This Homemade Cinnamon Bread is made without a starter, and it’s the easiest bread ever to make. It’s moist and delicious and has just the perfect amount of sweetness. There’s a delicious cinnamon swirl running throughout the bread and a crunchy cinnamon/sugar coating on top. This scrumptious bread is perfect for breakfast and it makes a great gift for family and friends at Christmas!
CINNAMON / SUGAR MIXTURE
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 1 tablespoon full-fat buttermilk
Preheat oven to 350 degrees. Grease a 9 X 5-inch loaf pan and set aside.
- Mix the cinnamon and sugar together in a small bowl and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Add the butter and sugar to the bowl of a stand mixer, using the paddle attachment, or use a hand mixer. Mix the butter and sugar on medium-high speed for about 1 minute until they are well combined. Add the egg and vanilla and mix on high speed until the mixture looks light and creamy. Add 1/2 cup of the buttermilk and mix on medium speed to incorporate. Add 1/2 of the flour mixture and mix just until the flour mixture is almost incorporated. Add the remaining 1/2 cup plus 1 tablespoon of buttermilk and mix for a few seconds to incorporate. Add the remaining flour mixture and mix just until the flour is incorporated. Do not overmix.
- Pour 1/2 of the batter into the prepared loaf pan. Use an offset spatula to smooth it out evenly. Sprinkle about 3/4 of the sugar/cinnamon mixture evenly over the batter. You can swirl it with a knife if you want. I didn’t in the pictures here. Spread the remaining batter over the sugar/cinnamon mixture, using an offset spatula and making sure to spread it into each corner of the pan. Sprinkle the remaining cinnamon/sugar mixture over the top of the batter. Using your hand or a spatula, gently press the mixture into the top of the batter.
- Bake the bread for about 1 hour or until a sharp knife or toothpick placed into the edge of the bread comes out clean. Do not test the bread in the center. The cinnamon/sugar crust on top with cause the toothpick to come out clean, even if the bread isn’t done yet.
- Allow the bread to sit for about 5 minutes. Run a sharp knife around the edges to loosen bread. Invert bread onto a piece of wax paper, then flip the bread over onto a wire rack so that the crumb topping and top of the bread are facing upward. Allow bread to cool to room temperature and slice with a sharp knife.
- Store bread in an airtight container. Bread will stay fresh for up to 4 days.
- You can easily double this recipe if you want to make 2 loaves.
- This bread freezes beautifully. You can make 2 loaves and freeze one for later. Make sure you wrap the bread tightly in plastic wrap, then foil, before freezing. Freeze for up to 3 months.
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