This Amish Cinnamon Bread is a delicious, soft, and sweet treat that’s perfect for any occasion.
With a rich, buttery batter and a delightful cinnamon-sugar swirl, this bread fills your kitchen with a warm, comforting aroma as it bakes.
The simple yet irresistible combination of cinnamon and sugar creates a beautiful marbled effect, adding both texture and flavor to every bite.
This recipe is easy to follow and yields two loaves, making it perfect for sharing with family or enjoying throughout the week.
Whether served for breakfast, dessert, or as a snack, this bread is sure to become a family favorite!
For The Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or
lemon juice
4 cups flour
2 teaspoons baking soda
For The Cinnamon/Sugar Mixture:
2/3 cups sugar
2 teaspoons cinnamon
How To Make Amish Cinnamon Bread
ream together butter, 2 cups of sugar, and eggs.
Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
Mix in separate
bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.
Add remaining batter to pans; sprinkle with last of cinnamon topping.
Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
Makes 2 loaves.
Properly storing Amish Cinnamon Bread ensures it remains soft, moist, and flavorful for days.
At room temperature, the bread can stay fresh for up to three days when tightly wrapped in plastic wrap or kept in an airtight container.
For extended freshness, refrigerating the bread in an airtight container will preserve it for up to a week.
If you’d like to save it for longer, freezing is the best option—simply wrap the cooled loaf in plastic and foil, and it can be stored in the freezer for up to three months.
When ready to enjoy, thaw the bread or warm individual slices for a comforting, freshly baked taste.
Enjoy.The Family will love this recipe.