Description
This Amish Cinnamon Bread is a moist, tender, and flavorful quick bread with a delightful swirl of cinnamon sugar throughout and a buttery, cinnamon-sugar topping. It’s perfect for breakfast, brunch, or a sweet treat.
Ingredients
For the Bread:
- 1/2 cup (1 stick, 113g) salted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
For the Cinnamon Sugar Filling and Topping:
- 1/3 cup (67g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
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Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick cooking spray.
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Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (hand mixer or stand mixer with the paddle attachment), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
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Add Egg, Vanilla, and Buttermilk: Add the room-temperature egg, vanilla extract, and room-temperature buttermilk to the creamed butter and sugar. Mix on medium speed until well combined.
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Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour and baking soda. Sifting ensures there are no lumps.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Use a silicone spatula to fold in any remaining flour and ensure there are no large lumps.
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Prepare Cinnamon Sugar: In a small bowl, combine the 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon. Stir well to combine.
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Assemble in Layers:
- Pour half of the batter into the prepared loaf pan and spread it evenly.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter in the pan.
- Use a butter knife or a skewer to gently swirl the cinnamon-sugar mixture into the batter.
- Pour the remaining batter over the first layer, spreading it evenly.
- Sprinkle the remaining cinnamon-sugar mixture over the top layer of batter.
- Use a butter knife or a skewer to gently swirl the cinnamon-sugar mixture into the top layer of batter.
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Add Melted Butter: Drizzle the 2 tablespoons of melted butter evenly over the top of the loaf.
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Bake: Bake in the preheated oven for 50-70 minutes, or until a wooden toothpick or cake tester inserted into the center comes out clean (or with a few moist crumbs attached). Check for doneness around 50 minutes, as oven temperatures can vary.
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Cool: Let the bread cool in the pan for 20 minutes. Then, carefully remove the loaf from the pan (using a knife to loosen the edges if necessary) and transfer it to a wire rack to cool completely to room temperature before slicing and serving.
Notes
- Room Temperature Ingredients: Using room-temperature butter, eggs, and buttermilk helps the ingredients emulsify properly, resulting in a more tender and evenly textured bread.
- Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Do Not Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
- Baking Time: The baking time may vary depending on your oven.
- Storage: store at room temp.