INSTRUCTIONS:
- Set your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans or line them with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the creamed butter and sugar, alternating with the buttermilk. Mix until just combined. Do not overmix. Stir in the vanilla extract until evenly distributed throughout the batter.
- In a small bowl, mix together the granulated sugar and ground cinnamon to create the cinnamon-sugar mixture. Pour half of the batter evenly into the prepared loaf pans.
- Sprinkle half of the cinnamon-sugar mixture over the batter in each pan. Pour the remaining batter over the cinnamon-sugar layer.
- Use a knife or skewer to gently swirl the batter and cinnamon-sugar mixture together, creating a marbled effect.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pans for 10-15 minutes. Carefully transfer the loaves to a wire rack to cool completely before slicing.
- Slice and enjoy this Amish Cinnamon Bread warm or at room temperature, savoring each bite of its tender crumb and irresistible cinnamon swirl.
This recipe captures the essence of Amish baking with its simple yet comforting flavors. Share a loaf with friends and family or enjoy it as a special treat for yourself, knowing that each bite is a taste of tradition and a reminder of the joys of homemade goodness
