5 Steps to Amish Cinnamon Bread with Buttermilk

There's something profoundly comforting about baking your own bread, especially when it's infused with the warmth of cinnamon and the slight tang of buttermilk. The Amish Cinnamon Bread, with its signature swirl, is not only a treat to bake but also a delight to share. This recipe takes you through five straightforward steps to create a loaf that smells divine and tastes even better.

Step 1: Gather Your Ingredients

• 1 cup butter, softened
• 1 ¹⁄₂ cups white sugar
• 3 cups buttermilk
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• ¹⁄₂ cup brown sugar
• 2 teaspoons cinnamon
• ¹⁄₄ teaspoon nutmeg (optional, for a deeper flavor)

💡 Note: Ensure your butter is at room temperature; this makes mixing much easier and contributes to a smooth batter.

Step 2: Mix the Batter

1. Preheat your oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
2. In a large bowl, cream together the butter and white sugar until light and fluffy.
3. Add the buttermilk and mix thoroughly. The mixture might appear curdled due to the buttermilk’s acidity, but don’t worry, this is normal.
4. In another bowl, sift together the flour, baking powder, and salt. Gradually mix this into the wet ingredients until well combined.

Step 3: Prepare the Cinnamon Swirl

Mix together:

• ¹⁄₂ cup brown sugar
• 2 teaspoons cinnamon

📝 Note: If you’re adding nutmeg for extra flavor, mix it in with the cinnamon and brown sugar at this step.

Step 4: Layer and Swirl the Bread

1. Pour about one-fourth of the batter into each loaf pan, spreading it evenly.
2. Sprinkle half of the cinnamon sugar mixture over the batter in each pan.
3. Pour the remaining batter on top, dividing it equally between the pans.
4. Using a knife or a chopstick, swirl through the batter in each pan to create the cinnamon swirl pattern. Don’t overdo it to keep the layers somewhat defined.

Step 5: Bake and Enjoy

1. Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the house should be filled with the scent of cinnamon.
2. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. This helps to maintain the moisture of the bread.

🕒 Note: While the bread cools, consider storing the rest of the cinnamon sugar mixture in an airtight container for a future recipe.

As you slice into your Amish Cinnamon Bread, you'll encounter the comforting interplay of sweet cinnamon swirls within the soft, tangy bread. This bread is perfect for a leisurely breakfast, as a dessert with coffee, or even as a homemade gift to share. Its rustic charm, coupled with the homely flavor, makes it an ideal recipe for bakers at any skill level. The simplicity of the steps and the use of common pantry ingredients means that you can make this bread any time the craving strikes or when you want to bring a piece of traditional baking into your kitchen.

Why do I need buttermilk in Amish Cinnamon Bread?

+

Buttermilk provides a unique tanginess that contrasts beautifully with the sweetness of the cinnamon swirl. It also helps to keep the bread moist and tender by breaking down the gluten in the flour.

Can I substitute buttermilk in this recipe?

+

Yes, you can substitute buttermilk with regular milk plus 1 tablespoon of vinegar or lemon juice per cup of milk. Let it sit for 5-10 minutes until it curdles slightly.

How long does Amish Cinnamon Bread last?

+

Stored in an airtight container at room temperature, this bread should last for about 3-4 days. For longer storage, consider freezing slices and defrosting as needed.