Our Amish Cinnamon Bread tastes like it came from a bakery! Amish Cinnamon Bread is a very quick and easy bread made with a few ingredients! It makes a great breakfast, dessert, or even housewarming gift.
Amish Cinnamon Bread
This Amish Bread Recipe is so simple that it’s great for everyone from beginning bakers to experienced bakers. No one needs to know how incredibly easy it is to make though! If you’re looking for a no-fail bread recipe, this is for you!
Amish Cinnamon Bread Ingredients
- Unsalted butter, softened
- Granulated sugar
- Vanilla extract
- Baking soda
- Ground cinnamon
Amish Bread doesn’t require yeast or any kind of bread stater. This simple cinnamon quick bread makes two loaves; one to keep, and one to give.
How to Make Amish Bread
In a bowl of a stand mixer with a paddle attachment (or a mixing bowl with a mixing spoon), beat together the butter and sugar until light and fluffy. Add the eggs and vanilla extract.
Add the flour, buttermilk, and baking soda to the mixture. Now you’re going to layer the dough mixture between 2 bread loaf pans. Pour 1/4 of the batter into 2 bread pans.
Mix the sugar with the cinnamon. Sprinkle half of the mixture on top of the batter in the bread pans. Divide the remaining batter between the two bread pans. Finally, top each pan with the remaining cinnamon-sugar mixture. Use a toothpick or knife to create swirls on the top.
Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center. Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes. The hardest part will be waiting for the bread to cool before digging in and topping with butter!
More Sweet Recipes by The Blogette to Try Next
- Uncrustable Donuts
- Crescent Roll Croissants
- Chocolate Turtle Candies
- Banana Pudding
- Monster Cookie Balls
Amish Cinnamon Bread Recipe
- Stand mixer or large mixing bowl with whisk/mixing spoon
- Non-stick spray or tin foil
- Loaf pans
- 1 cup unsalted butter, softened
- 2 cups sugar, plus 1/3 cup of sugar for the cinnamon swirl
- 2 eggs
- 1 Tablespoons vanilla extract
- 2 cups buttermilk
- 4 cups flour
- 2 Teaspoons baking soda
- 2 Teaspoons ground cinnamon
- Preheat the oven to 350F. Spray bread pans with non-stick spray or line with tinfoil.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter and 2 cups sugar until light and fluffy.
- Add the eggs and vanilla extract. Combine until mixed well, scraping down the sides as needed.
- Add the flour, buttermilk, and baking soda slowly as the mixer spins so as not to spread flour everywhere.
- Pour 1/4 of the batter into 2 bread pans.
- Mix the 1/3 cup of sugar with the 2 teaspoons of cinnamon.
- Sprinkle 1/4 of the mixture on top of the batter in the bread pans.
- Divide the remaining batter between the two bread pans and top with remaining cinnamon-sugar mixture.
- Use a toothpick or knife to create swirls on the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
- Rmove the bread from the pan and allow to cool fully.
I made the Amish Cinnamon bread today,I baked it at 160 for a fan oven and it baked perfect ,it only took 1 hour to bake,my own opinion is it is more of a cake than a bread but every country has different ways in explaining there bakes never the less I would highly recommend to bake it. The texture is very light and is not over powered by cinnamon and not too sweet. At first I thought it was a lot of sugar and it could be over sweet but this was not the case,I did use 1teaspoon of sweet ground cinnamon and 1 teaspoon of plain ground cinnamon works just perfect,my flour was all purpose (plain flour) because you have the rising agent of bicarbonate of soda (baking Soda) as described, loved the bake and will make it many times in the future thankyou for sharing, happy bakes to all.
In the US it’s what we call a “quick” bread. More of a cake consistency, but baked in a loaf pan and served sliced like bread, often with butter.
Can this be made into muffins? If so, how long would you bake them for?
I’m sure it can be! Not positive about baking time though. Will you let us know if you try it?
I made these today! Used half the batter for a bread and the other half for muffins. It took 18 min for the muffins in a 350F oven. Other adjustments: added 1 more egg to the batter and 1 tsp cinnamon to the flour / baking soda mixture. Turned out great!
Thank you for the tips on baking the muffins... I was going to make several small loaves of the bread, but muffins will share more easily.
Thank you for the tips on baking the muffins… I was going to make several small loaves of the bread, but muffins will share more easily.
I made muffins and bread. Muffins even better. Less bake time – just watched and checked with toothpick !
Assuming this is plain flour, not self-rising.
I’m just don’t trust myself when it comes to bread.
But I can’t wait to try this.
You are correct:) It’s the plain all-purpose flour. Don’t be nervous about this easy recipe!
what if you don”t have a standmixer or mixing bowl can you use anything else
You can mix it by hand with a mixing bowl and mixing spoon.
It’s an Amish recipe. They don’t have electricity in their homes or appliances. You can use a wooden, a whisk, your hand.
Could you please tell me what I could use in place of the buttermilk?
I used 2 Tablespoons vinegar and filled the measuring cup to 2 cups with milk and let it rest for 5 minutes in place of buttermilk. I do this as a substitute all the time!! Happy baking!!
Thanks for sharing the tip about the Buttermilk !! I had forgotten about that !! Glad 🙂 it worked well !! Is it moist ?? Thanks
Carol, Lemon juice works as well as vinegar does to change milk into buttermilk.
Sounds delicious! Two questions: what size pans 8 x 4 or 9 x 5; narrative says melted butter and recipe says softened butter, which is best to do?
Ah! Thanks for noticing and letting me know. It should be *softened* butter (sorry about my typo!). Also, I use an 8×4 pan. Of course, a larger pan will work too, but the cooking time might need to be adjusted a little:)
One place says “unsalted” another place in the recipe just says “butter”. What do I use?
What if I only have salted butter?
I always used salted butter in my recipes. It will be fine.
Thank you! That’s what I have. Can’t wait to bake it tomorrow.
I was excited to try this recipe since I love all things cinnamon! I used salted butter and 1/2 bread flour, 1/2 all-purpose flour and it turned out perfectly! The taste and texture are perfect. I made one full loaf and 3 mini loaves for freezing/gifting. Next time I make this I will follow the recipe exactly & use unsalted butter and only all-purpose flour. This is such a nice, simple recipe and great for gifting. Happy baking!
Made this today. Followed all the directions to a “T”. I’m 67 years old and grew up on my Grandmother’s & mother’s apron strings. Used to bake all of our own bread. This was delicious, but the bread broke completely apart when cutting. What am I doing wrong.
Can you do this with A regular hand held mixer?
This was the easiest, most delicious recipe I’ve made in a long time! Followed the instructions exactly and it turned out perfect. Is it possible to freeze one of the loaves? I didn’t see anything mentioned above.
It freezes beautifully!
Ellis Paul batchelder
Absolutely fantastic! Followed recipe to a T. Very moist! My pans run over a little. I used a regular mixer. A winner in our books, will be making it often. I might add a little more cinnamon, only because I am a cinnamon lover.
Can raisins be added to this recipe?
Adding raisins sounds delicious as it sounds like it would be cinnamon raisin bread or toast.
Can it be made gluten free with either almond flour or rice flour?
Are you sure it is baking SODA?, not baking POWDER?..Bread tastes like soda!!
Baking soda is correct. It is the rising agent. 2 teaspoons won’t impact the taste or make it taste like baking soda.
Did you use 2 teaspoons, or 2 TABLESPOONS? That could make a big difference.
You can use salted or unsalted butter in any and all recipes doesnt affect the outcome at all (taste, texture, etc etc).
Can this be frozen?
Can this be made in a bread machine? I halve the recipe. Thanks
Can you use Almondmilk? If so, what should you add to it to make buttermilk?
How finicky is this when adding the flour, buttermilk, and baking soda? Do you add all the flour first, then buttermilk, then baking soda? That seems like it would get real thick and clumpy and then adding the buttermilk to smooth it out would over work the dough? Or do you alternate some flour, some buttermilk? I’m all for easy so the baking soda will just get mixed into the flour befor adding.
Can this be made ahead and frozen?
How would you alter this recipe if I didn’t want it to to cinnamon?
While bored as heck after a hip replacement and hungry, too, a friend of mine posted this recipe thinking; “she could do this”. Oh my! So easy. So yummy. And I could put it together while leaning on a crutch. (Funny) My husband came home from work and ate half of one loaf and he doesn’t even like bread. HIGHLY recommend.
Could one use almond flour instead of the white all-purpose flour?
Can I use Splenda instead of sugar?
Can you use sour cream in place of buttermilk?
Hi! I only have 1 standard loaf pan. Should I adjust cooking time & cook just 1 at a time? I also have 2 half-loaf pans but don’t think I could cook that all together for same time. Thank you for any help you can give.
It should work for standard-size loaf pans, but keep your eye on it and use the “toothpick test” to ensure you don’t over or undercook the bread:)
I just made this. It’s so good. More like a coffee cake, which I love. I think maybe I needed to mix the top layer a little more. Still super delicious.
Do you think it would be ok to add apples to this recipe?
I made this last night. The loaves turned out perfectly, crusty on the outside and soft on the inside (a tiny bit crumbly towards the top). I’ll try a little bit more cinnamon next time and some chopped walnuts.
Just got this recipe. Am so excited to make it!!! We love breads of this nature. Thank you for sharing