Amish Cinnamon Bread: A Warm Slice of Nostalgia

Amish Cinnamon Bread: A Warm Slice of Nostalgia 🍞✨

Discover the comforting flavors of Amish Cinnamon Bread, a sweet, aromatic loaf enriched with buttermilk and swirled with cinnamon sugar. This no-starter-required recipe delivers the perfect balance of softness, sweetness, and spice, making it a go-to treat for breakfast, dessert, or a cozy snack.

Why You’ll Love This Amish Cinnamon Bread

1. No Starter Needed: Unlike traditional Amish breads, this recipe skips the starter, making it quick and beginner-friendly.
2. Perfect Texture: Buttermilk ensures a soft, moist crumb with a hint of tang.
3. Double Cinnamon Swirl: Cinnamon sugar runs through the center and on top for a deliciously sweet and spicy kick.
4. Versatile and Comforting: Perfect for family gatherings, gifting, or savoring with a warm drink on chilly mornings.

Ingredients

For the Batter:

• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened
• 2 large eggs
• 1 cup (240 ml) buttermilk (or substitute; see below)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda

For the Cinnamon Sugar Swirl:

• ⅔ cup (135 g) granulated sugar
• 2 tsp ground cinnamon

Instructions

Step 1: Prepare the Cinnamon Sugar

1. In a small bowl, mix together sugar and cinnamon until evenly combined. Set aside for later use.

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.

Step 3: Mix the Batter

1. Gradually add buttermilk, flour, and baking soda to the creamed mixture. Stir until just combined, avoiding overmixing.

Step 4: Assemble the Loaves

1. Grease two loaf pans and divide half the batter evenly between them.
2. Sprinkle each pan with half of the cinnamon sugar mixture, reserving some for the top.
3. Spread the remaining batter over the cinnamon layer, then sprinkle the tops with the reserved cinnamon sugar.

Step 5: Bake to Perfection

1. Preheat your oven to 350°F (175°C).
2. Bake the loaves for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.

Storage Tips

• Room Temperature: Wrap the bread tightly in plastic wrap or aluminum foil. Store at room temperature for up to 4 days.
• Freezing: Wrap in plastic and place in a freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy.

Variations and Substitutions

1. Milk Substitute: No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
2. Spice Twist: Add nutmeg, cardamom, or allspice to the cinnamon sugar mixture for a unique flavor profile.
3. Add Nuts: Fold chopped walnuts, pecans, or almonds into the batter for added texture and crunch.
4. Gluten-Free Option: Use a 1:1 gluten-free flour blend for a celiac-friendly version.

Tips for Success

1. Room Temperature Ingredients: Using softened butter and room-temperature eggs ensures a smooth batter and even baking.
2. Layering: Spread the batter evenly for a consistent cinnamon swirl in every bite.
3. Don’t Overmix: Stir until just combined to maintain a tender crumb.

FAQs

Q: Can I use a bundt pan instead of loaf pans?
A: Yes, a bundt pan works well. Adjust the baking time to about 50–60 minutes and check for doneness with a toothpick.

Q: How do I prevent the cinnamon sugar from sinking?
A: Ensure the batter layer under the cinnamon sugar is even and thick enough to support it.

Q: Can I make this bread ahead of time?
A: Absolutely! It stores well at room temperature or in the freezer, making it a great make-ahead option.

Don’t miss interesting posts on Famousbio