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Homemade Cinnamon Bread (without a starter)


  • Author: Cindy Gibbs
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x

Description

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!


Scale

Ingredients

CINNAMON / SUGAR MIXTURE

  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

BREAD BATTER

  • 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

Instructions

Preheat oven to 350 degrees.  Grease a 9 X 5-inch loaf pan and set aside.

CINNAMON/SUGAR MIXTURE

  1. Mix the cinnamon and sugar together in a small bowl and set aside.

BREAD BATTER

  1. In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store bread in an airtight container.  Bread will stay fresh for up to 4 days.

Notes

  • 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.
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Keywords: cinnamon bread, amish friendship cinnamon bread, friendship bread, cinnamon friendship bread,