Amish Cinnamon Bread

Amish Cinnamon Bread (No-Knead, Mix & Bake)

Ingredients:

Batter:

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar/lemon juice, let sit 5 minutes)
• 4 cups all-purpose flour
• 2 tsp baking soda

Cinnamon-Sugar Mixture:

• 2/3 cup sugar
• 2 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease two loaf pans (8×4-inch).
2. Mix the Batter
   In a large bowl, cream together butter, sugar, and eggs until smooth.
   Add the buttermilk, flour, and baking soda. Stir until just combined—don’t overmix.
3. Make Cinnamon-Sugar
   In a small bowl, stir together the sugar and cinnamon.
4. Layer the Batter & Cinnamon Sugar
   Spread 1/4 of the batter into each loaf pan. Sprinkle each with 1/4 of the cinnamon-sugar mix.
   Repeat layers, finishing with cinnamon sugar on top.
   Swirl gently with a knife for a marbled effect.
5. Bake
   Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Slice
   Let cool in pans for 10 minutes, then remove to a wire rack. Slice & enjoy—warning, it WILL be gone in 15 minutes!

Tips & Variations:

• Add chopped pecans or walnuts to the cinnamon-sugar layer for crunch.
• Make it extra moist by adding 1 tsp vanilla extract to the batter.
• Store leftovers (if any!) tightly wrapped at room temperature for 2–3 days.