This cinnamon bread always seems to hit the spot when you’re ready to bake something new.
This recipe, from my Grandma Metzger’s little brown recipe box, is inspired by the Amish and Mennonite communities near my grandparent’s home in North Central Indiana.
Related: Busy Morning Cinnamon Crescents
I remember my Grandma telling me about all of the delicious foods she would bring home from the bakeries and markets when she would visit the communities.
And Amish Cinnamon Bread was one of those treats.
She always seemed so sure she had a recipe “just like it” somewhere.
And lo and behold, for cinnamon bread, she did!
This easy to make cinnamon bread is inspired by recipes from the Amish and Mennonite communities in north eastern Indiana.
1 stick (1/2 c.) unsalted butter
- 1 egg
- 1 cup sugar
- 1 cup buttermilk (don't substitute!)
- 2 cups all purpose flour
- 1 tsp. baking soda
For swirled center and top:
- 1/3 c. sugar
- 1 tsp. cinnamon
- Preheat oven to 350. Lightly grease a loaf pan (9x5).
- Using an electric mixer, cream together butter and sugar. Add egg and continue mixing until well incorporated.
- Add buttermilk to mixture until combined.
- In a separate bowl, combine flour and baking soda. Gradually add dry ingredients into wet ingredients until all is combined.
- Place about half of the batter into the loaf pan.
- Combine additional sugar and cinnamon together in separate bowl. Remove about 3 TBS and set aside. Sprinkle remaining cinnamon sugar mixture over the batter in the loaf pan.
- Spread remaining batter on top of cinnamon sugar mixture.
- Sprinkle top of batter with remaining 3 TBS of cinn/sugar mixture that was set aside.
- Take a knife and gently swirl the top layer of the cinnamon sugar mixture through the top layer of the batter.
- Bake in oven for about 50 minutes or until knife stuck in to bread comes out clean. Oven times may vary.
- Let cool for about 30 minutes before removing from pan and serving.
I hope you enjoy this easy recipe for my Grandma’s Cinnamon Bread.
Your home is going to smell delicious as it bakes.
Because it’s HOMEMADE BREAD! Does anything really smell better than that?
Served warm from the oven, sliced thick and lightly toasted, or simply with a slab of butter, the simplicity of this recipe and its flavors are what makes it so good.
From my family’s kitchen to yours,
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