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A close up of slices of a quick bread swirled with cinnamon.

Amish Cinnamon Bread

This one bowl recipe for Amish Cinnamon Bread is easy to make, filled with cinnamon flavor, and perfect for serving with a hot cup of coffee.
4.47 from 127 votes
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Course: Breads
Keyword: amish recipes, authentic amish recipes, cinnamon bread, cinnamon loaf, desserts, quick bread, quick breads
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 Slices
Calories: 261kcal
Author: Dolly {Little Home in the Making}

Ingredients

  • ½ cup softened butter salted
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all purpose flour
  • 1 teaspoon baking soda

Cinnamon Sugar Filling and Topping

  • ⅓ cup sugar
  • 1 ½ teaspoons cinnamon
  • 2 tablespoons melted butter

Instructions

  • Preheat the oven to 350ºF and grease a 9X5 loaf pan with butter or oil.
  • Add the softened butter to a large bowl with a hand mixer, OR a stand mixer fitted with the paddle attachment.
  • Add in granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy, about 2-3 minutes.
  • Add the egg, vanilla and buttermilk and mix until fully incorporated.
  • Sift the flour and baking soda into the bowl and mix just until it starts to come together. Use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain.
  • Stir together ⅓ cup of sugar and 1 ½ teaspoons of cinnamon and set aside.
  • Add half of the batter to the prepared loaf pan, and add half of the cinnamon sugar mixture evenly on top of the batter. Use a butter knife to swirl it into the batter.
  • Add the remaining half of the batter on top, smoothing it out evenly.
  • Add the remaining cinnamon sugar mixture and swirl it into the top layer of batter using a butter knife.
  • Drizzle 2 tablespoons of melted butter on top of the loaf.
  • Bake in the preheated oven for 50-70 minutes, or until a cake tester (or toothpick) comes out clean when inserted into the center.
  • Allow to cool in the pan for 20 minutes, and then gently coax it out of the loaf pan and transfer to a wire rack. Allow to cool to room temperature before wrapping and storing.

Video

Notes

Storing: Wrap your loaf in a triple layer of plastic wrap. Store at room temperature for 2-3 days, or in the refrigerator for 5 days. For longer storage, add the wrapped loaf to a freezer bag and label. Freeze for up to 2 months.
Softened Butter: It's important that you use softened butter, otherwise it will be very difficult to cream the butter and sugars together. In a pinch melted butter can work, but it will make for a less moist loaf.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 227mg | Fiber: 1g | Sugar: 23g