Soft Homemade Cinnamon Bread

This mouthwatering Amish Cinnamon Bread balances sweet and warm cinnamon streaks inside a soft, buttery loaf. When it's in the oven, the amazing smell fills my house and brings everyone running to the kitchen.

I stumbled upon this bread one snowy weekend when we couldn't leave the house and wanted something sweet and cozy. My kids said it was tastier than cinnamon rolls the first time I baked it, and now we have it regularly for breakfast or with afternoon tea.

Ingredients

• Butter: let it soften at room temperature for that melt-in-your-mouth tender texture.
• Granulated sugar: adds just enough sweetness throughout the whole batter.
• Eggs: help everything stick together while making the bread richer.
• Buttermilk: brings a bit of tang to balance the sweet stuff and keeps the bread super moist.
• All purpose flour: builds the foundation while keeping everything soft.
• Baking soda: teams up with buttermilk to make your bread puff up nicely.
• Cinnamon: the key player that gives this bread its warm, cozy flavor.

Step-by-Step Instructions

Prepare The Pans:

Coat two 9x5 inch loaf pans with butter or oil, getting into every corner so nothing sticks. Sprinkle a thin layer of flour over the greased parts to make sure your bread comes out clean.

Mix The Batter:

Beat the soft butter and sugar together for about 3 minutes until it looks fluffy and pale. This puts air in the mix for a tender bread. Drop in eggs one at a time, mixing well after each until you get a smooth, shiny blend.

Add Dry And Wet Ingredients:

Switch between adding flour and buttermilk to your butter mix, starting and finishing with flour. Stir just until mixed. Your batter should look thick but smooth. Don't mix too much or your bread might turn out tough.

Prepare Cinnamon Sugar:

Mix the cinnamon and sugar in a small bowl. Use your fingers to break up any lumps so the cinnamon spreads evenly through the sugar.

Create Layers:

Put half the batter into your two pans, sharing it equally and smoothing it flat with a spoon. Scatter about three-fourths of your cinnamon sugar mix over this first layer in both pans.

Add Final Layer And Swirl:

Gently spoon the rest of the batter on top, trying not to mess up the cinnamon layer. Sprinkle whatever cinnamon sugar you have left on top of both loaves. Take a butter knife or thin spatula, push it all the way down, and make several figure-eight motions to create pretty swirls.

Bake To Perfection:

Put both pans in your oven heated to 350°F, placing them on the middle rack with room between them. Bake for 45 to 50 minutes until a toothpick comes out mostly clean when you poke the middle.

Cool Completely:

Let the bread sit in the pans for 20 minutes on a cooling rack. This helps the bread set up. Then take them out of the pans and let them cool all the way before cutting.

I absolutely love the cinnamon sugar swirls in this bread. I still remember when my little girl first helped me bake it. She couldn't take her eyes off the swirling part and kept looking through the oven door as the bread rose and the swirls got more defined. Now she calls herself the "swirl master" whenever we make this together.

Making Ahead And Storage

Your Amish Cinnamon Bread will stay good on the counter in a sealed container for about 3 days. It actually tastes a bit better the next day as the cinnamon flavor spreads through the whole loaf. If you want to keep it longer, cut the cooled bread into slices, wrap each one in plastic, and pop them in a freezer bag. When you're ready to eat, let a slice sit out for an hour or warm it in the microwave for 15-20 seconds to make it taste fresh-baked again.

Easy Variations

Change this bread into Amish Cinnamon Raisin Bread by throwing in 1 cup of juicy raisins before you layer the batter. For extra flavor, soak those raisins in warm water or apple juice for 10 minutes, drain them, then add them to your mix. Another tasty option is mixing 1 cup of chopped walnuts or pecans into the cinnamon sugar for some crunch. During the holidays, try adding 1 teaspoon nutmeg and half teaspoon cloves to your cinnamon sugar blend.

Serving Suggestions

This bread tastes great by itself, but it makes an awesome breakfast when cut thick and turned into French toast. The cinnamon swirls get all caramelized when cooked in butter. For a fancy dessert, warm up a slice and put a scoop of vanilla ice cream on top with some caramel drizzled over it. In fall, I serve thin slices with apple cider or pumpkin spice coffee drinks at get-togethers, and people always ask for the recipe.

Frequently Asked Questions

→ Can I substitute regular milk for buttermilk?

Totally! Just mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for a few minutes, and you’re good to go.

→ How do I keep the bread from sticking to the pan?

Use plenty of butter or cooking spray on the pan. Adding parchment paper makes lifting the loaf out much easier, too!

→ What’s the simplest way to create the cinnamon swirl?

Once you’ve added the cinnamon mix to your batter, use a knife to drag figure-eight shapes gently and spread it evenly.

→ How can I tell when the bread is done baking?

Poke a toothpick in the middle. If it comes out clean or with small crumbs, your bread’s ready!

→ Can I freeze this bread?

Yep! Wrap cooled loaves tightly in plastic wrap, then pop them in a freezer bag. They’ll last up to 3 months—just let them thaw at room temperature when you’re ready to enjoy.