AMISH CINNAMON BREAD

This Amish Cinnamon Bread is a beloved “friendship bread” style recipe that doesn’t actually require a sourdough starter. It’s a quick bread that relies on buttermilk for a tender, tangy crumb and a generous ribbon of cinnamon sugar that creates a crackly, caramelized crust. Because this recipe makes two loaves, it’s perfect for keeping one and gifting the other—true to the Amish tradition of sharing.

Amish Cinnamon Bread

Ingredients:

How To Make Amish Cinnamon Bread:

Step 1: Cream and Combine: Preheat your oven to 350°F. In a large bowl, cream together the softened butter, 2 cups of sugar, and the eggs until light and fluffy. Stir in the buttermilk, flour, and baking soda. Mix until just combined; do not overmix, or the bread will become tough.

Step 2: Prepare the Swirl: In a separate small bowl, whisk together the 2/3 cup of sugar and the cinnamon.

Step 3: Layer the Pans: Grease two 9×5-inch loaf pans. Pour about 1/4 of the batter into each pan (using up half the batter total). Sprinkle 3/4 of your cinnamon-sugar mixture evenly over the batter in both pans.

Tip: Make sure to get the cinnamon sugar all the way to the edges! This ensures that every single slice has a beautiful, distinct swirl.

Step 4: Final Layer and Swirl: Divide the remaining batter between the two pans, smoothing it over the cinnamon layer. Sprinkle the very last of the cinnamon sugar on top. Use a butter knife to gently swirl the batter in a “figure-eight” motion to create the marbled effect.

Step 5: Bake: Bake for 45/50 minutes. A toothpick inserted into the center should come out clean.

Step 6: Cool Down: Let the loaves cool in the pans for 20 minutes before removing them. This “resting” period is vital because the sugar topping is very hot and needs time to set into that signature crispy crust.