Amish Cinnamon Bread

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If you’re looking for the kind of homemade treat that feels like a warm hug from Grandma, this Amish Cinnamon Bread is it. With its soft, buttery crumb and a generous swirl of cinnamon-sugar, this quick bread makes mornings brighter and dessert time sweeter—no yeast or fuss required.

This is the bread that turns an ordinary afternoon into something special. I’ve made it dozens of times for potlucks, gifts, and lazy weekend brunches. And every time, someone asks for the recipe. It’s simple, beautiful, and irresistibly delicious.

Why You’ll Love This Amish Cinnamon Bread

• No Yeast, No Problem
  It’s a quick bread, so no rising or kneading needed—just mix and bake.
• Sweet Cinnamon-Sugar Swirls
  Every bite delivers a tender crumb and that cozy spice hit.
• Make-Ahead Friendly
  Keeps beautifully for days and freezes like a dream.
• Crowd Favorite
  Two loaves mean one to keep, one to gift (or… keep both).

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Ingredients

Yields 2 loaves

For the Bread Batter

• 1 cup (2 sticks) softened butter
• 2 cups white granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups buttermilk
• 4 cups all-purpose flour
• 2 teaspoons baking soda

For the Cinnamon-Sugar Swirl

• ⅔ cup granulated sugar
• 2 teaspoons ground cinnamon

How to Make Amish Cinnamon Bread

Step 1: Preheat and Prep

• Preheat your oven to 350°F (177°C).
• Grease two 9×5-inch loaf pans with butter or cooking spray. Set aside.

Step 2: Mix the Batter

• In a large mixing bowl, cream together the softened butter, sugar, eggs, and vanilla until light and fluffy.
• Add buttermilk, flour, and baking soda.
• Mix just until combined—don’t over-mix.

Step 3: Make the Cinnamon-Sugar Mix

• In a small bowl, stir together the cinnamon and sugar until evenly combined.

Step 4: Layer the Loaves

• Divide half the batter between the two prepared pans.
• Sprinkle about ¾ of the cinnamon-sugar mix over the batter in both pans.
• Top with the remaining batter and sprinkle the rest of the cinnamon-sugar mixture on top.

Step 5: Swirl It Up

• Use a butter knife to swirl the batter gently, creating that beautiful marbled effect inside the bread.

Step 6: Bake

• Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
• If needed, add 5 more minutes depending on your oven.

Step 7: Cool and Serve

• Let loaves cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
• Slice and enjoy warm or at room temperature.

Tips for the Best Cinnamon Bread

• Use real buttermilk for richness and the perfect rise.
• Don’t skip the swirl—it’s what makes each slice extra special.
• Wrap well after cooling to keep it moist for days.
• Freeze a loaf tightly wrapped for up to 2 months.

FAQs

Can I use a buttermilk substitute?
Yes! Mix 2 tablespoons of lemon juice or vinegar with 2 cups of milk. Let it sit for 5 minutes before using.

Can I bake this as muffins?
Absolutely. Reduce the baking time to about 20–25 minutes and keep an eye on them.

Can I reduce the sugar?
You can cut the sugar by ½ cup in the batter for a less sweet version. Keep the cinnamon-sugar swirl for best flavor.

How do I store it?
Wrap tightly and store at room temperature for 3–4 days, or refrigerate for longer shelf life.

Final Thoughts

This Amish Cinnamon Bread is the kind of recipe you’ll come back to again and again. Whether you’re gifting it, freezing it, or slicing it warm with a bit of butter, it always hits the mark. Sweet, spiced, and perfectly simple—just like the best traditions.

Share Your Slice

Baked this bread? Tag your loaf photos with #AmishCinnamonBread and let the swirls shine!