Easy Amish Cinnamon Bread Recipe: A Step-by-Step Guide

A Cozy Loaf Moment

There’s something grounding about the smell of cinnamon drifting through your kitchen—warm, sweet, and instantly comforting. This amish cinnamon bread is the kind of simple bake you make when you want a homemade treat without complicated steps: weekend mornings, last-minute guests, or a “just because” afternoon. You get a tender, buttery-crumb loaf with a rippled cinnamon-sugar ribbon in every slice. Grab your mixing bowl and a loaf pan—next up is a straightforward ingredient list that keeps things beginner-friendly.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 2 large eggs, room temperature
• 1 cup (240 ml) whole milk (or 2% milk)
• 1/3 cup (80 ml) neutral oil (canola/vegetable)
• 2 tsp vanilla extract

Cinnamon swirl

• 1/3 cup (67 g) granulated sugar
• 1 tbsp ground cinnamon

Optional (choose one or two)

• 1/2 cup (120 g) sour cream or Greek yogurt (adds moisture; reduce milk to 3/4 cup / 180 ml)
• 1/2 cup (60 g) chopped pecans or walnuts
• 1/2 cup (75 g) raisins
• 1 tbsp melted butter to brush the top (helps the crust brown)

Note: This is a quick-bread style loaf—think of it as an easy, everyday spin on amish sweet bread, with no yeast or rising time.

Timing

• Prep Time: 15 minutes
• Bake Time: 45–55 minutes
• Total Time: 1 hour–1 hour 10 minutes

Most of the time is hands-off while it bakes and cools (cooling matters for clean slices).

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment if you can—this makes lifting the loaf out painless. If your pan is dark metal, start checking a few minutes early since it can brown faster.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Whisking evenly now prevents random bitter bites of leavening later. Set it aside while you mix the wet ingredients.

Step 3: Combine the wet ingredients (don’t overwork)

In a large bowl, whisk the eggs until smooth, then whisk in the milk, oil, and vanilla. Add the dry ingredients and stir just until you don’t see dry flour—some small lumps are fine. Overmixing is the quickest way to turn a soft loaf into a tough one, especially for a tender amish cinnamon bread crumb.

Step 4: Make the cinnamon sugar swirl

In a small bowl, mix the cinnamon and sugar. Pour about half the batter into your prepared pan, then sprinkle on half the cinnamon sugar. Add the remaining batter and finish with the remaining cinnamon sugar; use a butter knife to make 3–4 gentle figure-eight swirls—too much swirling can muddy the ribbon and affect the rise.

Step 5: Bake until set and fragrant

Bake for 45–55 minutes, until the top looks set and a toothpick comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil for the last 10 minutes. The loaf should feel springy in the center when lightly pressed.

Step 6: Cool before slicing

Let the bread cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack. Slicing too soon compresses the crumb and can make the cinnamon layer steam and smear. Once cool, you’ll get neat slices and that classic cinnamon ribbon.

Variations & Substitutions

• Buttermilk swap: Replace milk with 1 cup (240 ml) buttermilk for a subtle tang and extra tenderness. It leans more into that comforting amish sweet bread vibe without changing the method.
• Apple-cinnamon loaf: Fold in 3/4 cup finely diced apple (pat dry first). The loaf becomes extra moist; bake time may increase by 5–10 minutes.
• Maple glaze finish: Whisk 1/2 cup powdered sugar + 1–2 tbsp maple syrup + 1–2 tsp milk and drizzle over the cooled loaf for a bakery-style sweetness.
• Whole-grain option: Swap in 3/4 cup (95 g) white whole wheat flour for part of the all-purpose. The texture is slightly heartier, but still soft.

Serving Suggestions

• Toast a slice and spread with salted butter for a quiet morning breakfast.
• Serve warm with coffee or chai for an easy afternoon snack.
• Add fresh berries and a dollop of yogurt for a simple brunch plate.
• Turn it into dessert: lightly toast, then top with vanilla ice cream.
• Bring a sliced loaf to family gatherings—this amish cinnamon bread disappears fast on a shared table.

Common Mistakes to Avoid

• Overmixing the batter: Stir just until combined. Too much mixing develops gluten and makes the loaf dense.
• Aggressive swirling: A few gentle passes are enough. Over-swirling can cause the cinnamon layer to sink or create gummy streaks.
• Underbaking the center: Cinnamon sugar can hide wet batter in the middle. Use the toothpick test and look for a set, springy center.
• Skipping cooling time: Cutting hot bread can make it crumble and smear the swirl. Cool completely for clean slices.
• Forgetting pan prep: This loaf likes to stick. Grease well and use parchment if possible.

Storage & Reheating

• Room temperature: Wrap tightly and keep for up to 3 days. A cut side dries out fastest, so press plastic wrap right against it.
• Refrigerator: Store up to 5–6 days, but expect the crumb to firm up a bit (reheat for best texture).
• Freezer: Freeze whole or sliced (wrap in plastic, then foil) for up to 2 months. Thaw at room temp.
• Best reheating: Warm slices in a toaster oven at 300°F (150°C) for 5–8 minutes. This brings back the soft interior and crisped edges that make amish cinnamon bread so satisfying.

Frequently Asked Questions

Can I make this into muffins?

Yes. Fill a lined muffin tin about 2/3 full, layering batter and cinnamon sugar the same way. Bake at 350°F (175°C) for 18–22 minutes.

Why did my cinnamon layer sink?

Usually it’s from too much swirl or a batter that was overmixed (heavier crumb) and couldn’t support the ribbon. Next time, swirl lightly and stop mixing as soon as the flour disappears.

Can I reduce the sugar?

You can reduce the batter sugar to 3/4 cup (150 g). The loaf will be less sweet and slightly less tender, but still good; keep the swirl as written for flavor.

Is this the same as Amish Friendship Bread?

They’re related in flavor, but not identical. Friendship bread is typically made from a fermented starter, while this loaf is a quick-bread approach with a similar cozy cinnamon profile—more like an everyday amish sweet bread you can bake on demand.

How do I keep the loaf moist?

Don’t overbake, and wrap it once fully cool. Adding sour cream or yogurt (and reducing the milk) also helps the crumb stay soft longer.

Conclusion

If you’re craving something homey, fragrant, and reliably delicious, this amish cinnamon bread is a repeat-bake kind of recipe. After testing the swirl and bake time, I can say the “gentle swirl + full cool” combo makes all the difference for clean slices and a tender crumb. Save it for weekends, share it with neighbors, or tuck slices in the freezer for later. For more background on the tradition behind these flavors, here’s a trusted source.