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Amish Cinnamon Bread

A wonderfully easy and surprisingly quick Amish cinnamon bread recipe with a cinnamon-swirled heaven result.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings 10 slices

Equipment

  • 9x5 inch loaf pan Greased and floured
  • Stand mixer or hand mixer
  • Large bowl
  • Separate bowl
  • Small bowl
  • Wooden skewer or thin knife For testing doneness
  • Wire rack For cooling
  • Oven Preheated to 350°F (175°C)

Ingredients
  

Bread Batter

  • 0.5 cup softened salted butter Room temperature
  • 0.75 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 1 large egg Room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda

Cinnamon Sugar Filling & Topping

  • 0.33 cup sugar
  • 1.5 teaspoons cinnamon
  • 2 tablespoons melted butter

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
  • Beat in the egg and vanilla extract until incorporated.
  • In a separate bowl, whisk together buttermilk, flour, and baking soda until combined.
  • Gradually add the dry ingredients to the wet ingredients. Mix until just combined, do not overmix.
  • In a small bowl, mix together the ⅓ cup sugar and 1 ½ teaspoons cinnamon for the filling.
  • Pour half of the batter into the prepared loaf pan.
  • Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
  • Drizzle half of the melted butter over the cinnamon-sugar layer.
  • Gently pour the remaining batter over the cinnamon-sugar layer.
  • Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the batter.
  • Drizzle the remaining melted butter over the top.
  • Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with milk to the 1-cup line and let sit for 5-10 minutes. For a quicker bake, you can make muffins: fill liners two-thirds full, sprinkle with cinnamon sugar, and bake for 20-25 minutes.