Looking for a slice of pure comfort? This Amish Cinnamon Bread brings the heartwarming flavors of country kitchens right to your home. I discovered this treasured recipe during a weekend trip through Pennsylvania Dutch country and it's been a family favorite ever since.
Trust me, your house will smell amazing while this bakes! Even my neighbor who "doesn't bake" mastered this on her first try - it's that simple. Grab those pantry staples and let's make some memories!
Why You'll Love This Amish Cinnamon Bread
This Amish Cinnamon Bread recipe has rescued countless last-minute brunches at my house! There's something magical about that perfect balance of sweet bread and warm cinnamon swirls that makes everyone feel right at home.
What I love most is how incredibly simple it is - no need for special equipment or techniques. The buttermilk gives it a subtle tang that perfectly complements the sweet cinnamon sugar layers. It's also wonderfully versatile - we enjoy it warm from the oven for breakfast, packed in lunchboxes as a sweet treat, or toasted with a smear of butter for an afternoon pick-me-up.
I've brought this Amish Cinnamon Bread to countless potlucks and family gatherings, and the recipe has been requested so many times that I finally printed little recipe cards to hand out. Even my mother-in-law, who guards her traditional recipes closely, asked for this one!
Jump to:
- Why You'll Love This Amish Cinnamon Bread
- Ingredients You’ll Need for Amish Cinnamon Bread
- How to Make Amish Cinnamon Bread
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- How to Enjoy Your Amish Cinnamon Bread
- FAQ
- More Recipes You'll Love
- Related
- Pairing
- Easy Amish Cinnamon Bread Recipe
- More BREAKFAST
Ingredients You’ll Need for Amish Cinnamon Bread
The beauty of this traditional Amish Cinnamon Bread is its simplicity - it calls for basic pantry ingredients that come together to create something truly special.
Main Ingredients
- Butter: You'll need both softened and melted butter for this easy Amish recipe. The softened butter is for making the batter, and the melted butter for pouring on top. Everything is better with butter!
- Flour: Just a standard all purpose flour will work perfectly. No fuss necessary!
- Buttermilk: You can use real buttermilk, or a buttermilk substitute if you don't have any on hand. The classic tang of buttermilk gives it that farmhouse fresh taste.
- Sugar: A combination of white cane sugar and brown sugar provides the perfect balance of sweetness and caramel-y flavor.
- Cinnamon: You can't have cinnamon bread without it, after all! A delicate cinnamon sugar is swirled into the batter in two layers, making for a delicious and fragrant quick bread.
- Baking basics: Like vanilla extract, baking soda, and an egg.
Optional Add-Ins
Some folks like to add a handful of raisins or chopped nuts between the cinnamon layers for extra texture, while others drizzle a simple vanilla glaze over the top once it's cooled. My grandmother used to add a tiny pinch of nutmeg to the Amish Cinnamon Bread mixture for depth of flavor.
Check the recipe card for exact amounts and full instructions.
How to Make Amish Cinnamon Bread
This bread is super straightforward - don't overthink it and you'll have perfect results!
Mixing Wet Ingredients
Get your oven heating to 350ºF and set your rack lower in the oven. I always grease my 9x5 loaf pan generously - stuck bread is so frustrating!
Drop your softened butter into a bowl with both sugars and beat them together until they're fluffy. You'll know it's ready when the color lightens a bit. Add your egg and vanilla, then mix again. When you pour in the buttermilk, don't panic if things look curdled and weird - totally normal at this stage!
Is buttermilk really necessary for this recipe? I tried making this with regular milk once when I was out of buttermilk, and it was definitely missing something! If you don't have buttermilk, just add a tablespoon of vinegar to regular milk and let it sit while you gather the other ingredients. Works like a charm!
Dry Ingredients and Batter Prep
Add your flour and baking soda to the wet mixture. Here's where people mess up - don't beat the heck out of it! Just fold gently with a spatula until the flour disappears. Overmixed quick bread is tough quick bread.
In a separate little bowl, mix up your cinnamon and sugar. I always stick my finger in for a taste - quality control, right?
Layering and Swirling
This is the fun part! Pour half your batter into the pan, then sprinkle half that cinnamon-sugar mixture all over it. Take a butter knife and swirl it around - no need to be fancy, just a few figure-eights will do it.
Top with the rest of your batter, the remaining cinnamon sugar, and swirl again. The magic touch? Pour melted butter right over the top. My grandma always said, "When in doubt, add more butter!"
Bake to Perfection
Pop it in the oven for about 50 minutes. Your kitchen will smell INCREDIBLE - better than any candle you can buy! Check it with a toothpick around 45 minutes since ovens vary. Mine always takes exactly 52 minutes.
Cool and Enjoy
Let it hang out in the pan for 10-15 minutes, then turn it out to finish cooling. I know it's torture to wait, but if you cut it too soon, you'll smoosh those pretty swirls.
Once it's cool enough to slice, grab some butter if you're feeling indulgent (always yes in my book). My husband likes his toasted, but I'm a straight-up room temperature girl myself!
Top Tip
- The secret to perfect Amish Cinnamon Bread is all in how you handle the butter! I've made this recipe dozens of times, and I've found that room temperature butter makes all the difference - not cold and not melted. If your butter is too cold, you won't get that light, fluffy base needed for the perfect texture. I leave mine out for about 30 minutes before starting.
- Another game-changer? Don't skimp on the swirling! I used to be timid with my knife, barely moving it through the batter. Now I confidently make figure-eight motions all throughout to create those beautiful ribbons of cinnamon goodness.
- And my final must-do tip: let the bread cool completely before slicing! I know it's torture with that amazing aroma filling your kitchen, but giving it time to set means those swirls stay intact and the texture is just right.
Ingredient Substitutions & Variations
No buttermilk? No problem! Mix a tablespoon of lemon juice or white vinegar with regular milk and let it sit for 5 minutes.
Need a gluten-free version of this traditional Amish cinnamon bread? A 1:1 gluten-free flour blend works beautifully. My sister makes a dairy-free version using plant-based butter and almond milk with a splash of apple cider vinegar.
For extra richness, try swapping half the granulated sugar with maple syrup (just reduce the buttermilk slightly to compensate).
Love nuts? Sprinkle chopped pecans or walnuts between the cinnamon layers. For a cozy fall twist, add ¼ teaspoon of ground nutmeg and a pinch of cloves to your cinnamon sugar mixture. My kids' favorite variation includes mini chocolate chips scattered between the layers!
Storage and Reuse Instructions
This Amish Cinnamon Bread stays remarkably fresh at room temperature for 3-4 days when stored in an airtight container or wrapped tightly in plastic wrap. I like to place a slice of bread in with it - an old trick my grandmother taught me that helps keep it moist.
For longer storage, you can refrigerate it for up to a week, though it might lose a bit of its softness. To freeze, wrap the completely cooled loaf (or individual slices for grab-and-go convenience) in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
My family's favorite way to refresh slightly stale bread is to toast it lightly and spread with butter - it's almost better than fresh! For a special breakfast treat, try using day-old slices to make French toast - the cinnamon swirls create an amazing flavor that needs very little maple syrup.
How to Enjoy Your Amish Cinnamon Bread
This Amish Cinnamon Bread makes a perfect centerpiece for any breakfast or brunch spread! My family loves it alongside scrambled eggs and fresh fruit for a balanced weekend breakfast. For afternoon tea, I slice it thinly and serve with softened cream cheese - the tangy cream cheese against the sweet cinnamon swirls is divine.
During fall gatherings, I pair it with warm apple cider or spiced chai tea for a cozy treat. It's also wonderful alongside a cheese board with sharp cheddar - don't knock the sweet-savory combo until you've tried it! When serving for dessert, try topping warm slices with a scoop of vanilla ice cream and a drizzle of caramel sauce.
FAQ
Why isn't my homemade bread light and fluffy?
Heavy or dense bread often results from overmixing the batter, using cold ingredients, or not enough leavening. In quick breads like Amish Cinnamon Bread, it’s key to gently fold the flour and avoid overworking the batter. Also, make sure your baking soda is fresh and that your butter is truly at room temperature for better texture.
Why can't you use metal with Amish Friendship Bread?
Metal bowls and utensils can react with the natural fermentation process of Amish Friendship Bread starter, especially if the metal isn't stainless steel. The acidity in the starter may interact with reactive metals like aluminum, altering flavor and potentially harming the culture. That’s why non-reactive materials like glass or ceramic are strongly recommended as explained here.
Why is it called Amish Friendship Bread?
The name comes from a tradition of sharing the starter with friends and family. It’s a sweet gesture, you bake one loaf, keep a portion of the starter, and pass the rest along. While the direct Amish origin is debated, the practice reflects values of community, simplicity, and generosity often associated with Amish culture.
What are the ingredients in cinnamon bread recipe?
A classic cinnamon bread includes all-purpose flour, butter, eggs, sugar (white and/or brown), buttermilk or milk, cinnamon, vanilla extract, baking soda or yeast, and a pinch of salt. Some recipes may also include raisins, nuts, or a swirl made with extra cinnamon sugar or melted butter for added richness. You can also explore a popular variation of cinnamon bread here that uses simple ingredients and a slightly different technique.
More Recipes You'll Love
If you enjoyed this Amish Cinnamon Bread, you’ll definitely want to try my other quick bread recipes — they’re just as comforting and easy to make!
And if you’re putting together the ultimate Breakfast spread, don’t miss my Easy Almond Poppy Seed Muffins. Light, tender, and bursting with nutty almond flavor, they pair beautifully with cinnamon bread and are always a crowd favorite.
Did you make this recipe? Tag me on Pinterest @AlianaRecipes - I love seeing your baking creations! Want more country-style recipes delivered straight to your inbox?
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Related
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Pairing
These are my favorite dishes to serve with Amish Cinnamon Bread Recipe:
Easy Amish Cinnamon Bread Recipe
Equipment
- 1 Mixing bowls For wet and dry ingredients separately
- 1 Hand mixer To cream butter and sugar
- 1 Spatula or spoon For folding in flour and swirling layers
- 1 Loaf pan (9×5 inch) To bake the cinnamon bread
- 1 Wire rack To cool the baked loaf
Ingredients
- ½ cup unsalted butter - softened, about 1 stick
- 1 cup granulated sugar
- ½ cup brown sugar - packed
- 1 large egg
- 1 cup buttermilk - or milk + 1 tablespoon vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- ¼ cup melted butter - for topping
- ½ cup cinnamon-sugar mix - ¼ cup sugar + 1 tablespoon cinnamon
Instructions
- A clear glass bowl filled with softened butter, white sugar, and brown sugar being mixed using a red hand mixer. The bowl sits on a red and white checkered towel on a marble countertop. Natural daylight highlights the smooth, fluffy texture.
- All-purpose flour and baking soda are folded into the wet mixture using a white spatula. In a separate bowl, cinnamon and sugar are blended together. The red gingham cloth and soft shadows create a homey kitchen scene.
- A glass loaf pan is filled in layers with cinnamon-sugar and batter. A white spatula is used to swirl, and melted butter is poured over the top. The marbled surface shows rich textures, all atop a red checkered towel.
- The loaf is fully baked with a golden-brown, crackled cinnamon crust. Still in the loaf pan or freshly placed on a wire rack, it radiates warmth and fills the air with cinnamon aroma.
- A loaf of Amish cinnamon bread resting on a cooling rack, partially sliced to reveal the cinnamon-sugar swirls inside. The crust glistens with a crisp sugar topping under soft daylight.
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