Authentic Amish Cinnamon Bread

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There’s something magical about the smell of cinnamon filling the kitchen, especially on a cool morning. The first time I made Authentic Amish Cinnamon Bread, it was a chilly Saturday, and I wanted something comforting but easy.

I remember nervously peeking into the oven, worried it might not turn out. But when that golden loaf came out, perfectly swirled and smelling like a bakery, I realized how forgiving and beginner-friendly this recipe really is. Whether you’re new to baking or just want something simple yet impressive, this easy sheet pan dinner alternative—in the form of a cozy loaf—is exactly what you need for quick and healthy meals… well, sweet meals!

Why This Recipe is Special

Amish Cinnamon Bread is the kind of recipe that feels like a hug. It doesn’t require yeast, complicated techniques, or fancy equipment. It’s a no-knead, one-bowl wonder that brings together pantry staples into a moist, buttery bread with a sweet cinnamon swirl. Perfect for beginner cooks, it’s low-stress and high-reward, offering a timeless taste that feels wholesome and nourishing. Plus, it freezes beautifully, making it ideal for quick breakfasts, coffee breaks, or last-minute guests.

Ingredients and Preparation

Butter: Softened butter gives the loaf a tender crumb and rich flavor, while melted butter drizzled on top helps achieve that slightly crisp, caramelized topping. If you’re out of butter, you could use margarine, but expect a slightly different flavor.

Flour: All-purpose flour forms the structure of the bread. You can substitute with whole wheat flour for a heartier, more rustic loaf, but it may be a bit denser.

Buttermilk: Adds a subtle tang and helps keep the bread moist. No buttermilk? Simply mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Sugar: Both white and brown sugars are used. White sugar sweetens the batter, while brown sugar adds a deeper, molasses-like flavor. Coconut sugar could be an alternative for a slightly healthier twist.

Cinnamon: Provides the warm, spicy aroma and the signature swirl. Don’t skip this—it’s the heart of the dish! For a fun twist, you could add a pinch of nutmeg or cardamom.

Vanilla Extract: Enhances the sweetness and depth of flavor. Real vanilla extract is best, but imitation works in a pinch.

Baking Soda: Gives the bread lift and prevents it from being too dense. Make sure it’s fresh for the best results.

Egg: Binds the ingredients together and adds richness. If needed, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) could be a vegan substitute.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or oil and set it aside.

Step 2 In a large bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Beat for 2-3 minutes until light and fluffy.

Step 3 Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.

Step 4 Pour in the buttermilk and mix gently. The batter may look slightly curdled—don’t worry, it’s perfectly normal.

Step 5 Sift the flour and baking soda into the wet mixture. Fold gently with a spatula until no large lumps of flour remain, being careful not to overmix.

Step 6 In a small bowl, mix together ⅓ cup sugar and 1½ teaspoons cinnamon to create your cinnamon swirl mixture.

Step 7 Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Use a butter knife to gently swirl it through with side-to-side and up-and-down motions.

Step 8 Spread the remaining batter on top, smoothing it with a spatula. Sprinkle the rest of the cinnamon sugar over the top and swirl again.

Step 9 Drizzle 2 tablespoons of melted butter evenly over the surface.

Step 10 Bake for 50–70 minutes, checking around 50 minutes with a toothpick. If it comes out clean or with a few moist crumbs, it’s ready. Let the loaf cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely.

Beginner Tips and Notes

If the top is browning too fast before the center is done, loosely tent the loaf with foil around the 40-minute mark. If your loaf sinks slightly after baking, it’s often because it was underbaked—make sure the toothpick test is clean. To save time during prep, measure all ingredients before you start mixing. If you don’t have a sifter for the flour and baking soda, a whisk works fine too.

No hand mixer? You can cream the butter and sugars by hand with a wooden spoon—it just takes a little more elbow grease but works just as well for this forgiving batter.

Serving Suggestions

This Authentic Amish Cinnamon Bread is heavenly served slightly warm with a smear of butter. Pair it with a strong cup of coffee or spiced tea for a cozy breakfast. For an extra indulgent treat, serve it with a dollop of whipped cream or drizzle with a simple glaze made of powdered sugar and milk.

Leftovers? Wrap the bread tightly in plastic wrap. It will stay fresh on the counter for up to three days, in the fridge for up to five days, or frozen for up to three months. Just thaw at room temperature when ready to enjoy.

Conclusion

There’s nothing more satisfying than baking your own Authentic Amish Cinnamon Bread and watching it bring smiles to your kitchen table. It’s an easy sheet pan dinner alternative for sweet cravings, a perfect introduction to baking, and a beautiful way to make quick and healthy meals for yourself and loved ones. Give this Authentic Amish Cinnamon Bread of the baking world a try, and don’t forget to leave a comment sharing how your loaf turned out—I can’t wait to hear about it!

FAQ About Authentic Amish Cinnamon Bread

1. Can I make Amish Cinnamon Bread without buttermilk?

Yes, you can easily make a buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

2. How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs, the bread is done. Baking usually takes between 50 to 70 minutes.

3. Can I freeze Amish Cinnamon Bread?

Absolutely. Wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. Thaw at room temperature before serving.

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