Amish Cinnamon Bread is a delightful, aromatic treat that features a rich, tender loaf swirled with cinnamon and sugar. Perfect for breakfast, brunch, or an afternoon snack, this bread combines the comforting flavors of cinnamon with a moist, fluffy texture. Simple to make and absolutely irresistible, this recipe is a family favorite that brings the warmth of homemade goodness right to your kitchen.
Ingredients:
- For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- For the Topping (optional):
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tablespoon butter, melted (for brushing)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
- Prepare the Cinnamon Sugar: In a small bowl, combine the ground cinnamon and 1/4 cup of sugar. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; some lumps are okay.
- Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar mixture. If desired, add chopped nuts on top.
- Swirl the Mixture: Using a knife or a skewer, gently swirl the batter and cinnamon sugar together in a zigzag motion to create a marbled effect.
- Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
- Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For added flavor, brush the top with melted butter before serving.
- Enjoy: Slice and enjoy this scrumptious Amish Cinnamon Bread warm or at room temperature. Perfect for toasting or spreading with butter!