Amish Cinnamon Bread is a soft, buttery quick bread swirled with a generous layer of cinnamon sugar that gives every slice a sweet, cozy crunch. I love baking this when I want something warm, comforting, and absolutely irresistible—no yeast or kneading required.
Why You’ll Love This Recipe
I love how simple and satisfying this bread is. It’s quick to make, incredibly moist, and filled with that classic cinnamon-sugar flavor that reminds me of homemade coffee cake. The best part? No waiting for the dough to rise—just mix, pour, and bake. It’s perfect for breakfast, a snack, or gifting to someone who could use a little homemade goodness.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the batter:
all-purpose flour
granulated sugar
baking soda
buttermilk
unsalted butter, softened
eggs
vanilla extract
For the cinnamon sugar swirl:
granulated sugar
ground cinnamon
directions
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I preheat the oven to 350°F and grease two 9×5-inch loaf pans or line them with parchment paper.
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In a large bowl, I cream together the butter and sugar until light and fluffy.
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I add the eggs one at a time, then stir in the vanilla.
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I mix in the buttermilk, followed by the flour and baking soda, mixing just until everything is combined.
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In a small bowl, I mix the cinnamon and sugar for the swirl.
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I pour half the batter into the prepared pans, then sprinkle half of the cinnamon sugar over the batter.
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I top with the remaining batter and finish with the rest of the cinnamon sugar.
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I use a butter knife to swirl the cinnamon layer through the batter gently.
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I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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I let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 2 loaves, about 16–20 slices total. It takes approximately 1 hour and 15 minutes—15 minutes for prep and 45–55 minutes to bake.
Variations
Sometimes I add chopped pecans or walnuts for a little crunch, or mix a few tablespoons of brown sugar into the cinnamon layer for a deeper caramel flavor. I’ve also drizzled a simple vanilla glaze over the cooled loaf for extra sweetness, or made it in muffin tins for individual portions.
storage/reheating
I store the bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5. To reheat, I warm a slice in the microwave for 10–15 seconds. It also freezes well—just wrap each loaf in plastic wrap and foil, then freeze for up to 2 months.
FAQs
Can I make this without buttermilk?
Yes, I mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes as a quick substitute.
Can I use one large loaf pan instead of two?
I recommend sticking with two pans to avoid overflow and ensure even baking. If I only have one, I cut the recipe in half.
Can I use brown sugar instead of white?
Yes, I’ve used brown sugar in the batter or swirl for a slightly deeper, molasses flavor.
What gives this bread its soft texture?
The combination of buttermilk, butter, and the quick bread method keeps it incredibly moist and tender.
Can I make this into muffins?
Definitely. I divide the batter into muffin tins and bake at 350°F for 20–25 minutes, checking with a toothpick for doneness.
Conclusion
Amish Cinnamon Bread is a deliciously simple recipe that fills my kitchen with the smell of sugar and spice—and fills my heart with every bite. Whether I’m making it for breakfast, dessert, or just because, this quick bread always hits that sweet, comforting spot.
Print
Amish Cinnamon Bread
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves (16–20 slices)
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Amish Cinnamon Bread is a moist, buttery quick bread filled with a sweet cinnamon-sugar swirl, making it a comforting and irresistible treat—perfect for breakfast, snacks, or gifting.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- For the cinnamon sugar swirl:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease or line two 9×5-inch loaf pans with parchment paper.
- Cream together butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Mix in buttermilk, followed by flour and baking soda. Stir until just combined.
- In a small bowl, combine cinnamon and sugar for the swirl.
- Pour half the batter into the prepared pans, then sprinkle half of the cinnamon sugar over the batter.
- Top with the remaining batter and sprinkle with the rest of the cinnamon sugar.
- Use a butter knife to gently swirl the cinnamon sugar through the batter.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Add chopped nuts like pecans or walnuts for extra crunch.
- For a deeper caramel flavor, mix brown sugar into the cinnamon sugar swirl.
- Drizzle a simple vanilla glaze over the cooled loaf for added sweetness.
- To make muffins, divide the batter into muffin tins and bake for 20–25 minutes.
- Store wrapped at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freeze the loaves wrapped in plastic and foil for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 19g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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