Amish Cinnamon Bread recipe

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There’s nothing quite as comforting as the smell of fresh-baked cinnamon bread wafting through the kitchen. This Amish Cinnamon Bread is a time-honored classic—moist, buttery, and layered with a sweet cinnamon-sugar swirl that melts in your mouth. Unlike traditional yeast breads, this recipe requires no kneading or rising, making it an easy and quick treat perfect for breakfast, dessert, or an afternoon snack with a warm cup of tea.

Ingredients

For the batter:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 2 large eggs

  • 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar/lemon juice)

  • 4 cups all-purpose flour

  • 2 teaspoons baking soda

For the cinnamon-sugar swirl:

  • 2/3 cup granulated sugar

  • 2 teaspoons ground cinnamon

  • Instructions

    1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.

    2. Cream butter and sugar in a large bowl until light and fluffy. Add eggs and mix well.

    3. Add buttermilk, flour, and baking soda. Mix until just combined—don’t overmix.

    4. In a separate bowl, mix together the 2/3 cup sugar and 2 tsp cinnamon.

    5. Divide half the batter between the two pans. Sprinkle half of the cinnamon-sugar mixture over the batter in both pans.

    6. Add remaining batter over the cinnamon layer. Top with remaining cinnamon-sugar mix.

    7. Swirl the cinnamon through the batter in each pan using a knife.

    8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

    9. Cool in pans for 15 minutes, then remove and cool completely on a wire rack.

    10. Tips:

      • You can freeze a loaf for later—wrap tightly in plastic wrap and foil.

      • Add a glaze or spread with butter for extra indulgence.

      • This Amish Cinnamon Bread is a simple, homey loaf with old-fashioned charm that brings a little sweetness to any day. Perfect for gifting or savoring one slice at a time.

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