Amish Cinnamon Bread

Ouadie Rhabbouron

  • 2 teaspoons cinnamon

    • Instructions

    Prepare Your Pans:

    1. Preheat your oven to 325°F (165°C). Grease two loaf pans thoroughly.

    Mix the Batter:

    1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy—about 2-3 minutes.

    2. Add the buttermilk and mix until combined.

    3. In a separate bowl, whisk together the flour and baking soda.

    4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don't overmix—the batter should come together smoothly but you don't want to overdevelop the gluten.

    Create the Cinnamon Swirl:

    1. In a small bowl, mix together the ½ cup sugar and 2 teaspoons cinnamon.

    Layer and Bake:

    1. Pour half of the batter into the prepared loaf pans, dividing evenly between the two.

    2. Sprinkle half of the cinnamon-sugar mixture over the batter in each pan.

    3. Pour the remaining batter over the cinnamon layer, dividing evenly.

    4. Sprinkle the remaining cinnamon-sugar mixture on top of each loaf.

    5. Using a knife, gently swirl the cinnamon-sugar through the batter to create a marbled effect (don't overdo this—a few gentle swirls is perfect).

    6. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

    7. Let the bread cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

    Pro Tips for Perfect Amish Cinnamon Bread

    Use Buttermilk – This is key to the tender, moist texture. Don't skip it or substitute it.

    Don't Overmix – Mix just until ingredients are combined. Overmixing develops gluten and creates a denser crumb.

    Soften the Butter – Make sure butter is truly softened for easy creaming with sugar.

    Gentle Swirls – Don't go crazy swirling the cinnamon—a few gentle motions create the best effect.

    Cool Properly – Let bread cool in the pan for 10 minutes before removing. This helps it hold together.

    Check for Doneness – A toothpick should come out clean or with just a few moist crumbs. Don't overbake or the bread will dry out.

    Low Oven Temperature – The slightly lower temperature (325°F) helps the bread bake evenly without browning too quickly on the outside.

    Storage Tips

    Room Temperature – Wrap cooled bread in plastic wrap or store in an airtight container for up to 3 days.

    Refrigerator – Store wrapped bread for up to a week. The moisture content keeps it from drying out.

    Freezer – Wrap cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature.

    Make Ahead – This bread actually tastes even better the next day as flavors develop and the texture becomes more tender.

    Serving Suggestions

    Enjoy this bread:

    • Warm with a pat of butter

    • Toasted with coffee or tea

    • As a simple dessert

    • For breakfast with your favorite spread

    • As a homemade gift

    Variations to Try

    Extra Cinnamon – Use 3 teaspoons cinnamon instead of 2 for a more pronounced flavor.

    Nutmeg Addition – Add ½ teaspoon nutmeg to the cinnamon-sugar mixture for warmth and depth.

    Brown Butter – Brown the butter before creaming with sugar for extra depth.

    Espresso Powder – Add 1 teaspoon instant espresso powder to enhance the cinnamon flavor (optional).

    Nutritional Information (Approximate)

    Yield: 2 loaves (12 slices each)

    Prep Time: 15 minutes

    Bake Time: 1 hour

    Total Time: 1 hour 15 minutes

    Calories per slice: ~180 kcal

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