Amish Cinnamon Bread

I love how this Amish Cinnamon Bread brings warmth and simplicity to my kitchen—it’s a no-knead, one-bowl quick bread swirled with cinnamon sugar and topped with melted butter, perfect with a pat of butter or a steaming cup of coffee.

Why You’ll Love This Recipe

I adore this recipe because:

1. It uses pantry staples—no starter needed, just simple ingredients like flour, sugar, butter, egg, vanilla, baking soda, and buttermilk.

2. It’s easy and minimal clean-up; everything happens in one bowl.

3. The sweet cinnamon swirl and crisp topping are irresistible.

4. It freezes beautifully, making it great for gifting or enjoying later.

Ingredients

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

• ½ cup softened salted butter

• ¾ cup granulated sugar

• ¼ cup packed brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup buttermilk (or homemade substitute)

• 2 cups all-purpose flour

• 1 tsp baking soda

Cinnamon sugar swirl & topping:

• ⅓ cup granulated sugar

• 1½ tsp ground cinnamon

• 2 Tbsp melted butter

Directions

1. Preheat oven to 350°F and grease a 9×5″ loaf pan.

2. In one bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

3. Add egg and vanilla; mix until combined.

4. Pour in buttermilk; mix until just combined—the texture may look slightly curdled.

5. Sift in flour and baking soda; gently fold until no dry pockets remain.

6. Pour half the batter into the pan. In a small bowl, mix sugar and cinnamon; sprinkle half over the batter and swirl with a knife.

7. Add the remaining batter, top with the rest of the cinnamon sugar, and swirl again.

8. Drizzle melted butter over the top.

9. Bake for 50–70 minutes or until a toothpick inserted in the center comes out clean.

10. Cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Yields 12 generous slices.

• Prep time: ~10 minutes

• Bake time: 50–70 minutes

• Cooling: 20 minutes

• Total: ~1 hour 20 minutes

Variations

• Dairy swap: I make my own buttermilk by adding 1 Tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.

• Spice upgrades: I like to add a pinch of nutmeg or cardamom to the cinnamon-sugar for more depth.

• Add-ins: Chopped nuts, raisins, or cinnamon chips can be folded in for extra flavor and texture.

Storage/reheating

• Room temperature: I wrap the loaf in plastic wrap and keep it for 2–3 days.

• Refrigerator: Wrapped well, it lasts up to 5 days.

• Freezer: I wrap it tightly and store in a freezer bag for up to 2–3 months. I thaw it at room temperature.
  To reheat, I warm individual slices in the toaster or microwave until soft.

FAQs

What if I don’t have buttermilk?

I stir 1 Tbsp lemon juice or vinegar into regular milk and let it sit for 5 minutes to make a quick substitute.

Why swirl instead of mixing the cinnamon sugar in?

Swirling creates beautiful cinnamon ribbons and helps the bread rise better.

Can I double the recipe?

Yes, I double it often—just use two pans or one larger pan and keep an eye on the baking time.

How do I keep the topping crisp?

I let the loaf cool completely before wrapping it to avoid condensation softening the topping.

Can I add fruit or nuts?

Absolutely. I’ve added raisins and chopped nuts, and they make delicious additions.

Conclusion

I truly enjoy how this Amish Cinnamon Bread is easy, comforting, and versatile. With minimal effort, I end up with a moist, warmly spiced loaf that’s perfect for breakfast, a snack, or a sweet treat. It freezes wonderfully and adapts to many variations—honestly, it’s become a favorite in my recipe collection.