Amish Cinnamon Bread
This Amish Cinnamon Bread is a beautifully simple, no-yeast quick bread bursting with a sweet cinnamon-sugar swirl and a tender, buttery crumb. Made with pantry staples and buttermilk for extra moisture, it comes together in about an hour and yields two gorgeous loaves — perfect for sharing, gifting, or freezing for later.
Equipment
- Two 8x4-inch loaf pans Grease or line with parchment paper
- Mixing bowls One large, one medium, one small
- Electric mixer Or use a whisk by hand
- Measuring cups and spoons
- Spatula For spreading and folding batter
- Parchment paper or non-stick spray For lining pans
- Cooling rack For cooling loaves after baking
- Butter knife or skewer For swirling the cinnamon-sugar into the batter
Ingredients
Bread Batter
- 2 cups all-purpose flour 240g
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar 200g
- ½ cup unsalted butter 113g, softened to room temperature
- 2 large eggs room temperature
- 1 cup buttermilk 240ml; substitute: 1 cup milk + 1 tbsp lemon juice or white vinegar, rested 5 minutes
- 1 tsp vanilla extract
Cinnamon-Sugar Swirl
- ⅓ cup granulated sugar 65g
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans with non-stick spray or line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined with no lumps.
- In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the buttermilk and vanilla extract until combined (batter may look slightly curdled — that's normal).
- Gradually add the dry ingredients to the wet mixture, stirring on low speed or with a spatula just until no dry streaks remain — do not overmix.
- In a small bowl, stir together the ⅓ cup granulated sugar and 1 tablespoon cinnamon; set aside.
- Divide half the batter between the two pans, sprinkle half the cinnamon-sugar over each, then top with the remaining batter and finish with the remaining cinnamon-sugar.
- Use a butter knife or skewer to gently swirl a figure-eight pattern through each loaf a few times, creating cinnamon ribbons without fully mixing the layers.
- Bake for 45–50 minutes until a toothpick inserted in the center comes out clean and tops are golden brown; loosely cover with foil in the last 10 minutes if tops brown too quickly.
- Cool the loaves in the pans for 10 minutes, then transfer to a wire rack and cool completely before slicing for clean, even cuts.
Notes
- Use room-temperature butter and eggs for a smoother, more evenly mixed batter.
- No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let sit for 5 minutes before using.
- Do not overmix once the dry ingredients are added — stop as soon as no dry streaks remain to keep the bread tender.
- Swirl gently and sparingly; over-swirling blends the cinnamon-sugar into the batter rather than creating distinct ribbons.
- Start checking for doneness at 45 minutes, as oven temperatures vary. A toothpick should come out clean or with just a few moist crumbs.
- For a nutty variation, fold ½ cup of chopped pecans or walnuts into the cinnamon-sugar swirl mixture.
- For a sweeter finish, drizzle cooled loaves with a simple glaze of powdered sugar and milk.
- Store wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze whole loaves or individual slices wrapped in plastic wrap and foil for up to 3 months; thaw at room temperature.
- To make muffins instead, divide batter into a greased muffin tin with cinnamon-sugar layers and bake at 350°F for 18–22 minutes.
Nutrition
Serving: 1SliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 220mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 4IUCalcium: 4mgIron: 6mg
Tried this recipe?Let us know how it was!