Here’s a cozy, old-fashioned Amish Cinnamon Bread recipe — soft, buttery, and swirled with cinnamon sugar. It tastes like a cinnamon roll in loaf form and requires no yeast! 🍞✨
🍂 Ingredients (makes 2 loaves or 1 large loaf)
For the Batter:
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2 cups (250g) all-purpose flour
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1 cup (200g) granulated sugar
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 min)
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1/2 cup (115g) unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
For the Cinnamon Sugar Swirl:
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2/3 cup (130g) granulated sugar
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2 teaspoons ground cinnamon
🥣 Instructions
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Preheat oven:
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350°F (175°C). Grease and lightly flour two 8×4-inch loaf pans (or one large pan).
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Mix cinnamon sugar:
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In a small bowl, stir together the 2/3 cup sugar and cinnamon. Set aside.
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Make the batter:
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In a large bowl, cream together butter, sugar, and eggs until light and fluffy.
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Mix in vanilla and buttermilk.
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In another bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add dry ingredients to wet ingredients, mixing until just combined (don’t overmix).
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Assemble the loaves:
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Pour half of the batter into your loaf pan(s).
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Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
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Add remaining batter, then top with the rest of the cinnamon sugar.
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Use a knife to gently swirl the cinnamon layer through the batter.
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Bake:
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Bake for 45–55 minutes (for two small loaves) or 60–65 minutes (for one large loaf), or until a toothpick inserted in the center comes out clean.
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Cool and serve:
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Let cool in the pan for 10–15 minutes before transferring to a wire rack.
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Slice and enjoy warm or at room temperature.
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✅ Tips:
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This bread freezes beautifully — wrap slices tightly and freeze up to 2 months.
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Add chopped nuts, raisins, or a cinnamon crumble topping for variation.
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Try it toasted with butter or cream cheese — it’s heavenly!
Would you like me to give you a no-yeast cinnamon roll loaf version next (like a gooier dessert-style twist on this)?
