This easy Amish Cinnamon Bread is a quick bread that requires no yeast or needing and has only a 10 minute prep time!
This Amish cinnamon bread is so simple and so delicious. It is a super soft and moist bread with sugary crisp edges.
It is similar to Amish Friendship bread, but this is a quick bread, which means there is no yeast and no needing required. Just mix and bake. That's it!
It's delicious for breakfast or brunch – served with lots of butter of course, or as an easy snack. You can also turn it into a dessert bread by adding some cream cheese frosting or cinnamon brown sugar frosting. Try drizzling some homemade caramel sauce on top, delicious!
Ingredients
Making your own buttermilk
No buttermilk, no problem! Making your own buttermilk it very simple. Add 1 tablespoon of white vinegar or lemon juice into the measuring cup, and then filling the rest with milk. Let stand for 5 minutes before using.
How to Make
Step 1: Prep
- Preheat oven to 350 ℉.
- Mix cinnamon and sugar in a bowl and set aside.
- Prepare a loaf pan with baking spray, or butter or vegetable oil coated in flour.
Step 2: Make Batter
Cream together the butter, sugar, and eggs. Once it's combined, add the buttermilk, all-purpose flour, and baking soda. Mix together until just combined. Try not to over-mix the batter.
Step 3: Add to Pan and Bake
Add ½ the batter to the prepared loaf pan and then add ½ the cinnamon and sugar mixture. Add the remaining batter to the pan and sprinkle the rest of the sugar on top. Using a knife or skewer, swirl together the batter and cinnamon sugar mixture.
Bake for 45-50 minutes in preheated oven. The bread will be done when you can poke it with a toothpick and the toothpick comes out clean. Let cool, slice, and enjoy!
Tips for perfect bread, every time!
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice into the measuring cup, and then filling the remaining amount with milk. Let stand for 5 minutes before using.
- This recipe can easily be doubled to make two loafs of bread.
- For an easy cinnamon raisin bread, add ⅓ cup raisins to the batter.
- This cinnamon quick bread will last up to three days tightly wrapped at room temperature or up to a month frozen.
Looking for more fall recipes? Check these out!
- Homemade Pumpkin Cream Cold Brew
- Pumpkin White Chocolate Chip Cookies
- Pumpkin Spice Cupcakes
- No-Bake eanut Butter Pie
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Amish Cinnamon Bread
INGREDIENTS
Batter
- 1/2 cup unsalted butter see notes for using salted butter
- 1 cup sugar
- 1 large egg
- 1 cup buttermilk see notes for making buttermilk
- 2 cups all-purpose flour 250 g
- 1 tsp baking soda
- ½ tsp salt
Cinnamon and Sugar Mix
- 1/2 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 ℉.
- Mix Cinnamon and Sugar in a bowl and set aside.
- Prepare a loaf pan with baking spray, or butter or vegetable oil and coated and flour.
- Cream together the butter, sugar, and eggs. Once it’s combined, add the buttermilk, flour, and baking soda. Mix together until just combined. Try not to over-mix the batter.
- Add ½ the batter to a loaf pan and then add ½ the cinnamon and sugar mixture.
- Add remaining batter to the pan and sprinkle the rest of the sugar on top.
- Using a knife or skewer, swirl together the batter and cinnamon sugar mixture.
- Bake for 45-50 minutes in preheated oven.
- The bread will be done when you can poke it with a toothpick and it comes out clean.
- Let cool in pan for at least 30 minutes.
- Gently remove from pan, running a knife along the edges of the pan and bread if stuck.
- Slice and enjoy!
Video
Notes
- If using salted butter, omit added salt.
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice into the measuring cup, and then filling the remaining amount with whole milk. Let stand for 5 minutes before using.
- This recipe can easily be doubled to make two loafs of bread.
- For an easy cinnamon raisin bread, add ⅓ cup raisins to the batter.
- This bread will last up to three days tightly wrapped at room temperature or up to a month frozen.
Sophia Assunta says
Hi, I hope you all love this recipe as much as I do! You can find more reader reviews (and pictures of the reader’s bread!) on this Amish Cinnamon Bread Pinterest Pin. Happy baking!
Gail Zander says
What size loaf pan did you use?
Sophia says
Hi, it’s 9×5!