There is something incredibly comforting about a loaf of Amish Cinnamon Bread baking in the oven. Unlike traditional yeast breads recipes that require kneading and rising times, this is a quick bread that behaves more like a cake. It comes together in one bowl, requires zero patience, and fills the kitchen with a scent that beats any candle. It’s sweet, tender, and has that signature crackly sugar crust that everyone fights over.
I bake this often because it yields two loaves, meaning you get one for now and one for the freezer, or one to give away. It fits perfectly into the category of quick warm breakfast ideas because you can slice it thick and toast it, or just eat it cold with a smear of butter. If you have been looking for bakery recipes easy enough for a Tuesday night, this is the one.
The texture is somewhere between a pound cake and a muffin. It’s dense but soft, thanks to the buttermilk (or soured milk) which tenderizes the gluten. You don’t need fancy equipment, just a spoon and a couple of loaf pans. It is genuinely hard to mess this up.
Why Amish Cinnamon Bread is a pantry staple
The beauty of this recipe lies in its simplicity. You don’t need to wonder what to make with bread flour because regular all-purpose flour works best here. The ingredients are likely sitting in your cupboard right now: sugar, flour, eggs, oil, and cinnamon. There’s no yeast to bloom and no starter to feed.
It’s also surprisingly versatile. While it’s definitely sweet enough to be dessert, it’s sturdy enough to be one of those quick breads for breakfast that pairs with strong coffee. The cinnamon-sugar swirl mimics a cinnamon bun recipe homemade style without the rolling and cutting.
Ingredients for two loaves
This recipe makes two standard 9×5 inch loaves. Don’t try to cram it all into one pan or it will overflow and never cook in the middle.
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 2 large eggs
- 2 cups (480ml) buttermilk (or milk mixed with 2 tbsp vinegar)
- 4 cups (500g) all-purpose flour
- 2 tsp baking soda
- 2/3 cup (135g) granulated sugar (for the topping/swirl)
- 2 tsp ground cinnamon (for the topping/swirl)
Step-by-step baking instructions
The method is straightforward: cream, mix, pour, bake. The most critical part is not overmixing the flour, which keeps the bread soft rather than tough.
- Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans generously with butter or cooking spray.
- In a small bowl, mix the 2/3 cup sugar and 2 teaspoons cinnamon together. Set aside.
- In a large bowl, cream together the softened butter, 2 cups sugar, and eggs. You can use a mixer or just beat vigorously by hand until smooth and fluffy.
- Stir in the buttermilk. It might look a little curdled or separated, that is fine.
- In a separate bowl, whisk together the flour and baking soda.
- Add the flour mixture to the wet ingredients. Stir gently just until the flour disappears. Do not beat it.
- Pour 1/4 of the batter into each loaf pan (using half the total batter). Sprinkle 3/4 of the cinnamon-sugar mixture evenly over the batter in both pans.
- Top with the remaining batter, smoothing it out gently.
- Sprinkle the remaining cinnamon-sugar mixture over the top of the loaves.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 20 minutes before loosening the edges and removing them to a wire rack.
The secret to the perfect swirl
Getting that distinct line of cinnamon sugar in the middle requires a light touch. If you swirl it with a knife, you often end up mixing it into the batter too much, and it disappears. Instead, layering is the key. Pour, sprinkle, pour, sprinkle. Gravity does the rest.
Also, don’t skimp on the top layer. That final dusting of sugar caramelizes in the oven heat, creating a crust that reminds me of a honey bun bread topping. It adds a necessary crunch to contrast the soft interior.
Variations and mix-ins
While the classic version is plain, you can dress this up. If you like desserts using yeast type flavors but want the speed of quick bread, try adding a glaze.
- Apple Cinnamon: Fold in 1 cup of peeled, diced apples to the batter for a fall twist.
- Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the cinnamon-sugar mixture.
- Raisin Bread: Stir 1 cup of raisins or dried cranberries into the batter before pouring.
- Vanilla Glaze: Whisk powdered sugar and milk together and drizzle over the cooled loaves.
Storage and freezing
Amish Cinnamon Bread stays moist for days thanks to the buttermilk. Wrap the cooled loaves tightly in plastic wrap or foil. They will keep at room temperature for 4-5 days. Actually, the flavor often improves on the second day as the cinnamon permeates the crumb.
To freeze, wrap the loaves in plastic wrap, then a layer of foil. They freeze beautifully for up to 3 months. Slice it before freezing if you want to grab single servings for a quick warm breakfast idea later.
Troubleshooting common issues
If your bread sinks in the middle, it likely wasn’t baked long enough. The sugar content is high, which can make the top brown before the center is set. If the top is getting too dark but the middle is jiggly, tent a piece of foil over the pans for the last 15 minutes of baking.
If the bread is tough, you overmixed the flour. Remember, quick breads are delicate. Treat the batter like a muffin mix—lumps are okay, flour streaks are bad.
FAQ
Can I halve the recipe to make just one loaf?
Yes, you can simply cut all the ingredients in half. Bake time should remain roughly the same, but start checking it at 40 minutes.
I don’t have buttermilk. What can I use?
Add 2 tablespoons of white vinegar or lemon juice to a measuring cup, then fill it to the 2-cup line with regular milk. Let it sit for 5 minutes until thickened.
Can I use oil instead of butter?
Yes, you can substitute 1 cup of vegetable or canola oil for the butter. The texture will be slightly moister and less cake-like, similar to a muffin.
Why is my cinnamon sugar sinking to the bottom?
This happens if the batter is too thin. Ensure you measured your flour correctly (spoon and level method). Also, don’t swirl the middle layer; just let it sit.
Can I use a starter for this?
There is a version of Amish Friendship Bread that uses a starter, but this specific recipe is a quick bread using baking soda. No starter is needed here.
Can I make muffins with this batter?
Absolutely. Grease a muffin tin, fill cups 2/3 full, layering the sugar in the middle. Bake at 350°F for 18-22 minutes.
Amish Cinnamon Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease two 9×5 loaf pans.
- Mix 2/3 cup sugar and cinnamon in a small bowl. Set aside.
- Cream butter, 2 cups sugar, and eggs until fluffy. Stir in buttermilk.
- Whisk flour and baking soda, then gently stir into wet ingredients.
- Layer half the batter into pans, sprinkle with cinnamon sugar, top with remaining batter and sugar.
- Bake for 45-50 minutes until a tester comes out clean. Cool 20 minutes before removing.
Notes
- Do not overmix the batter once flour is added.
- If top browns too fast, tent with foil.
