Best Amish Cinnamon Bread - tips and tricks

The first time I tried Amish cinnamon bread I fell in love. It was so good! Unlike coffee cakes and sweet breads that I had tried, this was very moist with just the perfect touch of sweetness.
Over time though, I got weary of kneading the mix everyday, adding this or that ingredient, and separating the batter to give to a friend. For a while I resorted to freezing the batter, but soon I just gave up.

While complaining about this process with a group of ladies, one lady piped up and said, “I have this great recipe that tastes just as good as Amish cinnamon bread and you don’t have to do anything special to it. You just mix it up and cook it. In fact, my husband has been eating this bread every morning for the past twenty years.”

That must be some good bread to be eating it every morning for the past 20 years. She was right, it was delicious!!! So, I thought I’d pass it on to my readers.

Let’s get to the recipe.

Ingredients:

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

How to make it:

This recipe comes from the archives, but it’s an age-old favorite. Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!… so to prepare this recipe you need first to cream together butter, Two cups sugar, & also eggs. Then you need to add milk, flour, & also baking soda.

Second step : Now after all that work you need to put HALF of batter into greased loaf pans (1/4 in each pan).

Step 3 : At this step all what you need to do is to take a separate bowl and mic, 2/3 c sugar & cinnamon. After you finish mixing you need next to sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.

Step 4: Finally step , Now you need to add remaining batter to pans; and sprinkle with last of cinnamon topping. Make sure tu use a knife to swirl . Finally bake 350 F between 45 to 50 minutes. Then before removing from pan lets cool about 20 mins.