Amish Cinnamon Bread with a Sweet Cinnamon Swirl
Ingredients
Method
- Preheat the oven to 350°F. Grease a 9 × 5-inch metal loaf pan.
- In a mixing bowl, cream the butter, 1 cup of granulated sugar, and egg until well combined.
- Add the buttermilk, all-purpose flour, and baking soda. Mix until the ingredients form a smooth batter without overmixing.
- In a separate bowl, combine the remaining 1/3 cup of sugar with the cinnamon.
- Spread about half of the batter, or slightly less, into the prepared loaf pan.
- Sprinkle approximately three-quarters of the cinnamon-sugar mixture evenly over the batter.
- Carefully spread the remaining batter over the cinnamon layer.
- Sprinkle the remaining cinnamon sugar over the top. Draw a knife through the batter to create a swirl.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 20 minutes before removing it. Allow it to cool further before slicing.
Notes
- For a glass baking dish, lower the oven temperature to 325°F and bake for an additional 10–15 minutes, checking for doneness with a toothpick.
- If using unsalted butter, add 1/4 teaspoon of salt to the batter.
- Avoid overmixing the batter to help keep the finished bread tender.
- Let the loaf cool before slicing so the cinnamon swirl and crumb have time to set.
No kneading required: Simply mix the batter, layer in the cinnamon sugar, and bake.
Sweet cinnamon layers: The cinnamon-sugar mixture creates pockets of warm spice throughout the loaf.
A soft, tender crumb: Buttermilk adds moisture and a gentle tang that balances the sweetness.
Simple baking ingredients: Butter, sugar, flour, egg, and a few other staples are all you need.
Versatile enough for any time of day: Enjoy a slice with morning coffee, as an afternoon snack, or as a simple dessert.
Autumn Orange Cranberry Beer Bread with a Buttery Crust
Ingredients
Method
- Preheat the oven to 375°F. Spray a loaf pan with cooking spray.
- In a large bowl, stir together the flour, brown sugar, baking powder, and sea salt.
- Add the orange zest and mix it into the dry ingredients.
- Place the Craisins in a small bowl. Sprinkle with a little flour and separate the pieces gently with your fingers. Add them to the flour mixture and stir to distribute.
- Make a well in the center of the dry ingredients. Open the pumpkin beer and pour it in all at once. The mixture will foam.
- Add the Grand Marnier and stir briskly, just until the ingredients are combined, about 20 strokes. The batter should remain slightly lumpy.
- Pour the batter into the prepared loaf pan and drizzle the melted butter evenly over the top.
- Bake for 35–45 minutes, or until the top is crusty and a toothpick inserted into the center comes out clean.
- Let the bread rest in the pan for 5 minutes, then turn it out onto a wire rack.
- Serve warm or at room temperature. Toast slices with butter or apple butter, or finish the cooled loaf with an orange glaze if desired.
Notes
- Use pumpkin beer at room temperature to help it combine more easily with the dry ingredients.
- Lightly coating the Craisins with flour helps separate them before mixing into the batter.
- Avoid overmixing; a slightly lumpy batter is expected.
- Serve warm or at room temperature, toasted with butter or apple butter, or topped with orange glaze.
Seasonal flavor in every slice: Pumpkin beer, orange zest, and dried cranberries create a combination that suits fall breakfasts and cozy afternoon snacks.
A crunchy, buttery top: Melted butter forms a golden crust as the bread bakes.
Sweet-tart cranberry pieces: The Craisins add little bursts of fruitiness that balance the maltiness of the beer.
No kneading required: The batter comes together with a bowl and spoon, making preparation straightforward.
Easy to dress up: Serve it plain, spread with apple butter, or finish it with an orange glaze for a sweeter treat.
Amish Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
- Mix the granulated sugar, oil, and beaten eggs together.
- Add the canned pumpkin and mix until combined.
- Add the flour, baking soda, salt, cloves, cinnamon, allspice, and nutmeg.
- Add the water and stir everything together just until mixed. Avoid overmixing.
- Divide the batter between the two prepared loaf pans.
- Bake at 350°F for 1 hour, or until the loaves are baked through.
- Allow the loaves to cool before slicing and serving.
Notes
- This recipe makes two loaves of pumpkin bread.
- Use plain canned pumpkin, not pumpkin pie mix.
- The bread has a moist, dense texture with warm clove and nutmeg flavors.
- Serve with a hot cup of coffee for breakfast or enjoy a slice as an afternoon snack.
Amish pumpkin bread is a comforting fall bake with a soft, moist crumb and a satisfying, dense texture. Canned pumpkin gives the bread its rich pumpkin flavor, while cinnamon, cloves, allspice, and nutmeg add the warm spice notes that make it perfect for cooler days.
This recipe makes two full loaves, so you can serve one now and save the other for later. It works just as well for a simple breakfast as it does for an afternoon treat with coffee or tea.
Praline Apple Bread
Ingredients
Method
- Preheat the oven to 350°F and prepare a loaf pan.
- Using an electric mixer on low speed, mix the sour cream, brown sugar, eggs, and vanilla extract until well blended.
- Stop the mixer and add the flour, baking powder, baking soda, and salt. Mix on low until well combined.
- Fold in the chopped apples and half of the chopped walnuts. The batter will be very thick.
- Transfer the batter to the prepared loaf pan.
- Sprinkle the remaining walnuts over the top and gently press them into the batter without pushing them too deeply.
- Bake at 350°F. The recipe card lists 50 minutes, while the instructions specify 60 minutes. Begin checking around 50 minutes and continue baking as needed until the bread is done.
- Remove the bread from the oven and let it cool in the pan for 20–30 minutes before carefully removing it.
- To make the praline sauce, combine the butter and brown sugar in a saucepan.
- Bring the mixture to a boil over medium heat, then simmer until it thickens into a sauce.
- Let the bread cool, drizzle the praline sauce over the top, and serve.
Notes
- Granny Smith apples provide a tart contrast to the sweet brown sugar.
- The batter will be very thick before baking.
- The source lists a 50-minute cook time but specifies 60 minutes in the baking instructions, so check the bread for doneness as it bakes.
- Cool the bread in the pan for 20–30 minutes before removing it.
- Drizzle the praline sauce over the cooled bread.
Praline apple bread brings together tender apples, crunchy walnuts, and a buttery brown sugar sauce in one comforting loaf. The Granny Smith apples add a lightly tart flavor that balances the sweetness, while sour cream helps give the bread its moist texture.
The praline topping makes this loaf feel special without requiring complicated decorating. Serve it with coffee at breakfast, offer it as an afternoon snack, or slice it for a simple dessert when guests visit.
Almond-Cranberry Quick Bread
Ingredients
Method
- Preheat the oven to 350°F.
- Add the flour, baking powder, salt, eggs, sour cream, granulated sugar, canola oil, and almond extract to a large mixing bowl.
- Mix well until the ingredients are combined.
- Fold in the chopped cranberries.
- Pour the batter into a sprayed 8.5 x 4.5-inch loaf pan, or divide it among three mini loaf pans measuring 5 3/4 x 3 1/4 inches.
- Sprinkle 2–3 tablespoons of sliced almonds over the top.
- Bake the standard loaf for approximately 55 minutes, until golden brown. For mini loaves, bake for approximately 40 minutes.
- Check that the bread is baked through before removing it from the oven. Allow it to cool before slicing.
Notes
- Use one 8.5 x 4.5-inch loaf pan or three 5 3/4 x 3 1/4-inch mini loaf pans.
- Bake mini loaves for approximately 40 minutes.
- Fresh or frozen cranberries can be used.
- The tart cranberries balance the sweetness and almond flavor.
Almond-cranberry quick bread brings together bright, tart cranberries and the delicate, nutty flavor of almonds in a simple homemade loaf. Almond extract gives the bread a fragrant flavor, while sour cream helps create a moist texture.
It’s especially fitting for Thanksgiving and Christmas, when cranberry recipes make a welcome addition to the table. The loaf is easy to slice and share, whether you’re serving it at a holiday breakfast, offering it to guests, or enjoying a piece with your afternoon coffee.
Apple Butter Banana Bread
Ingredients
Method
- Preheat the oven to 350°F and spray an 8 x 5-inch loaf pan with cooking spray.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mash the overripe bananas until smooth.
- Add the granulated sugar to the mashed bananas and beat until smooth.
- Add the eggs, vegetable oil, and apple butter. Blend until well combined.
- Add the dry ingredient mixture to the banana mixture and blend until combined.
- Pour the batter into the prepared loaf pan.
- To make the pecan streusel, combine the brown sugar, diced pecans, flour, cinnamon, and cold diced butter in a small bowl.
- Work the butter into the other ingredients until the mixture becomes crumbly.
- Sprinkle the streusel evenly over the bread batter.
- Bake for 45–50 minutes. Begin checking after 45 minutes by inserting a toothpick into the center. The bread is ready when the tester comes out clean.
- Allow the bread to cool before slicing and serving.
Notes
- Use very ripe bananas for the best banana flavor and sweetness.
- The pecan streusel creates a sweet, crumbly topping.
- Check the bread after 45 minutes because baking times vary between ovens.
- Allow the bread to cool before slicing.
Apple butter banana bread brings together two classic homemade baking flavors in one loaf. Ripe bananas provide natural sweetness and moisture, while apple butter adds a rich apple flavor that pairs beautifully with cinnamon and nutmeg.
The pecan streusel topping makes this bread extra special. As it bakes, the butter and brown sugar form a sweet, crumbly layer with a little crunch from the pecans. Each slice offers a tender center and a deliciously textured top.
It’s a lovely choice for a fall breakfast, a holiday brunch, or a simple homemade dessert when you’re craving something cozy.
Moist Sweet Potato Banana Bread with Cinnamon and Vanilla Glaze
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a loaf pan with nonstick spray.
- In a large bowl, combine the mashed bananas, mashed sweet potato, brown sugar, canola oil, vanilla, and eggs.
- In a separate bowl, mix the flour, baking soda, baking powder, and cinnamon.
- Add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the chopped pecans or walnuts, if using.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake for approximately 50–60 minutes, checking the center with a toothpick for doneness.
- Let the bread cool in the pan for 10–15 minutes, then remove it and allow it to cool further.
- Mix the powdered sugar, milk, and vanilla extract until smooth, adjusting the milk as needed for a drizzleable consistency.
- Once the bread has cooled, drizzle the glaze over the top.
Notes
- Canned sweet potatoes can be used in place of freshly cooked and mashed sweet potatoes; drain them before mashing.
- Pecans and walnuts are optional. Spiced nuts can add extra flavor and crunch.
- Canned butternut squash can be used as an alternative to sweet potato.
- Pumpkin-spice liquid coffee creamer can replace the milk in the glaze.
- Baking time may vary by loaf pan and oven. Use a toothpick to check the center before removing the bread.
Soft, moist texture: Mashed sweet potatoes and ripe bananas give the bread a tender crumb without making the flavor overly rich.
Warm cinnamon flavor: Cinnamon complements the natural sweetness of the bananas and sweet potatoes.
Simple pantry ingredients: The batter uses familiar baking staples and comes together without a mixer.
Optional nutty crunch: Pecans or walnuts add texture to the otherwise soft loaf.
A sweet finishing touch: The vanilla glaze adds extra sweetness and gives each slice a bakery-style finish
Pumpkin Cranberry Bread with Sweet Orange Glaze
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray two 9 × 5-inch loaf pans with nonstick cooking spray.
- In a large mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In another large bowl, combine the granulated sugar, pumpkin puree, eggs, canola oil, vanilla extract, and orange juice. Beat by hand until blended.
- Add the pumpkin mixture to the dry ingredients and stir just until moistened.
- Gently fold in the cranberries.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60–65 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool the loaves in their pans on wire racks for 10 minutes. Remove them from the pans and place them on the racks to cool further.
- To prepare the glaze, combine the powdered sugar, vanilla extract, and orange extract in a mixing bowl.
- Add the heavy cream or milk one tablespoon at a time, mixing until the glaze reaches the desired consistency.
- While the loaves are still warm, spoon the orange glaze over each loaf.
- Allow the bread to cool completely before slicing.
Notes
- This recipe makes two loaves using 9 × 5-inch loaf pans.
- Fresh or frozen cranberries can be used.
- Add the cream or milk to the glaze gradually to control its consistency.
- Spoon the glaze over the loaves while they are still warm.
- If using 8 × 8-inch loaf pans, allow approximately 10 additional minutes of baking time and check for doneness before removing the bread.
Moist, tender crumb: Pumpkin puree and canola oil help create a soft loaf that stays pleasantly moist.
A balance of sweet and tart: Sugary pumpkin bread pairs beautifully with the bright, tangy flavor of cranberries.
Warm autumn spices: Pumpkin pie spice gives every slice a cozy flavor without requiring several separate spices.
Fresh citrus finish: Orange juice in the batter and orange extract in the glaze bring a subtle citrus note that complements the cranberries.
Two loaves in one batch: Bake both loaves together for sharing, serving guests, or keeping an extra loaf for later.
Easy Homemade Pumpkin Bread with Cinnamon, Cloves, and Walnuts
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease only the bottoms of two loaf pans.
- In a large bowl, mix the sugar, eggs, pumpkin puree, and water until combined.
- Stir in the remaining ingredients, including the flour, baking soda, salt, cinnamon, ground cloves, baking powder, vegetable oil, and chopped nuts, until the batter is evenly mixed.
- Divide the batter between the prepared loaf pans.
- Bake for 45–50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Allow the loaves to cool, then remove them from the pans.
Notes
- This recipe makes two loaves.
- Chopped walnuts are recommended, but pecans are also a good option.
- Serve this pumpkin bread as a Thanksgiving dessert, for breakfast, or as a homemade gift.
- The recipe lists a 50-minute cook time; begin checking for doneness at 45 minutes.
Warm autumn flavor: Cinnamon and ground cloves give the pumpkin a rich, fragrant spice profile.
A satisfying texture: The bread has a substantial crumb while remaining soft and fluffy.
Simple preparation: The batter comes together in one large mixing bowl without a complicated technique.
Two loaves per batch: Keep one for your table and share the other with friends or relatives.
Easy to customize: Walnuts add a pleasant crunch, while pecans offer a slightly sweeter, buttery flavor.
Cranberry Banana Tea Loaf with Tart Cranberries and Walnuts
Ingredients
Method
- Preheat the oven to 350°F (175°C). Prepare a loaf pan by greasing it or lining it with parchment paper.
- In a bowl, combine the flour, baking soda, cream of tartar, and salt. Mix well and set aside.
- In a separate bowl, cream the shortening and sugar together until well combined.
- Add the eggs and mix until incorporated.
- Alternately fold the dry ingredients, mashed banana, and cranberry sauce into the creamed mixture, ending with the cranberry sauce.
- Gently fold in the chopped nuts until evenly distributed.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake for approximately 1 hour, checking toward the end of baking to avoid overbaking. A toothpick inserted into the center should come out without wet batter.
- Allow the loaf to cool completely before slicing for cleaner, thinner pieces.
Notes
- Walnuts are suggested, but other chopped nuts can be used.
- Whole-berry cranberry sauce provides the tart fruit flavor throughout the loaf.
- Avoid overbaking to help preserve the bread’s moist texture.
- Let the loaf cool completely before slicing, especially if you want thin, neat pieces.
- Serve with butter or package the fully cooled loaf as a homemade holiday gift.
A balanced sweetness: The banana adds natural sweetness, while tart cranberry sauce keeps the loaf from tasting overly sugary.
Moist, tender slices: Mashed banana helps give the bread a soft texture that pairs beautifully with a cup of tea.
A little crunch in every bite: Chopped walnuts add texture and complement the fruity flavor.
Lovely for holiday gifting: The loaf is easy to portion, wrap, and share with friends or guests.
Simple baking ingredients: You can prepare the batter with familiar pantry staples and a few everyday baking ingredients.
