Old-Fashioned Amish Cinnamon Bread is a tender, buttery quick bread swirled with cinnamon sugar. This classic loaf relies on simple pantry staples and buttermilk for its signature moist crumb. The result is a dessert-worthy bread that works as well for breakfast as it does for an afternoon treat.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 45-50 minutes |
| Total Time | 60-65 minutes |
| Servings | 12 slices |
| Difficulty | Easy |
| Cuisine | Amish |
Why This Recipe Works
I have made dozens of cinnamon breads over the years, but this Old-Fashioned Amish Cinnamon Bread stands out. The buttermilk reacts with baking soda to create a light, fluffy crumb that stays moist for days. Each slice carries a ribbon of cinnamon sugar that caramelizes slightly during baking, giving the loaf a crackly top.
The method of layering and swirling the filling ensures every bite has a generous hit of spice. Using softened butter creamed with sugar creates a rich base that holds the structure without weighing the bread down. This recipe does not require a mixer for the dry ingredients—just gentle folding prevents toughness.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 1/2 cup | Softened; use unsalted for better salt control |
| Granulated sugar | 1 cup | Plus 1/2 cup for the cinnamon mixture |
| Egg | 1 large | Room temperature for even mixing |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred; imitation works |
| Buttermilk | 1 cup | See notes for homemade substitute |
| All-purpose flour | 2 cups | Spoon and level for accuracy |
| Baking soda | 1 teaspoon | Ensure fresh for proper rise |
| Salt | ½ teaspoon | Fine sea salt or table salt |
| Cinnamon | 2 teaspoons | Ground; can swap with 1 tsp nutmeg |
Step-by-Step Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or nonstick spray.
Make the Batter
- Use a mixer to cream the butter and sugar until light and fluffy.
- Add the egg and vanilla to the mixing bowl and mix well.
- Combine the flour, baking soda, and salt in a medium bowl.
- Add half of the dry ingredients to the mixing bowl and half the buttermilk. Mix until just combined.
- Add the rest of the flour and buttermilk and mix until combined. Do not overmix.
Prepare the Cinnamon Sugar Filling
- In a small bowl, combine the cinnamon and half a cup of sugar to create the cinnamon-sugar mixture.
Layer and Swirl
- Spoon about half of the batter into the prepared loaf pan, using a spatula to level it.
- Sprinkle two-thirds of the cinnamon-sugar mixture over the batter.
- Use a butter knife to swirl the mixture through the batter. Do not over-swirl.
- Put the remaining batter on top and use a spatula to smooth it over the cinnamon layer.
- Sprinkle the rest of the cinnamon mixture on top.
Bake and Cool
- Bake in the preheated oven for 45-50 minutes. When done, it will be golden brown, and a toothpick inserted into the center will come out clean.
- Let the loaf of bread cool in the pan for 10 minutes.
- Remove it and put it on a wire rack to finish cooling completely before slicing.
Chef Tips for Perfect Results
- Use room-temperature butter and egg for a smooth, emulsified batter that bakes evenly.
- Measure flour by spooning it into the cup and leveling off—never scoop directly from the bag, which compacts the flour.
- Swirl the cinnamon sugar only 4-5 times with a knife; too much blending will lose the distinct ribbon.
- Test for doneness at 45 minutes; ovens vary, so rely on the toothpick test rather than time alone.
- Cool the bread completely on a wire rack before slicing to avoid a gummy interior.
Common Mistakes to Avoid
- Overmixing the batter: Overmixing develops gluten and makes the bread tough. Mix only until the flour disappears.
- Using cold buttermilk: Cold ingredients cause the butter to seize, resulting in a dense loaf. Let buttermilk sit out for 15 minutes before using.
- Skipping the swirl: Without swirling, the cinnamon sugar stays on top. The knife motion ensures distribution throughout the loaf.
- Baking too long: A dry loaf crumbles easily. Remove from oven the moment the toothpick comes out clean.
- Cutting while hot: Slices will fall apart. Patience during cooling gives clean, bakery-style slices.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Buttermilk | 1 cup milk + 1 tbsp lemon juice (let stand 5 minutes) | Similar acidity; slightly less tangy |
| All-purpose flour | Whole wheat pastry flour | Nuttier, denser crumb; reduce to 1 ¾ cups |
| Granulated sugar | Coconut sugar | Caramel-like flavor; darker color |
| Butter | Vegan butter (stick form) | Less rich, but still tender |
| Cinnamon | Apple pie spice or pumpkin pie spice | Complex spice blend; reduce to 1 ½ tsp |
Serving Suggestions and Pairings
This bread shines on its own, but a pat of salted butter elevates the cinnamon flavor. Serve warm slices alongside a cup of black coffee or spiced chai for breakfast. For dessert, top with a dollop of whipped cream and a drizzle of caramel sauce.
It pairs beautifully with fresh fruit like sliced apples or pears. Offer it at brunch with scrambled eggs and turkey sausage for a complete meal. The loaf also makes a thoughtful hostess gift when wrapped in parchment and tied with twine.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room temperature | 3 days | Wrap tightly in plastic wrap or store in an airtight container. |
| Refrigerator | 1 week | Wrap in foil and place in a resealable bag. |
| Freezer | 3 months | Double-wrap in plastic and foil. Thaw overnight in fridge. |
| Reheat (oven) | 5 minutes | Warm slices at 300°F on a baking sheet. |
| Reheat (microwave) | 15-20 seconds | Wrap in damp paper towel to restore moisture. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 320mg |
| Total Carbohydrates | 41g |
| Dietary Fiber | 1g |
| Total Sugars | 25g |
| Protein | 4g |
Approximate values.
Frequently Asked Questions
Can I use buttermilk powder instead of liquid buttermilk?
Yes, replace 1 cup of buttermilk with 4 tablespoons of buttermilk powder plus 1 cup of water. Adjust the liquid in the recipe accordingly—add the powder with the dry ingredients and the water with the wet.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs, the bread is done. If there is wet batter, bake in 2-2-3 more minutes.
Why did my cinnamon sugar sink to the bottom?
The filling sinks if the batter is too thin or if you over-swirl. Ensure you use the correct amount of flour and do not swirl more than 5 times. Also, let the batter rest for 5 minutes before layering to slightly thicken.
Can I make this bread ahead of time?
Absolutely. Bake the bread a day ahead, let it cool completely, then wrap and store at room temperature. The flavor actually improves overnight as the cinnamon melds with the crumb.
What should I serve with this bread for a brunch spread?
Serve it alongside scrambled eggs, fresh fruit salad, and turkey sausage. For a sweet touch, add a bowl of honey butter or strawberry jam.
Conclusion
Old-Fashioned Amish Cinnamon Bread delivers a moist, tender crumb with a generous cinnamon swirl in every slice. Simple ingredients and straightforward steps make this recipe a reliable choice for beginners and seasoned bakers alike. The signature buttery flavor and crackly top will earn a permanent spot in your baking rotation.
Print
Old-Fashioned Amish Cinnamon Bread
- Total Time: 65
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A tender, buttery quick bread with a cinnamon sugar swirl, perfect for breakfast or dessert. Moist, flavorful, and made with simple ingredients and buttermilk for a classic, satisfying loaf.
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
Instructions
Preheat oven to 350°F and grease a 9×5-inch loaf pan.
Cream butter and 1 cup sugar until light and fluffy.
Add egg and vanilla extract; mix well.
In a separate bowl, combine flour, baking soda, and salt.
Add half of the dry ingredients and half of the buttermilk to the butter mixture and mix until just combined.
Add remaining flour and buttermilk and mix until combined.
In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon.
Spoon half the batter into the prepared loaf pan.
Sprinkle half the cinnamon sugar over the batter.
Layer the remaining batter on top, then sprinkle the remaining cinnamon sugar.
Gently swirl the cinnamon sugar into the batter using a knife.
Bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before slicing.
Notes
Use unsalted butter to control salt content.
Room-temperature egg helps ensure a smooth batter.
For a homemade buttermilk substitute, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Method: Baking
- Cuisine: Amish
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
