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Nothing beats the aroma of freshly baked Amish Cinnamon Bread wafting through the kitchen. Soft, buttery, and swirled with a rich cinnamon-sugar ribbon, this old-fashioned quick bread delivers pure comfort in every bite. It has the tenderness of cake, the warmth of cinnamon toast, and the simplicity of a no-yeast recipe. Perfect for cozy breakfasts, afternoon snacks, and holiday gifting, this beloved classic is as easy as it is irresistible.

Whether enjoyed warm with butter, paired with coffee, or served as a sweet treat after dinner, this cinnamon loaf brings a homemade charm that feels nostalgic and heartwarming—just like grandma used to bake.

Ingredients

For the Batter

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk
• 4 cups all-purpose flour
• 2 teaspoons baking soda

For the Cinnamon Swirl

• ⅔ cup brown sugar
• 2 tablespoons ground cinnamon

Instructions

1. Prepare the Loaf Pans

1. Preheat oven to 350°F (175°C).
2. Grease two 9×5-inch loaf pans or line with parchment paper.

2. Make the Batter

3. In a large bowl, cream the softened butter and granulated sugar until fluffy.
4. Beat in the eggs, one at a time.
5. Mix in the buttermilk until fully incorporated.
6. In a separate bowl, whisk the flour and baking soda.
7. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

3. Create the Cinnamon Swirl

8. In a small bowl, mix the brown sugar and cinnamon.
9. Pour ¼ of the batter into each loaf pan.
10. Sprinkle ¼ of the cinnamon mixture over each pan.
11. Add the remaining batter and top with the remaining cinnamon sugar.
12. Use a knife to gently swirl the cinnamon mixture through the batter.

4. Bake

13. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
14. Cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

Pro Tips

• Do not overmix the batter — this keeps the crumb tender and soft.
• Add 1 teaspoon vanilla extract for deeper flavor.
• For extra moisture, brush the warm loaf with melted butter.
• Swirl gently — over-mixing will blend the cinnamon completely.

Why This Recipe Works

• No yeast required — quick and simple.
• Perfectly balanced sweetness with a warm cinnamon swirl.
• Moist, tender texture thanks to buttermilk.
• Freezer-friendly and ideal for meal prep or gifting.
• Loved by kids and adults alike.

Substitutions & Variations

Ingredient Substitutions

• Buttermilk substitute:
  Mix 1 cup milk + 1 tablespoon vinegar or lemon juice; rest 5 minutes.
• Gluten-free version:
  Use a 1:1 gluten-free all-purpose baking blend.
• Lower sugar option:
  Reduce granulated sugar by up to ½ cup (bread will still be sweet).

Flavor Variations

• Add chopped pecans or walnuts to the swirl.
• Mix in chocolate chips for a dessert-style loaf.
• Add ½ teaspoon nutmeg for warm spice notes.
• Use pumpkin spice instead of cinnamon for a fall twist.

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Prepare batter in advance and refrigerate up to 24 hours before baking.

Storage

• Keep cooled bread tightly wrapped at room temperature for 3 days.
• Refrigerate up to 1 week.

Freezing

• Freeze whole loaves or slices for up to 3 months.
• Thaw at room temperature and warm briefly for fresh-baked flavor.

Reheating

• Warm slices in the microwave for 10–15 seconds.
• Or heat in a 300°F (150°C) oven for 5–8 minutes.

Serving Ideas

• Warm slice with salted butter
• With hot coffee, chai, or a latte
• Paired with scrambled eggs for breakfast
• Served with yogurt and honey
• Topped with apple butter or maple butter
• As a dessert with vanilla ice cream
• With bacon or sausage for a balanced brunch

Nutrition (Per Serving Estimate)

Based on 1/10 loaf

• Calories: 410
• Sugar: 30g
• Fat: 20g
• Saturated Fat: 12g
• Carbs: 55g
• Protein: 5g
• Fiber: 1g
• Sodium: 290mg
• Cholesterol: 70mg

Frequently Asked Questions

1. Can I use regular milk instead of buttermilk?

Yes — mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let it sit 5 minutes.

2. Can I bake this as muffins?

Absolutely. Reduce baking time to 18–22 minutes.

3. Why did my bread sink in the middle?

It may be underbaked or the batter may have too much liquid. Always check with a toothpick before removing from the oven.

4. Can I make this recipe with one loaf instead of two?

The batter is too much for a single loaf pan — it will overflow. Stick to two pans.

5. Can this recipe be doubled?

Yes! It doubles beautifully. Use four loaf pans or bake in batches.

Amish Cinnamon Bread is everything a comforting homemade loaf should be—soft, sweet, warmly spiced, and incredibly simple to make. With no yeast and no complicated steps, it’s a recipe you’ll return to again and again. Whether you serve it for breakfast, brunch, or dessert, every slice promises cozy, nostalgic goodness. Bake a loaf today and enjoy the irresistible swirl of cinnamon sugar in every bite.

Irresistible Amish Cinnamon Bread – Soft, Sweet, No-Yeast Cinnamon Swirl Loaf

Easy Amish Cinnamon Bread with a buttery cinnamon swirl. Soft, moist, and perfect for breakfast, dessert, or gifting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine American

Servings 2 Loaves

Calories 410 kcal

Ingredients

  

For the Batter

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk
• 4 cups all-purpose flour
• 2 tsp baking soda

For the Cinnamon Swirl

• ⅔ cup brown sugar
• 2 tbsp ground cinnamon

Instructions

 

• Prepare the Loaf Pans

  Preheat oven to 350°F (175°C).

  Grease two 9×5-inch loaf pans or line with parchment paper.
• Make the Batter

  In a large bowl, cream the softened butter and granulated sugar until fluffy.

  Beat in the eggs, one at a time.

  Mix in the buttermilk until fully incorporated.

  In a separate bowl, whisk the flour and baking soda.

  Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Create the Cinnamon Swirl

  In a small bowl, mix the brown sugar and cinnamon.

  Pour ¼ of the batter into each loaf pan.

  Sprinkle ¼ of the cinnamon mixture over each pan.

  Add the remaining batter and top with the remaining cinnamon sugar.

  Use a knife to gently swirl the cinnamon mixture through the batter.
• Bake

  Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

  Cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

Notes

• For cleaner slices, allow the loaf to cool completely.
• Add nuts or chocolate chips for extra texture.
• Bread freezes beautifully — ideal for make-ahead baking.

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