Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.
This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.
Amish Cinnamon Bread
If you’re looking for an easy sweet treat with ingredients you already have in the kitchen – then this Amish Cinnamon Bread recipe is for you! This recipe is so simple that it’s great for everyone from beginning bakers to pros!
One of the great things about this Amish Cinnamon Bread is that it’s a quick bread – so no yeast or kneading is involved! Everything is mixed in a bowl (or two) and poured into pans to bake. It sounds easy because it really is that easy! Plus, this recipe makes TWO loaves!! The hardest part will be waiting for the baked bread to cool off enough to enjoy it!
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Amish Cinnamon Bread recipe
For the bread:
- Challenge butter
- granulated sugar
- large eggs
- vanilla extract
- buttermilk
- all-purpose flour
- baking soda
For the cinnamon-sugar topping:
- granulated sugar
- ground cinnamon
How to Make Amish Cinnamon Bread
- Preheat the oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans and set aside.
- In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined.
- In a small bowl, combine the cinnamon-sugar topping ingredients and mix well.
- Divide half of the batter between the two prepared pans. Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. Spread the remaining batter evenly over the top of both pans. Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans.
- Bake for 45 minutes or until a toothpick inserted near the center tests clean.
- Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely.
Amish Cinnamon Bread – FAQ’s
Can you freeze Amish Cinnamon Bread?
Yes! Most quick bread recipes freeze pretty well. To freeze, wrap loaves securely in aluminum foil, freezer wrap, or place in freezer bags. Quick bread loaves can also be cut into individual servings before freezing. Be sure to label all packages with the name of the recipe and date. For best quality, use bread within six months.
Can I add cinnamon chips to the batter?
Sure! I think it would be a fantastic addition … I think chocolate chips would be great, too!
Other recipes you may enjoy
Amish Cinnamon Bread
Ingredients
For the bread:
- 1 cup Challenge butter, softened 2 sticks
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 teaspoons baking soda
For the cinnamon-sugar topping:
- ⅔ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans and set aside.
- In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined.
- In a small bowl, combine the cinnamon-sugar topping ingredients and mix well.
- Divide half of the batter between the two prepared pans. Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. Spread the remaining batter evenly over the top of both pans. Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans.
- Bake for 45 minutes or until a toothpick inserted near the center tests clean.
- Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely.
Notes
- Nutrition calculated as 12 slices per loaf.
- Try adding 1 cup of chocolate or cinnamon chips to the batter.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Since I am a 100% NSC disabled Veteran I will use my stand mixer. I have 2 one is for heavy mixing and the other is for easier mixing. I think I will make it with the ingredients my Bubbie made her regular cinnamon raisin bread in the topping. Hers was to die for but of course everything a Bubbie makes is always the best in the world. (Bubbie is Hebrew for Grandmother). I will use 2 granny smith apples 1 cup golden raisins, 2 small boxes of regular raisins and I will mix some butter with brown sugar. I will fill the pan half way and put part of the cinnamon sugar on top of the first part of the bread then fill the bread up and put more cinnamon sugar topping on top. then bake. I learned by the age of 7 to make my Bubbie’s cinnamon bread but I now use a bread machine to do my mixing due to my disabilities I have making it for the past 50 years as of July 8th this year for my husband
So why are you commenting on this recipe if you are going to make a totally different recipe? You make it seem like Jamie’s recipe isn’t worth your time, but you post your bubbie’s recipe on someone elses blog!
(S)he made a suggestion for a variation, which many of us appreciate, not an entirely new recipe. As another suggestion says, put some cinnamon or chocolate chips in it.
No one likes obnoxious jerks like you!
Thank you for speaking up, Michelle. I liked that someone included the variaion. And I agree that Rob is a jerk.
While I respect you and thank you for your service, there is no need at all to make such a mean comment.
Jamie, this recipe is so good! Super easy to make and almost everyone has the ingredients. I made it last night for breakfast this morning and found my husband sneaking some in the night. He loved it. Made 1/2 the recipe because it is just us two, but next time I will freeze one. Thank you, love all your recipes!
The same thing happened with my husband. I got up the next morning and a third of it was gone!
I am so happy to have found your site AND the Amish Bread recipe! We host a monthly men’s prayer breakfast for men from our church on the last Saturday of the month. I am always looking for new recipes to try . While I fix a complete breakfast (sausage, eggs, potato casserole, biscuits, sausage gravy, fruit) the men always look forward to something sweet to eat with that first cup of coffee and they will love this! It just so happens I have buttermilk I need to use up, so it is a win-win situation. You offer so many good recipes, it will be hard to choose, but the Amish Bread recipe wins this month!
I can’t wait to use this recipe! I will report back once every crumb has been demolished which I’m sure won’t take long. Thanks for sharing!
What can I do if I don’t have buttermilk?
You can make your own buttermilk with lemon juice or distilled vinegar and milk.
I made this today and wow, my house smells delicious. I cut the recipe in half and made one loaf. I used a toaster oven and had to bake it for an hour to be cooked through. Wow, is this delicious. Overly easy to make, and wonderful as written. I would not change a thing, and will make again.
Have you tried it substituting regular milk with lemon juice mixture instead of buttermilk? If so, if the bread turned out well.
This cake is delicious !!
It is so Good !! 😋
Thanks for the recipe 🌻
Hi Jamie. I’ve made this before and it’s delicious! Do you think it would freeze well?
This is the best bread ever seriously!!. Thank you Jamie for sharing a wonderful recipe. I will use this recipe from now on. Its delicious warm! I swear this bread only lasts one day and gone the next!!! Lol God Bless You.
I am going to make this for gifts for a few friends. I love it!
Thank you for this simple recipe! My husband loves it. The recipe cuts in half very easily and fits perfectly into a 6 cup Nordic Ware loaf pan. I brushed melted butter on the pan and coated it with a little of the topping sugar instead of just greasing the pan. A half recipe makes one gorgeous loaf. It goes well with tea, coffee, and milk, and it is good for just plain snacking.
I made this today and followed the recipe. The only thing I did differently was to use Splenda.. My husband really liked it.
I love this bread but the starter is so much of a hassle sometimes. TY for giving us a starter free version.
This is the second time I’ve made it. I used two disposable loaf pans the first time and it was all over the oven but it was absolutely delicious. Today I used three disposable loaf pans. I’ll freeze two to take with me when I go visiting but I’ll have to hide them before my family comes home. They loved it and didn’t even use butter. Ate it like cake. Thanks. Very easy and delicious especially since I am not good with yeast.
Had a hard time stirring a double recipe. Then it was real hard to spread in the loaf pans. Ugh. I seem to managed. It’s in the oven right now and praying it turns out well. The batter is delicious so expecting the bread To be also. 🤞
Update. Oh my goodness. These came out absolutely delicious,! I think for me I’ll make one loaf at a time. Mixing will be much easier. Yes I will definitely make again. Yummy!
I made this for Thanksgiving and it was a hit. I normally make pumpkin bread to give to friends and clients for Christmas but I made this instead and everyone I gave it to asked for the recipe!! It’s delicious and oh so moist!! I give it an A+.
Could you use less sugar? My husband is a diabetic. I want to make this but I also don’t want his blood sugar to skyrocket!
I have never tried it, but you could try using a sugar alternative. If you do make it that way, I would love to hear back.
In the picture it shows unsalted butter but in the recipe it doesn’t;t say if it’s salted or not.
You can use either one.
Very nice recipe. Bread has a very tender crumb and is easy to execute. My only suggestion would be to add 1/2 tsp of salt.
I love this bread recipe. One question though, How can I get the cinnamon sugar topping to bake into the bread? My topping just doesn’t come out right.
This cinnamon bread was so delicious!!! So quick and easy to make, and I love that it makes 2 loaves. I told my husband to take one to work, and he exclaimed, “yeah right!” I think I’m gonna try and make it a French toast this weekend. Thank you for the recipe!!
I used my stand mixer because my hands are weak. I made my buttermilk with milk and lemon juice (like I always do). I may have mixed it too much? IOr put too much cinnamon /sugar in the middle? I noticed the batter was airy but proceeded anyway. It is delicious!!! But…the regular size loaf one came out in pieces with a huge hole in the center, the medium one sunk in the middle and the small one looks perfect. I will have to play with this because the flavor was amazing. Just not sure what went wrong
I love this recipe! I have made this several times for my children and grandchildren and we absolutely love it. Thank you Jamie for sharing this recipe with us. I also want to thank you for being kind to others with different opinions, who add their recipes and opinions to your blogs. You are a class act, when I know some of the opinions and comments that get posted are sometimes mean or self important. Thanks for being you! Bake on Ladies and Gents!
Thanks, Debrah! I appreciate your feedback and I am so glad your family enjoys the recipe!
Its cake. Tasty, yes. But its cake.
Would this work with gluten-free flour?
I have never tried this with gluten-free flour, but I think it will work out just fine. Depending on your flour, you may need to adjust the ratio – just check the packaging.
Going to try this recipe today thank you