Amish Cinnamon Swirl Bread
Looking for an easy Amish cinnamon bread recipe that doesn't need a starter? This simple Amish cinnamon swirl bread is super moist, delicious and uses basic ingredients that you likely already have in your fridge and pantry.
Equipment
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- Large Whisk Fantastic for baking, this large whisk is ideal for mixing batters.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any quick bread recipe!
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Swirl and Topping:
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 2 Tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. To help secure the sides of the parchment paper and prevent the paper from sliding when adding the batter, use binder clips to secure the paper to the edge of the pan. (Remember to remove the clips before baking.)
- Mix the dry and wet ingredients in separate bowls. In a large mixing bowl, whisk together the sugar, oil, egg, vanilla and buttermilk. In a second bowl, combine the flour, baking soda and salt.
- Gradually add the dry ingredients, a few spoonfuls at a time, to the wet ingredients. Using a large whisk, mix the dry ingredients into the wet ingredients. The batter will become thick and smooth.
- In a small bowl, combine the cinnamon and sugar to create the cinnamon sugar filling and topping.
- Pour half of the batter into the bottom of the prepared pan. Then, using a spoon, sprinkle half of the cinnamon sugar filling onto the top of the batter in the pan. Spread the remaining batter onto the top of the cinnamon sugar filling. Spread evenly with a rubber scraper. Sprinkle the remaining cinnamon sugar onto the top of the top half of the batter.
- Using a table knife, insert the knife through the layers of batter and cinnamon sugar, dragging the knife through creating a swirl a few times up and back the length of the pan. After swirling, pour the melted butter on top of the top cinnamon sugar layer.
- (If using binder clips to secure the paper, make sure to remove them now.) Bake the bread for 60-70 minutes at 350 degrees. Check the bread after 60-65 minutes. To test for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean and crumb-free, the bread is done. If crumbs stick to the toothpick, it still needs additional time to bake.
- Remove from oven and let bread cool to room temperature before slicing. The top of the bread will be browned and have a crunchy caramelized sugar topping. Slice and enjoy once cooled.
Video
Notes
Storage: store any leftover bread in an airtight container at room temperature. Bread will keep for up to 5 days when kept in a sealed container.
Nutrition
Serving: 1gCalories: 345kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 218mgPotassium: 72mgFiber: 1gSugar: 28gVitamin A: 135IUVitamin C: 0.01mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!