Homemade Amish Cinnamon Bread topped with cinnamon sugar glaze

Amish Cinnamon Bread

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why make this recipe

This Amish Cinnamon Bread is easy and comforting. It makes a soft, tender loaf with sweet cinnamon swirls. The recipe uses common ingredients and little fuss. It is great for breakfast, snacks, or to take to a friend.

introduction

This bread has a simple batter and a cinnamon-sugar swirl. You mix the butter and sugars, add egg and buttermilk, then fold in flour and baking soda. Layer batter and cinnamon sugar in a loaf pan, swirl, and bake. The top gets a buttery cinnamon crust that is delicious warm or at room temperature.

how to make Amish Cinnamon Bread

Make the batter, mix a cinnamon-sugar filling, layer the batter and filling in a loaf pan, swirl with a knife, drizzle melted butter on top, and bake until a toothpick comes out clean. Let the loaf cool in the pan, then move to a rack to finish cooling.

Ingredients :

  • ½ cup softened butter (salted)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ⅓ cup sugar
  • 1 ½ teaspoons cinnamon
  • 2 tablespoons melted butter

Directions :

  1. Preheat the oven to 350ºF and grease a 9X5 loaf pan with butter or oil.
  2. Add the softened butter to a large bowl with a hand mixer, OR a stand mixer fitted with the paddle attachment.
  3. Add in granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy, about 2-3 minutes.
  4. Add the egg, vanilla and buttermilk and mix until fully incorporated.
  5. Sift the flour and baking soda into the bowl and mix just until it starts to come together. Use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain.
  6. Stir together ⅓ cup of sugar and 1 ½ teaspoons of cinnamon and set aside.
  7. Add half of the batter to the prepared loaf pan, and add half of the cinnamon sugar mixture evenly on top of the batter. Use a butter knife to swirl it into the batter.
  8. Add the remaining half of the batter on top, smoothing it out evenly.
  9. Add the remaining cinnamon sugar mixture and swirl it into the top layer of batter using a butter knife.
  10. Drizzle 2 tablespoons of melted butter on top of the loaf.
  11. Bake in the preheated oven for 50-70 minutes, or until a cake tester (or toothpick) comes out clean when inserted into the center.
  12. Allow to cool in the pan for 20 minutes, and then gently coax it out of the loaf pan and transfer to a wire rack. Allow to cool to room temperature before wrapping and storing.

how to serve Amish Cinnamon Bread

Slice and serve warm or at room temperature. It is good plain, with butter, or with cream cheese. Pair with coffee, tea, or milk. Warm slices briefly in the microwave for a soft, fresh feel.

how to store Amish Cinnamon Bread

Wrap the cooled loaf in plastic wrap or place in an airtight container. Keep at room temperature for up to 3 days. For longer storage, freeze wrapped slices or the whole loaf for up to 2 months. Thaw at room temperature or heat slices in the toaster or microwave.

tips to make Amish Cinnamon Bread

  • Use room-temperature butter and egg so the batter mixes smoothly.
  • Do not overmix after adding flour; mix just until combined.
  • If the top browns too fast, tent loosely with foil in the last 10-15 minutes.
  • Check doneness with a toothpick in the center near the end of baking time.
  • Let it cool in the pan for 20 minutes; this helps the loaf hold its shape when you remove it.

variation (if any)

  • Add chopped nuts (walnuts or pecans) to the cinnamon-sugar layers for crunch.
  • Stir a handful of raisins into the batter for extra sweetness.
  • Swap half the buttermilk for sour cream for a richer crumb.
  • Make mini loaves or muffins and adjust baking time (muffins: about 18-22 minutes).

FAQs

Q: Can I use regular milk instead of buttermilk?
A: You can, but the loaf will be less tangy and a bit less tender. To mimic buttermilk, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.

Q: My loaf was gooey in the center. What went wrong?
A: It likely needed more time in the oven. Ovens vary. Test with a toothpick; if batter sticks, bake 5–10 minutes more and check again.

Q: Can I make this without a stand mixer?
A: Yes. Use a hand mixer or mix by hand with a whisk and spatula. Cream the butter and sugars well before adding the egg and liquids.

Q: How do I get clear cinnamon swirls?
A: Add the cinnamon-sugar in two layers and gently swirl with a knife. Avoid overmixing once layered.

Conclusion

For a full write-up and tips from another source, see Irresistible Amish Cinnamon Bread (no starter needed).