- Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
- In a large bowl, cream together the softened butter, 2 cups of sugar, and eggs until the mixture is light and fluffy.
- In a separate bowl, whisk together the flour and baking soda. Add this dry mixture to the butter mixture and mix until just combined. Then, add the buttermilk and mix until the batter is smooth.
- In a small bowl, mix the 2/3 cup of sugar and 2 teaspoons of ground cinnamon to create the cinnamon-sugar layer.
- Pour about 1/4 of the batter into the bottom of each of the prepared loaf pans. Sprinkle about 1/4 of the cinnamon-sugar mixture over the batter in each pan.
- Pour the remaining batter into the pans and top with the remaining cinnamon-sugar mixture.
- Use a knife to gently swirl the cinnamon-sugar mixture into the batter to create a marbled effect.
- Bake in the preheated oven for approximately 45-50 minutes, or until a toothpick or skewer inserted into the center of the loaves comes out clean.
- Let the loaves cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
This bread is best enjoyed when it’s still slightly warm. It’s a delightful treat, perfect for breakfast, dessert, or as a sweet snack with a cup of tea or coffee. And remember, the tradition of Amish Cinnamon Bread involves sharing the extra batter with friends and family so they can enjoy making their own loaves.
