Amish Cinnamon Bread Recipe
User Reviews
4.5
Amish Cinnamon Bread Recipe
Description
This recipe produces a moist, tender loaf characterized by a cinnamon-sugar marbled interior and a lightly spiced sugary topping. The use of buttermilk contributes acidity, which reacts with baking soda to provide a fine, soft texture. The cinnamon sugar is layered and gently swirled between the batter layers, giving distinct areas of cinnamon flavor without overpowering the bread.
Baked in a standard loaf pan, the bread develops a golden crust and soft center that slices well. It's suitable for breakfast or as a snack with coffee or tea. The richness of butter and vanilla balances the cinnamon's warmth.
The recipe notes suggest that buttermilk can be substituted by milk mixed with vinegar or lemon juice if unavailable. Avoid overmixing to prevent a tough texture. Testing doneness with a toothpick is recommended to ensure the loaf is fully baked without becoming dry. Doubling the recipe allows making extra loaves for sharing or freezing.
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup buttermilk *see notes if you don't have buttermilk
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For Cinnamon Sugar Filling
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
- Use a mixer to cream the butter and sugar until light and fluffy. Then add the egg and vanilla to the mixing bowl and mix well.
- Combine the flour, baking soda, and salt in a medium bowl. Add half of the dry ingredients to the mixing bowl and half the buttermilk. Mix until just combined. Then add the rest of the flour and buttermilk and mix until combined.
- In a small bowl, combine the cinnamon and half a cup of sugar to create the cinnamon-sugar mixture.
- Spoon about half of the batter into the prepared loaf pan, using a spatula to level it. Sprinkle two-thirds of the cinnamon-sugar mixture over the batter. Then use a butter knife to swirl the mixture through the batter.
- Put the remaining batter on top and use a spatula to smooth it over the cinnamon layer. Sprinkle the rest of the cinnamon mixture on top.
- Bake in the preheated oven for 45-50 minutes. When done, it will be golden brown, and a toothpick inserted into the center will come out clean.
- Let the loaf of bread cool in the pan for 10 minutes. Then remove it and put it on a wire rack to finish cooling.
Notes
- If you don't have buttermilk, combine 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit for a few minutes before use.
- Double the recipe easily to make two loaves for sharing or freezing.
- Do not overmix the batter to maintain a tender crumb and avoid toughness.
- Test the bread's doneness by inserting a toothpick in the center; it should come out clean or with few crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 331mg | 14% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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