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AMISH CINNAMON BREAD

Discover the simple joy of baking with our Amish Cinnamon Bread recipe. This no-knead, irresistibly moist bread is swirled with a rich cinnamon sugar mixture, offering a perfect balance of sweetness and warmth in every slice. Ideal for beginners and seasoned bakers alike, this recipe will guide you to create a delightful treat that’s perfect for breakfast, snacks, or dessert. Get ready to fill your kitchen with the inviting aroma of cinnamon and baked goodness.

Ingredients

Scale
  • 1 cupbutter, softened2 cupssugar2eggs2 cupsbuttermilk or homemade buttermilk (2 cupsmilk +2 tablespoonsvinegar or lemon juice)4 cupsflour2 teaspoonsbaking soda2/3 cupssugar (for cinnamon/sugar mixture)2 teaspoonscinnamon (for cinnamon/sugar mixture)
  • 2 cupssugar2eggs2 cupsbuttermilk or homemade buttermilk (2 cupsmilk +2 tablespoonsvinegar or lemon juice)4 cupsflour2 teaspoonsbaking soda2/3 cupssugar (for cinnamon/sugar mixture)2 teaspoonscinnamon (for cinnamon/sugar mixture)
  • 2eggs
  • 2 cupsbuttermilk or homemade buttermilk (2 cupsmilk +2 tablespoonsvinegar or lemon juice)4 cupsflour2 teaspoonsbaking soda2/3 cupssugar (for cinnamon/sugar mixture)2 teaspoonscinnamon (for cinnamon/sugar mixture)
  • 4 cupsflour2 teaspoonsbaking soda2/3 cupssugar (for cinnamon/sugar mixture)2 teaspoonscinnamon (for cinnamon/sugar mixture)
  • 2 teaspoonsbaking soda
  • 2/3 cupssugar (for cinnamon/sugar mixture)2 teaspoonscinnamon (for cinnamon/sugar mixture)
  • 2 teaspoonscinnamon (for cinnamon/sugar mixture)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two loaf pans.In a large bowl, cream together butter and 2 cups of sugar. Add eggs and mix well.Alternate adding buttermilk and combined flour and baking soda to the creamed mixture, blending until smooth.In a separate bowl, mix 2/3 cups sugar and cinnamon.Pour half of the batter evenly into the prepared loaf pans. Sprinkle 3/4 of the cinnamon mixture over the batter in each pan.Divide the remaining batter between the pans, covering the cinnamon mixture. Top with the remaining cinnamon mixture and swirl with a knife.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
  2. In a large bowl, cream together butter and 2 cups of sugar. Add eggs and mix well.Alternate adding buttermilk and combined flour and baking soda to the creamed mixture, blending until smooth.In a separate bowl, mix 2/3 cups sugar and cinnamon.Pour half of the batter evenly into the prepared loaf pans. Sprinkle 3/4 of the cinnamon mixture over the batter in each pan.Divide the remaining batter between the pans, covering the cinnamon mixture. Top with the remaining cinnamon mixture and swirl with a knife.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
  3. Alternate adding buttermilk and combined flour and baking soda to the creamed mixture, blending until smooth.In a separate bowl, mix 2/3 cups sugar and cinnamon.Pour half of the batter evenly into the prepared loaf pans. Sprinkle 3/4 of the cinnamon mixture over the batter in each pan.Divide the remaining batter between the pans, covering the cinnamon mixture. Top with the remaining cinnamon mixture and swirl with a knife.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
  4. In a separate bowl, mix 2/3 cups sugar and cinnamon.Pour half of the batter evenly into the prepared loaf pans. Sprinkle 3/4 of the cinnamon mixture over the batter in each pan.Divide the remaining batter between the pans, covering the cinnamon mixture. Top with the remaining cinnamon mixture and swirl with a knife.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
  5. Pour half of the batter evenly into the prepared loaf pans. Sprinkle 3/4 of the cinnamon mixture over the batter in each pan.Divide the remaining batter between the pans, covering the cinnamon mixture. Top with the remaining cinnamon mixture and swirl with a knife.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
  6. Divide the remaining batter between the pans, covering the cinnamon mixture. Top with the remaining cinnamon mixture and swirl with a knife.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
  8. Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.

Notes

For homemade buttermilk, let milk and vinegar mixture sit for 5 minutes before use.Wrap cooled bread tightly to keep moist. Can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
Wrap cooled bread tightly to keep moist. Can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

  • Author: Chef Stella