Homemade Amish Cinnamon Bread

There’s nothing quite like the smell of Amish Cinnamon Bread baking in the oven. The warmth of the cinnamon, the rich sweetness—it’s the kind of thing that fills your house with nostalgia and makes everyone impatient for a slice. I’ve been baking this bread for years, and while my first few attempts weren’t perfect (spoiler: my cinnamon swirl ended up as a cinnamon puddle once), I’ve finally nailed a recipe that delivers moist, sweet, perfectly spiced bread every time.

This bread is deceptively easy to make. Unlike traditional yeast breads, it’s a quick bread, meaning no waiting around for dough to rise. Perfect for busy mornings or when you want a homemade treat without a lot of fuss.

What is Amish Cinnamon Bread?

So, what makes Amish Cinnamon Bread so special? First of all, it’s a quick bread, which means you don’t need yeast. Instead, it relies on baking powder or baking soda for leavening, giving you that same soft, fluffy texture without hours of waiting. It’s sweet, buttery, and has a ribbon of cinnamon-sugar running through the middle (and sometimes swirled on top).

Unlike cinnamon rolls or yeast-based breads, Amish Cinnamon Bread is denser and more cake-like. It’s the kind of treat that’s perfect for breakfast, a mid-afternoon snack, or even dessert. If you’ve ever wondered how Amish bakers manage to create such comforting, simple recipes, this bread is a shining example of their brilliance.

Ingredients for Amish Cinnamon Bread

The beauty of this bread lies in its simplicity. Here’s what you’ll need:

• Flour: All-purpose works perfectly. No need for anything fancy.
• Sugar: Both granulated sugar for sweetness and brown sugar for depth.
• Buttermilk: Adds tanginess and keeps the bread incredibly moist.
• Butter: For that rich, buttery texture.
• Cinnamon: The star of the show, giving this bread its signature warmth.
• Baking soda or baking powder: Ensures the bread rises nicely.
• Eggs: For structure and richness.

• Raisins or chopped nuts: For added texture.
• Vanilla extract: A splash elevates the flavor.
• Cream cheese filling: Because who doesn’t love a little extra decadence?

One lesson I learned early on: don’t skip the buttermilk. Once, I substituted regular milk thinking it wouldn’t make much of a difference. Spoiler: it did. The bread was fine, but it lacked that melt-in-your-mouth texture buttermilk brings.

Equipment Needed

The equipment list for Amish Cinnamon Bread is as straightforward as the ingredients:

• Standard loaf pans: An 8×4 or 9×5 pan works well.
• Mixing bowls: One for wet ingredients and another for dry.
• Whisk or hand mixer: For smooth batter.
• Toothpick or skewer: For checking doneness.

Pro tip: Line your loaf pan with parchment paper. Not only does it make cleanup easier, but it also ensures your bread doesn’t stick—a mistake I’ve made more than once!

Step-by-Step Instructions

Start by creaming the butter and sugar together. This step is crucial for a light, fluffy texture. In a separate bowl, whisk together your dry ingredients: flour, baking soda, and a pinch of salt. Slowly add the dry ingredients to the wet, alternating with the buttermilk. This method helps keep the batter smooth and prevents overmixing, which can make the bread dense.

If you’re adding extras like raisins or nuts, fold them in at the end. Be gentle—you don’t want to overwork the batter.

Here’s where the magic happens. Pour half the batter into your loaf pan, then sprinkle a generous layer of cinnamon sugar over it. Add the remaining batter on top, then use a knife or skewer to swirl the cinnamon sugar through the loaf. Don’t overdo it, though. I’ve learned the hard way that too much swirling can muddy the beautiful layers.

Preheat your oven to 350°F and bake the bread for 50-60 minutes. Start checking around the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If there’s batter on the toothpick, give it another 5-10 minutes.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Trust me, waiting is hard, but slicing too soon can cause it to crumble.

Tips for Perfect Amish Cinnamon Bread

• Don’t overmix: Overmixing activates the gluten in the flour, which can make your bread dense and chewy. Mix just until everything is combined.
• Use room-temperature ingredients: This helps everything blend smoothly.
• Adjust the sweetness: If you like your bread less sweet, reduce the sugar in the batter slightly. The cinnamon sugar swirl will still provide plenty of flavor.

For more tips on quick bread success, this guide is packed with helpful advice.

Variations to Try

The great thing about Amish Cinnamon Bread is how versatile it is. Here are a few variations to consider:

One time, I tried adding chopped apples to the batter, and it was a hit. The apples added a natural sweetness and kept the bread extra moist.

Serving Suggestions

Amish Cinnamon Bread is best served warm, ideally with a pat of butter or a drizzle of icing. It pairs beautifully with coffee or tea, making it the perfect addition to any breakfast or brunch table.

• For breakfast: Serve alongside scrambled eggs and fresh fruit.
• As a dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream.
• For snacks: Pack a slice in your lunchbox for a midday pick-me-up.

FAQs

Can I make this bread without buttermilk?

Yes, buttermilk is key for the best texture. If you don’t have any on hand, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

What’s the best way to store Amish Cinnamon Bread?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

Can I freeze this bread?

Absolutely! Slice the bread before freezing so you can grab a piece or two as needed. Reheat in the microwave or oven for that freshly baked taste.

How do I prevent the cinnamon swirl from sinking to the bottom?

Make sure your batter is thick enough to support the swirl, and avoid over-swirling the cinnamon sugar.

Final Thoughts

Amish Cinnamon Bread is one of those recipes that feels like a warm hug in every bite. It’s simple, comforting, and endlessly customizable. Whether you’re a seasoned baker or just starting out, this bread is a must-try. Have you experimented with any fun twists on this recipe? I’d love to hear about your creations in the comments!