Ingredients:
1 cup of softened unsalted butter, divided into two sticks
Two cups of sugar, granulated
two big eggs.
Two cups of buttermilk, or milk spiked with two teaspoons of lemon juice or vinegar
Four cups of all-purpose flour for mixing
Baking soda, 2 tablespoons
Regarding the Cinnamon-Sugar Indulge:
1/3 cup of sugar, granulated
cinnamon, 2 teaspoons
Instructions:
The oven should be preheated to 350°F, or 175°C. Line two 9×5-inch loaf pans with parchment paper or grease them.
Preparing the Bread Batter:
Whip the 2 cups of sugar and the softened butter in a large bowl until the mixture is light and fluffy.
Incorporate the eggs gradually, ensuring thorough mixing after each addition.
Add the buttermilk and mix until well blended.
Flour and baking soda should be mixed in a separate basin.
Mix in the dry ingredients little by little with the liquid ones, until just mixed.
Get the Sugar-Cinnamon Swirl Ready:
Combine 2/3 cup of sugar with 2 tablespoons of ground cinnamon in a small bowl.
Put Together the Bread:
Divide the batter in half and press into the bottom of each loaf pan.
On top of the batter in each pan, evenly distribute half of the cinnamon-sugar mixture.
After layering the cinnamon sugar in each pan, pour the remaining batter on top.
Toss the batter with the cinnamon-sugar mixture using a knife.
Bread Baking:
The loaf is done when a toothpick put in the middle comes out clean after 45 to 55 minutes in a preheated oven.
Take the bread out of the pans and let it cool for 10 minutes; then, place it to a wire rack to finish cooling.
Cut, Plate, and Savor:
Try some handmade Amish cinnamon bread for breakfast or a tasty snack by slicing it.
If you’re looking for a sweet and moist bread that goes well with coffee or shared, go no further.
