Amish Cinnamon Bread Treat

This fragrant Amish cinnamon bread has been my go-to comfort recipe whenever I need something homey that fills the kitchen with irresistible aromas. The beautiful swirl of cinnamon sugar creates a delightful pattern and flavor in every slice.

I first baked this bread during a snow day with my children, and it has since become our Saturday morning tradition. The smell of cinnamon wafting through the house never fails to bring everyone to the kitchen with eager anticipation.

Ingredients

• Butter: Softened to room temperature creates a tender crumb and rich flavor
• Granulated sugar: Provides the perfect sweetness that complements the cinnamon
• Egg: Adds structure and richness to the bread
• Vanilla extract: Enhances all the flavors and adds depth
• Buttermilk: Creates a moist texture and slight tangy flavor that balances the sweetness
• All purpose flour: Gives the bread structure but keeps it tender
• Baking soda: Works with the buttermilk for the perfect rise
• Salt: Balances the sweetness and enhances flavor
• Cinnamon: For the filling creates that distinctive warm spicy flavor that makes this bread special

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and thoroughly grease a 9×5-inch loaf pan. Make sure to get into all the corners to prevent sticking. I prefer using butter for greasing as it adds flavor, but cooking spray works well too.

Create The Butter Mixture:

Using a stand mixer or hand mixer, cream the butter and sugar together until truly light and fluffy, about 3-4 minutes. This incorporates air into the batter for a lighter texture. Add the egg and vanilla, then mix until fully incorporated and smooth.

Combine Dry And Wet Ingredients:

In a separate bowl, whisk together flour, baking soda, and salt. Add half of these dry ingredients to your butter mixture, followed by half the buttermilk. Mix gently just until combined. Add remaining flour mixture and buttermilk, mixing just until no dry streaks remain. Overmixing will develop gluten and make your bread tough.

Create Cinnamon Sugar Layer:

In a small bowl, mix the cinnamon and remaining sugar until well combined. This mixture creates the signature swirl and flavor that makes this bread so special. Make sure the cinnamon is evenly distributed throughout the sugar.

Layer And Swirl:

Spread half the batter in your prepared pan, smoothing it into an even layer. Sprinkle two-thirds of your cinnamon sugar mixture over this batter. Take a butter knife and gently swirl it through in figure eight patterns to create marbling. Top with remaining batter, smooth the surface, and sprinkle with remaining cinnamon sugar.

Bake To Perfection:

Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. The bread will rise and may crack slightly on top which is completely normal and adds to its rustic charm.

Cool Properly:

Allow the bread to cool in the pan for exactly 10 minutes. This helps it set up enough to remove safely. Then transfer to a wire rack to cool completely before slicing to prevent the bread from becoming gummy.

Cinnamon is the star ingredient in this recipe, and I always recommend using freshly ground cinnamon if possible. I discovered this trick from my grandmother who would grind cinnamon sticks in her spice grinder just before baking this bread. The difference in aroma and flavor is truly remarkable compared to pre-ground cinnamon that might have been sitting in your pantry for months.

Making Your Own Buttermilk

If you don't have buttermilk on hand, you can easily make a substitute at home. Simply add one tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the one-cup line with regular milk. Let it sit for 5-10 minutes until it begins to curdle slightly. This acidic milk will react perfectly with the baking soda just like store-bought buttermilk would.

Storage Tips

This Amish cinnamon bread stays fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture may become slightly more dense. To freeze, wrap the completely cooled bread tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

While delicious on its own, this bread reaches new heights when lightly toasted and spread with a thin layer of butter or cream cheese. For breakfast, pair with fresh fruit and coffee for a balanced meal. For dessert, try warming a slice and topping with a scoop of vanilla ice cream or a dollop of whipped cream. Some families even enjoy making French toast with slightly stale slices for an extraordinary weekend breakfast treat.

The Amish Baking Tradition

The Amish have a rich tradition of baking that emphasizes simple ingredients and avoiding modern conveniences. This quick bread version adapts their traditional yeasted cinnamon bread into a more accessible recipe that maintains the same comforting flavors. In Amish communities, baking is often a communal activity with recipes passed down through generations, and breads like this would typically be prepared for family gatherings or community events.

Frequently Asked Questions

→ Can I substitute buttermilk in this bread?

Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

→ How do I store the bread to keep it fresh?

Once cooled, wrap the bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months.

→ Can I use alternative flours for this bread?

All-purpose flour works best, but you can try substituting half the amount with whole wheat flour for a denser texture. Avoid gluten-free flour without additional adjustments.

→ What’s the best way to swirl the cinnamon layer?

Use a butter knife to gently make S-shaped swirls in the batter. Avoid overmixing to maintain the cinnamon layer's distinct marbled effect.

→ Can I add nuts or raisins to the bread?

Absolutely, you can fold in chopped nuts or raisins into the batter before layering it in the pan for added texture and flavor.