Classic Sweet Amish Bread

This comforting Amish Cinnamon Bread recipe delivers the perfect balance of sweet, warm cinnamon swirled throughout a tender, buttery loaf. My kitchen fills with an irresistible aroma that beckons everyone to gather around when it's baking.

I discovered this recipe during a winter weekend when we were snowed in and craving something sweet yet homey. The first time I made it my children declared it better than cinnamon rolls and now it appears regularly in our breakfast rotation and as an afternoon treat with tea.

Ingredients

• Butter: softened to room temperature creates that rich tender crumb that makes this bread melt in your mouth.
• Granulated sugar: provides just the right sweetness throughout the batter.
• Eggs: bind everything together and add richness to the texture.
• Buttermilk: brings a slight tanginess that balances the sweetness and helps create an incredibly moist loaf.
• All purpose flour: gives structure while keeping the bread tender.
• Baking soda: works with the acid in buttermilk to help the bread rise beautifully.
• Cinnamon: the star ingredient providing that warm characteristic flavor.

Step-by-Step Instructions

Prepare The Pans:

Thoroughly grease two 9x5 inch loaf pans making sure to get into all corners to prevent sticking. A light dusting of flour over the greased surface ensures foolproof removal after baking.

Mix The Batter:

Cream the softened butter and sugar until light and fluffy about 3 minutes. This incorporates air which helps create a tender crumb. Add eggs one at a time beating well after each addition until fully incorporated and the mixture looks smooth and glossy.

Add Dry And Wet Ingredients:

Alternate adding flour and buttermilk to your butter mixture beginning and ending with flour. Mix gently until just combined the batter should look thick and smooth but be careful not to overmix which can toughen your bread.

Prepare Cinnamon Sugar:

In a small bowl thoroughly combine the cinnamon and sugar for swirling using your fingers to break up any clumps and ensure even distribution of the cinnamon throughout the sugar.

Create Layers:

Spoon half the batter divided between both pans smoothing it into an even layer with the back of a spoon. Generously sprinkle about three quarters of your cinnamon sugar mixture over this first layer of batter in both pans.

Add Final Layer And Swirl:

Carefully spoon remaining batter over the cinnamon layer trying not to disturb the layer beneath. Sprinkle the remaining cinnamon sugar over the top of both loaves. Using a butter knife or thin spatula inserted all the way to the bottom draw several figure eights through the batter to create beautiful swirls throughout.

Bake To Perfection:

Place both loaves in a preheated 350°F oven on the middle rack with space between them for air circulation. Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean with perhaps a few moist crumbs.

Cool Completely:

Allow loaves to rest in pans for 20 minutes on a wire rack this initial cooling helps the bread set up. Then carefully remove from pans to cool completely before slicing.

The cinnamon sugar swirl is absolutely my favorite part of this bread. I remember the first time my youngest daughter helped me make it she was mesmerized by the swirling process and kept peeking through the oven window watching the bread rise and the swirls become more defined as it baked. Now she insists on being the official "swirl master" whenever we bake this bread.

Making Ahead And Storage

This Amish Cinnamon Bread stays fresh at room temperature in an airtight container for up to 3 days. The flavor actually improves slightly overnight as the cinnamon permeates throughout the bread. For longer storage slice the completely cooled loaf wrap individual slices in plastic wrap and store in a freezer bag. To enjoy frozen slices either thaw at room temperature for about an hour or microwave for 15-20 seconds for that freshly baked taste.

Easy Variations

Turn this classic into Amish Cinnamon Raisin Bread by adding 1 cup of plump raisins to the batter before layering. For extra flavor soak the raisins in warm water or apple juice for 10 minutes before draining and adding to the batter. Another delicious variation includes adding 1 cup of chopped walnuts or pecans to the cinnamon sugar mixture for a wonderful texture contrast. For a holiday twist add 1 teaspoon of nutmeg and half teaspoon of cloves to the cinnamon sugar mixture.

Serving Suggestions

While delicious on its own this bread transforms into a special breakfast when sliced thickly and used for French toast. The cinnamon swirls caramelize beautifully when fried in butter. For an indulgent dessert warm a slice slightly and top with a scoop of vanilla ice cream and a drizzle of caramel sauce. During fall gatherings I serve thin slices alongside apple cider or pumpkin spice lattes for an afternoon treat that always receives compliments.

Frequently Asked Questions

→ Can I use regular milk instead of buttermilk?

Yes, you can make homemade buttermilk by mixing two cups of milk with two tablespoons of vinegar or lemon juice. Let the mixture sit for a few minutes before using.

→ How do I prevent the bread from sticking to the pans?

Grease the loaf pans thoroughly with butter or cooking spray. You can also line the pans with parchment paper for easy removal.

→ What’s the best way to swirl the cinnamon mixture?

After adding the cinnamon-sugar mixture to the batter, use a knife and make gentle figure-eight motions to create an even swirl.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready.

→ Can I freeze Amish cinnamon bread?

Yes, you can wrap the cooled loaves tightly in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature before serving.