Homemade Amish Cinnamon Bread: A Sweet, Swirled Treat
Amish Cinnamon Bread is a soft, moist, and delightfully sweet quick bread with a swirl of cinnamon sugar running through each slice.
This no-yeast bread recipe is perfect for breakfast, as a snack, or even dessert. The best part? You likely already have all the ingredients in your pantry.
Plus, it’s so easy to make that you might as well bake two loaves—one for yourself and one to gift to a friend!
Why You’ll Love Amish Cinnamon Bread
- Easy: Perfect for beginners or anyone looking for a hassle-free baking experience.
- No Starter Needed: Unlike traditional Amish Friendship Bread, this recipe skips the sourdough starter, making it accessible to everyone.
- No-Knead: Just mix the ingredients, pour, and swirl. It’s that simple!
- Sweet Treat: With its cinnamon-sugar swirls, this bread is a delightful dessert or a cozy companion to your morning coffee.
- No yeast required: This quick bread uses baking soda, so there’s no need for rising time.
- Versatile: Perfect for brunch, dessert, or a midday treat.
- Customizable: Add nuts, raisins, or even a cream cheese layer for an extra twist.
- Sweet Treat: With its cinnamon-sugar swirls, this bread is a delightful dessert or a cozy companion to your morning coffee.
How to Make Amish Cinnamon Bread – No Knead, No Starter
Ingredients for Amish Cinnamon Bread
Batter:
- 1 cup butter, softened
(Adds richness and moisture to the bread.) - 2 cups sugar
(Sweetens and helps create a tender crumb.) - 2 large eggs
(Provides structure and helps bind the ingredients.) - 2 cups buttermilk
(Or 2 cups milk + 2 tablespoons vinegar or lemon juice as a substitute for the tangy flavor.) - 4 cups all-purpose flour
(Gives the bread its structure.) - 2 teaspoons baking soda
(Helps the bread rise and makes it light and fluffy.)
Cinnamon-Sugar Swirl:
- 2/3 cup sugar
(For the sweet swirl throughout the bread.) - 2 teaspoons ground cinnamon
(Adds warmth and a classic flavor that pairs perfectly with sugar.)
Instructions for Amish Cinnamon Bread Step-by-Step
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease two standard loaf pans (9×5 inches) or one large loaf pan with butter or nonstick spray. Alternatively, you can line the pans with parchment paper for easy removal.
2. Make the Batter
In a large mixing bowl:
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the buttermilk (or milk/vinegar mixture).
Gradually add flour and baking soda, mixing until just combined. Avoid overmixing to keep the bread tender.
3. Prepare the Cinnamon-Sugar Swirl
In a small bowl, combine sugar and cinnamon.
4. Assemble the Loaves
- Pour half of the batter into the prepared loaf pans.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Pour the remaining batter on top, followed by the rest of the cinnamon-sugar mixture.
Using a knife, gently swirl the cinnamon-sugar into the batter to create a marbled effect.
5. Bake
Bake the loaves in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and loaf pan size.
6. Cool and Serve
Let the loaves cool in the pans for about 20 minutes before transferring them to a wire rack. Slice and enjoy warm or at room temperature.
Tips for the Perfect Amish Cinnamon Bread
- Use Room Temperature Ingredients: This helps the batter mix more evenly.
- Butter or Oil? While butter adds richness and flavor, you can substitute with vegetable oil for an even softer texture.
- Mix-Ins: Customize your bread by folding in chopped nuts, raisins, or even chocolate chips before pouring the batter into the pans.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.
- Serve Suggestions: Pair with a pat of butter or a drizzle of cream cheese glaze for an indulgent treat.
Variations and Substitutions
- Dairy-Free: Substitute the butter with a plant-based alternative and use almond milk + vinegar in place of buttermilk.
- Whole Wheat Twist: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor.
- Lower Sugar: Reduce the sugar in the batter by ½ cup if you prefer a less sweet loaf.
FAQs about Amish Cinnamon Bread Recipes
1. Can I use a different type of milk?
Yes! While buttermilk adds a tangy flavor and helps tenderize the bread, you can substitute with any milk (dairy or non-dairy) mixed with vinegar or lemon juice for similar results.
2. How do I prevent my bread from sticking?
Grease your loaf pans thoroughly with butter or nonstick spray, or line them with parchment paper. This ensures the bread releases cleanly.
3. Can I make this bread gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking mix. The texture may vary slightly, but it will still be delicious.
4. Can I Make This Bread in One Large Loaf Pan?
Yes, but you’ll need to increase the baking time to about 60-65 minutes. Keep an eye on it and use a toothpick to check for doneness.
5. Can I Use a Bundt Pan or Muffin Tin?
Absolutely! A bundt pan creates a beautifully shaped loaf, while muffin tins give you individual servings. Adjust the baking time accordingly: about 25-30 minutes for muffins and 50-60 minutes for a bundt pan.
6. Is Amish Cinnamon Bread Freezer-Friendly?
Yes! Once baked and cooled, wrap the bread tightly in plastic wrap, followed by aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
7. Why Did My Bread Turn Out Dense?
Dense bread often results from overmixing the batter. Mix just until the dry ingredients are incorporated for a light and tender loaf.
Perfect Pairings
Amish Cinnamon Bread pairs wonderfully with:
- Coffee or Tea: A comforting breakfast or afternoon treat.
- Warm Apple Cider: For a cozy fall vibe.
- Whipped Cream or Vanilla Ice Cream: Turn it into an indulgent dessert.
Delicious Ways to Use Amish Cinnamon Bread
- French Toast: Transform leftover slices into decadent cinnamon swirl French toast.
- Bread Pudding: Use chunks of the bread for a rich and flavorful bread pudding.
- Gifting: Wrap a loaf in parchment paper and tie with a ribbon for a thoughtful homemade gift.
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Amish Cinnamon Bread Recipe Print Now
Amish Cinnamon Bread
Equipment
- 2 Standard Loaf Pans (9x5 inches)
- Whisk or Electric Mixer
- Knife (for swirling cinnamon-sugar)
Ingredients
- 1 cup butter (softened)
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk (or 2 cups milk + 2 tablespoons vinegar)
- 4 cups all-purpose flour
- 2 teaspoons baking soda
Instructions
Preheat and Prep:
- Preheat your oven to 350°F (175°C). Grease two standard loaf pans or line them with parchment paper.
Prepare the Batter:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk.1 cup butter2 cups sugar2 large eggs2 cups buttermilk
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.4 cups all-purpose flour2 teaspoons baking soda
Layer and Swirl:
- Pour half of the batter evenly into the prepared loaf pans. Sprinkle half of the cinnamon-sugar mix over the batter. Pour the remaining batter on top, then sprinkle the rest of the cinnamon-sugar mix. Use a knife to swirl the cinnamon-sugar into the batter.⅔ cup sugar2 teaspoons cinnamon
Bake:
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 15-20 minutes, then transfer to a wire rack to cool completely.
Equipment
Notes
Notes:
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.Customization: Add raisins, chopped nuts, or chocolate chips to the batter for extra flavor and texture.
Dairy-Free Option: Use plant-based butter and almond milk with vinegar as a buttermilk substitute.
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
