How to Make Amish Cinnamon Bread
1. Preheat & Prepare
Set your oven to 350°F (175°C). Grease two 9×5-inch loaf pans generously.
2. Make the Batter
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, mix the flour and baking soda. Alternate adding the flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Mix until just combined.
3. Prepare the Cinnamon Sugar
In a small bowl, stir together the sugar and cinnamon.
4. Layer and Swirl
Divide half of the batter between the two pans. Sprinkle ¾ of the cinnamon sugar over the batter in both pans. Add the remaining batter and top with the rest of the cinnamon sugar. Use a knife to gently swirl the cinnamon through the top layer.
5. Bake
Place in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Enjoy
Let the loaves rest in the pans for 20 minutes. Transfer to a wire rack to cool completely before slicing.
Why You’ll Love This Recipe
- No yeast required – great for beginner bakers
- Freezes beautifully – make ahead and enjoy later
- Budget-friendly ingredients – perfect for families
- Naturally sweet & satisfying – no frosting needed
- Smells incredible while baking
Final Tips
- Don’t overmix the batter or your bread might turn dense.
- If you don’t have buttermilk, you can use 2 cups milk + 2 tablespoons vinegar. Let it sit for 5 minutes before using.
- Store tightly wrapped at room temperature for 3 days or freeze slices for up to 3 months.
Frequently Asked Questions (FAQs)
1. Can I use regular milk instead of buttermilk?
It’s best to use buttermilk for that soft texture and slight tang. However, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
2. How do I store Amish Cinnamon Bread?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.
3. Can I freeze this bread?
Yes! Wrap each loaf tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
4. Can I add nuts or raisins to the batter?
Absolutely. Chopped walnuts or raisins make a great addition. Fold in ½ cup after mixing the batter.
5. Why is my bread dry or crumbly?
Overmixing the batter or overbaking can lead to dryness. Be sure to mix until just combined and monitor baking time carefully.
6. Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine can work in a pinch. Just expect a slight difference in taste.
7. Is this recipe gluten-free?
As written, no. However, you can use a 1:1 gluten-free flour blend if needed. Results may vary slightly in texture.
8. Can I make muffins with this batter?
Yes! Pour into muffin tins and bake at 350°F for 18–22 minutes or until a toothpick comes out clean.
9. What kind of pan is best for baking?
Standard 9×5-inch metal or glass loaf pans work well. Be sure to grease them thoroughly.
10. Can I make this recipe dairy-free?
You can try using dairy-free butter and almond milk mixed with vinegar, though the texture may be slightly different.
Conclusion
This Amish Cinnamon Bread is more than just a sweet treat—it’s comfort in a loaf. Whether you’re serving it for breakfast, packing it in lunchboxes, or offering it as a homemade gift, this recipe delivers warmth and nostalgia with every bite. Its simple ingredients and incredible flavor make it a favorite you’ll want to bake again and again. Plus, with two loaves, there’s always enough to share—or not! 😉 Happy baking!
