Dive into a loaf bursting with the flavors of sweet sugar, aromatic cinnamon, and tangy buttermilk. This Amish Cinnamon Bread is the comfort food you never knew you needed!
Once upon a nostalgic Saturday morning, while rummaging through my Grandma Elsie’s worn-out recipe book, I stumbled upon this delightful Amish Cinnamon Bread recipe. The last time I tasted it, I was but a kid, with crumbs all over my face, seeking refuge under her dining table from the pretend monsters I had conjured up. The real magic, however, was always on that table, especially her cinnamon bread. With each bite, I was transported back to those carefree days, the scent of cinnamon wafting through the air, mixing with the laughter and stories of my family. Sharing this recipe feels like sharing a slice of my childhood, minus the make-believe monsters, of course!
Why You’ll Love Amish Cinnamon Bread:
Here’s the ‘scoop’, dear readers! Our Amish Cinnamon Bread:
Doesn’t require a starter. Yup, forget the hassle!
Uses buttermilk, giving it that unparalleled softness and a hint of tang.
Has a dreamy cinnamon sugar swirl inside and out. Hello, double trouble!
Is rooted in Amish traditions, offering a taste that’s both comforting and time-honored.
Ingredient For Amish Cinnamon Bread:
Sugar: The main sweetener, and trust me, life’s sweeter with it!
Butter: Make sure it’s softened. It’s like giving your bread a comforting buttery blanket.
Buttermilk: Adds moisture, tang, and a softer crumb. If you’re out of buttermilk, add a tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes.
Cinnamon: That warming spice that no cinnamon bread can do without. Freshly ground? Even better!
Baking Soda: Our leavening agent. It ensures your bread rises to the occasion.
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How To Make Amish Cinnamon Bread:
Step 1: First off, grab a small bowl. Mix your sugar and cinnamon together like they’re old pals at a reunion. Once combined, set it aside for its moment of glory later.
Step 2: It’s creaming time! In a larger bowl, combine the butter, sugar, and eggs. Cream them together till they’re smooth and well-acquainted. Now, gracefully introduce the buttermilk, flour, and baking soda. No rushing – we’re making memories here.
Step 3: Alright, divide half of that glorious batter between two greased loaf pans (each should get about a 1/4). Now, for the fun part! Sprinkle the cinnamon sugar mixture on top, but, and this is important, keep about a ¼ of it in reserve.
Step 4: Pour the remaining batter over your sugared layers. Sprinkle with the remaining cinnamon sugar for that final touch of magic.
Step 5: Pop those babies into an oven preheated to 350 degrees and bake for 45-50 minutes. Let them cool for about 20 minutes (if you can resist), then enjoy the fruits (or bread) of your labor!
Storage Options:
Now, if by some miracle, you have leftovers, here’s the drill. Wrap your bread in plastic wrap or aluminum foil and store at room temperature for up to 4 days. For longer storage, you can freeze it. Just make sure it’s wrapped tight and sealed in a freezer bag. Whenever the craving strikes, defrost at room temperature, and it’s as good as fresh!
Variations and Substitutions:
Want to jazz things up a bit? Here you go:
Milk Substitute: No buttermilk? No problem. Use regular milk with a splash of lemon juice or vinegar to get a similar tang.
Spice It Up: Fancy nutmeg or cardamom? Add it to your cinnamon sugar mix for a delightful twist.
Nuts About Nuts: Feel free to fold in some chopped walnuts or pecans into the batter. They’ll add a lovely crunch to the soft bread.
Remember, bread-making is a journey. Enjoy every moment and every bite! 🍞❤️😋
