Gather All Ingredients

Place flour, baking soda, buttermilk, ground cinnamon, butter, sugar, and eggs on your counter. If you’re using yeast or a starter, have that ready too. Make sure your supplies measuring cups, mixing bowls, and a mixer—are within reach.

Preheat the Oven

Set the oven to 350°F. A fully heated oven helps the batter rise evenly, giving you a light and fluffy crumb. Some people like to test their oven temperature with a thermometer to ensure it’s accurate before they bake in the preheated oven.

Prepare Your Loaf Pan

Grease or line a standard loaf pan so the bread doesn’t stick. If you plan to make two loaves, have a second prepared loaf pan on standby. It’s helpful to coat the inside with a thin layer of butter, then lightly dust it with flour.

Mix Flour and Baking Soda

In a medium bowl, stir the flour together with the baking soda and a pinch of salt. This blend represents your dry ingredients, which help the bread achieve the right lift without requiring a traditional knead.

Add Optional Spices

If you prefer a bit more spice, sprinkle a small dash of nutmeg or allspice into the flour mixture. This can enhance the cinnamon flavor, though the basic version stays true to a traditional amish cinnamon bread recipe.

Use a Mixer or Stand Mixer

In a large bowl, blend the softened butter and sugar until the mixture is smooth and creamy. Aim for a smooth, fluffy texture that forms the base of this great recipe. This step traps air in the mixture, which leads to a softer crumb once baked.

Add the Eggs

Crack in the eggs, one at a time, blending well after each addition. Keep the mixer on a moderate speed to maintain an airy consistency.

Incorporate Buttermilk

Pour in the buttermilk slowly and continue mixing. This liquid adds moisture, ensuring that your loaf remains tender and moist after baking. If you follow a bread with no yeast approach, the buttermilk reacts nicely with baking soda for a well-risen loaf.

Alternate Dry and Wet

Add half of the dry ingredients to the creamed mixture, then mix gently. Pour in a bit more buttermilk if needed. Stir in the remaining dry ingredients to form a smooth batter. Avoid overmixing, which can lead to a tougher texture.

Check Consistency

The batter should appear thick yet spreadable. If it seems too dense, mix in a spoonful or two of additional buttermilk or milk. If it’s runny, sprinkle a little more flour until it reaches a consistency that can hold its shape in the pan.

Fill Half of the Batter

Scoop roughly half of the batter into the greased pan, then use a spatula to spread and level it.

Sprinkle Cinnamon Sugar

In a small bowl, mix ground cinnamon with granulated sugar to form a cinnamon-sugar mixture. Scatter a portion of this mixture on top of the batter. This layering provides the loaf with bursts of sweet spice once baked.

Add Remaining Batter

Spoon the remaining batter over the cinnamon-sugar mixture. Gently level the top so the cinnamon sugar is concealed, but you’ll still swirl it in the next step.

Use a Butter Knife for the Swirl

To create the cinnamon swirl, use a butter knife to make figure-eight motions through the top of the batter. This step blends the cinnamon sugar into a pleasant pattern. Swirl the cinnamon sugar gently so you don’t overmix it into a single layer.

Place Pan in the Oven

Slide your loaf pan onto the middle rack. If you’re making two loaves, ensure there’s enough space around each pan for even heat distribution.

Check for Doneness

Bake for about 45-50 minutes. A good rule is to keep an eye on the color of the top. When it turns golden-brown, test the center by inserting a toothpick. If the toothpick inserted in the center comes out clean or with only a few moist crumbs, the bread is done.

Cool in the Pan

Take the pan out and let the loaf sit for about ten minutes to set its shape. This helps prevent it from crumbling when you remove it from the pan. Carefully flip it onto a wire rack afterward to finish cooling.

Starter Needed

If you choose a sourdough starter or an amish friendship bread starter, you might let the batter rest briefly. Some recipes call for a short rise if yeast is included, though this is not always required for a simple quick bread method.

Adjust the Batter

With a starter or yeast, you might reduce or skip the baking soda. Follow any specific guidelines from your starter recipe, but still swirl the cinnamon sugar for flavor.

Extended Flavor

Yeast or a sourdough starter can add a slightly tangy taste. This approach also aligns with traditional amish bread practices if you want a more authentic crumb.

Avoid Overmixing

Stir gently once you add the flour. Overworking the batter can lead to a loaf that’s dense rather than light and fluffy.

Watch the Timing

If you see the top browning too much before the center finishes baking, loosely cover the pan with foil. This shield keeps the surface from overcooking.

Try Muffin Portions

If you want individual servings, divide the batter among a muffin tin. You’ll swirl the cinnamon sugar into each muffin cup for a smaller version of this cinnamon swirl delight.

Store It Properly

Once cool, wrap the loaf and keep it in an airtight container so it doesn’t dry out. If you freeze leftovers, protect them from freezer burn by using heavy-duty freezer bags or an extra layer of plastic wrap.