Why This Recipe Will Ruin All Other Bread for You
Imagine biting into a slice of warm, buttery cinnamon bread that’s so soft it practically melts in your mouth. Now imagine your kitchen smelling like a cozy bakery while you bake it. This isn’t just bread—it’s a hug in food form.
The Amish know a thing or two about comfort, and this recipe is proof. No fancy techniques, no obscure ingredients, just pure, uncomplicated deliciousness. Ready to make your house the most popular one on the block?
What Makes This Recipe So Good
Amish Cinnamon Bread is the ultimate crowd-pleaser because it’s easy, forgiving, and tastes like nostalgia.
The texture is moist yet sturdy, the cinnamon-sugar swirl is irresistible, and it requires zero kneading. Plus, it’s versatile—eat it for breakfast, dessert, or as a midnight snack (no judgment here). The recipe also scales effortlessly, so you can double it for gifting or halve it if you lack self-control.
Ingredients You’ll Need
- 1 cup butter (softened, because cold butter is the enemy of joy)
- 2 cups sugar (white, unless you’re feeling rebellious)
- 2 eggs (room temperature, unless you enjoy lumpy batter)
- 2 cups buttermilk (or regular milk with a splash of vinegar)
- 4 cups flour (all-purpose, not the fancy stuff)
- 2 tsp baking soda (fresh, unless you want flat bread)
- 1 ½ cups cinnamon sugar (mix ½ cup sugar + 2 tbsp cinnamon)
Step-by-Step Instructions
- Cream the butter and sugar until fluffy.If your arm hurts, you’re doing it right.
- Add eggs one at a time, mixing well after each. No shortcuts here.
- Alternate adding buttermilk and flour, mixing just until combined. Overmixing = tough bread.
- Layer the batter and cinnamon sugar in a greased loaf pan.Swirl lightly with a knife for Instagram-worthy streaks.
- Bake at 350°F for 50–60 minutes. If the toothpick comes out clean, you’ve won.
- Cool for 10 minutes before slicing. Or don’t—we won’t tell.
How to Store This Masterpiece
Wrap leftover bread (ha, as if) in plastic wrap or foil and keep it at room temperature for up to 3 days.
For longer storage, freeze slices in a zip-top bag for up to 2 months. Reheat in the toaster for that fresh-baked magic.
Why You Should Make This ASAP
This bread is low-effort, high-reward. It’s perfect for beginners, impresses guests, and solves bad days.
Plus, it’s cheaper than therapy. The recipe also avoids preservatives, so you’re basically a health guru now.
Common Mistakes to Avoid
- Using cold ingredients: They won’t mix properly. Patience is key.
- Overmixing the batter: Gluten development is the enemy of tenderness.
- Skipping the buttermilk: It adds tang and moisture.Substitutes work, but it’s not the same.
- Underbaking: A gooey center is great for cookies, not bread.
Swaps and Tweaks
No buttermilk? Use 1 tbsp vinegar + 1 cup milk. Want it healthier?
Swap half the flour for whole wheat (but don’t blame us if it’s denser). For a crunchier top, sprinkle extra cinnamon sugar before baking. Feeling fancy?
Add chopped apples or nuts to the batter.
FAQs
Can I make this without a stand mixer?
Absolutely. A hand mixer or even a wooden spoon and determination will work. Your biceps might thank you later.
Why is my bread dry?
You probably overbaked it or measured the flour wrong.
Spoon flour into the measuring cup—don’t scoop.
Can I double the recipe?
Yes, and you should. Double the batter, double the happiness. Just use two loaf pans.
Is this bread freezer-friendly?
Totally.
Slice it first so you can thaw individual pieces. FYI, frozen slices toast beautifully.
Can I use margarine instead of butter?
Technically yes, but IMO, butter tastes better. Margarine works in a pinch, but don’t expect the same richness.
Final Thoughts
Amish Cinnamon Bread is the kind of recipe that makes you look like a baking pro with minimal effort.
It’s forgiving, delicious, and versatile—everything a great recipe should be. Whether you’re baking for yourself or to bribe coworkers, this bread delivers. Now go preheat that oven and prepare for compliments.
