There’s something about a cinnamon-sugar loaf baking in the oven that instantly makes a kitchen feel cozy. This Amish Cinnamon Bread is one of those simple, old-fashioned recipes you’ll want to keep around—easy enough for a weekday, comforting enough for a weekend treat.
It’s a quick bread, meaning no yeast and no kneading. You stir together a buttermilk batter, layer in cinnamon sugar, give it a gentle swirl, and bake. The result is a soft, tender loaf with sweet ribbons of cinnamon running through every slice.
If you love recipes that feel homemade without being complicated, this one belongs on your list.
Why You’ll Love This Recipe
- Fast and easy: No mixer needed and just a few basic ingredients.
- Soft, tender crumb: Buttermilk keeps the loaf moist and flavorful.
- That cinnamon swirl: Sweet, warm, and perfect with coffee.
- Great for breakfast or dessert: Slice it, toast it, or serve it warm.
What Makes It Work
Buttermilk and baking soda are a classic pair. The acidity in the buttermilk activates the baking soda, helping the loaf rise while keeping the texture tender. The cinnamon-sugar layers melt slightly as the bread bakes, creating pockets and streaks of sweetness throughout the loaf.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
For the Cinnamon Swirl
- 1/2 cup sugar
- 1 tsp cinnamon
How to Make Amish Cinnamon Bread
1) Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line it with parchment paper for easy removal).
2) Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3) Mix the wet ingredients
In a second bowl, whisk the buttermilk, melted butter, egg, and vanilla.
Tip: If your butter is very hot, let it cool for a minute first.
4) Combine
Pour the wet mixture into the dry mixture and stir just until combined. Don’t overmix—quick breads turn dense when stirred too much.
5) Layer the batter and cinnamon sugar
Pour half the batter into the loaf pan.
In a small bowl, mix the 1/2 cup sugar + 1 tsp cinnamon. Sprinkle half over the batter.
Add the remaining batter, then sprinkle the rest of the cinnamon sugar on top.
6) Swirl
Use a butter knife to gently swirl through the batter. A few slow passes is all you need.
7) Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine).
8) Cool
Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to finish cooling before slicing.
Tips for Best Results
- Don’t overmix: Stir only until you no longer see dry flour.
- Swirl lightly: Too much swirling can blend the cinnamon into the batter instead of leaving ribbons.
- Check early: Start checking around 50 minutes. If the top browns quickly, tent loosely with foil.
Buttermilk Substitute (If You Don’t Have Any)
No buttermilk? This simple swap works well:
Milk + Vinegar (or Lemon Juice):
Add 1 tablespoon vinegar (or lemon juice) to a measuring cup, then fill with milk to make 1 cup. Let sit for 5 minutes, then use.
Serving Ideas
- Warm slice with a little butter
- Toasted slice with coffee or tea
- Dessert-style: warm slice with vanilla ice cream
- Holiday brunch: serve with fruit and eggs
Storage & Freezing
- Room temperature: Wrap tightly and store for 2–3 days.
- Freezer: Slice the loaf, wrap slices individually, and freeze up to 2 months. Thaw at room temperature or toast straight from frozen.
