This old-fashioned recipe for Amish cinnamon bread is absolutely heavenly!
It combines warm spices and a tender, buttery crumb for a truly enticing treat. Plus, it’s gorgeously marbled and requires no yeast or kneading.
Whether you have it for breakfast, dessert, or an afternoon snack, you’ll love it. Every bite is a comforting, heartwarming taste of home.
The Amish may live simple lives, but they sure know how to make decadent bread.
Why You’ll Love This Amish Cinnamon Bread
Hassle-Free Homemade: You make this bread from scratch, but it’s 100% yeast- and knead-free. Simply measure, mix, and bake!
Aromatic Appeal: As it bakes, the bread will fill your home with the warm, inviting scents of cinnamon and nutmeg. It creates a cozy, comforting atmosphere.
Gift-Worthy: Amish cinnamon bread makes an excellent homemade present. Its delightful taste and marbled appearance make it an ideal gift for any occasion.
Ingredients
- All-Purpose Flour: It provides a soft but firm base, structure, and texture for the bread.
- Baking Soda: The leavening agent makes the bread light and airy.
- Butter: For richness and moisture. It also improves the overall flavor and tenderness.
- Granulated Sugar: It provides sweetness to every bite.
- Large Eggs: For protein, flavor, and moisture. They also help hold everything together.
- Buttermilk: It adds moisture and a tangy flavor and tenderizes the bread.
- Vanilla Extract: A flavor enhancer that adds a subtle warmth and creamy, sweet flavor.
- Ground Cinnamon & Nutmeg: The double dose of spices to create a warm, aromatic flavor profile.
How to Make Amish Cinnamon Bread
Like most Amish recipes, this bread is easy enough for just about anyone to make.
1. Get ready. Preheat the oven to 350 degrees Fahrenheit. Use butter or nonstick spray to generously grease two loaf pans.
2. Mix the wet ingredients. Cream together the softened butter, 2 cups of sugar, and eggs in a large mixing bowl. Once the mixture is light and fluffy, stir in the vanilla extract.
3. Finish the batter. Slowly add the buttermilk, flour, and baking soda to the “wet ingredients” mixture. Add them carefully, then mix gently until everything is just barely combined.
4. Prepare the cinnamon sugar. Combine 2/3 cup sugar with the cinnamon and nutmeg in a separate bowl. Mix well.
5. Layer. Divide the batter into four equal parts. Spread 1/4 of the batter into the bottom of each loaf pan. Then, evenly sprinkle 3/4 of the cinnamon sugar over the batter in both pans. Top each pan with the remaining batter. Finally, sprinkle the rest of the cinnamon sugar on top.
6. Marble. Using a knife, gently swirl the batter and the cinnamon sugar mixture together. This will create the bread’s “marbled” appearance.
7. Bake. Bake both pans in the oven for 45 to 50 minutes or until done.
8. Cool and serve. Remove the bread loaves from the oven and let them cool in their pans for approximately 20 minutes. Then, turn them out onto wire racks to finish cooling. Finally, slice, serve, and enjoy!
Tips for the Best Amish Cinnamon Bread
Since this is a quick bread recipe, it’s easy to make, but here are a few tips to consider.
- Room temperature is key. The butter needs to soften to room temperature so it’ll cream together with the sugar and become fluffy. The eggs and buttermilk will also incorporate better if they’re at room temperature.
- Be picky with the pan. Light-colored pans work best. They’ll help ensure the bread browns more evenly. Dark-colored pans and glass dishes can cause the bottom and sides of the bread to overbake.
- Mix gently! Don’t be too vigorous, and stop as soon as everything is combined. Overmixing is the number one culprit of dense, tough bread.
- Freshen things up. Ensure your cinnamon and nutmeg are fresh. If they’ve been in your spice rack since two Christmases ago, it’s probably best to replace them.
- Try the toothpick trick. Insert a clean toothpick into the center of each loaf. After pulling it out, it should be almost entirely clean. If it isn’t, the bread likely needs a few more minutes in the oven.
- Add tasty mix-ins. Chopped nuts, raisins, and other dried fruits are all good options. Add them to the batter for extra flavor and texture.
- Make muffins instead! Prepare the batter as directed. Then, layer the batter and cinnamon sugar mixture in muffin tins instead of loaf pans. Bake for 25 to 30 minutes at 350 degrees.
How to Store
These leftovers keep nicely for several days.
To Store: Wrap the bread tightly in three (3) layers of plastic wrap. Then, set it somewhere cool and out of direct sunlight (but still at room temperature) for up to 3 days. Refrigerating the bread will help it last up to 5 days but may dry it out slightly.
To Freeze: Wrap the bread tightly in foil or store it in a freezer bag with the air pressed out. Freeze for up to 3 months.
To Reheat: Thaw frozen bread at room temperature and enjoy! Do the same for chilled bread. If you want it warmer, you can toast it in a toaster on low or reheat in the microwave for 5 to 10 seconds on high. Add butter or cream cheese to toasted bread for a truly indulgent snack.
Amish Cinnamon Bread
20
servings25
minutes50
minutes4
hours19
This old-fashioned Amish cinnamon bread is such a delicious treat! It’s perfectly spiced and great for breakfast, a snack, or dessert.
Ingredients
- For the Batter
1 cup butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
2 teaspoons baking soda
- For the Cinnamon Sugar
2/3 cup granulated sugar
2 1/4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease two loaf pans with butter or nonstick cooking spray. Pay special attention to the corners of the pans to prevent sticking.
- In a large mixing bowl, cream together the softened butter, 2 cups sugar, and eggs until light and fluffy. Stir in the vanilla extract.
- Gradually add the buttermilk, flour, and baking soda to the wet mixture. Mix gently until everything is well combined.
- In a separate bowl, combine 2/3 cup of sugar, ground cinnamon, and nutmeg. Mix well.
- Divide the batter into four equal parts. Spread one-quarter of the batter into the bottom of each loaf pan. (Half of the batter in total for both pans.) Evenly sprinkle three-quarters of the cinnamon sugar mixture over the batter in each pan.
- Spread the remaining batter over the cinnamon layer, dividing evenly between both pans.
- Sprinkle the remaining cinnamon sugar mixture on top. Use a knife to gently swirl the batter and cinnamon sugar together to create a marbled effect.
- Place the loaf pans in the preheated oven and bake for 45 to 50 minutes. Check for doneness by inserting a toothpick into the center of the bread. It should come out clean.
- Allow the bread to cool in the pans for about 20 minutes. Then, remove the loaves from the pans and transfer them to a wire rack to cool completely. Enjoy!
Notes
- Use room-temperature ingredients, light-colored loaf pans, and high-quality, fresh spices for the best results.
- Mix gently until everything is just combined to avoid overmixing.
- Add mix-ins like chopped nuts or dried fruits to the batter for more texture.
- To make muffins, layer the batter in greased muffin tins. Bake at 350 degrees for 25 to 30 minutes.
