This Amish cinnamon bread is a quick, no-fuss recipe that makes a tender, sweet loaf with a beautiful cinnamon swirl in about an hour.
Perfect for breakfast or gifting, it captures the cosy flavour of traditional Amish friendship bread without needing a starter.
Using pantry staples, this recipe is simple yet impressive, with a moist texture and just the right amount of spice. Whether you’re a beginner or a seasoned baker, you’ll love how easy it is to create this bakery-style treat at home. Enjoy it fresh, toasted, or freeze for later!
Why You’ll Love This Amish Cinnamon Bread
- No starter needed: Skip the days of feeding a sourdough starter.
- Quick prep: Ready to bake in just 10 minutes.
- Simple ingredients: Uses everyday pantry staples.
- Versatile: Great for breakfast, snacks, or gifting.
- Freezer-friendly: Make ahead and store for months.
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Ingredients
- For The Batter:
½ cup unsalted butter, softened (1 stick): Softened butter creates a rich, creamy base for the batter. Ensure it’s at room temperature for easy mixing.
1 cup granulated sugar: Adds sweetness and helps achieve a tender crumb. White sugar keeps the flavor clean and balanced.
1 large egg: Binds the ingredients and adds structure. Room temperature eggs blend more smoothly.
1 tablespoon vanilla extract: Enhances the overall flavor with a warm, aromatic note. Use pure vanilla for the best taste.
¾ cup whole milk: Provides moisture and richness. Whole milk ensures a soft, tender texture.
¼ cup sour cream: Adds a slight tang and keeps the bread moist. It’s a key to the bread’s tender crumb.
2 cups all-purpose flour: Forms the structure of the bread. Measure accurately to avoid a dense loaf.
1 tablespoon baking soda: Acts as a leavening agent for a light, fluffy texture. It reacts with the sour cream for lift.
- For The Cinnamon Swirl
⅓ cup granulated sugar: Creates a sweet layer in the swirl. Granulated sugar dissolves nicely during baking.
1 tbsp ground cinnamon: Provides the signature warm, spicy flavor. Use fresh, high-quality cinnamon like Saigon or Ceylon for the best taste.
Equipment Needed
- Stand mixer or hand mixer
- 9×5-inch loaf pan
- Mixing bowls
- Liquid measuring cup
- Whisk
- Spatula
- Knife (for swirling)
- Cooling rack
How to Make Amish Cinnamon Bread
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line with parchment paper for easy removal.
- Mix Wet Ingredients: In a stand mixer or large bowl, cream ½ cup softened butter and 1 cup sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add 1 large egg and 1 tablespoon vanilla extract, mixing until smooth. In a liquid measuring cup, whisk ¾ cup milk and ¼ cup sour cream until combined. Set aside.
- Combine Dry Ingredients: In a separate bowl, whisk 2 cups all-purpose flour and 1 tablespoon baking soda together.
- Make the Batter: On low speed, alternate adding the flour mixture and milk mixture to the butter mixture, starting and ending with the flour (one-third flour, half milk, one-third flour, half milk, one-third flour). Mix just until combined. The batter will be thick.
- Prepare Cinnamon Swirl: In a small bowl, mix ⅓ cup sugar and 1 tbsp cinnamon until well blended.
- Layer the Batter: Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle ¾ of the cinnamon-sugar mixture over it. Add the remaining batter, spreading carefully. Top with the remaining cinnamon-sugar. Gently swirl with a knife for a marbled effect.
- Bake: Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 10-15 minutes. Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Serve: Slice and serve warm or at room temperature. Spread with butter or enjoy as is.
Tips for Perfect Amish Cinnamon Bread
- Use room temperature ingredients: This ensures a smooth batter and even baking.
- Choose fresh cinnamon: High-quality cinnamon (like Saigon or Ceylon) makes a big difference in flavour.
- Don’t overmix: Mix just until ingredients combine to keep the bread tender.
- Swirl gently: A light swirl creates a beautiful marbled effect without blending the layers.
- Test for doneness: Check at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
Storage Instructions
- Room Temperature: Store in an airtight container or wrapped in plastic wrap for 2-3 days.
- Refrigerator: Keep in the fridge for up to 1 week to maintain freshness.
- Freezer: Wrap cooled loaf tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature or slice before freezing for easy portions.
Variations to Try
- Nutty Addition: Fold in ½ cup chopped pecans or walnuts for crunch.
- Glazed Topping: Mix ½ cup powdered sugar with 1-2 tablespoon milk and a pinch of cinnamon for a drizzle.
- Mini Loaves: Use 3-4 mini loaf pans; bake for 30-35 minutes.
- Chocolate Chip Version: Add ½ cup mini chocolate chips to the batter.
- Spiced Twist: Include ¼ tablespoon nutmeg in the cinnamon-sugar mix for extra warmth.
FAQs
Can I substitute sour cream?
Yes, plain Greek yogurt or buttermilk works well. They provide similar moisture and tanginess.
Can I use a different pan size?
An 8×4-inch pan can be used, but add 5-10 minutes to the baking time and check with a toothpick.
Why is my bread dense?
Overmixing or cold ingredients can cause density. Mix gently and use room-temperature ingredients.
Can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking flour. Ensure baking soda is gluten-free.
How do I prevent the top from burning?
If the top browns too quickly, tent with foil during the last 10-15 minutes of baking.
Can I add fruit to the batter?
Yes, ½ cup of diced apples or raisins can be folded in for a fruity twist.
Easy Amish Cinnamon Bread
Course: DessertCuisine: Amish, American10
slices10
minutes1
hour1
hour10
minutesIngredients
- Batter:
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
¾ cup whole milk
¼ cup sour cream
2 cups all-purpose flour
1 tablespoon baking soda
- Cinnamon Swirl:
⅓ cup granulated sugar
1 tbsp ground cinnamon
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Cream butter and sugar until fluffy. Add egg and vanilla; mix well. Whisk milk and sour cream in a separate cup.
- Whisk flour and baking soda in a bowl.
- Alternate adding flour and milk mixtures to the butter mixture, starting and ending with flour. Mix until just combined.
- Mix sugar and cinnamon for the swirl.
- Pour half the batter into the pan, sprinkle with ¾ of the cinnamon sugar, add the remaining batter, and then top with the remaining cinnamon sugar. Swirl gently with a knife.
- Bake for 55-60 minutes until a toothpick comes out clean. Cool for 10 minutes in a pan, then transfer to a rack.
- Slice and serve.
