Amish Cinnamon Bread is a timeless, comforting treat passed down through generations. Known for its soft, moist crumb and sweet cinnamon swirl, this bread offers the perfect blend of homemade simplicity and rich flavor. It is often mistaken for a quick bread, but its texture and taste resemble that of a lightly spiced cake.
With no yeast required, this bread is easy to prepare and doesn’t need rising time, making it perfect for anyone looking to whip up something delicious in under an hour. The contrast of the tender vanilla batter with the warm cinnamon-sugar center gives each bite a melt-in-your-mouth experience that’s perfect for breakfast, dessert, or a cozy afternoon snack with coffee or tea. The Amish are known for their traditional, hearty recipes, and this one is no exception—it’s pure comfort food with a dash of nostalgia.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar, let sit for 5 minutes)
1/2 cup butter (softened)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
For the Cinnamon Sugar Mixture:
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a small bowl, mix together the 1/3 cup of sugar and 1 teaspoon of cinnamon. Set this aside for later use.
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes of mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the buttermilk, flour, baking soda, and salt. Mix until everything is well combined but avoid overmixing. A few lumps are okay—this helps keep the bread tender.
- Pour half of the batter into the prepared loaf pan and spread it evenly with a spatula.
- Sprinkle half of the cinnamon sugar mixture evenly over the batter layer.
- Pour the remaining batter on top, spreading it gently to cover the cinnamon sugar layer completely.
- Sprinkle the rest of the cinnamon sugar on top of the final layer of batter.
- Using a knife or skewer, gently swirl through the batter to create a marbled effect. Do not overdo it—just a few figure-eight motions will create a beautiful swirl.
- Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This bread tastes even better the next day, as the flavors develop and the texture becomes even more moist. It stores well in an airtight container for up to 4 days at room temperature or can be frozen for longer storage. Whether you’re serving it warm out of the oven with a pat of butter or enjoying a slice chilled with a cup of tea, Amish Cinnamon Bread brings a slice of homemade comfort that’s impossible to resist.