Amish Cinnamon Bread,

Amish Cinnamon Bread

Ingredients

Cinnamon-Sugar Mixture

• ⅔ cup granulated sugar
• 2 teaspoons ground cinnamon

Bread Batter

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk (or 2 cups milk + 2 tablespoons lemon juice or vinegar, rested 5 minutes)
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
2. Mix the ⅔ cup sugar and 2 teaspoons cinnamon in a small bowl; set aside.
3. In a large bowl, cream the butter and 2 cups sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Alternate adding the flour and buttermilk, beginning and ending with the flour. Mix in the baking soda until just combined.
6. Pour about ¼ of the batter into each loaf pan.
7. Sprinkle ¼ of the cinnamon-sugar mixture over the batter in each pan.
8. Divide the remaining batter evenly between the pans.
9. Sprinkle the rest of the cinnamon-sugar mixture on top and gently swirl it into the batter with a butter knife.
10. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool in the pans for about 15–20 minutes, then transfer to a wire rack to cool completely.

Tips

• Store tightly wrapped at room temperature for up to 3 days.
• Freeze for up to 3 months.
• Serve plain, toasted with butter, or with coffee or tea.

This recipe makes 2 loaves, making it great for sharing or freezing for later.