Cinnamon Amish Bread

This is a wonderful quick bread for fall. It is very moist and makes for a great addition to breakfast or as a snack.

Start with mixing together:

  • 1 cups of softened butter or margraine
  • 2 cups white granulated sugar
  • 2 eggs
  • 2 cups water +2 T water

When that is done add:

  • 4 cups all purpose flour
  • 2 t. baking soda

Mix all of this together well.  I use a counter top mixer.

Add the wet batter to 2 well greased loaf pans.

  • Add the following to the top center of the batter:
    2/3 cup  light brown sugar (split between the two loaves)
  • 2 t. cinnamon (1 t. per loaf)

Gently poke the cinnamon and brown sugar into the batter at random spots.  They is will allow the sugar topping to get into the top layer of the bread.

Bake the bread at 350 degrees for 45-50 minutes.  Check at about the 35 minute to make that the top of the bread isn’t getting too dark.  Cover with aluminum foil if needed for remaining baking time.

Allow to cool about an hour in the baking pans.  Carefully remove and allow to continue to cool.  If the cake is cut when too warm it will crumble a lot.

Watch it disappear!!  



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Original recipe here.

14 thoughts on “Cinnamon Amish Bread

  1. Oh my, this looks so yummy! Years ago I had a sour dough start of an Amish cinnamon bread and I loved it. I can’t wait to try your recipe!! Thanks for sharing with SYC.

  2. Hiya, I like your article. I recently published an post on preserving meat. I love to make my own gammon for New Year!. I will be creating a fun pudding to go with it. The children will be off school and I am positive they are going to love it.

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