Amish Cinnamon Bread Recipe

The aroma alone is enough to transport you to a cozy farmhouse kitchen, sunlight streaming through the windows, the promise of something truly special baking in the oven. That’s the magic of this Amish Cinnamon Bread. From the moment I first pulled a loaf from my oven, my family was hooked. The crackly, sugary cinnamon crust gives way to an unbelievably moist and tender crumb, swirled with more of that sweet, spiced goodness. It’s the kind of bread that disappears slice by slice, perfect with a morning coffee, a delightful afternoon snack, or even a simple dessert. It’s become a staple in our home, a recipe requested for potlucks, and a comforting treat that never fails to bring smiles. The simplicity of the ingredients and the straightforward process belie the incredibly delicious results, making it a joy to bake and an even greater joy to share.

The Enduring Appeal of Amish Cinnamon Bread

Amish baking is renowned for its simplicity, reliance on wholesome ingredients, and consistently delicious results. This Amish Cinnamon Bread recipe is a perfect embodiment of that tradition. It’s not a complicated yeasted bread requiring hours of proofing; rather, it’s a quick bread, meaning it gets its rise from chemical leaveners like baking powder or baking soda. This makes it incredibly accessible, even for novice bakers.

The charm of this bread lies in its comforting flavors and delightful textures. The star, of course, is the generous swirl of cinnamon and sugar that weaves its way through the loaf, creating pockets of sweet spice that complement the tender, buttery crumb. The topping, a crunchy layer of more cinnamon and sugar, adds a delightful textural contrast. It’s the kind of recipe that feels like a warm hug – unpretentious, satisfying, and deeply comforting. Whether you’re an experienced baker or just starting your culinary journey, this recipe is designed to be foolproof, yielding a beautiful and delicious loaf every single time.

Gather Your Ingredients: The Foundation of Flavor for Amish Cinnamon Bread

Before you embark on this delightful baking adventure, let’s gather all the necessary components. Using good quality ingredients, preferably at room temperature (especially eggs and dairy), will contribute to the best possible texture and flavor in your finished bread.

For the Bread Batter:

• All-Purpose Flour: 2 ½ cups (300g)
• Granulated Sugar: 1 ½ cups (300g)
• Baking Powder: 1 tablespoon
• Salt: ½ teaspoon
• Ground Cinnamon: 1 teaspoon (for the batter)
• Eggs: 2 large, lightly beaten
• Milk: 1 cup (whole milk recommended for richness, but 2% works too)
• Vegetable Oil: ½ cup (or an equal amount of melted unsalted butter, cooled slightly)
• Vanilla Extract: 1 teaspoon

For the Cinnamon-Sugar Swirl & Topping:

• Granulated Sugar: ½ cup (100g)
• Ground Cinnamon: 2 tablespoons
• Butter (optional, for topping): 2 tablespoons, melted (this can enhance the crust’s crispness)

Equipment:

• 9×5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons

Step-by-Step Instructions for Baking Amish Cinnamon Bread

Follow these simple steps to create a loaf of heavenly cinnamon bread. The process is straightforward, ensuring a delicious outcome even for beginner bakers.

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on two sides for easy removal. This also helps prevent sticking and makes cleanup easier.
2. Prepare the Cinnamon-Sugar Mixture: In a small bowl, whisk together the ½ cup of granulated sugar and 2 tablespoons of ground cinnamon for the swirl and topping. If you’re using melted butter for the topping, keep it separate for now. Set this mixture aside.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon (this is the cinnamon for the batter itself). Whisking thoroughly ensures that the leavening agent and spices are evenly distributed, which is key for a consistent rise and flavor.
4. Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the 2 large, lightly beaten eggs, 1 cup of milk, ½ cup of vegetable oil (or cooled melted butter), and 1 teaspoon of vanilla extract until well combined.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Using a spatula, mix gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough bread, as it overdevelops the gluten in the flour.
6. Layer the Batter and Cinnamon Sugar:
   • Spoon half of the batter into the prepared loaf pan and spread it evenly.
   • Sprinkle half of the cinnamon-sugar mixture (from step 2) evenly over the batter.
   • Carefully spoon the remaining batter over the cinnamon-sugar layer and spread it as evenly as possible.
   • Sprinkle the remaining cinnamon-sugar mixture over the top of the batter. If using, drizzle the 2 tablespoons of melted butter evenly over the cinnamon-sugar topping. This will create an extra delicious, slightly crispier crust.
7. Create the Swirl (Optional but Recommended): For a more pronounced swirl effect, take a butter knife or a skewer and gently run it through the batter in a figure-eight or zigzag pattern a few times. Don’t overdo it, or you’ll muddle the layers too much. Just a few gentle passes are enough to create beautiful ribbons of cinnamon.
8. Bake the Bread: Place the loaf pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached (but no wet batter). Baking times can vary depending on your oven, so start checking around the 50-minute mark. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
9. Cool the Bread: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15-20 minutes. This allows it to set up slightly, making it easier to remove.
10. Remove and Cool Completely: After 15-20 minutes, carefully invert the loaf onto the wire rack (if you used parchment paper, you can lift it out). If you inverted it, turn it right side up. Allow the bread to cool completely before slicing. This is an important step! Slicing warm quick bread can cause it to crumble and have a gummy texture. Patience will be rewarded with perfectly textured slices.

Nutrition Facts (Approximate)

• Servings: This recipe typically yields 10-12 generous slices.
• Calories per serving (approximate, based on 12 servings): Around 350-400 calories per slice.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and any modifications made to the recipe.

Preparation & Baking Time

Understanding the time commitment helps you plan your baking session effectively.

• Preparation Time: 15-20 minutes (includes gathering ingredients, mixing, and preparing the pan).
• Baking Time: 50-65 minutes (oven temperatures and loaf pan materials can affect this).
• Cooling Time: At least 1 hour (15-20 minutes in the pan, then at least 40-45 minutes on a wire rack until completely cool before slicing).

Total Time (approximate): 2 hours 5 minutes to 2 hours 25 minutes (including full cooling time).

How to Serve Your Delicious Amish Cinnamon Bread

This versatile bread can be enjoyed in numerous ways, making it suitable for various occasions. Here are some delightful serving suggestions:

• Simply Sliced:
  • Enjoy a thick slice on its own, allowing the pure flavors of cinnamon and sugar to shine.
  • Serve it slightly warm for an extra comforting experience (reheat gently in a microwave or toaster oven).
• With a Spread:
  • Spread a thin layer of softened butter on a slice – classic and irresistible.
  • A dollop of cream cheese provides a tangy contrast to the sweet bread.
  • A smear of apple butter or pear butter complements the cinnamon notes beautifully.
  • For a richer treat, try it with Nutella or a chocolate hazelnut spread.
• Alongside a Beverage:
  • Perfect with a hot cup of coffee or tea for breakfast or an afternoon pick-me-up.
  • A glass of cold milk is a wonderful pairing, especially for kids.
  • Enjoy with hot cocoa on a chilly day.
• As a Dessert:
  • Lightly toast a slice and serve it with a scoop of vanilla ice cream and a drizzle of caramel sauce.
  • Serve with a side of fresh berries or stewed apples.
• For Breakfast or Brunch:
  • Include it as part of a larger brunch spread alongside eggs, fruit, and bacon.
  • It can even be used to make a decadent French toast if you have day-old slices! Dip thick slices in an egg-milk mixture (perhaps with a little extra cinnamon) and pan-fry until golden.

Additional Tips for the Best Amish Cinnamon Bread Every Time

To ensure your Amish Cinnamon Bread turns out perfectly every time, keep these five expert tips in mind:

1. Do Not Overmix the Batter: This is perhaps the most crucial tip for any quick bread. Mix the wet and dry ingredients only until they are just combined. A few lumps are perfectly fine. Overmixing develops the gluten in the flour too much, resulting in a tough, dense, and chewy bread instead of a tender, moist crumb. Use a spatula and gentle folding motions.
2. Room Temperature Ingredients: While not strictly mandatory for quick breads as it is for some yeast doughs, using room temperature eggs and milk can lead to a smoother batter that emulsifies better. This can contribute to a lighter texture and a more even bake. Take your eggs and milk out of the refrigerator about 30-60 minutes before you begin.
3. Proper Pan Preparation is Key: Ensure your loaf pan is generously greased and floured, or lined with parchment paper. This prevents the bread from sticking, making it easy to remove from the pan intact. If flouring, tap out any excess flour to avoid a pasty exterior. Parchment paper with an overhang is an excellent no-fuss option.
4. Test for Doneness Accurately: Ovens vary, so rely on visual cues and the toothpick test rather than just the timer. The bread should be golden brown, and the top should spring back when lightly pressed. Insert a wooden skewer or toothpick into the center of the loaf; it should come out clean or with a few dry, moist crumbs. If it comes out with wet batter, it needs more baking time.
5. Cool Completely Before Slicing: As tempting as it is to dive into the warm, fragrant loaf, patience is a virtue here. Allowing the bread to cool completely on a wire rack lets the crumb set properly. Slicing into it while it’s still hot can cause it to be gummy and fall apart. The structure firms up as it cools, ensuring clean, neat slices.

Frequently Asked Questions (FAQ) About Amish Cinnamon Bread

Here are answers to some common questions you might have about baking this delightful bread:

1. Q: Can I use butter instead of oil in the batter?
   • A: Yes, you absolutely can! If using butter, melt ½ cup of unsalted butter and let it cool slightly before adding it to the wet ingredients. Butter will impart a slightly richer flavor, while oil tends to make quick breads exceptionally moist and keeps them softer for longer. Both are delicious options.
2. Q: How should I store leftover Amish Cinnamon Bread?
   • A: Store the completely cooled bread in an airtight container at room temperature for up to 3-4 days. You can also wrap it tightly in plastic wrap or aluminum foil. For longer storage, you can freeze it. Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then in foil or a freezer-safe bag, and freeze for up to 2-3 months. Thaw at room temperature or gently reheat.
3. Q: Can I add nuts or chocolate chips to this recipe?
   • A: Certainly! Feel free to customize. About ¾ to 1 cup of chopped walnuts or pecans would be a wonderful addition to the batter or sprinkled on top with the cinnamon sugar. Chocolate chips (semi-sweet or milk chocolate) would also be delicious – fold in about ¾ cup into the batter. You could also try adding raisins or dried cranberries.
4. Q: My bread sank in the middle. What went wrong?
   • A: Several factors can cause a quick bread to sink. Common culprits include:
     • Underbaking: The structure wasn’t set enough. Ensure the toothpick test comes out clean.
     • Overmixing: Too much gluten development can cause it to rise rapidly then collapse.
     • Too much leavening: An excess of baking powder can cause it to rise too high too fast and then fall.
     • Oven temperature issues: An oven that’s too hot can cause the outside to cook before the inside is set. An oven that’s too cool might not allow it to rise and set properly.
     • Opening the oven door too frequently: This can cause temperature fluctuations.
5. Q: Can I make this recipe into muffins?
   • A: Yes, this recipe adapts well to muffins. Prepare the batter and cinnamon-sugar mixture as directed. Line a standard 12-cup muffin tin with paper liners or grease it well. Layer the batter and cinnamon-sugar mixture into the muffin cups, filling them about two-thirds to three-quarters full. Bake at 350°F (175°C) for approximately 18-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The yield will be around 12-15 standard-sized muffins.

This Amish Cinnamon Bread is more than just a recipe; it’s an experience. The process of baking it, the incredible aroma that fills your home, and the joy of sharing a warm, homemade treat are all part of its charm. Enjoy every crumb!

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