This delicious Amish Cinnamon Bread has the perfect amount of sweetness and cinnamon spice. With this quick and easy version of the traditional Amish treat, there’s no need for any yeast or starter, so you can enjoy a tender, moist, and super yummy bread in no time! Great for breakfast or anytime you fancy a snack!

I have seen this Amish cinnamon bread all over the internet for a long time and I have always wanted to try it. I love anything flavored with cinnamon so this recipe is right up my alley.

I was even more excited to find out that this version is so much easier to make than the traditional one which is wonderfully called as Amish friendship bread.

It’s easier and quicker because there’s no starter or any yeast required which means there’s no need to wait a long time just to enjoy a bite of this delectable bread!

The buttermilk serves as replacement for the starter or yeast and adds moisture to the bread which makes this so lovely, indeed!

It comes out so pretty as well especially when you slice the bread as you see the yummy swirls of cinnamon sugar all over.

The crackly top adds extra beauty in my opinion and makes it look like a proper rustic bread!

And, how about the flavor, you ask? Wow! It’s so deliciously good!

In fact, I served two loaves of this bread at church during our coffee break and I came home empty-handed. Everyone loved it and it paired so well with coffee, naturally.

Yes, in one bake you are able to produce two delicious loaves! It’s perfect when company’s coming! It makes sense because, after all, it’s called Amish Friendship bread – so there’s always an extra loaf you can giveaway!

So bake away and I promise, not only will your house smell delightful as it bakes, you’d be making this over and over again as it’s so tasty!

Tips & Tricks for making this  Amish Cinnamon Bread and other Quick Breads

• All ingredients (unless stated in the instruction otherwise) should be brought to room temperature before using. This is especially true with eggs.
• Scoop the flour with a measuring cup then use a butter knife to scrape across the top to even it out. Avoid tapping and overpacking the measuring cup once it’s leveled.  
• Mix the dry ingredients just until combined. Do not overmix so as not to produce a dry or tough bread.
• Oven temperatures vary so check your bread at least 10 minutes before the end of the suggested baking time to ensure it doesn’t overcook or brown too much.
• Allow the bread to cool in the pan for about 10 minutes (unless otherwise instructed) then remove.  Transfer to a wire rack to cool completely.
• Grease or butter the baking pan as instructed. An easy alternative to greasing would be to line the pan with parchment paper so the bread is easier to remove the loaf once cooled.

How long does the Amish Cinnamon Bread keep?

The Amish Cinnamon bread stays fresh or good for about 3-4 days when kept in an airtight container at room temperature. Make sure to cool the bread completely first before storing. I usually give this bread away (it’s a friendship bread after all) so I normally do not need to store it.

Can I freeze the Amish Cinnamon Bread?

Yes, it may be frozen for 2-3 three months. Ensure that the bread are wrapped properly so you don’t get freezer burn.

Simply place the Amish Cinnamon Bread in the refrigerator or at room temperature to thaw.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR EASY CINNAMON AMISH BREAD

• 1 cup butter, softened – bring the butter to room temperature first before using so it’s easy to handle.
• 2 cups granulated sugar – white sugar is great for this.
• 2 large eggs – room temperature, if possible
• 2 cups buttermilk, see recipe for substitute or easy alternative
• 4 cups flour
• 2 tsp baking soda

For the Cinnamon Sugar Mixture

• ⅔ cup sugar
• 2 tsp ground cinnamon

HOW TO MAKE EASY CINNAMON AMISH BREAD

Preheat oven to 350°F and grease two loaf pans with butter or nonstick cooking spray.

In a mixer, beat the butter sugar, and eggs together until creamy.  

To the egg mixture add the buttermilk, flour, and baking soda. Gently mix until combined.

In a separate bowl mix together sugar and ground cinnamon. 

Spread about a quarter (¼) of the batter in the bottom of each prepared loaf pan (half of the batter in total for both pans). Sprinkle ¾ of the cinnamon mixture on top of the batter in each pan. 

Divide the remaining batter between each pan and sprinkle all over with the remaining sugar-cinnamon mixture on top. Swirl with a knife.

Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes before removing. Cool completely in a wire rack before slicing.

It’s yummy on its own but also great when served with a little butter on the side.

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Last updated on February 5th, 2024 at 10:46 pm