Amish Cinnamon Bread


For the Heavenly Bread Base

  • 1 cup of softened Challenge butter that’s 2 sticks, folks
  • 2 cups of white granulated sugar
  • 2 large farm-fresh eggs
  • A splash or 2 teaspoons, of vanilla extract
  • 2 cups of rich buttermilk
  • 4 cups of your standard all-purpose flour
  • 2 teaspoons of baking soda to give it that lift

For the Cinnamon-Sugar Cloud On Top

  • A sweet ⅔ cup of granulated sugar
  • 2 teaspoons of freshly ground cinnamon


  • Heat Things Up: Preheat that oven of yours to a snug 350°F (177°C). Lightly gloss over two 9×5-inch loaf pans with a bit of butter or cooking spray. Set ’em aside for now.
  • Whip It Good: In a roomy mixing bowl, wield your handheld mixer to cream the butter, sugar, eggs, and vanilla into a smooth concoction. Once harmonized, fold in the buttermilk, flour, and baking soda using a rubber spatula. Mix just until the flour mafia is inducted into the creamy family—no lumps allowed.
  • Cinnamon-Sugar Alchemy: In a petite bowl, cast in your cinnamon and sugar, swirling them together until well-mingled.
  • The Layering Game: Take half of your prepared batter and equally divvy it up between the two pans you set aside. Unveil your cinnamon-sugar mix, generously sprinkling about 75% of it over the batter in each pan.
  • Cover and Sprinkle: Blanket this sugary layer with the remaining batter. Now, don’t forget that last 25% of your cinnamon-sugar mix; let it snow right on top of your loaves.
  • Swirl, Baby, Swirl: For some culinary flair, grab a butter knife and artfully carve a few swirls into the batter of each pan. This isn’t just for show; it marries the flavors.
  • Bake Your Heart Out: Send your loaves into the preheated oven. Bake for about 45 minutes. The ultimate test? A toothpick coming out clean when poked near the middle.
  • The Waiting Game: Once out of the oven, grant them a 20-minute cool-off in their pans. After, transition them to wire racks until they’re cool as a cucumber.