When I first moved to the U.S., familiar comforts felt miles away, and my kitchen confidence was shaky. I needed warmth without the stress. That is why I adore this foolproof Amish Cinnamon Bread. It is the perfect cozy treat for busy weeknights, taking just over an hour from mixing bowl to fresh slice. Let’s bring a little joy to your table today.
Why You’ll Love This Easy Amish Cinnamon Bread
If you are looking for a recipe that delivers maximum comfort with minimal effort, you have found it. Here is why this specific recipe will become a staple in your home:
- It guarantees a moist and tender crumb every single time because of the specific buttermilk ratio used.
- You likely already have all the simple ingredients in your pantry right now; there is no need for a special grocery run.
- This recipe requires no kneading, yeast starter, or waiting for dough to rise; it is a true quick bread.
- The sweet cinnamon swirl creates a beautiful, bakery-quality look with zero fret or complicated techniques.
The Secret to the Best Amish Cinnamon Bread
Making the perfect quick bread is not about being a professional chef; it is about understanding two simple principles. Once you master these, you will say goodbye to dry loaves forever.
The Magic of Buttermilk and Baking Soda
Buttermilk is the hero ingredient in this recipe. Its natural acidity reacts with the baking soda to create carbon dioxide bubbles. This reaction gives the bread a fantastic lift and a light texture. Furthermore, the acid breaks down long gluten strands, resulting in a soft and tender crumb. If you do not have buttermilk on hand, simply add one tablespoon of lemon juice or white vinegar to a cup of regular milk; let it sit for five minutes until it curdles slightly, and it is ready to use.
Don’t Overmix! Why It Matters for a Tender Crumb
Mixing flour with liquid activates gluten. While we want some structure, too much mixing serves to make the loaf tough, dense, and rubbery. The secret is to stop mixing the moment you no longer see streaks of dry flour. A few small lumps in the batter are perfectly fine and actually preferred for a soft bite. Treat the batter gently, and it will reward you with a melt-in-your-mouth texture.
Ingredients You’ll Need for Amish Cinnamon Bread
Here are the exact ingredients you need to bake this comforting loaf.
- ½ cup softened butter (salted)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ⅓ cup sugar
- 1 ½ teaspoons cinnamon
- 2 tablespoons melted butter
Step-by-Step Instructions to Make Amish Cinnamon Bread
Follow these simple steps to create your delicious loaf. I have broken it down so you can follow along easily.
- Preheat the oven. Preheat the oven to 350ºF and grease a 9X5 loaf pan with butter or oil.
- Cream the butter. Add the softened butter to a large bowl with a hand mixer, OR a stand mixer fitted with the paddle attachment.
- Mix the sugars. Add in granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy, about 2-3 minutes.
- Incorporate wet ingredients. Add the egg, vanilla and buttermilk and mix until fully incorporated.
- Fold in dry ingredients. Sift the flour and baking soda into the bowl and mix just until it starts to come together. Use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain.
- Prepare the cinnamon sugar. Stir together ⅓ cup of sugar and 1 ½ teaspoons of cinnamon and set aside.
Mastering the Perfect Cinnamon Swirl
Getting that beautiful ribbon implies a gentle touch. Do not just mix the cinnamon sugar in; you want distinct layers. Use a butter knife to cut through the batter in a figure-eight or “S” motion to drag the cinnamon sugar through the dough without blending it completely.
- Layer the batter. Add half of the batter to the prepared loaf pan, and add half of the cinnamon sugar mixture evenly on top of the batter. Use a butter knife to swirl it into the batter.
- Add the top layer. Add the remaining half of the batter on top, smoothing it out evenly.
- Finish the swirl. Add the remaining cinnamon sugar mixture and swirl it into the top layer of batter using a butter knife.
- Add the topping. Drizzle 2 tablespoons of melted butter on top of the loaf.
- Bake the loaf. Bake in the preheated oven for 50-70 minutes, or until a cake tester (or toothpick) comes out clean when inserted into the center.
- Cool and serve. Allow to cool in the pan for 20 minutes, and then gently coax it out of the loaf pan and transfer to a wire rack. Allow to cool to room temperature before wrapping and storing.
Tips for Foolproof Amish Cinnamon Bread Success
Even with a simple recipe, a few tricks can make the difference between “good” and “unforgettable.” Here is how I ensure success every time.
Perfect Pan Preparation for Easy Release
Sticking is every baker’s nightmare. While greasing and flouring works well, I prefer creating a “sling” with parchment paper. Cut a piece of parchment that fits the width of your pan but is long enough to hang over the long sides. Grease the pan first to help the paper stick, then press the paper in. Once the bread cools, you can simply grab the paper handles and lift the loaf right out without any stress or breakage.
How to Test for Doneness Every Time
Ovens vary, so rely on your eyes and a tester rather than just the timer. Insert a wooden toothpick into the tallest part of the center of the loaf. It should come out with a few moist crumbs or completely clean, but never with wet batter. The top should be golden brown and beginning to pull away slightly from the edges of the pan.
Adjusting for High-Altitude Baking
If you are baking above 3,000 feet, your bread might rise too fast and then collapse. To prevent this, decrease the sugar by about one tablespoon and increase the oven temperature by 15°F. You may also find that the flour is drier at high altitudes, so adding an extra tablespoon of buttermilk can help maintain that perfect moisture level.
Creative Variations & Serving Ideas for Your Amish Cinnamon Bread
This recipe is a wonderful canvas for your creativity. Feel free to experiment with flavors that excite you.
Delicious Add-ins & Glazes
| Variation | Description | Quantity |
|---|---|---|
| Nutty Crunch | Add chopped walnuts or pecans for a lovely textural contrast. | Fold ½ cup into the batter. |
| Chocolate Lover | Fold in semi-sweet chips for a sweet surprise inside. | Fold ½ cup chips into the batter. |
| Vanilla Glaze | A simple drizzle of powdered sugar, milk, and vanilla. | Mix 1 cup powdered sugar with 2 tbsp milk. |
| Cream Cheese | A tangy frosting to skew the flavor toward cinnamon rolls. | Beat 4oz cream cheese with ¼ cup sugar. |
Beyond the Loaf: Uses for Leftover Amish Cinnamon Bread
If you happen to have leftovers, do not let them go to waste. Cube stale slices to make a decadent French toast casserole for Sunday brunch; the cinnamon swirl adds incredible flavor without extra effort. You can also toast small cubes in the oven to create sweet “croutons” that are delicious toppings for vanilla yogurt or ice cream.
Thoughtful Serving Pairings
This bread pairs beautifully with a strong, dark roast coffee to balance the sweetness. For a relaxing evening treat, serve a thick slice with a warm mug of chai tea. A side of fresh berry compote or sliced strawberries also adds a lovely tart contrast to the sweet cinnamon sugar swirl.
Gifting Your Homemade Amish Cinnamon Bread
There is nothing quite like receiving a homemade loaf of bread. It shows you care, and it is a gift that everyone truly enjoys.
Packaging and Presentation Tips
To gift your bread, ensure it is completely cool first. Wrap the loaf tightly in plastic wrap to seal in moisture. Then, wrap it in brown parchment paper or a festive tea towel. Tie it with a rustic twine or a colorful satin ribbon. Tucking in a sprig of dried greenery or a cinnamon stick adds a charming seasonal touch.
Printable Gift Tags
To make your gift extra special, I recommend attaching a cute tag. You can find many free printable tags online. I like to write a quick note on the back with reheating instructions (e.g., “Warm in the microwave for 10 seconds”) so your friends can enjoy that fresh-baked taste even days later.
Storage Instructions for Amish Cinnamon Bread
Store the cooled bread in an airtight container or zip-top bag at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap followed by a layer of aluminum foil, and freeze it for up to 3 months. When you are ready to eat, simply let it thaw on the counter overnight.
Frequently Asked Questions about Amish Cinnamon Bread
Can I make this Amish Cinnamon Bread in different pan sizes?
Yes, you can. You can use three mini loaf pans, but you will need to reduce the baking time to roughly 35-40 minutes. If using a bundt pan, ensure it is very well greased and increase the baking time slightly; always test for doneness before removing it from the oven.
Can I make this recipe dairy-free or gluten-free?
For a dairy-free version, use vegetable oil or plant-based butter and almond milk mixed with vinegar. For a gluten-free loaf, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. The texture may be slightly denser, but it will still be delicious.
What are common reasons for dry or dense Amish Cinnamon Bread?
A dry loaf usually comes from over-measuring flour or over-baking; try fluffing your flour with a spoon before scooping it into the cup. Density is almost always caused by overmixing the batter, which develops too much gluten. Remember to mix gently and stop as soon as the flour disappears.
What is the difference between Amish Cinnamon Bread and Amish Friendship Bread?
Amish Friendship Bread requires a fermented sourdough-style starter that takes 10 days to prepare and pass along to friends. This Amish Cinnamon Bread is a “quick bread” relying on baking soda and buttermilk for lift. This means you can bake it immediately without any starter, kneading, or waiting.
Conclusion
I hope this Amish Cinnamon Bread brings as much comfort to your kitchen as it has to mine. It is proof that you do not need hours of time or expert skills to create something magical for your family. I would love to see your creations and hear how your swirls turned out! Please leave a comment below, share your results, or pass this recipe along to a friend who needs a little sweetness in their day. Happy baking!
Amish Cinnamon Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9x5 loaf pan.
- In a large bowl, cream the softened butter using a hand or stand mixer.
- Add granulated and brown sugars, then mix on medium-high speed for 2-3 minutes until light and fluffy.
- Incorporate the egg, vanilla, and buttermilk into the mixture.
- Sift in the flour and baking soda, mixing until just combined, then fold with a spatula until no large lumps remain.
- Combine ⅓ cup sugar and 1 ½ teaspoons cinnamon, then set aside.
- Pour half of the batter into the loaf pan, top with half of the cinnamon sugar mixture, and swirl with a butter knife.
- Add the remaining batter, smoothing it over the cinnamon swirl.
- Sprinkle the remaining cinnamon sugar on top and swirl it into the batter with a butter knife.
- Drizzle 2 tablespoons of melted butter over the loaf.
- Bake for 50-70 minutes, or until a cake tester inserted into the center comes out clean.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before storing.
