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Amish Cinnamon Bread

Amish Cinnamon Bread

A quick, starter-free sweet bread with a tender crumb, a thick cinnamon sugar swirl through the middle, and a crunchy sugar crust on top.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar for the batter
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
  • 0.5 cup vegetable oil
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 0.33 cup granulated sugar for the swirl
  • 1 tbsp ground cinnamon for the swirl

Equipment

  • 9x5 inch Loaf Pan
  • Mixing bowls
  • Whisk

Method
 

  1. Prep oven and pan. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly.
  2. Make the swirl. In a small bowl, whisk together the 0.33 cup sugar and 1 tbsp cinnamon. Set aside.
  3. Mix the batter. In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt. In a separate bowl, whisk the buttermilk, oil, egg, and vanilla. Pour wet ingredients into dry and stir gently just until combined.
  4. Layer the bread. Pour half the batter into the greased pan. Sprinkle half the cinnamon sugar evenly over the batter. Carefully pour the remaining batter over the sugar layer, then top with the rest of the cinnamon sugar.
  5. Bake. Bake for 45 to 50 minutes. Check with a toothpick; it should come out clean. Tent with foil if the sugar top browns too quickly.
  6. Cool. Let the bread cool in the pan for 20 minutes before carefully turning it out onto a wire rack.

Notes

  • Do not overmix the batter, or the bread will become dense and tough.
  • To make homemade buttermilk, add 1 tbsp white vinegar to 1 cup of milk and let sit 5 minutes.
  • Store in an airtight container at room temperature for up to 4 days.
  • Freeze individual slices tightly wrapped in plastic for up to 3 months.