Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.
This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.
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If you’re looking for an easy sweet treat with ingredients you already have in the kitchen – then this Amish Cinnamon Bread recipe is for you! This recipe is so simple that it’s great for everyone from beginning bakers to pros!
Amish Cinnamon Bread
One of the great things about this Amish Cinnamon Bread is that it’s a quick bread – so no yeast or kneading is involved! Everything is mixed in a bowl (or two) and poured into pans to bake. It sounds easy because it really is that easy! Plus, this recipe makes TWO loaves!! The hardest part will be waiting for the baked bread to cool off enough to enjoy it!
Why Choose Challenge Butter
While there are many things I’ll skimp on, quality ingredients aren’t one of them. I believe good ingredients help take a recipe from being just an okay recipe to being a recipe everyone has to have.
When it comes to butter, you will always find Challenge Butter in my fridge and freezer! I like to stay stocked up for any kind of baking day that comes my way!
Challenge is the only dairy product company that controls the whole process when it comes to making its butter – from milking the cows to transporting the milk, to making the butter, and to packaging. It’s made the right way – the old-fashioned way! With no hormones, additives, or fillers and farm to fridge in just TWO days. Challenge Butter is a taste you’ll love – my family does!
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Amish Cinnamon Bread – Ingredients & Utensils
Ingredients:
For the bread:
- 1 cup (2 sticks) Challenge butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 tsp. baking soda
For the cinnamon-sugar topping:
- ⅔ cup granulated sugar
- 2 tsp. ground cinnamon
Utensils
- Two 9×5-inch loaf pans
- Hand-held mixer
- Mixing bowls
- Spatula
- Butter knife
- Toothpick
- Cooling rack
How to Make Amish Cinnamon Bread – Instructions
- Preheat the oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans and set aside.
- In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined.
- In a small bowl, combine the cinnamon-sugar topping ingredients and mix well.
- Divide half of the batter between the two prepared pans. Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. Spread the remaining batter evenly over the top of both pans. Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans.
- Bake for 45 minutes or until a toothpick inserted near the center tests clean.
- Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely.
Amish Cinnamon Bread – FAQ’s
-
Can you freeze Amish Cinnamon Bread?
Yes! Most quick bread recipes freeze pretty well. To freeze, wrap loaves securely in aluminum foil, freezer wrap, or place in freezer bags. Quick bread loaves can also be cut into individual servings before freezing. Be sure to label all packages with the name of the recipe and date. For best quality, use bread within six months.
-
Can I add cinnamon chips to the batter?
Sure! I think it would be a fantastic addition … I think chocolate chips would be great, too!
More great recipes:
If you are looking for more bread recipes, try any of these:
If you prefer another cinnamon recipe, try one of these:
- Cinnamon Roll Crumb Cake
- Cinnamon Raisin Biscuits
- Snickerdoodle Cream Cheese Cookies
- Quick & Easy Cinnamon Rolls (aka Princess Leia Cinnamon Rolls)
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Amish Cinnamon Bread
Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.
Ingredients
For the bread:
- 1 cup (2 sticks) Challenge butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 tsp. baking soda
For the cinnamon-sugar topping:
- ⅔ cup granulated sugar
- 2 tsp. ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans and set aside.
- In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined.
- In a small bowl, combine the cinnamon-sugar topping ingredients and mix well.
- Divide half of the batter between the two prepared pans. Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. Spread the remaining batter evenly over the top of both pans. Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans.
- Bake for 45 minutes or until a toothpick inserted near the center tests clean.
- Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely.
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Nutrition Information:
Yield: 24 Serving Size: 1 sliceAmount Per Serving: Calories: 182Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 154mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 3g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Since I am a 100% NSC disabled Veteran I will use my stand mixer. I have 2 one is for heavy mixing and the other is for easier mixing. I think I will make it with the ingredients my Bubbie made her regular cinnamon raisin bread in the topping. Hers was to die for but of course everything a Bubbie makes is always the best in the world. (Bubbie is Hebrew for Grandmother). I will use 2 granny smith apples 1 cup golden raisins, 2 small boxes of regular raisins and I will mix some butter with brown sugar. I will fill the pan half way and put part of the cinnamon sugar on top of the first part of the bread then fill the bread up and put more cinnamon sugar topping on top. then bake. I learned by the age of 7 to make my Bubbie’s cinnamon bread but I now use a bread machine to do my mixing due to my disabilities I have making it for the past 50 years as of July 8th this year for my husband
So why are you commenting on this recipe if you are going to make a totally different recipe? You make it seem like Jamie’s recipe isn’t worth your time, but you post your bubbie’s recipe on someone elses blog!
Jamie, this recipe is so good! Super easy to make and almost everyone has the ingredients. I made it last night for breakfast this morning and found my husband sneaking some in the night. He loved it. Made 1/2 the recipe because it is just us two, but next time I will freeze one. Thank you, love all your recipes!