Description
Amish Cinnamon Bread is a moist, tender quick bread swirled with a cinnamon-sugar mixture, delivering comforting flavors in every bite without the need for a sourdough starter.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2/3 cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set aside.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour and baking soda. Gradually add to the creamed mixture alternately with the buttermilk, mixing just until incorporated.
- Mix together the cinnamon and sugar for the topping in a small bowl.
- Divide half of the batter between the prepared pans. Sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans.
- Spread the remaining batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar on top.
- Swirl the cinnamon-sugar through the batter with a knife.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 20 minutes before transferring to wire racks to cool completely.
Notes
- You can add 1/2 cup chopped nuts or dried fruit for variation.
- Reduce sugar by 1/3 for a less sweet version.
- Turn this recipe into muffins by baking at 350°F for 20–25 minutes.
- A glaze made from powdered sugar and milk can be added once cooled.
- To prevent dryness, avoid overmixing and overbaking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
