Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and dare I say, cake-like even, this delicately spiced bread is perfect for breakfast, dessert, or just about any time in our house! Our easy to follow instructions will have you cutting off a thick slab in no time.
Here’s all you’ll need: butter, sugar, egg, buttermilk, flour, baking soda, and cinnamon.
Let’s start by creaming the butter, 1 cup of sugar, and egg. In a large bowl blend with a hand mixer on medium low speed. I nuked my butter in the microwave for 30 seconds to soften. This girl never has the time to soften her butter! Maybe someday when I’m retired I’ll just sit around all day waiting for butter to soften.
Next mix in the baking soda, buttermilk, and flour. I added the milk first and then mixed in the flour 1/2 a cup at a time. The batter will be thick! If you don’t have buttermilk on hand, you can use this handy trick. Add a tablespoon of lemon juice or white vinegar to a cup of milk and let sit for 5-10 minutes. Voila! You now have a buttermilk substitute. And I promise you won’t taste the lemon juice or the vinegar. Really!
Now pour half of the batter into a greased loaf pan. This one’s an 8″ X 4″ size. You can use a 9″ X 5″ as well and adjust the baking time. Spread the batter so it’s nice and even.
Meanwhile combine the cinnamon and 1/3 cup of sugar in a small bowl. Mix it all up! Sprinkle about 3/4 of the cinnamon sugar mixture on top of the batter. Save the remainder of it. We used to sprinkle cinnamon and sugar on our toast at my Grandma’s house as kids. We loved it so much that she even gave us our own little cinnamon sugar shaker to use!
Top with the remaining batter. Spread with a spatula to smooth. You can easily double this recipe and make two loaves of Amish Cinnamon Bread. One to keep and one to share! Or both to keep…I’m not here to judge!
Sprinkle with the remaining cinnamon sugar mixture. Then very carefully swirl with a knife. Place the knife all the way into the batter. Don’t forget we’re swirling that middle layer too! I dragged my knife across short ways and long ways a bunch of times to get this little swirl pattern that I have going here. But you can get all twisty and silly if you want. March to the beat of your own drum! Don’t worry too much about how it looks. It will all blend together while baking.
Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. 8″ X 4″ pans will be more towards the 55 minute mark. If you’re using a bigger loaf pan like a 9″ X 5″ you’ll be more on the 45 minute end. Remove from the oven and cool in the pan for 20 minutes. Serve warm or cold. Slather with butter or eat it plain. Amish Cinnamon Bread is pretty fabulous any way you slice it!
Amish Cinnamon Bread
- 1/2 cup butter, softened
- 1 cups sugar
- 1 eggs
- 1 cups buttermilk
- 2 cups flour
- 1 teaspoons baking soda
- Cinnamon/sugar mixture:
- 1/3 cups sugar
- 1 teaspoons cinnamon
- Step 1 In a large bowl, cream butter, 1 cup of sugar and the egg.Mix in the baking soda, buttermilk, and flour.
- Step 2 Pour half of the batter into a greased 8″ X 4″ loaf pan.
- Step 3 Combine the cinnamon and 1/3 cup of sugar in a small bowl. Sprinkle 3/4 of the cinnamon sugar mixture on top of the batter.
- Step 4 Top with the remaining batter. Sprinkle with remaining cinnamon sugar mixture. Gently swirl with a knife.
- Step 5 Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool in the pan for 20 minutes. Enjoy!
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If you’re excited about this recipe, then you’ve gotta try our Big, Fat, Oeey, Gooey Cinnamon Buns!!!
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