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This Amish Cinnamon Bread recipe is a simple, no-knead quick bread made with pantry staples – no starter required.
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❤️ Why You’ll Love This Recipe
Key Ingredients
Butter
Softened butter is creamed into the batter to give this bread its rich, tender crumb.
Buttermilk
Buttermilk adds a subtle tang and keeps the bread moist. Don’t have any on hand? A quick buttermilk substitute works perfectly here.
Cinnamon and sugar
The cinnamon-sugar mixture is what makes this recipe special. It gets layered into the batter and swirled through for that signature look and flavor in every slice.
Baking soda
Since this is a quick bread, baking soda does the leavening work – no yeast, no proofing, no waiting.
Ingredients & Substitutions
- butter – unsalted butter works fine; just be sure it’s softened. Margarine is not recommended as it can affect the texture.
- granulated sugar – you can substitute with an equal amount of cane sugar
- eggs – a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) can work as a substitute
- vanilla extract – pure vanilla is preferred, but imitation vanilla works in a pinch
- buttermilk – substitute with whole milk plus 2 tablespoons of white vinegar or lemon juice, stirred and rested for 5 minutes. See the full buttermilk substitute guide for more options.
- all-purpose flour – for best results, stick with all-purpose. A 1:1 gluten-free flour blend can work, but it may slightly alter the texture.
- baking soda – do not substitute with baking powder; the ratio and reaction are different
Variations
- Stir 1 cup of cinnamon chips into the batter for an extra burst of cinnamon flavor
- Add 1 cup of chocolate chips for a fun twist – the combination is surprisingly delicious
- Mix in 1 cup of chopped pecans or walnuts for a little crunch (a reader favorite based on comments!)
- Use brown sugar in place of granulated sugar in the cinnamon-sugar topping for a deeper, more caramel-like swirl
- Add a simple powdered sugar glaze drizzled over the top once the bread cools for a sweeter finish
Tips for Best Results
- Make sure your butter is fully softened before creaming – cold butter won’t incorporate properly
- Don’t overmix once you add the flour and buttermilk; mix just until combined for a tender crumb
- Layer the cinnamon-sugar carefully – half the batter first, then three-quarters of the cinnamon mixture, then the rest of the batter, then the remaining cinnamon mixture on top
- Use a butter knife to swirl gently through the batter before baking – don’t overdo it
- Test for doneness with a toothpick near the center; it should come out clean
- Let the bread cool in the pan for at least 20 minutes before turning out – it needs time to set
FAQs
Amish Cinnamon Bread is a no-knead quick bread made with simple pantry ingredients and a cinnamon-sugar swirl baked right into each loaf. Unlike traditional Amish friendship bread, this version doesn’t require a fermented starter.
No – this recipe skips the starter entirely. It’s a straightforward, quick bread that comes together fast with ingredients you likely already have.
The most common cause is overmixing the batter after adding the flour. Mix just until the dry ingredients are combined and no more.
You can use whole milk, but buttermilk gives the bread better flavor and texture. If you don’t have buttermilk, it’s easy to make a quick substitute – see the full buttermilk substitute guide.
Yes! One batch makes two 9×5-inch loaves. Keep one and share one, or freeze the second for later.
Absolutely. Cinnamon chips, chocolate chips, and chopped pecans are all great options. Stir up to 1 cup of mix-ins into the batter before layering.
How to Store Amish Cinnamon Bread
Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: Store wrapped loaves in the refrigerator for up to 1 week.
Freezer: This Amish cinnamon bread freezes beautifully. Wrap cooled loaves tightly in aluminum foil or freezer wrap, then place in a freezer bag. You can also slice the loaf first and freeze individual slices for easy grab-and-go portions. Freeze for up to 6 months. Thaw at room temperature or warm slices in the microwave for 20–30 seconds.
How to Make Amish Cinnamon Bread
This Amish Cinnamon Bread recipe comes together quickly with two bowls and a handheld mixer. The key is layering the cinnamon-sugar mixture into the batter – that’s what creates the beautiful swirl in every slice. It makes two loaves, so it’s a great recipe to make when you want one to enjoy and one to share.
It pairs beautifully with a hot cup of coffee, or serve it alongside other cozy baked treats like cinnamon roll crumb cake or cinnamon roll bread pudding for a full cinnamon-lover’s spread.
Quick steps:
- Cream butter, sugar, eggs, and vanilla
- Mix in buttermilk, flour, and baking soda
- Mix cinnamon-sugar topping in a separate small bowl
- Layer batter and cinnamon-sugar in the loaf pans
- Swirl with a butter knife and bake
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Looking for more quick bread recipes? Try strawberry bread, brownie banana bread, or everything bagel no-knead bread.
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Amish Cinnamon Bread
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Equipment
- 2 9×5-inch loaf pans
- mixing bowl (large and small)
- rubber spatula
Ingredients
For the bread:
- 1 cup butter, softened
- 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.1 cup butter, 2 cups granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined.2 cups buttermilk, 4 cups all-purpose flour, 2 teaspoons baking soda
- In a small bowl, combine the cinnamon-sugar topping ingredients and mix well.⅔ cup granulated sugar, 2 teaspoons ground cinnamon
- 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
- Wrap cooled loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Warm individual slices in the microwave for 20–30 seconds
- Toast slices lightly for a slightly crisp edge
- Wrap cooled loaves tightly in aluminum foil or freezer wrap and place in a freezer bag
- Freeze for up to 6 months
- Slice before freezing for easy grab-and-go portions
- Thaw at room temperature or microwave individual slices for 20–30 seconds
- Make sure butter is fully softened before creaming
- Don’t overmix once the flour and buttermilk are added – mix just until combined
- Layer the cinnamon-sugar carefully for the best swirl
- Let the bread cool in the pan for at least 20 minutes before removing
- Mini loaves: divide batter into mini loaf pans and reduce bake time to approximately 25-30 minutes
- Muffins: divide batter into a greased muffin tin and bake at 350°F for approximately 18-22 minutes
- Cube leftover bread and use it in a bread pudding – it’s delicious paired with this cinnamon roll bread pudding method
- Crumble over vanilla ice cream for a quick dessert
- Nutrition is calculated as 12 slices per loaf
- This recipe makes two 9×5-inch loaves – keep one and freeze or share the second
- Adjust the cinnamon-sugar ratio to taste; more cinnamon is never a bad thing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My family loves this bread. So easy to make!
Great recipe, my family likes it with pecans added. I make it every week
Awesome bread! Easy as promised! I think next batch will have streusal on top! Just to kick it up a couple notches
I did put half tsp of pumpkin spice in with cinnamon sugar! Just to give it a pre -kick of fall flavor!
Can I use whole milk instead of buttermilk?
You can … or you can make a quick buttermilk substitute with milk and either lemon juice or vinegar.
You can … or you can make a quick buttermilk substitute with milk and either lemon juice or vinegar.