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–+ servings
close-up square image of sliced Amish Cinnamon Bread stacked on a cutting board showing the golden crust and soft cinnamon-swirled crumb
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4.43 from 373 votes

Amish Cinnamon Bread

Amish Cinnamon Bread without a starter - this simple no-knead quick bread makes two loaves of sweet, cinnamon-swirled goodness every time.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time1 hour
Total Time2 hours
Course: Bread
Cuisine: American
Servings: 2 loaves
Author: Jamie Sherman

Equipment

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 9x5-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

🥡 STORAGE
  • 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
♨️ REHEATING
  • Warm individual slices in the microwave for 20–30 seconds
  • Toast slices lightly for a slightly crisp edge
❄️ FREEZING
  • 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
💡 TIPS FOR BEST RESULTS
  • 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
🍳 ALTERNATE COOKING METHODS
  • 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
♻️ LEFTOVERS
  • 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
📝 NOTES
  • Nutrition is calculated as 12 slices per loaf
  • This recipe makes two 9x5-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

Serving: 1slice | Calories: 249kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 180mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 293IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 1mg
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