This Amish Cinnamon Bread is a wonderfully moist and tender quick bread, perfect for breakfast or a sweet snack. The ribbons of cinnamon and sugar swirled throughout each loaf create a delightful aroma and flavor that’s hard to resist. This recipe makes two loaves, so you’ll have one to share and one to keep for yourself!
Ingredients:
| Ingredient | Quantity |
| For The Batter: | |
| Butter, softened | 1 cup |
| Sugar | 2 cups |
| Eggs | 2 |
| Buttermilk | 2 cups |
| Flour | 4 cups |
| Baking soda | 2 teaspoons |
| For The Cinnamon/Sugar Mixture: | |
| Sugar | ⅔ cup |
| Cinnamon | 2 teaspoons |
Instructions:
- Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease two standard loaf pans (e.g., 9×5 inches).
- Make the Batter: In a large bowl, cream together the 1 cup softened butter, 2 cups sugar, and 2 eggs until the mixture is light and fluffy. In a separate bowl, whisk together the 4 cups flour and 2 teaspoons baking soda. Add the 2 cups buttermilk and the flour mixture alternately to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix the batter.
- Create Cinnamon/Sugar Mixture: In a small separate bowl, mix together the ⅔ cup sugar and 2 teaspoons cinnamon.
- Assemble the Loaves: Pour about half of the batter (or a little less) into each of the two greased loaf pans. Sprinkle about ¾ of the cinnamon/sugar mixture evenly over the batter in both pans. Add the remaining batter on top of the cinnamon/sugar layer, spreading it evenly. Sprinkle the rest of the cinnamon/sugar mixture on top of the second layer of batter. Use a knife or skewer to gently swirl the cinnamon and sugar through the top layer.
- Bake: Bake for 45-50 minutes, or until a toothpick or wooden skewer inserted into the center of a loaf comes out clean.
- Cool & Serve: Let the loaves cool in their pans for about 20 minutes before carefully removing them to a wire rack to cool completely.
Enjoy this sweet, delicious bread. Your family will love this recipe!
