Amish Style Cinnamon Bread – Experience the heartwarming goodness of Amish Style Cinnamon Bread. A delightful treat. That infuses the simple pleasures of Amish baking. Into every slice. This recipe combines. Basic ingredients like cinnamon, sugar, and flour. To create a lush, aromatic bread. That’s perfect for breakfast. Or a snack. Ideal for those who cherish homemade simplicity. With a touch of sweet spice.
The first time I made this Amish-style cinnamon Bread. It was a chilly Sunday morning. The warm, spicy aroma filled our home. Drawing my husband. And our little one. Into the kitchen. With wide eyes. And eager smiles. As we sliced into the freshly baked bread. Its tender crumb. And sweet cinnamon swirls. Earned delighted sighs. It’s been a family favorite ever since. Requested on many lazy weekend mornings.
What makes this Amish Style Cinnamon Bread truly standout?
This Amish Style Cinnamon Bread is a standout. For its authentic flavor. Reminiscent of traditional Amish baking. With its rich cinnamon. And sugar blend. It’s incredibly versatile. Perfect for enjoying as a sweet breakfast. A comforting snack. Or even as a dessert. Moreover, the use of simple, everyday ingredients. That combine to create an extraordinarily moist. And flavorful loaf. Demonstrates that true culinary delight. Often lies in simplicity.
What You Need To Make This Amish Style Cinnamon Bread Recipe?
Cinnamon & Sugar: These are more than just ingredients. They create a delightful crust. And infuse the bread with a sweet, aromatic flavor. That defines the loaf.
Flour: You can use cake flour for a lighter, softer texture. Or all-purpose flour. For a heartier slice. Both flours work beautifully. Depending on your preference.
Wet Ingredients: Eggs, milk, and vegetable oil. Are the moisture masters. Ensuring every bite of this bread. Is deliciously tender.
Vanilla Extract: Just a bit of vanilla. Enhances all the other flavors. Adding a comforting aroma. That makes this bread. Feel like a warm, welcoming treat.
Steps To Make Amish Style Cinnamon Bread:
Step 1: Start by preheating your oven to 325°F and get your loaf pans ready—grease them and line with parchment paper, then give the paper a little butter or spray too (trust me, it helps!).
Step 2: Cinnamon Sugar Mix: Grab a small bowl and whisk together your sugar and cinnamon. Set this magical dust aside.
Step 3: For the Bread: Take a large bowl and whisk together your dry ingredients: flour, sugar, cinnamon, baking powder, baking soda, and salt. In another bowl, whisk your eggs, milk, oil, and vanilla until they’re happy together—well combined but still free-spirited. Pour these wet ingredients into your dry mix, and stir just enough to marry them without any dry patches; a few lumps are perfectly fine.
Step 4: Divide your batter evenly between the pans, then serenade each with a generous sprinkle of your cinnamon sugar. This will create that beautiful sugary crust.
Step 5: Slide the pans into the oven and bake for about 60-65 minutes. You’ll know it’s done when a toothpick comes out clean but maybe clinging to a few moist crumbs. Let the bread cool on a rack, and if you used parchment, lift them out after about 15 minutes. If not, just use a knife to gently free any sticky edges.
Tip:
To achieve that perfect, crispy top on your Amish Style Cinnamon Bread. Give your cinnamon sugar. An extra touch. After sprinkling it over the batter. Take the back of a spoon. And gently press the sugar mixture. Into the surface. This doesn’t just help the sugar stick better. It also encourages it to meld slightly. Into the batter. As the bread bakes. This creates a deeply caramelized. Almost crunchy crust. That contrasts beautifully with the soft. Fluffy interior of the bread. This small step. Can make a big difference. Turning a great homemade bread. Into an extraordinary one. With an added layer of texture and flavor.
Frequently Asked Questions:
Can I make this bread with less sugar?
Absolutely! You can reduce the sugar. In the bread mixture. By up to 1 cup. If you prefer something less sweet. The cinnamon sugar topping. Is essential for that crispy crust, though!
What if I only have one loaf pan?
No problem! Bake the first loaf. Cool the pan briefly. Then prep it again. For the second loaf. It adds a bit of time. But is totally doable.
Can I add nuts or raisins to this bread?
Yes. You can! Stir in up to a cup of raisins. Walnuts. Or pecans. Into the batter. Before pouring it into the loaf pans. For an added texture. And flavor twist.
Amish Style Cinnamon Bread
Ingredients
CINNAMON SUGAR:
- 1/2 c granulated sugar
- 1 teaspoon cinnamon
BREAD:
- 3 3/4 c cake flour you can also use all-purpose flour
- 3 c granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 large eggs
- 1 3/4 c whole milk
- 1 1/3 c vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Prep: Preheat your oven to 325°F (163°C). Grease two 9×5 inch loaf pans and line them with parchment paper. Optionally, grease the parchment paper too for easier removal.
- Mix Cinnamon Sugar: In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together 3 3/4 cups flour, 3 cups sugar, 1 tablespoon cinnamon, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Mix Wet Ingredients: In another bowl, whisk together 3 eggs, 1 3/4 cups milk, 1 1/3 cups oil, and 1 tablespoon vanilla extract until well combined.
- Combine Mixtures: Add the wet ingredients to the dry ingredients. Stir just until combined; it’s okay if there are a few lumps.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pans. Sprinkle the top of each with the cinnamon sugar mixture.
- Bake: Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool: Allow the bread to cool in the pans on a wire rack for about 15 minutes. If you didn’t use parchment paper, run a knife around the edges of the pans to loosen the loaves before removing.
Notes
