AMISH CINNAMON BREAD

Amish Cinnamon Bread is cozy, sweet, and perfect with coffee. Here’s a very detailed, step-by-step recipe for the classic quick-bread version (no yeast, no starter).

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Amish Cinnamon Bread (Quick Bread)

Equipment

• 2 loaf pans (8½ × 4½-inch or 9 × 5-inch)

• Mixing bowls

• Whisk

• Rubber spatula

• Measuring cups & spoons

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Ingredients

Bread Batter

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 2 large eggs, room temperature

• 2 cups buttermilk

• 1 teaspoon vanilla extract

• 4 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon salt

Cinnamon-Sugar Swirl

• ⅔ cup granulated sugar

• 2 teaspoons ground cinnamon

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Step-by-Step Directions

Step 1: Prepare the pans and oven

1. Preheat your oven to 350°F (175°C).

2. Grease two loaf pans well (bottom and sides).

3. Lightly dust with flour or line with parchment if desired.

4. Set aside.

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Step 2: Make the cinnamon-sugar mixture

1. In a small bowl, combine:

   • ⅔ cup sugar

   • 2 teaspoons cinnamon

2. Stir well and set aside.

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Step 3: Cream butter and sugar

1. In a large bowl, add 1 cup softened butter.

2. Add 2 cups sugar.

3. Cream together until light and fluffy (about 2–3 minutes).

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Step 4: Add eggs

1. Add eggs one at a time, mixing well after each addition.

2. Scrape down the sides of the bowl as needed.

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Step 5: Add buttermilk and vanilla

1. Stir in 2 cups buttermilk.

2. Add 1 teaspoon vanilla extract.

3. Mix until smooth.

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Step 6: Add dry ingredients

1. In a separate bowl, whisk together:

   • 4 cups flour

   • 2 teaspoons baking soda

   • 1 teaspoon salt

2. Gradually add dry ingredients to the wet mixture.

3. Stir just until combined.

   • Do not overmix.

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Assemble the Bread

Step 7: Layer the batter and cinnamon sugar

1. Spoon ¼ of the batter into each loaf pan.

2. Sprinkle ¼ of the cinnamon-sugar mixture over each pan.

3. Add another ¼ of the batter to each pan.

4. Sprinkle remaining cinnamon sugar evenly.

5. Top with the remaining batter.

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Step 8: Swirl

1. Use a knife to gently swirl the batter in each pan.

   • Do not overmix; just a few figure-8 motions.

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Step 9: Bake

1. Place pans in the oven.

2. Bake for 45–50 minutes.

3. Check doneness by inserting a toothpick into the center:

   • It should come out clean or with a few moist crumbs.

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Step 10: Cool and serve

1. Remove pans from oven.

2. Cool in pans for 10–15 minutes.

3. Remove loaves and cool completely on a wire rack.

4. Slice and enjoy.

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Tips & Variations

• Tastes even better the next day

• Freezes beautifully (wrap tightly)

• Add ½ cup chopped nuts or raisins if desired

• Drizzle with a simple vanilla glaze for extra sweetness