Favorite Amish Cinnamon Bread
Sink your teeth into the comforting warmth of Favorite Amish Cinnamon Bread, a timeless recipe that blends simplicity and sweetness in every bite. This homemade quick bread features a tender, buttery crumb thanks to rich buttermilk and a delicate swirl of cinnamon-sugar, creating an irresistible marbled design that’s both visually stunning and deliciously aromatic. With only 15 minutes of prep time and no yeast required, this easy recipe is perfect for beginners yet special enough for weekend gatherings. Served fresh from the oven or toasted with a slather of butter, this classic Amish treat makes a cozy breakfast, satisfying snack, or delightful dessert. Treat yourself and loved ones to this nostalgic favorite today!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 1 Egg
- 0.25 cup Vegetable oil
- 0.33 cup Granulated sugar (for cinnamon swirl)
- 1 tablespoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x4-inch loaf pan with nonstick cooking spray or butter.
In a large mixing bowl, combine the all-purpose flour, 1 cup of granulated sugar, baking soda, and salt. Stir well to ensure the dry ingredients are evenly mixed.
In a medium bowl, whisk together the buttermilk, egg, and vegetable oil until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, mix together 1/3 cup of granulated sugar and 1 tablespoon of ground cinnamon to create the cinnamon-sugar mixture.
Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
Carefully pour the remaining batter over the cinnamon-sugar layer and spread it evenly. Sprinkle the remaining cinnamon-sugar mixture on top.
Use a knife or skewer to gently swirl the cinnamon-sugar mixture into the batter by making a few figure-eight patterns. Do not over-swirl; you want distinct ribbons of cinnamon inside the bread.
Bake the bread in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 486.7 g | 177% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 291.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 418 mg | 32% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
