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Amish Cinnamon Swirl Bread

I made this recipe for the first time this morn­ing. Sun­day’s are typ­i­cal­ly crazy in our house. Rush­ing for show­ers and get­ting ready for church. Due to the cur­rent quar­an­tine we watched church from home and kept our social dis­tance but y’all, can I just say, no amount of social dis­tance should keep you from shar­ing this amaz­ing melt in your mouth recipe with your fam­i­ly and friends. 

Speak­ing of fam­i­ly, I am hap­py to have had my great grand­moth­ers loaf pans hand­ed down to me. Every­time I use them I can’t help but won­der what all she made with these pans. All the time and love that was poured into them. and oh my I bet it was delicious! 

It is a dream of mine to cre­ate a col­lec­tion of hand writ­ten recipes to keep in a binder and hand down to my chil­dren one day. It is for that very rea­son that I cre­at­ed a FREE RECIPE CARD PRINTABLE for you to pre­serve your recipes with. 

There real­ly is noth­ing more spe­cial than hand­ing down a per­son­al­ized, hand writ­ten, tried and true recipe for gen­er­a­tions to enjoy!

Amish Cinnamon Swirl Bread

A melt in your mouth sweet bread that pairs well with a snug­gly blan­ket and cup of coffee

BATTER

  • 1 CUP BUTTER (SOFTENED)
  • 2 CUPS WHITE SUGAR
  • 2 EGGS (I PREFER FARM FRESH)
  • 2 CUPS BUTTERMILK (IF YOU DONT HAVE BUTTERMILK YOU CAN MIX 1TBSP VINEGAR PER CUP OF MILK, 1:1)
  • 4 CUPS FLOUR (SIFTED)
  • 2 TSP BAKING SODA

CINNAMON-SUGAR

  • 2/3 CUP WHITE SUGAR
  • 2 TSP CINNAMON
  1. Cream but­ter, sug­ar and eggs together

  2. Add milk, flour and bak­ing soda and place 1/2 bat­ter into 2 greased loaf pans

  3. In a sep­a­rate bowl, mix cin­na­mon and sug­ar with a fork

  4. Sprin­kle 3/4 sug­ar mix­ture onto bat­ter in the pans

  5. Top off each pan with remain­ing bat­ter and sprin­kle with remain­ing cinnamon-sugar

  6. Swirl with a knife

  7. Bake at 350° for 45–55 min­utes or until tooth­pick test is clean

Relat­ed: Sum­mer Pineap­ple Pie 

PIN THIS RECIPE

OR TRY THIS BANANA BREAD RECIPE

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    […] goods for break­fast seems to be a trend around here at the home­stead. A few weeks ago I made AMISH CINNAMON SWIRL BREAD and this morn­ing we shared a warm loaf of Clas­sic Banana Bread (with a twist). I am excit­ed to share […]

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    Awe­some post, thanks for sharing!

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