Amish Cinnamon Bread Recipe
A sweet, tender quick bread swirled with cinnamon-sugar and baked to a golden finish. This Amish Cinnamon Bread Recipe yields a moist crumb and rich flavor—perfect for breakfast, dessert, or a comforting snack.
Equipment
- 9x5-inch loaf pan
- Mixing bowls (one large, one medium)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Parchment paper (optional, for easier removal)
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar plus ⅓ cup reserved for cinnamon-sugar mix
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon for swirl mixture
- 2 large eggs room temperature
- 1 cup buttermilk
- ½ cup melted butter or neutral oil
(Optional: ½ cup chopped nuts, ½ cup dried fruit)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk flour, 1 cup sugar, baking powder, and salt. Reserve ⅓ cup sugar separately.
- Mix Wet Ingredients: In a medium bowl, whisk eggs, then stir in buttermilk and melted butter until combined.
- Form Batter: Make a well in the dry ingredients. Pour wet mixture in and fold gently until just combined—avoid overmixing.
- Cinnamon Swirl: Add 2 teaspoons cinnamon to the reserved ⅓ cup sugar.
- Layer: Pour half the batter into the loaf pan. Sprinkle with half the cinnamon-sugar. Add remaining batter on top and sprinkle with remaining cinnamon-sugar.
- Swirl: Use a butter knife to make a few figure-eight swirls.
- Bake: Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean. If needed, cover loosely with foil if the top browns too fast.
- Cool & Slice: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack. Slice once fully cooled.
Notes
You can easily adapt this loaf by adding chopped nuts, dried fruit, or a sprinkle of extra spices like nutmeg or cardamom.