Amish Cinnamon Bread Recipe

Introduction

Amish Cinnamon Bread is a rich, buttery quick bread swirled with cinnamon sugar that’s perfect for breakfast, brunch, or an afternoon treat. This no-yeast recipe is soft, moist, and full of warm, comforting spice. It’s easy to make and sure to become a family favorite.

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 2 cups buttermilk
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2/3 cup brown sugar
• 2 tablespoons ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
4. Step 4: Stir in the buttermilk until the batter is smooth and combined.
5. Step 5: In a separate bowl, whisk together the all-purpose flour and baking soda.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
7. Step 7: In a small bowl, mix the brown sugar and ground cinnamon to create the cinnamon swirl mixture.
8. Step 8: Pour one-quarter of the batter evenly into each of the two prepared loaf pans, then sprinkle half of the cinnamon sugar mixture over the batter in each pan.
9. Step 9: Add the remaining batter on top, then sprinkle with the rest of the cinnamon sugar.
10. Step 10: Use a knife to gently swirl the cinnamon sugar through the batter to create a marbled effect.
11. Step 11: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
12. Step 12: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the batter.
• Don’t overmix the batter to keep the bread soft and tender.
• Try adding chopped nuts or raisins into the batter for added texture.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.

Storage

Once cooled, wrap the bread tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days or refrigerate for up to 1 week. You can also freeze the bread for up to 3 months; thaw at room temperature and warm slightly before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute buttermilk with regular milk?

Yes, you can make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes before using.

Can this bread be made gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture may vary slightly, but it will still be delicious.

Amish Cinnamon Bread Recipe

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★★★★★

4.7 from 61 reviews

Rich, buttery, and swirled with cinnamon sugar, Amish Cinnamon Bread is a no-yeast quick bread that delivers serious flavor and comfort. This simple, old-fashioned loaf is soft, moist, and perfect for a quick breakfast, easy dessert, or cozy afternoon snack.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 loaves (serves 8–10) 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter

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

Cinnamon Swirl

• 2/3 cup brown sugar
• 2 tablespoons ground cinnamon

Instructions

1. Preheat the Oven: Preheat oven to 350°F (175°C) and grease two 9×5-inch loaf pans to prepare for baking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which helps create a tender crumb.
3. Add Eggs: Beat in eggs one at a time, ensuring each egg is fully incorporated to add richness and structure.
4. Stir in Buttermilk: Mix the buttermilk into the batter to add moisture and a slight tang, enhancing the bread’s tenderness.
5. Mix Dry Ingredients: In another bowl, whisk together all-purpose flour and baking soda to evenly distribute the leavening agent.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid toughness.
7. Prepare Cinnamon Swirl: In a small bowl, mix brown sugar and ground cinnamon thoroughly to create the signature sweet-spiced swirl.
8. Layer Batter and Swirl: Pour one-quarter of the batter into each greased loaf pan, then sprinkle one-quarter of the cinnamon sugar mixture on top.
9. Add Remaining Batter and Swirl: Add the remaining batter over the cinnamon sugar, then sprinkle the rest of the cinnamon sugar on top.
10. Create Swirl Effect: Use a knife to gently swirl the cinnamon sugar into the batter to form a marbled pattern throughout the bread.
11. Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
12. Cool: Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely for best texture and slicing.

Notes

• For extra flavor, try adding a teaspoon of vanilla extract to the batter.
• Don’t overmix the batter to keep the bread soft and tender.
• Let the bread cool completely before slicing for clean cuts.
• This recipe yields two 9×5-inch loaves serving 8–10 people.
• You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar per cup, set for 5 minutes.
• For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
• Store wrapped at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.

Keywords: Amish Cinnamon Bread, quick bread, cinnamon swirl bread, no yeast bread, breakfast bread, sweet bread, moist cinnamon bread, homemade bread