This Amish-style cinnamon swirl bread is a buttermilk quick bread with a cinnamon-sugar ribbon and a crumb topping. It uses baking soda rather than yeast, so there is no rising period before baking.
Recipe Details
- Pan: 9×5-inch loaf pan
- Oven: 350°F (175°C)
- Bake: 45–50 minutes, plus cooling
Ingredients
Bread Batter
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Cinnamon Swirl
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Crumb Topping
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
How to Make Cinnamon Swirl Bread
Mix the quick-bread batter
Heat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan. Cream the softened butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour and baking soda, add to the wet mixture and mix just until incorporated.
Add the cinnamon swirl
Mix the swirl sugar and cinnamon. Spread half the batter in the pan and sprinkle with half the cinnamon sugar. Add the remaining batter and cinnamon sugar, then swirl gently with a knife.
Make the crumb topping
Combine the topping flour, sugar, cold butter and cinnamon with a fork or pastry cutter until coarse crumbs form. Scatter over the batter.
Bake and cool
Bake for 45–50 minutes, until a toothpick inserted into the bread center comes out clean. If the topping darkens early, cover loosely with foil. Cool in the pan for 10 minutes, then transfer to a rack and cool before slicing.
Tips and Common Mistakes
- Swirl with a few gentle passes rather than stirring the cinnamon into all the batter.
- Avoid overmixing once the flour is added.
- Keep the topping butter cold for a crumbly texture.
Storage and Make-Ahead Tips
Wrap the loaf after it has cooled completely. Freeze wrapped slices for longer storage and thaw as needed.
Frequently Asked Questions
Does it need yeast or a starter?
No. Baking soda and buttermilk provide the rise in this quick-bread version.
Why is the center still wet?
Ovens and loaf pans vary. Check the center with a toothpick and continue baking as needed, shielding the top with foil if it is already brown.