Go Back
Amish Cinnamon Bread loaf fresh out of the oven, golden brown and sprinkled with cinnamon sugar.

Amish Cinnamon Bread

A warm loaf filled with a crackling cinnamon swirl, perfect for cozy breakfasts or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Gives structure without being heavy.
  • 1 cup granulated sugar (for the batter) Adds sweetness to the loaf.
  • 1 teaspoon baking soda Primary leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 large egg (room temperature) Helps emulsify the batter.
  • 1 cup buttermilk Provides moisture and lift.
  • 1/4 cup vegetable oil Can be replaced with melted butter for richer flavor.
  • 1 teaspoon vanilla extract Adds depth of flavor.
Cinnamon-Sugar Swirl
  • 1/3 cup granulated sugar (for the swirl) Sweetens and caramelizes.
  • 1 tablespoon ground cinnamon (for the swirl) Adds warmth and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly.
  2. Whisk together the dry ingredients in a large bowl until fully blended.
  3. In a separate bowl, beat the egg and whisk in buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until just combined.
  5. Combine the cinnamon-sugar ingredients in a small bowl.
Assembling the Loaf
  1. Pour half the batter into the prepared pan and smooth the top.
  2. Sprinkle half the cinnamon-sugar over the batter, then dollop and spread the remaining batter on top.
  3. Top with the remaining cinnamon-sugar.
Baking
  1. Bake for 45 to 50 minutes, or until a toothpick comes out clean.
  2. Cool in the pan for 20 minutes before transferring to a rack.

Notes

Store cooled Amish Cinnamon Bread at room temperature wrapped tightly for up to 3 days. For longer storage, freeze wrapped in plastic and foil for up to 3 months. Variations can include adding nuts or raisins.