Baking bread at home brings a sense of accomplishment and joy, especially when the recipe is as simple and delightful as the Amish Cinnamon Bread. Unlike traditional bread recipes that require kneading and extensive preparation, this no-knead Amish Cinnamon Bread is a straightforward, mix-and-bake treat that anyone can make. The result is a deliciously sweet and cinnamon-infused loaf that’s perfect for breakfast, snack time, or as a thoughtful homemade gift.
Ingredients You’ll Need
Before you begin, ensure you have all the necessary ingredients:
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk (2 cups milk plus 2 tablespoons vinegar or lemon juice)
4 cups flour
2 teaspoons baking soda
Cinnamon/Sugar Mixture:
2/3 cups sugar
2 teaspoons cinnamon
Easy Preparation: A Step-by-Step Guide
The beauty of Amish Cinnamon Bread lies in its simplicity. Follow these steps to bake your own loaves:
- Start with the Batter: In a large bowl, cream together the butter and 2 cups of sugar until smooth. Add the eggs and mix well. Alternately incorporate the buttermilk (or homemade buttermilk), flour, and baking soda until the batter is uniform.
- Prepare the Cinnamon/Sugar Mixture: In a separate bowl, combine 2/3 cups of sugar with 2 teaspoons of cinnamon. This will be used to create the delicious swirls that characterize the bread.
- Assemble the Loaves: Grease two loaf pans and pour half of the batter equally between them (about a quarter of the batter in each pan). Sprinkle 3/4 of the cinnamon/sugar mixture evenly over the batter in each pan. Then, add the remaining batter on top and finish with the leftover cinnamon/sugar mix. Use a knife to swirl the layers together lightly.
- Bake to Perfection: Preheat your oven to 350 degrees Fahrenheit. Bake the loaves for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for about 20 minutes before removing them to cool completely on a wire rack.
Serving and Storage Tips for Amish Cinnamon Bread
Amish Cinnamon Bread, with its rich cinnamon swirls and sweet, tender crumb, is a delightful treat that’s perfect for any occasion. Whether you’re enjoying it for breakfast, as a snack, or as a dessert, here are some serving and storage tips to ensure your bread remains as delicious as the day it was baked.
Serving Tips:
- Warm it Up: For an extra cozy treat, lightly toast slices of Amish Cinnamon Bread in a toaster or oven. This adds a delightful crunch to the edges while warming the bread through, enhancing its flavors.
- Add a Spread: While delicious on its own, this bread pairs wonderfully with spreads. Try it with a pat of butter, a smear of cream cheese, or a dollop of apple butter for an added layer of flavor.
- Serve with Beverages: Amish Cinnamon Bread makes a perfect companion to your favorite beverages. Enjoy it with a hot cup of coffee, tea, or a glass of milk. The sweetness of the bread complements the bitterness of coffee beautifully.
- Dessert Option: Transform a slice of Amish Cinnamon Bread into a decadent dessert by serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Storage Tips:
- Cool Completely: Before storing, allow the bread to cool completely. Storing it while still warm can result in condensation, making the bread soggy.
- Wrap Tightly: Wrap the bread tightly in plastic wrap, aluminum foil, or place it in an airtight container. This helps to maintain its moisture and prevent it from drying out.
- Room Temperature Storage: When properly wrapped, Amish Cinnamon Bread can be stored at room temperature for up to 3 days. Keep it in a cool, dry place to maintain its freshness.
- Refrigerate for Longer Freshness: For longer storage, refrigerate the bread wrapped in plastic wrap or aluminum foil for up to 1 week. The cold will help preserve its freshness, but be sure to bring it to room temperature or warm it up slightly before serving for the best flavor.
- Freezing for Long-Term Storage: Amish Cinnamon Bread freezes well. Wrap the bread tightly in plastic wrap, then again in aluminum foil, and place it in a freezer bag. Label the bag with the date, and store it in the freezer for up to 3 months. Thaw overnight at room temperature or in the refrigerator before serving.
By following these serving and storage tips, you can enjoy Amish Cinnamon Bread at its best, whether it’s fresh out of the oven or as a treat saved for later.
Whether you’re a seasoned baker or new to the kitchen, this no-knead Amish Cinnamon Bread recipe is sure to become a favorite. Its ease of preparation and delicious outcome make it a must-try for anyone looking for a comforting and homemade treat. Enjoy the warmth and sweetness of Amish Cinnamon Bread today – your kitchen (and your taste buds!) will thank you.
FAQs
1. Can I make Amish Cinnamon Bread without buttermilk?
Yes, you can make Amish Cinnamon Bread without buttermilk by creating a homemade buttermilk substitute. Simply mix 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes until the milk begins to curdle slightly, then use it as you would buttermilk in the recipe. This substitute provides the slight tang and tender crumb associated with buttermilk.
2. How do I ensure my Amish Cinnamon Bread comes out moist and not dry?
To ensure your Amish Cinnamon Bread remains moist, make sure not to overmix the batter once you’ve added the flour. Overmixing can lead to gluten development, making the bread tough and dry. Additionally, keep an eye on the baking time and check for doneness starting at the 45-minute mark to avoid overbaking. Finally, wrapping the bread well after it has cooled completely helps retain its moisture.
3. Can I add nuts or raisins to the Amish Cinnamon Bread?
Absolutely! Adding nuts or raisins can provide a delightful texture and flavor contrast to the soft, sweet bread. Fold in up to 1 cup of raisins, chopped walnuts, or pecans into the batter just before pouring it into the loaf pans. Ensure these additions are evenly distributed throughout the batter for consistent flavor in every slice.
4. How do I store Amish Cinnamon Bread if I want to keep it fresh for as long as possible?
For maximum freshness, wrap the cooled bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, refrigerate it wrapped for up to 1 week, or freeze it for up to 3 months. To freeze, wrap the bread tightly in plastic wrap, then again in foil, and place it in a freezer bag. Thaw overnight at room temperature or in the refrigerator before serving.
📖 Recipe
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AMISH CINNAMON BREAD
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves
Description
Discover the simple joy of baking with our Amish Cinnamon Bread recipe. This no-knead, irresistibly moist bread is swirled with a rich cinnamon sugar mixture, offering a perfect balance of sweetness and warmth in every slice. Ideal for beginners and seasoned bakers alike, this recipe will guide you to create a delightful treat that’s perfect for breakfast, snacks, or dessert. Get ready to fill your kitchen with the inviting aroma of cinnamon and baked goodness.
Ingredients
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk (2 cups milk + 2 tablespoons vinegar or lemon juice)
4 cups flour
2 teaspoons baking soda
2/3 cups sugar (for cinnamon/sugar mixture)
2 teaspoons cinnamon (for cinnamon/sugar mixture)
Instructions
- Preheat the oven to 350°F (175°C). Grease two loaf pans.
- In a large bowl, cream together butter and 2 cups of sugar. Add eggs and mix well.
- Alternate adding buttermilk and combined flour and baking soda to the creamed mixture, blending until smooth.
- In a separate bowl, mix 2/3 cups sugar and cinnamon.
- Pour half of the batter evenly into the prepared loaf pans. Sprinkle 3/4 of the cinnamon mixture over the batter in each pan.
- Divide the remaining batter between the pans, covering the cinnamon mixture. Top with the remaining cinnamon mixture and swirl with a knife.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 20 minutes before transferring to a wire rack to cool completely.
Notes
For homemade buttermilk, let milk and vinegar mixture sit for 5 minutes before use.
Wrap cooled bread tightly to keep moist. Can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Amish
- Cuisine: Vegetarian
