Oh my gosh, let me tell you about this Amish Cinnamon Bread! This recipe holds a special place in my heart because it reminds me of the cozy mornings at home, the smell of cinnamon wafting through the kitchen, and the warmth of laughter shared over breakfast. It’s a treat that’s not just delicious; it’s also super easy to make, even when you have a busy schedule like mine!
When it comes to taste, this bread is absolutely heavenly. It’s soft, fluffy, and perfectly spiced with cinnamon and sugar, giving you that classic sweet flavor that’s so comforting. I love that it’s great for sharing too! Whether it’s with friends when they come over or as a little gift for a neighbor, this bread is always a hit. Honestly, if you love warm, homemade bread with a cinnamon twist, you’re going to adore this.
And if you find yourself loving this recipe, you might also want to try my Banana Bread next—it’s another wonderful treat that your family will surely enjoy! Happy baking!
Why You’ll Love This Amish Cinnamon Bread
- Warm cinnamon aroma fills your kitchen while it bakes
- Moist and tender crumb, thanks to butter and milk
- Sweet cinnamon swirl makes every slice a delight
- Simple, straightforward recipe perfect for bakers of all levels
- Uses basic pantry ingredients you probably already have
- Freezes beautifully—enjoy it later without losing freshness!
- Delicious on its own or toasted with a bit of butter
This recipe creates a beautifully marbled loaf, which not only looks stunning but also mixes the rich flavors of cinnamon and sugar in every bite!
How to Make Amish Cinnamon Bread
This Amish Cinnamon Bread is a delightful treat that fills your kitchen with the sweet aroma of cinnamon and sugar. Perfect for breakfast, dessert, or just a cozy snack, this recipe is easy to follow and always a crowd-pleaser!
What You’ll Need:
- All-purpose flour – 2 1/2 cups. I always use a good-quality brand, like King Arthur Flour, for consistency and great results.
- Baking powder – 1 tablespoon, to help the bread rise perfectly.
- Salt – 1/2 teaspoon, enhances the flavors and balances the sweetness.
- Granulated sugar – 1 cup, divided; use 3/4 cup for the batter and 1/4 cup for the topping. I prefer organic sugar for its finer texture and taste.
- Ground cinnamon – 1 teaspoon for the batter, plus more for topping. I love using Ceylon cinnamon for its sweet and delicate flavor.
- Unsalted butter – 1/2 cup, softened, for a rich, buttery flavor. Always go for high-quality butter like Kerrygold!
- Milk – 1 cup. You can use whole milk for creaminess or any milk of your choice.
- Large eggs – 2, at room temperature, to ensure a fluffy batter.
- Vanilla extract – 1 teaspoon, because vanilla makes everything better!
The Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans for easy release.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
- In a large mixing bowl, cream the softened butter and 3/4 cup of sugar together until your mix is light and fluffy. This step is key to getting that airy texture!
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to get those wonderful flavors melding together.
- Gradually add the dry flour mixture to your butter mixture, alternating with the milk. Start and end with the flour. Just mix until everything is combined—don’t overdo it!
- In a small bowl, mix the remaining 1/4 cup of sugar with the ground cinnamon to create a yummy cinnamon topping.
- Pour half of the batter into your loaf pans, then sprinkle half of the cinnamon mixture over the top. Pour the rest of the batter on top and finish with the remaining cinnamon mixture.
- Take a knife and gently swirl the cinnamon mixture into the batter to create a beautiful marbled effect. It doesn’t have to be perfect—just give it a little swirl!
- Bake in your preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The smell will be irresistible!
- Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Amish Cinnamon Bread! It’s perfect on its own or with a smear of butter—yum!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! However, using whole wheat flour may result in denser bread. For the best texture, try substituting 1 cup of whole wheat flour for 1 cup of all-purpose flour and keep the rest as all-purpose flour. You might consider adding a tablespoon of extra milk if the batter seems too thick.
How Can I Make This Recipe Dairy-Free?
To make Amish Cinnamon Bread dairy-free, substitute the milk with an alternative like almond milk or oat milk. Also, use a plant-based butter instead of unsalted butter. The flavor and texture will still be delightful!
How Should I Store Leftover Cinnamon Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for about a week. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Nuts or Dried Fruit?
Absolutely! Chopped nuts like walnuts or pecans and dried fruits like raisins can make a great addition. Just fold in about 1 cup of your chosen nuts or dried fruit after mixing in the flour and milk. Keep in mind this might slightly change the baking time—just check with a toothpick to ensure it’s done!
