Name: Easy Amish Cinnamon Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 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; ⅓ cup granulated sugar; 1 tbsp ground cinnamon

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

Recipe by Sabah A.Course: DessertCuisine: Amish, American

Servings

slices

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

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.