Print

Amish Cinnamon Bread Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/amish-cinnamon-bread-recipe/