Tender and moist with sweet cinnamon and sugar permeating every crumb, this Amish Cinnamon Bread is not the sort of recipe that one casually bakes and leaves on the counter unattended. It makes for such a delicious treat for brunch or as a snack. It’s also perfect for holiday (or anytime) gift giving!
Quick breads like this Amish Cinnamon Bread are some of my absolute favorite recipes to make. I love them because they’re so super easy and this one with the swirl of cinnamon-sugar and topped with even more is absolutely heavenly. A thick slab of it is fabulous with coffee, tea, or hot cocoa as a morning breakfast treat, but it also makes a special afternoon snack.
What Is Amish Cinnamon Bread?
As the name suggests, Amish Cinnamon Bread was inspired by the Amish. This cinnamon bread tastes just like the Amish make and sell at farmer’s markets.
This quick cinnamon bread recipe is the alternative to Amish Friendship Bread. Amish Friendship Bread is made with a sourdough starter. You grow the starter on your counter for 10 days, stirring it and feeding it and loving on it, and then at the end of the 10 days you make the bread and share 2 cups of the starter with two friends and keep a cup growing on your counter for next time. It tastes very similar, but there’s no 10 days of waiting before you can enjoy it. Even though Amish Friendship bread tastes incredible, it’s such a long process to make it, I never end up hassling with it. This recipe is perfect, though, because you can whip it up in no time and enjoy it the same day!
How Do You Make Amish Cinnamon Bread? No Starter Required!
Start this recipe by preheating your oven to 350 degrees and spray a loaf pan with nonstick spray and then lightly flour.
Cream together butter, buttermilk, sour cream, sugar and egg in a large bowl with a hand mixer. Don’t try to substitute the buttermilk with anything! Buttermilk is what makes this bread so darn moist. You absolutely need buttermilk for this quick bread recipe. The lactic acid present is what will allow the baking soda to produce the leavening gas (carbon dioxide).
Don’t have buttermilk? Most folks don’t typically keep buttermilk in the house. Save yourself a trip to the store and make your own at home. Measure 1 Tablespoon of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
The sour cream also makes this bread extra moist and fluffy. This ingredient is not a must, so no worries if you don’t have it on-hand.
Add in flour and baking soda, continue mixing until well combined.
Spread half of the batter in the loaf pan.
Make the cinnamon-sugar mixture by combining sugar and cinnamon together in a bowl.
Sprinkle ¾ of the cinnamon-sugar mixture on top of the batter in the loaf pan.
Add remaining batter on top.
Spread the batter out, evenly over the top.
And then sprinkle remaining cinnamon-sugar on top of this.
Cinnamon Sugar Swirls!
To make the signature cinnamon-sugar swirls, you just use a knife or spatula and swirl from one side to the other, the entire length of the loaf pan. It will look a little like a wiggly snake.
Do not stress about the swirl pattern, though. Every time I make this Amish Cinnamon Bread, it comes out differently.
Sometimes there are more swirls so the cinnamon-sugar is more evenly dispersed throughout the bread. I think this looks prettier but when the swirls aren’t so spread out i.e. thicker strips of cinnamon in the bread, then you get these amazing more concentrated patches of delicious cinnamon-sugar which reminds me of cinnamon rolls.
Either way, it is so, so scrumptious.
Bake bread for 50 minutes. Oh and it will make your house smell amazing!
Allow it to cool for 15 minutes before slicing it. If you can possibly wait that long! 🙂
There is just nothing like the warm, sweet scent of cinnamon bread straight out of the oven. Especially on a chilly morning wearing fuzzy slippers and sippin’ chai tea.
Quick bread should never be bland or dry. This bread is neither. If you can wait, this melt-in-your-mouth bread is even more flavorful and moist on day 2. It takes A LOT of willpower, so umm… you definitely don’t have to wait. But similar to how banana bread and carrot cake’s flavor intensifies overnight, this bread is just the same.
So, so delicious! I hope your family enjoys it just as much as mine does!
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Amish Cinnamon BreadPrint
- ½ cup butter softened
- 1 cup buttermilk
- 2 tablespoons sour cream
- 1 cup sugar
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ⅓ cup sugar
- 1 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Spray a 9x5 loaf pan with nonstick spray and then lightly flour.
- Cream together butter, buttermilk, sour cream, sugar and egg in a large bowl with hand mixer.
- Add in flour and baking soda, continue mixing until well combined.
- Spread ½ of batter in loaf pan.
- To make cinnamon sugar mixture, combine sugar and cinnamon in a bowl and stir. Sprinkle ¾ of the cinnamon sugar mixture on top of the batter in loaf pan.
- Add remaining batter on top. And then sprinkle remaining cinnamon sugar on top of this.
- Use a knife to swirl the cinnamon sugar mixture on top, creating a swirly design.
- Bake for 50 minutes.
- Allow to cool for 15 minutes before slicing it.