This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.
Pin this now to find it later
Pin ItThis is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.
Table of Contents
Amish Cinnamon Bread
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!
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!
A cooperative of California family-owned dairies founded more than 100 years ago, Challenge is proud to sell its products NATIONALLY. To find retailers near you, visit www.challengedairy.com/where-to-buy.
For the latest news and special offers, be sure to follow Challenge Butter on Facebook | Pinterest | Instagram | Twitter
Amish Cinnamon Bread recipe
For the bread:
Would you like to save this?
We'll email this post to you, so you can come back to it later!
- Challenge butter
- granulated sugar
- large eggs
- vanilla extract
- buttermilk
- all-purpose flour
- baking soda
For the cinnamon-sugar topping:
- granulated sugar
- ground cinnamon
How to Make Amish Cinnamon Bread
- 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!
Other recipes you may enjoy
Amish Cinnamon Bread
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
For the bread:
- 1 cup Challenge butter, softened, 2 sticks
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 teaspoons baking soda
For the cinnamon-sugar topping:
- ⅔ cup granulated sugar
- 2 teaspoons ground cinnamon
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.
Notes
- Nutrition calculated as 12 slices per loaf.
- Try adding 1 cup of chocolate or cinnamon chips to the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Getting ready to mix this now. The written directions call for a tea of baking soda. The video lists baking powder. Am I to assume that the written dirctions are correct and the graphic is incorrect? Thx in advance for your reply!
The 2 teaspoons of baking soda listed in the recipe are correct.
Great recipe. Made 3X now. Used half the sugar in the batter and all the sugar in the topping and was great. Also add blueberries to the middle layer and top layer, then sprinkle the cinnamon-sugar topping over the blueberries and don’t swirl the top (would mess up the blueberries I tried to space out so every bite gets one) and creates nice crust like crunch on top. Yum! Keeps well in the fridge. Yum!
Going to try this recipe today thank you
Would this work with gluten-free flour?
I have never tried this with gluten-free flour, but I think it will work out just fine. Depending on your flour, you may need to adjust the ratio – just check the packaging.
Its cake. Tasty, yes. But its cake.
I love this recipe! I have made this several times for my children and grandchildren and we absolutely love it. Thank you Jamie for sharing this recipe with us. I also want to thank you for being kind to others with different opinions, who add their recipes and opinions to your blogs. You are a class act, when I know some of the opinions and comments that get posted are sometimes mean or self important. Thanks for being you! Bake on Ladies and Gents!
Thanks, Debrah! I appreciate your feedback and I am so glad your family enjoys the recipe!
I used my stand mixer because my hands are weak. I made my buttermilk with milk and lemon juice (like I always do). I may have mixed it too much? IOr put too much cinnamon /sugar in the middle? I noticed the batter was airy but proceeded anyway. It is delicious!!! But…the regular size loaf one came out in pieces with a huge hole in the center, the medium one sunk in the middle and the small one looks perfect. I will have to play with this because the flavor was amazing. Just not sure what went wrong
This cinnamon bread was so delicious!!! So quick and easy to make, and I love that it makes 2 loaves. I told my husband to take one to work, and he exclaimed, “yeah right!” I think I’m gonna try and make it a French toast this weekend. Thank you for the recipe!!
I love this bread recipe. One question though, How can I get the cinnamon sugar topping to bake into the bread? My topping just doesn’t come out right.
Very nice recipe. Bread has a very tender crumb and is easy to execute. My only suggestion would be to add 1/2 tsp of salt.