Easy Homemade Amish Cinnamon Bread Recipe

Freshly baked cinnamon bread has a way of making the whole house smell like a cozy bakery.

This Amish cinnamon bread brings that warm, nostalgic feeling to your kitchen, with a tender, buttery crumb and ribbons of cinnamon sugar in every slice.

It reminds me of a warm hug from grandma’s kitchen. The balance of sweet and spiced is just right, and every slice feels like a little treat.

Bake it for a lazy weekend breakfast, a holiday brunch, or any day you are craving something comforting. It is simple enough for beginners and a true crowd-pleaser.

The recipe makes two loaves, so you can share one and keep one.

It uses the same easy, no-yeast approach as my Hawaiian banana bread, so even brand new bakers can get it right.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	45 to 50 minutes
Total Time	About 1 hour
Servings	2 loaves (24 slices)
Difficulty Level	Easy

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Why You’ll Love This Amish Cinnamon Bread Recipe

This bread is perfect for anyone who loves homemade baking but does not want to spend all day in the kitchen.

It comes together fast with basic pantry staples and bakes into soft, sweet loaves swirled with cinnamon sugar.

• No yeast or kneading required, which makes it super beginner-friendly.
• The cinnamon-sugar swirl creates a beautiful, flavorful ribbon in every slice.
• Perfectly moist and tender, thanks to the buttermilk.
• Makes two loaves, ideal for sharing or freezing for later.
• Ready in about an hour, so you get that fresh-baked goodness fast.
• Versatile enough for breakfast, dessert, or a thoughtful homemade gift.

You might also enjoy: Amish Banana Bread Recipe

Ingredients

You only need a handful of simple ingredients, and most of them are probably in your pantry already.

If cinnamon is your favorite baking spice, my cinnamon scones put it to good use too.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ⅓ cup granulated sugar (for the cinnamon-sugar swirl)
• 1 tablespoon ground cinnamon (for the cinnamon-sugar swirl)

Kitchen Equipment Needed

This recipe comes together with basic kitchen tools. Here is what to have ready before you start mixing.

• Two 8×4-inch loaf pans
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Parchment paper or non-stick spray
• Butter knife or skewer for swirling
• Cooling rack

Read Also: Chocolate Zucchini Bread Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of baking quick breads at home.

None of them are required, but each one makes this loaf a little easier or a little more delicious.

1. Saigon Cinnamon, Ground

Saigon cinnamon has a bolder, sweeter flavor than the standard grocery store jar.

Since cinnamon is the star of the swirl, this upgrade shows up in every single bite.

A little goes a long way, so one jar lasts for many batches.

Get it on Amazon

2. Nordic Ware Naturals Aluminum Loaf Pan

Aluminum pans heat evenly, which helps the loaves bake with golden tops and tender centers.

I like that the pans do not warp over time, and the bread releases easily when you use a parchment sling.

A solid pair of pans is worth having for all your quick breads.

Get it on Amazon

3. Nielsen-Massey Pure Vanilla Extract

Real vanilla adds a rounder, warmer flavor that pairs beautifully with cinnamon and butter.

With only one teaspoon in the recipe, a quality bottle is a small splurge that makes the bread taste more bakery-style.

Get it on Amazon

4. KitchenAid Hand Mixer

Creaming the butter and sugar until light and fluffy is the key to a tender crumb, and a hand mixer makes that step quick and easy.

It also saves your arm from a lot of whisking. I reach for mine nearly every week.

Get it on Amazon

The same cinnamon-sugar idea shows up in my apple cider donut bread, if you want another loaf to add to your baking list.

Step-by-Step Instructions: How to Make Amish Cinnamon Bread

Each step below is broken down so that even if you are new to baking, you can follow along with confidence.

Read through them once before you start, and you will be ready to go.

1. Preheat the Oven and Prep the Pans

• Place an oven rack in the center position and preheat your oven to 350°F (175°C). This makes sure the oven is fully hot by the time your batter is ready.
• Grab your two 8×4-inch loaf pans.
• Either grease the pans generously with non-stick spray, getting into all the corners, or line them with parchment paper for easy removal.
• If you use parchment paper, leave a little overhang on the long sides so you can lift the baked bread out later.
• Set the prepared pans on the counter next to your mixing bowls so everything is within reach.

2. Mix the Dry Ingredients

• In a medium mixing bowl, add 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
• Use a whisk to mix everything together thoroughly for about 30 seconds.
• Break up any lumps in the flour as you whisk, so no pockets of baking soda are left behind.
• Set the bowl aside. Evenly distributed dry ingredients give you a consistent batter and an even rise.

3. Cream the Butter and Sugar

• In a large mixing bowl, add ½ cup of softened unsalted butter and 1 cup of granulated sugar.
• Use an electric mixer on medium speed, or a sturdy whisk if you are mixing by hand.
• Beat for about 2 to 3 minutes, until the mixture looks pale, light, and fluffy.
• Stop once or twice to scrape down the sides of the bowl with a spatula.
• This step works air into the batter, which gives the bread its tender texture, so do not rush it.

4. Add the Wet Ingredients

• Add the 2 large eggs to the butter and sugar mixture, one at a time.
• Beat well after each egg, until it disappears into the batter.
• Pour in 1 cup of buttermilk and add 1 teaspoon of vanilla extract.
• Mix until everything is well combined.
• The batter may look slightly curdled at this point because of the buttermilk. Do not worry, that is completely normal and it smooths out once the flour goes in.

5. Combine Wet and Dry Ingredients

• Gradually add the dry ingredient mixture to the wet ingredients, about a third at a time.
• Mix on low speed with your electric mixer, or stir gently with a spatula.
• Stop mixing as soon as you no longer see dry flour streaks. Overmixing can make the bread tough.
• The finished batter should be smooth and slightly thick.

6. Prepare the Cinnamon-Sugar Swirl

• In a small bowl, combine ⅓ cup of granulated sugar and 1 tablespoon of ground cinnamon.
• Stir with a fork until the cinnamon is evenly mixed through the sugar and no clumps remain.
• This is the magic that creates those gorgeous, sweet swirls in your bread.
• Set the bowl aside within easy reach for layering.

7. Layer the Batter and Cinnamon-Sugar

• Divide half of the batter evenly between the two prepared loaf pans.
• Spread it out with a spatula to create an even layer in each pan.
• Sprinkle half of the cinnamon-sugar mixture evenly over the batter in each pan.
• Top with the remaining batter, spreading it carefully so it covers the cinnamon layer.
• Finish by sprinkling the remaining cinnamon-sugar mixture over the top of each loaf.

8. Swirl the Batter

• Take a butter knife or skewer and gently swirl it through the batter in each pan.
• Make a figure-eight pattern a few times to pull the cinnamon sugar down through the layers.
• Be careful not to over-swirl. You want distinct ribbons of cinnamon sugar, not a fully mixed batter.
• Tap each pan lightly on the counter once to settle the batter.

9. Bake the Bread

• Place the loaf pans in the preheated oven and bake for 45 to 50 minutes.
• Start checking at the 45-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• The tops should be golden brown, and the cinnamon sugar will form a slightly crackly crust.
• If the tops brown too quickly, loosely cover them with aluminum foil for the last 10 minutes of baking.

10. Cool and Remove from Pans

• Remove the loaf pans from the oven and let the bread cool in the pans for about 10 minutes.
• Use the parchment paper overhang to lift the loaves out, or run a knife gently around the edges to loosen them.
• Transfer the loaves to a cooling rack.
• Let them cool completely before slicing, which gives you clean, even cuts.

Another favorite: Brown Butter Pumpkin Bread

Tips for The Best Amish Cinnamon Bread

A few small details make the difference between a good loaf and a great one.

The same gentle-mixing habit also helps in my sour cream banana bread.

• Use room-temperature butter and eggs for a smoother batter.
• Do not overmix the batter, so the bread stays light and tender.
• If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
• Swirl gently to maintain distinct cinnamon layers.
• Check for doneness early to avoid overbaking, because ovens can vary.
• Let the loaves cool completely before slicing so the crumb sets and the slices stay neat.

Serving Suggestions

This bread is so versatile that it fits into almost any meal or occasion.

Its sweet, spiced flavor works for breakfast, a snack, or dessert.

• Slice it thick and serve warm with a pat of butter for a cozy breakfast.
• Toast a slice and spread it with cream cheese for a decadent treat.
• Pair it with a cup of coffee or tea for a relaxing afternoon snack.
• Serve it with a scoop of vanilla ice cream for a simple dessert.
• Gift a loaf wrapped in parchment paper and baker’s twine for a heartfelt homemade present.

You might also enjoy: Cinnamon French Toast Bake

Variations of Amish Cinnamon Bread

Want to switch things up? Here are a few easy ways to tweak this bread to suit your taste or make it extra special.

• Add ½ cup of chopped pecans or walnuts to the cinnamon-sugar swirl for a nutty crunch.
• Mix ½ cup of raisins or dried cranberries into the batter for a fruity twist.
• Swap the cinnamon for pumpkin pie spice for a fall-inspired flavor.
• Drizzle the cooled loaves with a simple glaze made of powdered sugar and milk.
• Add 1 teaspoon of orange zest to the batter for a citrusy kick.

Read Also: Chocolate Chip Bread Recipe

Storage and Reheating

Proper storage keeps your bread fresh and tasty for days.

If you like to bake quick breads in batches, my old fashioned pumpkin bread is another loaf worth keeping on hand.

• Store at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days.
• Refrigerate for up to a week, but bring it to room temperature before serving for the best texture.
• Freeze whole loaves or slices, wrapped in plastic wrap and then aluminum foil, for up to 3 months.
• To reheat, warm slices in the microwave for 10 to 15 seconds, or in a toaster oven for a crisp edge.
• Avoid over-reheating, which can dry out the bread.

Nutritional Facts

Here is the approximate nutritional content per slice, based on 12 slices per loaf.

Values will vary slightly depending on the brands you use.

• Calories: 210 kcal
• Fat: 8g (4g saturated)
• Carbohydrates: 32g (18g sugars)
• Protein: 3g
• Sodium: 220mg
• Fiber: 1g

You might also enjoy: Snickerdoodle Banana Bread Recipe

Health Benefits of Key Ingredients

This bread is not just delicious, it also has a few ingredients that bring a little goodness to the table.

If you love the warm flavor of cinnamon, you will enjoy my cinnamon apple cake too.

• Cinnamon: Packed with antioxidants and may help regulate blood sugar levels.
• Buttermilk: Provides calcium and probiotics for gut health.
• Eggs: A great source of protein and essential vitamins like B12.
• Butter: Offers healthy fats when used in moderation.
• Flour: Supplies energy through carbohydrates, the body’s primary fuel source.

FAQs About Amish Cinnamon Bread

1. Can I make this bread without buttermilk?

Yes, you can easily make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.

Let it sit for 5 to 10 minutes until it curdles slightly, then use it as directed in the recipe.

2. Can I use whole wheat flour instead of all-purpose flour?

You can swap all-purpose flour for whole wheat flour, but the bread will be denser.

For the best results, use half whole wheat flour and half all-purpose flour to keep a lighter texture.

3. How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The top should be golden brown and the loaf should feel firm to the touch. Start checking at the 45-minute mark, since ovens can vary.

4. Can I make this recipe into muffins instead of loaves?

Absolutely! Divide the batter into a greased or lined muffin tin, layering with the cinnamon-sugar mixture as directed.

Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick comes out clean.

5. Can I freeze Amish cinnamon bread?

Yes, this bread freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then aluminum foil.

Store in the freezer for up to 3 months, and thaw at room temperature or in the microwave when you are ready to enjoy it.

Read Also: Cinnamon Swirl Pumpkin Bread

Conclusion

This Amish cinnamon bread is the kind of recipe that feels like a warm, comforting hug in every bite.

It is so easy to make, yet it delivers a satisfying, homemade flavor that will have everyone asking for seconds.

You do not need to be a baking expert to nail it. Just follow the steps and you will have two gorgeous loaves ready to enjoy.

So grab your mixing bowls, put on some cozy music, and give this Amish cinnamon bread a try.

If you bake it, leave a comment below and share it with a friend who loves a good cinnamon loaf.

Recommended:

• Apple Cinnamon Baked Oatmeal
• Cinnamon Rolls Recipe
• Peach Bread Recipe
• Pumpkin Cream Cheese Bread
• Lemon Blueberry Bread Recipe