Unbelievable Amish Cinnamon Bread Recipe You Need Now

What if we told you that you could enjoy a freshly baked loaf of cinnamon bread without needing any yeast or kneading—and still get that classic, fluffy texture? This Amish Cinnamon Bread Recipe flips conventional baking on its head. According to Google Trends, searches for “easy homemade bread” surged in the past two years, showing a clear appetite for foolproof baking methods. If you’re tired of fussy bread recipes that take hours, you’re going to love this simple, irresistible alternative.

What You’ll Need

To get that signature sweetness and moist crumb, here’s what you’ll need for your Amish Cinnamon Bread Recipe:

For the Bread Batter:

• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 2 large eggs
• 2 cups (475ml) buttermilk (or 2 cups milk + 2 tbsp vinegar)
• 4 cups (500g) all-purpose flour
• 2 teaspoons baking soda

For the Cinnamon-Sugar Swirl:

• 2/3 cup (135g) granulated sugar
• 2 tablespoons ground cinnamon

Optional Substitutes:

• Substitute coconut oil for butter to make this dairy-free
• Use whole wheat flour for a nuttier texture
• Swap sugar with coconut sugar or erythritol for a low-glycemic twist

These ingredients create a tender, buttery texture with rich cinnamon flavor.

Timing

• Prep Time: 15 minutes
• Bake Time: 45–50 minutes
• Total Time: 1 hour to 1 hour 5 minutes

That’s 20% quicker than the average cinnamon swirl loaf, which often takes 75 minutes or more.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 3 minutes. This technique develops the light, airy crumb that makes the bread tender.

Step 2: Add Eggs and Buttermilk

Beat in the eggs one at a time. Add the buttermilk a little at a time, stirring just until incorporated. Baking soda and the acidity of the buttermilk combine to create a soft crumb.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour and baking soda. Gradually add this to the wet mixture, stirring just until no dry spots remain. Don’t overmix—it makes the bread tough.

Step 4: Prepare Cinnamon Sugar

In a small bowl, mix the sugar and cinnamon. This is the magic swirl that gives the bread its signature flavor.

Step 5: Assemble the Loaf

Grease two 9 x 5-inch loaf pans, then divide half of the batter between them. Evenly distribute half of the cinnamon sugar on each. Pour the remaining batter on top, then the remaining sugar mixture. Use a butter knife to whisk gently..

Step 6: Bake to Perfection

Preheat the oven to 350°F (175°C). Bake for 45 to 50 minutes. Insert a toothpick—if it comes out clean or with just a few crumbs, you’re good to go!

Nutritional Information (per slice, based on 12 slices)

• Calories: 285
• Total Fat: 13g
• Saturated Fat: 8g
• Carbohydrates: 39g
• Sugar: 22g
• Protein: 4g
• Fiber: 1g
• Sodium: 210mg

Healthier Alternatives for the Amish Cinnamon Bread Recipe

• Butter: Use unsweetened applesauce or mashed banana (1:1 ratio)
• Sugar: Swap for monk fruit or stevia blend
• Flour: Use almond flour (reduce quantity by 25%) for a gluten-free version
• Milk: Combine almond or oat milk with lemon juice to make dairy-free buttermilk.

These changes slightly alter the texture but maintain the rich, cinnamon-forward flavor.

Serving Suggestions

• Breakfast: Toast a slice and spread with cream cheese or almond butter
• Dessert: Top with vanilla ice cream and caramel drizzle
• Brunch: Serve warm with a side of fresh berries and coffee
• Gifting: Wrap in parchment and twine for a heartfelt edible gift

For an added wow factor, drizzle some glaze over it or sprinkle some powdered sugar on top.

Common Mistakes to Avoid

• Overmixing the batter: Leads to dense, chewy bread
• Skipping the swirl step: You’ll miss out on that sweet, spiced layer
• Wrong oven temp: Always preheat your oven; underbaking is a common issue
• Not using room temp ingredients: They blend more evenly for better results

Storing Tips for the Amish Cinnamon Bread Recipe

• Room Temperature: Store in an airtight container for up to 72 hours (3 days)
• Fridge: Keeps fresh for 7 days, but let it come to room temp before serving
• Freezer: Wrap tightly and freeze for up to 45 days. Thaw overnight in the fridge
• Make-Ahead: Prepare batter and store (covered) in fridge for up to 24 hours

Conclusion

This Amish Cinnamon Bread Recipe combines old-fashioned simplicity with modern ease. It’s quick, indulgent, and foolproof.

Ready to give it a try? Bake a loaf, drop a comment below, and don’t forget to subscribe for more easy, irresistible recipes just like this one!

FAQs

Can I make this recipe without buttermilk?
Indeed! After adding two teaspoons of vinegar or lemon juice to two cups of milk, let the mixture sit for ten minutes.

Can I use a bundt pan instead of loaf pans?
Yes, you can! Check for doneness after adjusting the baking time to 50 to 60 minutes.

Is this bread overly sweet?
No, it’s perfectly balanced—sweet from the cinnamon sugar but mellowed by the rich bread base.

Can I double the recipe?
Absolutely. This recipe scales well—use four loaf pans or freeze the extras.

What’s the best way to reheat slices?
Toast them lightly or microwave for 15–20 seconds for a warm, bakery-fresh bite.