This easy Amish Cinnamon Bread recipe makes two tender, sweet loaves without a fermented starter or a 10-day feeding process. Creamed butter, buttermilk, and a cinnamon-sugar ribbon create rich quick bread that is ready for the oven in about 15 to 20 minutes and bakes at 350°F (175°C) for 45 to 50 minutes.
Every slice is soft, buttery, and warmly spiced, with a delicate crust and a sweet cinnamon layer running through the center. It is a simple alternative to traditional Amish Friendship Bread and a wonderful choice for breakfast, afternoon coffee, gifting, or a comforting homemade dessert.
Jump to RecipeWhy You’ll Love This Recipe
Traditional Amish Friendship Bread is delicious, but its starter requires planning, feeding, and patience. This no-starter recipe gives you the same inviting cinnamon-bread character with a straightforward batter that can be mixed and baked the same day.
The recipe makes two loaves, so you can keep one for the family and share the other with a friend, neighbor, or host. The loaves also freeze well, making it easy to keep a homemade treat ready for unexpected guests.
Buttermilk adds gentle tang and helps create a soft crumb, while butter gives the bread a rich, bakery-style flavor. The cinnamon sugar melts into a fragrant ribbon through the middle and forms a lightly crisp, sparkling topping.
If you enjoy baking fruit-filled quick breads too, you may also like this easy peach bread for another tender loaf idea.
Ingredients You’ll Need
The batter uses familiar pantry and refrigerator staples. For the best texture, soften the butter before mixing and use room-temperature eggs if possible.
- Unsalted butter: One cup provides richness and helps the sugar cream into a light mixture.
- Granulated sugar: Two cups sweeten the batter, while an additional two-thirds cup creates the cinnamon filling and topping.
- Eggs: Two large eggs bind the ingredients and support the loaf’s structure.
- Buttermilk: Two cups add moisture and a pleasant tang that balances the sweetness.
- All-purpose flour: Four cups form the base of the quick bread.
- Baking soda: Two teaspoons provide the needed lift with the acidic buttermilk.
- Ground cinnamon: Two teaspoons bring the signature warm spice to the center and top.
Measure the flour by spooning it into a measuring cup and leveling the top with a knife. Scooping directly from the flour bag can pack in too much flour and leave the loaves dry.
For a similar homemade bread project made with an appliance, browse this bread machine Italian bread recipe.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F (175°C), then grease two standard 9 x 5-inch loaf pans. You may dust the greased pans lightly with flour or cinnamon sugar, which can make the finished loaves easier to release and add a little extra sweetness around the edges.
Step 2: Place the softened butter and 2 cups of granulated sugar in a large mixing bowl. Cream them until the mixture looks lighter and well combined, then beat in the two eggs until the mixture is smooth.
Step 3: Add the buttermilk, all-purpose flour, and baking soda to the bowl. Stir only until no obvious streaks of dry flour remain; overmixing can develop gluten and make the crumb less tender.
Step 4: In a separate small bowl, stir together the 2/3 cup granulated sugar and 2 teaspoons ground cinnamon. Mixing this separately helps distribute the spice evenly through both loaves.
Step 5: Divide half of the batter between the prepared pans. Use the back of a spoon to spread it gently, then sprinkle approximately half of the cinnamon-sugar mixture over the two portions.
Step 6: Spoon the remaining batter over the cinnamon layer, dividing it as evenly as possible. Sprinkle the remaining cinnamon sugar over the tops, then gently swirl a knife through each loaf to create attractive marbled ribbons without stirring the batter heavily.
Step 7: Place both pans in the oven and bake for 45 to 50 minutes. Check the centers with a toothpick; the bread is ready when it comes out with only a few moist crumbs rather than wet batter.
Step 8: Let the loaves cool in their pans for approximately 10 to 15 minutes. Transfer them carefully to a wire rack, and allow them to cool further before slicing so the cinnamon layer can set.
Pro Tips for Tender Cinnamon Bread
The most important mixing tip is to stop as soon as the batter becomes uniform. A few small lumps are preferable to excessive stirring, especially after the flour has been added.
Make sure the butter is softened but not melted. Soft butter creams properly with the sugar, while melted butter can produce a heavier, less even crumb.
Divide the batter carefully between the pans so both loaves finish baking at about the same time. If one pan receives noticeably more batter, its baking time may differ.
Watch the tops near the end of baking. If they become deeply golden before the centers are done, loosely cover the loaves with foil during the last 10 to 15 minutes.
Published variations sometimes use 1 cup of sugar in the cinnamon mixture or add 1 teaspoon vanilla. Those additions are optional, but the standard version needs neither to produce a fragrant, satisfying loaf.
For a savory meal pairing, serve slices before or after this easy roasted potatoes recipe at a relaxed family brunch or supper.
Serving, Storage & Reheating
Serve Amish Cinnamon Bread slightly warm, at room temperature, or toasted. A little softened butter is all it needs, though cream cheese, apple butter, or a drizzle of honey also pair beautifully with the cinnamon crumb.
Let the bread cool before storing so trapped steam does not make the crust damp. Wrap each cooled loaf or place slices in an airtight container and keep them at room temperature for several days.
For longer storage, wrap the loaf or individual slices securely and freeze them. Thaw at room temperature, then warm individual slices gently in the microwave or toast them until fragrant.
Slice the bread with a serrated knife using a gentle sawing motion. This protects the soft crumb and keeps the cinnamon ribbon from compressing.
Easy Ways to Enjoy Two Loaves
One loaf makes a thoughtful homemade gift, especially when wrapped in parchment and tied with kitchen twine. Add a small note with serving suggestions, such as warming a slice for breakfast or pairing it with coffee.
The second loaf can become the centerpiece of a casual weekend breakfast. Cut thick slices and serve them with fresh fruit, yogurt, or scrambled eggs for a spread that balances sweet and savory flavors.
For dessert, toast slices and serve them with vanilla ice cream or softly whipped cream. A citrusy treat such as this easy mandarin orange dessert also makes a bright companion after a cinnamon-rich meal.
Amish Cinnamon Bread (Easy, No-Starter Version)
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease two standard 9 x 5-inch loaf pans, then dust them lightly with flour or cinnamon sugar if desired.
- Cream the softened butter and 2 cups granulated sugar until light and combined. Beat in the eggs one at a time until incorporated.
- Add the buttermilk, all-purpose flour, and baking soda. Stir just until the batter is uniform; do not overmix.
- In a separate bowl, combine 2/3 cup granulated sugar with the ground cinnamon.
- Divide half of the batter between the prepared loaf pans. Sprinkle about half of the cinnamon-sugar mixture over the batter.
- Add the remaining batter to both pans and sprinkle the remaining cinnamon sugar over the tops. Gently swirl a knife through each loaf to create a marbled cinnamon layer.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool the loaves in their pans for approximately 10 to 15 minutes, then transfer them to a wire rack to finish cooling.
Notes
Final Thoughts
This delicious Amish Cinnamon Bread is proof that you do not need a starter, a long schedule, or complicated techniques to bake something special. With two tender loaves, a buttery crumb, and a generous cinnamon-sugar swirl, it is an easy recipe worth keeping close.
Follow the simple mixing method, measure the flour carefully, and give the bread its full cooling time before slicing. Once you taste that warm cinnamon ribbon, you will understand why this no-starter version is such a dependable favorite for breakfast, gifting, and cozy afternoons.