Amish Cinnamon Bread (Soft, Sweet, and Swirled with Cinnamon!)

This Amish Cinnamon Bread is a simple yet incredibly delicious quick bread that’s perfect for breakfast, brunch, or a sweet treat any time of day! It features a soft, tender crumb, a generous swirl of cinnamon sugar throughout, and a buttery, cinnamon-sugar topping. I love how this bread is both comforting and flavorful, with a delightful balance of sweetness and spice. It’s easy to make and sure to become a family favorite.

Why You’ll Love This Amish Cinnamon Bread

• Soft and Tender: The combination of butter, buttermilk, and a careful mixing method creates a wonderfully soft and tender bread.
• Cinnamon Sugar Swirl: The layers of cinnamon sugar throughout the bread add a delicious sweetness and warm spice.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Perfect for Any Occasion: Enjoy it for breakfast, brunch, a snack, or dessert.
• Comfort Food Classic: A comforting and satisfying bread that’s perfect for sharing.

Ingredients for Amish Cinnamon Bread

Here’s what you’ll need to make this delicious bread. The full list with measurements is in the recipe card below.

Main Ingredients

• Softened butter (salted) (Fat)
• Granulated sugar (Sweetener)
• Packed brown sugar (Sweetener)
• Large egg (Binder)
• Vanilla extract (Flavoring)
• Buttermilk (Dairy)
• All-purpose flour (Dry Ingredient)
• Baking soda (Leavening Agent)

Cinnamon Sugar Filling and Topping

• Sugar (Sweetener)
• Cinnamon (Spice)
• Melted butter (Fat)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Amish Cinnamon Bread as is, but here are a few ideas for variations:

• Add Nuts: Stir in some chopped pecans, walnuts, or almonds to the batter or sprinkle them on top before baking.
• Add Raisins or Dried Cranberries: Toss in some raisins or dried cranberries for added sweetness and texture.
• Glaze: Drizzle a simple glaze (powdered sugar mixed with milk or cream) over the cooled bread.
• Different Spices: Add a pinch of nutmeg, allspice, or cloves to the batter or the cinnamon-sugar mixture.
• Make it a Streusel Topping: Combine flour, brown sugar and cinnamon for topping.

How to Make Amish Cinnamon Bread

Let me show you how easy it is to make this Amish Cinnamon Bread:

Preheat Oven and Prepare Pan

1. I preheat the oven to 350ºF (175°C) and grease a 9×5 inch loaf pan with butter or oil.

Cream Butter and Sugars

1. I add the softened butter to a large bowl with a hand mixer, OR a stand mixer fitted with the paddle attachment.
2. I add in the granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy, about 2-3 minutes.

Add Wet Ingredients

1. I add the egg, vanilla, and buttermilk and mix until fully incorporated.

Add Dry Ingredients

1. I sift the flour and baking soda into the bowl.
2. I mix just until it starts to come together.
3. I use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain. Be careful not to overmix.

Make Cinnamon Sugar Mixture

1. I stir together the sugar and cinnamon and set it aside.

Layer and Swirl

1. I add half of the batter to the prepared loaf pan and spread it out.
2. Then, I top with half the chopped apple mix.
3. I sprinkle ½ of the brown sugar/cinnamon mixture on top. I get ready to repeat layers.
4. I pour the remaining batter into the pan and spread.
5. Next, sprinkle the remaining cinnamon sugar.
6. I use a butter knife and swirl through the mixture a few times.
7. I drizzle 2 tablespoons of melted butter on top of the loaf.

Bake

1. I bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes. ¹   1. treeharmony.org treeharmony.org

Cool and Serve

1. Cool and serve

Tips and Tricks for the BEST Cinnamon Bread

Here are my secrets for making this bread truly exceptional:

• Room Temperature Ingredients: Make sure your butter, egg, and buttermilk are at room temperature for the best results.
• Don’t Overmix: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
• Swirl Gently: Don’t over-swirl the batter with the knife, or you’ll lose the distinct layers.
• Check for Doneness: Use a toothpick or cake tester to check for doneness. It should come out clean or with just a few moist crumbs attached.
• Cool Completely: Let the bread cool completely before slicing to prevent it from crumbling.

How to Serve

This Amish Cinnamon Bread is delicious served:

• Warm or at Room Temperature: It’s delicious both warm and at room temperature.
• Breakfast or Brunch: A perfect addition to your breakfast or brunch spread.
• Snack: A great afternoon treat with a cup of coffee or tea.
• Dessert: Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Make Ahead and Storage

This bread keeps well for several days. Store it in an airtight container at room temperature or in the refrigerator. You can also freeze the bread for longer storage.

FAQs about Amish Cinnamon Bread

• Can I use a different type of milk?
  • You can substitute regular milk or a plant-based milk for the buttermilk, but buttermilk adds a nice tang and helps to create a tender crumb.
• Can I make this without the cinnamon-sugar swirl?
  • Yes, you can omit the cinnamon-sugar swirl, but it adds a lot of flavor and texture to the bread.
• Can I make this into muffins?
  • Yes, you can

Enjoy this soft, sweet, and incredibly delicious Amish Cinnamon Bread! It’s a perfect treat for any time of day.

Amish Cinnamon Bread

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10–12 1x
• Category: Bread, Quick Bread, Breakfast, Brunch, Dessert
• Cuisine: American, Amish-Inspired

Print Recipe

Pin Recipe

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Description

This Amish Cinnamon Bread is a moist, tender, and flavorful quick bread with a delightful swirl of cinnamon sugar throughout and a buttery, cinnamon-sugar topping. It’s perfect for breakfast, brunch, or a sweet treat.

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Ingredients

Scale 1x2x3x

For the Bread:

• 1/2 cup (1 stick, 113g) salted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda

For the Cinnamon Sugar Filling and Topping:

• 1/3 cup (67g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

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Instructions

• Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick cooking spray.

• Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (hand mixer or stand mixer with the paddle attachment), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.  

   

• Add Egg, Vanilla, and Buttermilk: Add the room-temperature egg, vanilla extract, and room-temperature buttermilk to the creamed butter and sugar. Mix on medium speed until well combined.

• Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour and baking soda. Sifting ensures there are no lumps.

• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Use a silicone spatula to fold in any remaining flour and ensure there are no large lumps.

• Prepare Cinnamon Sugar: In a small bowl, combine the 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon. Stir well to combine.

• Assemble in Layers:

  • Pour half of the batter into the prepared loaf pan and spread it evenly.
  • Sprinkle half of the cinnamon-sugar mixture evenly over the batter in the pan.
  • Use a butter knife or a skewer to gently swirl the cinnamon-sugar mixture into the batter.
  • Pour the remaining batter over the first layer, spreading it evenly.
  • Sprinkle the remaining cinnamon-sugar mixture over the top layer of batter.
  • Use a butter knife or a skewer to gently swirl the cinnamon-sugar mixture into the top layer of batter.

• Add Melted Butter: Drizzle the 2 tablespoons of melted butter evenly over the top of the loaf.

• Bake: Bake in the preheated oven for 50-70 minutes, or until a wooden toothpick or cake tester inserted into the center comes out clean (or with a few moist crumbs attached). Check for doneness around 50 minutes, as oven temperatures can vary.

• Cool: Let the bread cool in the pan for 20 minutes. Then, carefully remove the loaf from the pan (using a knife to loosen the edges if necessary) and transfer it to a wire rack to cool completely to room temperature before slicing and serving.

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Notes

• Room Temperature Ingredients: Using room-temperature butter, eggs, and buttermilk helps the ingredients emulsify properly, resulting in a more tender and evenly textured bread.
• Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.  
• Do Not Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
• Baking Time: The baking time may vary depending on your oven.
• Storage: store at room temp.