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Amish Cinnamon Bread

Amish Cinnamon Bread

A sweet, no-knead quick bread featuring a tender buttermilk crumb, a cinnamon sugar swirl, and a crackly crust.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar for the batter
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg room temperature
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar for the swirl
  • 1 tablespoon ground cinnamon for the swirl

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Whisk the 2 cups flour, 1 cup sugar, baking soda, and salt together in a large bowl.
  3. Mix the egg, buttermilk, vegetable oil, and vanilla extract in a separate bowl until smooth.
  4. Fold the wet ingredients gently into the dry ingredients until just combined, being careful not to overmix.
  5. Combine the remaining 1/3 cup sugar and cinnamon in a small bowl.
  6. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, add the remaining batter, and top with the rest of the sugar mixture.
  7. Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes.

Notes

  • If the sugary top starts to brown too quickly in the oven, tent the pan loosely with foil for the last 15 minutes.
  • Do not overmix the batter; mixing just until the dry flour disappears ensures a tender, soft crumb.