Cinnamon and sugar are the perfect combination in this Amish Cinnamon Bread recipe with a crunchy outer topping and moist inner bread.
When I was back in Pennsylvania, I fell in love with the Amish. I was so fascinated by the simplicity of their life. If I could’ve interacted with them more, I would have. I would have loved to stay with an AMish family for a week just to get a taste of their home and lifestyle. I’m impressed with how they do everything from scratch and are so self-sufficient. During a calamity, the Amish will be physically prepared and we’ll probably be running to them to teach us how to be self-sufficient.
The Amish have it right when it comes to cooking. There are so many things to love about about their food (check out my Amish Breakfast Casserole)…and this Cinnamon Bread recipe will not disappoint. It is the bomb dot com. Pinky swear. It didn’t even last 1 hour in our household. We all gobbled it up. In a way that was disappointing because I wanted leftovers to nosh on later :(
When I was back in Pennsylvania for a conference, I fell in love with the Amish’s cinnamon bread. With me converting to veganism, I wanted to make a vegan version of their bread, however, so I could continue indulging in it! It’s so well worth it.
If you don’t want to make this bread vegan or dairy-free, you can substitute the ingredients. Substitute the chia egg for 1 egg, soy milk mixture for buttermilk, and dairy-free butter for butter (same quantities)
If you like this Amish recipe, you’ll also love this..
Perfect sandwich bread – Amish White Bread
- 1 cup soy milk + 1 tablespoon vinegar or lemon juice
- 1 chia egg
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup dairy-free butter
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup cinnamon chips (optional)
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees Fahrenheit. Coat one bread loaf pan with cooking spray; set aside.
- To make a chia egg: mix together 1 tablespoon ground chia with 3 tablespoons water, stir until thickened. (You can make the same with ground flax seed).
- To make dairy-free buttermilk: mix together soy milk and vinegar or lemon juice and set aside to curdle for 5 minutes.
- In a large mixing bowl, cream together brown sugar, butter, and vanilla until well blended. Add chia egg mixture and soy milk mixture and continue beating until well combined.
- Stir in flour and ground cinnamon until incorporated. Fold in cinnamon chips, if desired (cinnamon chips can be hard to find, but I can find them around the holidays or you can order them online). Set aside.
- In a separate bowl, mix together sugar and cinnamon; set aside.
- Pour half of the batter into the prepared loaf pan and smoth out. Sprinkle 3/4 of cinnamon/sugar mixture over batter. Pour remaining batter on top followed by remaining cinnamon/sugar mixture. Using a butter knife, swirl batter back and forth.
- Bake for 45-50 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Cool in pan for approximately 10 minutes before turning out onto a wire rack to cool completely before serving.
Recipe inspired by Little B Cooks