Name: Amish Cinnamon Bread
Prep time: 15 min
Cook time: PT-485681H32M22S
Total time: 1 h 5 min
Cuisine: Amish
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice); 4 cups all-purpose flour; 2 teaspoons baking soda; 2/3 cup granulated sugar (for topping); 2 teaspoons ground cinnamon (for topping)

Amish Cinnamon Bread is a delightful quick bread that brings the comforting flavors of cinnamon and sugar together in a moist, tender loaf. Unlike traditional Amish Friendship Bread, this version doesn’t require a sourdough starter, making it accessible and easy to prepare. The rich aroma of cinnamon wafting from the oven creates an inviting atmosphere, perfect for sharing with family and friends. Amish Cinnamon Bread

Why I Love This Recipe

I appreciate this recipe for its simplicity and the nostalgic warmth it brings. The combination of sweet cinnamon swirls and a soft, buttery crumb makes each slice irresistible. It’s a versatile bread that fits seamlessly into breakfast, brunch, or as a comforting snack. The fact that it doesn’t require yeast or a starter means I can whip it up whenever the craving strikes, without any advance planning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
4 cups all-purpose flour
2 teaspoons baking soda

For the cinnamon-sugar mixture:

2/3 cup granulated sugar
2 teaspoons ground cinnamon

Directions

Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, combine the flour and baking soda. Gradually add this to the creamed mixture alternately with the buttermilk, mixing just until incorporated.
In a small bowl, mix together the cinnamon and sugar for the topping.
Divide half of the batter between the prepared loaf pans. Sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans.
Spread the remaining batter over the cinnamon-sugar layer in both pans. Sprinkle the remaining cinnamon-sugar mixture on top.
Use a knife to swirl the cinnamon-sugar through the batter.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for 20 minutes before transferring to wire racks to cool completely.

Servings and Timing

This recipe yields two 9×5-inch loaves, with each loaf providing approximately 8 slices, totaling 16 servings. The preparation time is about 15 minutes, and the baking time is 45–50 minutes, making the total time just over an hour.

Variations

To add a personal touch to this bread, I sometimes fold in 1/2 cup of chopped nuts, such as walnuts or pecans, for added texture. For a fruity twist, 1/2 cup of raisins or dried cranberries can be mixed into the batter. If I desire a spicier flavor, a pinch of nutmeg or cardamom enhances the warmth of the cinnamon.

Storage and Reheating

Once cooled, I wrap the bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 4 days. For longer storage, the loaves can be frozen for up to 3 months. To freeze, I wrap them securely and place them in freezer bags. When ready to enjoy, I thaw the bread at room temperature. If I prefer it warm, a quick 10-second zap in the microwave brings back that freshly-baked feel.

FAQs

What can I use if I don’t have buttermilk?

If buttermilk isn’t on hand, I create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. I let it sit for 5 minutes before using it in the recipe.

Can I make this recipe into muffins?

Absolutely! I divide the batter into muffin tins, filling each about two-thirds full, and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.

Is it possible to reduce the sugar in this recipe?

Yes, I can reduce the sugar by about 1/3 without significantly affecting the texture. However, the bread will be less sweet, and the cinnamon flavor may become more pronounced.

Can I add a glaze on top of the bread?

Certainly! A simple glaze made from powdered sugar and milk drizzled over the cooled bread adds an extra layer of sweetness and visual appeal.

How do I prevent the bread from becoming too dry?

To ensure moist bread, I avoid overmixing the batter and make sure not to overbake. Checking for doneness with a toothpick helps me remove the bread from the oven at the right time.

Conclusion

Amish Cinnamon Bread is a cherished recipe that combines simplicity with delightful flavor. Its tender crumb and sweet cinnamon swirls make it a favorite in my household. Whether enjoyed fresh from the oven or toasted with a pat of butter, this bread brings comfort and joy to any occasion.