Amish Cinnamon Bread
No-knead sweet bread with cinnamon swirls made from simple pantry ingredients. Makes 2 tender, flavorful loaves perfect for breakfast or dessert.
Equipment
- 2 large mixing bowls
- Handheld mixer
- Rubber spatula
- Two 9×5-inch loaf pans
- Wire cooling racks
- Measuring cups and spoons
Ingredients
For the bread:
- 1 cup butter, softened (2 sticks)
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 teaspoons baking soda
For the cinnamon-sugar topping:
- ⅔ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease two 9×5-inch loaf pans.
- In a large bowl, cream together butter, 2 cups sugar, eggs, and vanilla using a handheld mixer until light and fluffy.
- Using a rubber spatula, add buttermilk, flour, and baking soda just until combined. Don't overmix.
- In a small bowl, combine ⅔ cup sugar and cinnamon for topping.
- Divide half the batter between prepared pans. Sprinkle three-fourths of cinnamon mixture over batter.
- Spread remaining batter evenly over cinnamon layer. Top with remaining cinnamon mixture.
- Using a butter knife, cut a few gentle swirl marks through the batter.
- Bake 45 minutes or until toothpick inserted near center comes out clean.
- Cool in pans 20 minutes, then remove to wire racks to cool completely.
Notes
- Room temperature ingredients mix more easily
- Don't overmix the batter to avoid dense bread
- Try adding 1 cup cinnamon chips or chocolate chips for variation
- Bread can be frozen for up to 6 months when properly wrapped
- Store at room temperature for up to 4 days