Amish Cinnamon Bread (No Knead, Old-Fashioned Favorite)

Cinnamon Sugar Mixture

• ⅔ cup sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease four loaf pans evenly, making sure the corners are well coated.
2. In a large mixing bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
3. Add the eggs and beat until fully incorporated and smooth.
4. Mix in the buttermilk, followed by the flour and baking soda. Stir just until combined; the batter will be thick but smooth.
5. Divide about half of the batter evenly among the prepared loaf pans, filling each pan roughly one-quarter full.
6. In a separate bowl, mix together the ⅔ cup sugar and cinnamon.
7. Sprinkle about three-quarters of the cinnamon-sugar mixture evenly over the batter in each pan.
8. Top with the remaining batter, dividing it evenly between pans.
9. Sprinkle the remaining cinnamon-sugar mixture over the top of each loaf.
10. Using a knife, gently swirl the cinnamon mixture through the batter to create a marbled effect.
11. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Cooling, Serving & Tips