Amish Cinnamon Bread Recipe

5 from 8 votes

Amish Cinnamon Bread Recipe

Amish Cinnamon Bread is a moist, sweet cinnamon quick bread that's simple to make with common ingredients. This easy cinnamon bread makes a great gift.

Course Dessert

Cuisine American, Amish

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 118kcal

Author Wendy Sondov

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Equipment

2 9" x 5" loaf pans or 6 mini loaf pans

Ingredients

Cinnamon-Sugar

½ cup granulated sugar
1 teaspoon ground cinnamon

Quick Bread

4 cups all purpose flour
2 cups granulated sugar
1 tablespoon ground cinnamon
2 tablespoons baking powder
½ teaspoon salt
2 large eggs
2 cups milk
⅔ cup vegetable oil
1 tablespoon vanilla extract

Instructions

Spray 2 loaf pans (or 6 mini loaf pans) with nonstick spray, line with parchment paper, and spray again.
In a small bowl, mix the sugar and cinnamon to make cinnamon-sugar.
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
In a large mixing bowl, whisk together the eggs, milk, vegetable oil,and vanilla.
Add the flour mixture to the wet ingredients, stirring just until combined and no dry flour remains. The batter will be a bit lumpy, not smooth.
Divide the batter evenly into the prepared pans. (about 3 cups per large loaf pan or 1 cup per mini loaf pan)
Sprinkle the cinnamon-sugar evenly over the batter in the pans.
Use the tip of a butter knife to slice about 1" deep down the length of each loaf starting and stopping about ½" from the side of the pan.
Place the pans in a unheated oven. Set the oven to 350 degrees F. AFTER the oven reaches 350 degrees add about 40 minutes baking time for large loaves or 30 minutes baking time for mini loaves. Cover with tented aluminum foil if the top of the loaves brown before the baking is complete. Loaves are finished baking when a toothpick inserted in the center comes out clean (a few dry drumbs are fine).
Remove from the oven and cool in the pan for 10-15 minutes. Run a butter knife along the sides not covered with parchment, then use the parchment overhang to lift the loaves out of the pan. Cool completely on a wire rack before storing.
When completely cool, wrap in plastic wrap and store at room temperature in an airtight container for up to 5 days.

Notes

Packing tips:

Wrap loaves in plastic wrap, then place in a freezer weight ziplock bag or plastic storage container.
The loaves will stay moist longer if shipped uncut.
For shipping times longer than 5 days, vacuum sealing is recommended.

Nutrition