Here’s a classic and ultra-cozy Amish Cinnamon Bread recipe — super moist, sweet, and full of cinnamon-sugar swirls. It’s like dessert for breakfast and doesn’t require yeast!
🍞 Amish Cinnamon Bread
📝 Ingredients
For the batter:
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1 cup (225 g) unsalted butter, softened
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2 cups (400 g) granulated sugar
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2 eggs
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2 cups (480 ml) buttermilk
(or 2 cups milk + 2 tbsp vinegar or lemon juice — let sit for 10 minutes) -
4 cups (500 g) all-purpose flour
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2 tsp baking soda
For the cinnamon-sugar mixture:
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2/3 cup (135 g) sugar
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2 tsp ground cinnamon
👩🍳 Instructions
1. Preheat oven to 175°C / 350°F. Grease 2 standard loaf pans (9×5 inches) or line with parchment.
2. Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time and mix well.
3. Add buttermilk, flour, and baking soda. Mix until just combined — don’t overmix.
4. Make the cinnamon-sugar mixture in a small bowl: mix sugar and cinnamon.
5. Assemble the layers:
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Pour 1/4 of the batter into each loaf pan.
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Sprinkle 1/4 of the cinnamon-sugar on top of each.
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Add remaining batter on top.
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Finish with the rest of the cinnamon-sugar.
6. Swirl it!
Use a knife or skewer to swirl the cinnamon mixture into the batter in a figure-8 pattern.
7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack.
🍽️ Tips & Variations
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Add chopped walnuts or pecans for crunch.
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You can bake the batter in a 9×13 pan if you prefer to serve it as a snack cake.
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Wrap well — this bread stays moist for days and freezes beautifully.
Would you like a version with less sugar or gluten-free?