Amish Cinnamon Bread

Amish Cinnamon Bread is a soft, tender loaf with a rich, buttery texture and a sweet cinnamon-sugar swirl throughout. Often finished with a simple glaze, it’s perfect for breakfast, brunch, or an afternoon snack. Its signature light, slightly sweet dough makes it different from heavier, yeast-based breads.

Here’s a detailed, step-by-step guide to making a classic Amish-style cinnamon bread.

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Ingredients

For the Dough

• 3 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup buttermilk, room temperature

• 1/4 cup unsalted butter, melted

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

For the Cinnamon Swirl

• 1/2 cup granulated sugar

• 2 teaspoons ground cinnamon

• 2 tablespoons unsalted butter, melted

For the Glaze (Optional)

• 1/2 cup powdered sugar

• 1–2 teaspoons milk

• 1/4 teaspoon vanilla extract

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Step-by-Step Directions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.

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Step 2: Make the Dough

1. In a large bowl, whisk together:

   • Flour

   • Sugar

   • Baking powder

   • Salt

   • Baking soda

2. In a separate bowl, whisk together:

   • Buttermilk

   • Melted butter

   • Eggs

   • Vanilla extract

3. Pour wet ingredients into dry ingredients.

4. Stir until just combined.
   The batter will be thick but slightly sticky. Do not overmix.

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Step 3: Prepare the Cinnamon Swirl

1. In a small bowl, mix:

   • Sugar

   • Cinnamon

   • Melted butter

2. Set aside.

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Step 4: Layer the Dough and Swirl

1. Spoon half of the batter into the prepared loaf pan.

2. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.

3. Top with the remaining batter, then the remaining cinnamon-sugar mixture.

4. Use a butter knife to gently swirl the cinnamon layer through the batter for a marbled effect.

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Step 5: Bake

Bake 50–60 minutes, or until:

• A toothpick inserted in the center comes out clean

• Top is golden brown

• Loaf springs back when lightly pressed

If the top browns too quickly, cover loosely with foil.

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Step 6: Cool

Remove the bread from the oven and let it cool in the pan for 10–15 minutes.
Transfer to a wire rack to cool completely before slicing.

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Step 7: Optional Glaze

1. Whisk together powdered sugar, milk, and vanilla until smooth.

2. Drizzle over cooled bread for a sweet finish.

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Tips for Perfect Amish Cinnamon Bread

• Use room temperature eggs and buttermilk for a smoother batter.

• Swirl gently to avoid overmixing the cinnamon layer into the batter.

• Let the loaf cool completely before glazing to prevent the glaze from melting and running off.

• For extra richness, replace 2 tablespoons of flour with 2 tablespoons of cornstarch for a softer crumb.

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Serving Suggestions

• Warm slices with butter

• Toasted with cream cheese

• Paired with a cup of coffee or tea

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Storage

• Store in an airtight container at room temperature for 2–3 days.

• Refrigerate up to 1 week.

• Freeze unglazed slices up to 2 months.