Amish Cinnamon Bread with Cinnamon‑Sugar Topping

This Amish Cinnamon Bread is a tender, buttermilk‑rich loaf crowned with a crisp, fragrant cinnamon‑sugar crust. The batter follows a classic creaming method for lift and a fine crumb: butter and sugar are beaten until pale and fluffy, eggs and vanilla build structure and aroma, and the dry ingredients are folded in alternately with buttermilk to keep the mixture silky without overworking the flour. A generous shower of cinnamon‑sugar finishes the top so it bakes into a delicate, crackly layer.

For best texture, start with truly softened butter and room‑temperature eggs, whisk the dry ingredients thoroughly to disperse the baking soda, and add the buttermilk in stages so the batter stays smooth. Mix only until combined once the flour is in—overmixing can toughen the crumb. The loaf is done when the top is golden with a slight dome, the edges pull just faintly from the pan, and a tester in the center meets only a few moist crumbs.

Ingredients

For the Bread

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups buttermilk
• 4 cups all-purpose flour
• 2 teaspoons baking soda

For the Cinnamon‑Sugar Topping

• ⅔ cup granulated sugar
• 2 teaspoons ground cinnamon

Baker’s Notes