Our Amish Cinnamon Bread tastes like it came from a bakery!
Amish Cinnamon Bread is a very quick and easy bread made with a few ingredients! It makes a great breakfast, dessert, or even housewarming gift.
Ingredients
For The Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or
lemon juice
4 cups flour
2 teaspoons baking soda
For The Cinnamon/Sugar Mixture:
2/3 cups sugar
2 teaspoons cinnamon
How To Make Amish Cinnamon Bread
ream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate
bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife.
Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan. Makes 2 loaves
Enjoy. The Family will love this recipe.
How to Store Amish Cinnamon Bread
Room Temperature: Wrap the cooled loaves tightly in plastic wrap or store in an airtight container. They’ll stay fresh on the counter for up to 4 days.
Refrigerator: For longer storage, refrigerate the bread in an airtight container. It will keep well for up to 7 days. Bring to room temperature or warm slightly before serving for best flavor.
Freezer: Amish Cinnamon Bread freezes beautifully! Wrap each loaf (or individual slices) tightly in plastic wrap, then in foil, or place in a freezer-safe bag.
Freeze for up to 3 months. Thaw at room temperature, or warm slices in the microwave or toaster oven for a fresh-baked feel.
Variations and Tips
Variations:
Add-ins: Stir in 1 cup of chopped nuts (like pecans or walnuts) or mini chocolate chips to the batter for extra texture and flavor.
Apple Cinnamon Bread: Fold in 1 cup of finely chopped apples before baking—perfect for fall!
Glaze It: Drizzle a simple powdered sugar glaze (1 cup powdered sugar + 1–2 tbsp milk) over the cooled bread for a bakery-style finish.
Muffin Style: Pour batter into muffin tins for cinnamon swirl muffins—bake at 350°F for 20–25 minutes.
Tips:
Don’t Overmix: Mix the batter just until combined to keep the bread light and tender.
Homemade Buttermilk Hack: If you don’t have buttermilk, combine 2 cups milk with 2 tablespoons vinegar or lemon juice and let sit for 5–10 minutes before using.
Even Swirl: Use a butter knife or skewer to swirl the cinnamon mixture through the batter for that beautiful marbled look.
Gift-Ready: Wrap a cooled loaf in parchment and tie with twine for an easy and thoughtful homemade gift.
Nutritional Information
Per slice (1/10 of a loaf):
Calories: ~280
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 190mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 24g
Protein: 3g