flavor, use real vanilla extract.
For more bread ideas, see a simple homemade Amish white bread to pair with this loaf. (This link appears once and only in the body.)

variation (if any)

Add ½ cup chopped nuts (walnuts or pecans) inside for crunch.
Stir ¼ cup raisins into the batter for a fruity touch.
Make a simple glaze of powdered sugar and milk and drizzle over the cooled loaf for extra sweetness.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes. Mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit 5 minutes before using to mimic buttermilk.

Q: How do I know when the bread is done?
A: Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it is done.

Q: Can I use melted butter instead of softened butter for the batter?
A: No. Use softened butter to cream with the sugars. Melted butter is only for drizzling on top.

Q: Can I make this in a different pan size?
A: A 9×5 loaf pan works best. If you use a different pan, watch baking time and test with a toothpick.

Conclusion

For another trusted version and tips on this classic loaf, see Irresistible Amish Cinnamon Bread (no starter needed).