Homemade Amish Cinnamon Bread Yummy Recipe

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Amish Cinnamon Bread is a beloved classic known for its incredibly soft crumb, comforting cinnamon swirl, and warm, nostalgic aroma. Traditionally, this recipe comes from Amish friendship bread, which uses a fermented starter passed between friends. This version, however, delivers the same tender texture and rich flavor without needing a starter. It’s simple, wholesome, and ideal for breakfast, coffee breaks, or gifting to loved ones. The batter is easy to prepare, yet the result tastes like you spent hours in the kitchen. Sweet, buttery, and lightly spiced—this is comfort baking at its finest.

  • Prep Time: 15 minutes
  • Cook Time: 50–55 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 10–12 slices

Ingredients

  • For the Bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested for 5 minutes)
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Cinnamon Layer:

  1. ⅓ cup granulated sugar
  2. 1½ teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and 1 cup of sugar together until light and creamy. This step helps create a tender crumb.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Pour in the buttermilk and gently mix until fully incorporated.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread soft and fluffy.
  7. In a small bowl, combine the ⅓ cup sugar and cinnamon to create the cinnamon-sugar mixture.
  8. Spread half of the batter evenly into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
  9. Add the remaining batter on top, then finish with the remaining cinnamon sugar.
  10. Using a butter knife, gently swirl the cinnamon sugar into the batter with a few figure-eight motions. Do not over-swirl—just enough to create ribbons of spice.
  11. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
  12. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • If you prefer a stronger cinnamon flavor, add an extra ½ teaspoon of cinnamon to the swirl mixture.
  • For a bakery-style finish, brush the warm loaf with a tablespoon of melted butter and sprinkle lightly with cinnamon sugar.
  • You can turn this into muffins by dividing the batter into a lined muffin tin and baking for 18–20 minutes.
  • This bread freezes well—wrap tightly in plastic wrap and store for up to 3 months.
  • To make the loaf extra moist, add 2 tablespoons of sour cream to the batter.

Nutrition Information (Approximate per slice)

  • Calories: 220–250
  • Protein: 3–4 g
  • Fat: 7–9 g
  • Carbohydrates: 35–38 g
  • Fiber: 1 g
  • Sugar: 20–24 g

Enjoy this Amish Cinnamon Bread warm with butter, toasted for breakfast, or simply sliced alongside a cup of coffee or tea. It’s simple, comforting, and always a crowd favorite.

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