Amish Cinnamon Bread

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.