Amish Cinnamon Bread is a cherished classic known for its moist, tender crumb and irresistible swirl of cinnamon sugar throughout. Unlike traditional yeast breads, this version is quick and easy—no kneading or rising required. Just mix, layer, and bake! It’s the kind of simple, heartwarming recipe that brings the whole house to life with the smell of cinnamon and vanilla. Whether you’re serving it warm with butter or toasting leftovers the next morning, this bread is pure comfort in every bite.
Ingredients:
For the Bread Batter:
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2 cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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1 cup granulated sugar
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1 egg
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, sit 5 min)
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⅓ cup vegetable oil
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1 teaspoon vanilla extract
For the Cinnamon Sugar Mixture:
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⅔ cup granulated sugar
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1 tablespoon ground cinnamon
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Instructions:
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
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Combine wet ingredients: In another bowl, whisk sugar, egg, buttermilk, oil, and vanilla until smooth.
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Mix batter: Gradually stir wet ingredients into the dry ingredients until just combined (don’t overmix).
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Prepare cinnamon sugar: In a small bowl, mix the ⅔ cup sugar with the cinnamon.
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Layer in the pan: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar on top. Repeat with the remaining batter and then the rest of the cinnamon sugar.
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Swirl it: Use a knife to gently swirl the cinnamon sugar through the batter.
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Bake: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & serve: Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature!
Tips:
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Want extra richness? Swap vegetable oil for melted butter.
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Try adding chopped nuts or a simple glaze on top for extra indulgence.
Let me know if you’d like a gluten-free version too!
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