Soft Sweet Cinnamon Loaf

This heartwarming Amish Cinnamon Bread brings together sweet, spicy cinnamon swirls running through a soft, buttery base. When it's in the oven, my home fills with amazing smells that bring the whole family running to the kitchen.

I stumbled upon this treat during a cold, snowy weekend when we couldn't leave the house and wanted something cozy and sweet. The first batch got my kids saying it beat cinnamon rolls hands down, and now it shows up often for our morning meals and afternoon snack breaks with a cup of tea.

Ingredients

• Butter: let it soften at room temp to make that delicious soft texture that melts as you bite into it.
• Granulated sugar: adds just enough sweetness to the mix.
• Eggs: hold everything together and make the bread nice and rich.
• Buttermilk: gives a tiny bit of tang against the sweet parts and keeps the bread super moist.
• All purpose flour: builds the foundation while keeping things light.
• Baking soda: teams up with buttermilk to help your bread puff up nicely.
• Cinnamon: the main player that brings that wonderful warm flavor.

Step-by-Step Instructions

Prepare The Pans:

Grease two 9x5 inch loaf pans completely, making sure to cover every corner so the bread won't stick. Sprinkle a thin coat of flour over the greased areas to make sure your loaves come out clean.

Mix The Batter:

Beat the soft butter and sugar together until they look light and fluffy, roughly 3 minutes. This puts air in the mix for a softer bread. Drop in eggs one at a time, mixing well after each one until everything looks smooth and glossy.

Add Dry And Wet Ingredients:

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

Prepare Cinnamon Sugar:

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

Create Layers:

Put half the batter into both pans, smoothing it flat with a spoon. Sprinkle most 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 layer underneath. Sprinkle what's left of the cinnamon sugar on top of both loaves. Take a butter knife or thin spatula all the way to the bottom and draw some figure eights to make pretty swirls throughout.

Bake To Perfection:

Put both loaves in a 350°F oven on the middle shelf with room between them for air to move around. Bake for 45 to 50 minutes until a toothpick stuck in the center comes out mostly clean with maybe a few damp crumbs.

Cool Completely:

Let the loaves sit in their pans on a wire rack for 20 minutes so the bread can set up. Then carefully take them out of the pans to cool all the way before cutting.

I really love the cinnamon sugar swirl 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 watching through the oven door as the bread rose and the swirls got more defined while baking. Now she calls herself the "swirl master" every time we make this bread.

Making Ahead And Storage

This Amish Cinnamon Bread stays good at room temp in a sealed container for up to 3 days. It actually tastes a bit better the next day when the cinnamon flavor spreads throughout the bread. If you want to keep it longer, cut the cooled loaf into slices, wrap each slice in plastic, and put them in a freezer bag. When you want a frozen slice, let it sit out for about an hour or pop it in the microwave for 15-20 seconds to get that just-baked taste.

Easy Variations

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

Serving Suggestions

This bread tastes great on its own but turns into an amazing breakfast when cut thick and used for French toast. The cinnamon parts get all caramelized when cooked in butter. For a fancy dessert, warm up a slice and top it with some vanilla ice cream and a little caramel sauce. In the fall, I like to serve thin slices with apple cider or pumpkin spice coffee drinks for a snack that always gets people talking.

Frequently Asked Questions

→ Can I replace buttermilk with regular milk?

Sure! Combine two cups of milk with two tablespoons of vinegar or lemon juice. Let it sit for a few minutes before using to mimic buttermilk.

→ What's the best way to keep my bread from sticking to the pan?

Generously coat your loaf pans with butter or non-stick spray. Lining them with parchment paper works like a charm too!

→ How can I create a nice cinnamon swirl?

After adding the cinnamon-sugar layer, gently make figure-eight motions with a knife to spread it evenly.

→ How do I check if the bread is done?

Stick a toothpick in the center. If it comes out clean or has just a few crumbs, it's time to take it out of the oven.

→ Is it okay to freeze this loaf?

Absolutely! Wrap the cooled bread tightly in plastic, pop it in a freezer bag, and store for up to 3 months. Defrost at room temp before eating.