A warm loaf, a crackling cinnamon swirl, and the smell of buttered toast in every slice — Amish Cinnamon Bread is comfort in loaf form.
This recipe is simple, pantry-friendly, and forgiving, making it perfect for weekday breakfasts or weekend baking.
No special equipment, no yeast, and a cinnamon ribbon that makes every bite sing.
If you love cozy, nostalgic baking, this loaf will become a go-to.
Try it with a cup of coffee, or slice and toast for a crunchy edge.
Why You’ll Love This Amish Cinnamon Bread
– Easy pantry ingredients most cooks already have.
– No yeast or rising time needed; quick to assemble.
– Soft, tender crumb with a crunchy cinnamon-sugar ribbon.
– Kid-friendly and great for lunchboxes.
– Reliable bake times for consistent results.
– Adaptable for add-ins like nuts or raisins.
The taste is warmly spiced without being overpowering; the swirl gives a sugar-crisp layer that contrasts the moist, tender cake-like crumb. Every slice has a cinnamon-sugar stripe that caramelizes at the top, offering both soft interior and a slightly crisp crust that toasts beautifully.
“Absolutely delicious — the cinnamon swirl is perfect and the loaf stayed moist for days. My family devoured it and asked for seconds. Five stars!” — A satisfied reader
Key Ingredients for Amish Cinnamon Bread
Flour, buttermilk, cinnamon sugar, and baking soda are the key players that shape texture, rise, and flavor in this Amish Cinnamon Bread. Each performs a specific role and small swaps change the final loaf.
Full Ingredient List for Amish Cinnamon Bread
– 2 cups all-purpose flour
– 1 cup granulated sugar (for the batter)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 large egg (room temperature)
– 1 cup buttermilk
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1/3 cup granulated sugar (for the swirl)
– 1 tablespoon ground cinnamon (for the swirl)
Below are the top ingredients explained in detail.
All-Purpose Flour
All-purpose flour gives structure without being heavy; its moderate protein content yields a tender crumb for Amish Cinnamon Bread. Choose a fresh bag from a reputable brand and spoon-and-level your measuring cup for accuracy. Substituting with cake flour will make it a bit more fragile, while bread flour will produce a chewier, denser loaf.
Buttermilk
Buttermilk reacts with baking soda to produce lift and a mild tang that brightens the sweetness in Amish Cinnamon Bread. Use full-fat buttermilk for the best texture and moisture. If you must substitute, mix 1 tablespoon vinegar or lemon juice into 1 cup milk and let sit 5 minutes — the tang will be similar, but the texture will be slightly less rich.
Baking Soda
Baking soda is the primary leavening here; it activates with the acid in the buttermilk to create immediate rise and a tender crumb. Make sure it’s fresh — a stale soda will give poor lift and a denser loaf. If you replace it with baking powder, use about three times more and expect a slightly different flavor profile and a paler crust.
Cinnamon-Sugar Swirl (Cinnamon + Granulated Sugar)
The cinnamon-sugar swirl provides both flavor and texture contrast; the sugar caramelizes into a crispy ribbon while cinnamon adds warmth. Use fine ground cinnamon for even distribution. Brown sugar can be used for a deeper, molasses note, but it will be stickier and yield a denser swirl.
Step-by-Step Instructions for Amish Cinnamon Bread
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly, using butter or nonstick spray. Line the pan with a parchment sling if you want easier removal and cleaner edges.
Pro Tip: The oven should smell neutral and be fully preheated; the pan greased evenly so the batter spreads without sticking. Look for a faint shimmer from the oil when it’s properly greased.
Step 2: Combine the dry ingredients
Whisk together the 2 cups of all-purpose flour, 1 cup granulated sugar (for the batter), 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl until fully blended. This creates even distribution of leavening and prevents pockets of soda or salt.
Pro Tip: The dry mix should look uniform and pale with no streaks of sugar or soda.
Step 3: Mix the wet ingredients
In a separate bowl, beat 1 large room-temperature egg, then whisk in 1 cup buttermilk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract until smooth and homogenous. Room-temperature egg blends more easily and helps the batter emulsify.
Pro Tip: The wet mix should be glossy and pourable, with no visible floating egg white or separate oil.
Step 4: Fold wet into dry
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Stop as soon as you see no streaks of flour; overmixing develops gluten and yields a tougher loaf.
Pro Tip: The batter should be thick but pourable and slightly lumpy — that’s the sign you’ve stopped at the right time.
Step 5: Make the cinnamon-sugar
Combine the remaining 1/3 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl, stirring until evenly mixed. This will be layered to form the signature ribbon in Amish Cinnamon Bread.
Pro Tip: The cinnamon-sugar should be evenly colored with no clumps; it should smell strongly of cinnamon.
Step 6: Assemble the loaf
Pour half the batter into the prepared pan and smooth the top gently. Sprinkle half the cinnamon-sugar evenly over the batter, then dollop and spread the remaining batter on top. Finish by sprinkling the remaining cinnamon-sugar over the top.
Pro Tip: The top should look layered with a visible ribbon; the cinnamon-sugar on top will sit on the batter and begin to sink slightly.
Step 7: Bake and cool
Bake the loaf for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and cool in the pan for 20 minutes before transferring to a rack.
Pro Tip: The top should be golden-brown with a slightly cracked swirl; it should smell deeply of cinnamon and the sides should pull away slightly from the pan.
Expert Tips for Amish Cinnamon Bread
– Keep ingredients at room temperature for a uniform batter and even rise.
– If your crumb is gummy, the loaf was underbaked or the oven temperature is too low; use an oven thermometer to verify accuracy.
– Overmixing causes tunnels and a tough texture — fold until just combined.
– Use a light-colored baking pan; dark pans brown the crust faster and may overbake the center.
– For an extra-crisp top, brush lightly with melted butter and sprinkle a pinch more cinnamon sugar before the last 5 minutes of baking.
– Swap the oil for melted butter for richer flavor, but expect a slightly firmer crumb.
– Cool fully before slicing if you want clean slices; a warm loaf slices more crumblily.
– If your cinnamon swirl sinks or blurs, the batter may have been too thin; ensure the batter is thick enough to support layers.
Storage & Freezing for Amish Cinnamon Bread
Store cooled Amish Cinnamon Bread at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 3 days. Refrigeration will dry the loaf faster, so only refrigerate if your kitchen is very warm; use an airtight container and expect up to 5 days.
For freezer storage, wrap the cooled whole loaf in plastic wrap, then foil, or slice and individually wrap slices in plastic and place in a freezer bag. Frozen loaf or slices keep well for up to 3 months.
To thaw, transfer from freezer to fridge overnight for slices, or unwrap and leave at room temperature for 2–3 hours for a whole loaf. Reheat slices in a toaster or toaster oven at medium until warm and slightly crisp for best texture.
Variations & Substitutions for Amish Cinnamon Bread
– Walnut Cinnamon Ripple: Fold 1/2 cup chopped toasted walnuts into the batter just before pouring into the pan. The nuts add crunch and nutty depth without changing bake time significantly.
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Raisin-Spice Twist: Soak 1/2 cup raisins in warm water or rum for 10 minutes, drain, toss with a teaspoon of flour, and fold into the batter for a fruity, tender loaf with extra chew.
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Brown Sugar Cinnamon Swirl: Replace the 1/3 cup swirl sugar with packed brown sugar for a deeper, molasses-rich ribbon that will be slightly stickier and caramel-like.
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Butter-Oil Swap: Replace the 1/4 cup vegetable oil with 1/4 cup melted unsalted butter for a richer, more buttery flavor and a slightly firmer crumb.
Frequently Asked Questions About Amish Cinnamon Bread
Q: Can I make Amish Cinnamon Bread without buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling to 1 cup with milk and letting it sit 5 minutes. The acidity mimics buttermilk’s reaction with baking soda and keeps the texture tender, though full-fat buttermilk will give the best moisture and flavor.
Q: Why did my cinnamon swirl sink to the bottom?
A: The swirl can sink if the batter is too thin or if too much swirl filling is added in one spot. Ensure the batter is thick enough to support layers and sprinkle the cinnamon-sugar evenly rather than piling it in a mound.
Q: How can I prevent a gummy center in my loaf?
A: A gummy center usually means underbaking or inaccurate oven temperature. Use a reliable oven thermometer and bake until a toothpick in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil and finish baking.
Q: Can I double this recipe for two loaves, and does the baking time change?
A: You can double the batter and bake in two 9×5 pans simultaneously. Baking time remains similar, but rotate pans halfway if your oven has hot spots. Avoid baking both loaves in a single larger pan; use two standard pans for even heat circulation.
Q: Is there an egg-free version of Amish Cinnamon Bread?
A: You can replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set 5 minutes) or use a commercial egg replacer. Expect a slightly different crumb and less lift; adding an extra 1/4 teaspoon baking powder can help with rise.
Final Thoughts on Amish Cinnamon Bread
If you want a simple loaf that delivers warm cinnamon flavor, tender crumb, and a crisp, sugary ribbon, this Amish Cinnamon Bread is a reliable choice. Please leave a star rating in the recipe card below and pin this recipe to Pinterest for later.
Irresistible Amish Cinnamon Bread (no starter needed) is a great reference for similar no-yeast versions.
For another classic take, check out Amish Cinnamon Bread • no knead, no yeast! to compare techniques.
If you like variations and visuals, this Amish Cinnamon Bread – Little Home in the Making post offers helpful photos and tips.
Amish Cinnamon Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly.
- Whisk together the dry ingredients in a large bowl until fully blended.
- In a separate bowl, beat the egg and whisk in buttermilk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold until just combined.
- Combine the cinnamon-sugar ingredients in a small bowl.
- Pour half the batter into the prepared pan and smooth the top.
- Sprinkle half the cinnamon-sugar over the batter, then dollop and spread the remaining batter on top.
- Top with the remaining cinnamon-sugar.
- Bake for 45 to 50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 20 minutes before transferring to a rack.