Amish Cinnamon Bread That Defines Sweet Easy Recipes
This Amish cinnamon bread is the kind of bake that makes your kitchen feel like home. The scent alone? It wraps around you like a favorite blanket on a cold morning. You mix it by hand, stir in the sugar like you mean it, and before you know it, you're pulling two warm loaves out of the oven that taste like something your grandma made, even if she never did.
No yeast, no kneading, no stand mixer—just pantry staples, a big bowl, and a little faith. This recipe isn’t about perfection. It’s about comfort. And trust me, the cinnamon-sugar swirl is basically edible therapy.
Whether you’re baking to soothe your soul, fill a gap on your brunch table, or make your neighbors like you more, this bread delivers. Best of all, it holds up well for a few days—if it even lasts that long. Get your apron. Let’s bake.
Servings: 2 loaves
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 cups buttermilk (or 2 cups milk + 2 tablespoons vinegar)
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2/3 cup granulated sugar (for cinnamon swirl)
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease two 9x5-inch loaf pans.
- In a large bowl, cream together the softened butter and 2 cups of sugar until smooth.
- Beat in the eggs one at a time, then mix in the buttermilk.
- Add the flour and baking soda, stirring until just combined. The batter will be thick.
- In a separate small bowl, mix the 2/3 cup sugar with the cinnamon.
- Divide half the batter between the two pans. Sprinkle 3/4 of the cinnamon-sugar mix evenly over the batter.
- Add the remaining batter on top. Sprinkle with the remaining cinnamon-sugar.
- Swirl gently with a knife or skewer, just enough to marble it—don't overdo it.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack.