Amish Cinnamon Bread — Warning: It Will Be Gone in 15 Minutes!
Introduction
If you’re looking for a comforting, aromatic sweet bread that feels homemade yet doesn’t require hours of effort, this Amish Cinnamon Bread is your answer. No kneading. No yeast. Just mix, layer with cinnamon sugar, bake—and watch it vanish in minutes. The aroma of warm cinnamon fills your kitchen, and the first slice is pure heaven.
Although many “Amish” bread recipes rely on a sourdough starter passed from friend to friend (the so-called Amish Friendship Bread) :contentReference[oaicite:0]{index=0}, this version is a **quick bread** version — all the flavor, none of the waiting. It’s perfect for busy mornings, spontaneous guests, or simply satisfying a cinnamon craving immediately. Makers call it “no yeast, no knead, just mix & bake.” :contentReference[oaicite:1]{index=1}
Why This Recipe Works
- No kneading, no yeast: It’s a quick bread method, so you avoid the complexity of dough rising. :contentReference[oaicite:2]{index=2}
- Layered cinnamon sugar: The trick is to spread batter, then cinnamon-sugar, then batter again, and then more cinnamon-sugar. This gives swirls and bursts of sweet spice through each slice. :contentReference[oaicite:3]{index=3}
- Buttermilk tang + butter richness: The combination gives moisture, tenderness, and a mild tang that balances the sweetness. :contentReference[oaicite:4]{index=4}
- Fast prep: Many versions claim a 10–15 minute prep time before baking. :contentReference[oaicite:5]{index=5}
Ingredients
Here’s a classic version of the recipe. You can scale or adapt as needed.
| Ingredient | Amount | Notes / Substitutions |
|---|---|---|
| Butter (softened) | 1 cup | Bring to room temperature so it creams easily |
| Granulated sugar | 2 cups | Main sweetener in the batter |
| Eggs | 2 large | Room temperature is ideal |
| Buttermilk | 2 cups | If you don’t have buttermilk, make your own (see Tips below) |
| All-purpose flour | 4 cups | Standard flour works well |
| Baking soda | 2 tsp | Helps the bread rise |
| Cinnamon-sugar mixture | 2/3 cup sugar + 2 tsp ground cinnamon | Used to swirl inside & top bread |
Serves: 2 loaves (roughly 16–20 slices)
Prep time: ~10–15 minutes
Bake time: 45–50 minutes
Total time: about 1 hour to 1 hour 10 minutes
Instructions
1. Preheat & prepare pans
Preheat your oven to 350 °F (175 °C). Grease two 9×5 inch loaf pans (or one large pan) with butter or cooking spray. You may also line the pans with parchment for easier removal.
2. Cream butter, sugar & eggs
In a large bowl or in your mixer, cream together the softened butter, 2 cups sugar, and the two eggs until light and fluffy. This takes about 2–3 minutes on medium speed. You want them well combined and airy.
3. Add buttermilk, flour & baking soda
Pour in the buttermilk, and gradually add the flour and baking soda. Mix gently just until everything is combined. Overmixing can toughen the bread, so stop when there are no visible dry streaks. The batter will be somewhat thick but pourable. (If substituting regular milk + acid for buttermilk, see the tip below.)
4. Mix cinnamon-sugar topping
In a small bowl, combine 2/3 cup sugar and 2 teaspoons ground cinnamon. Mix well. Reserve this for layering.
5. Layer batter and cinnamon sugar
- Divide about half of the batter (roughly) between the two prepared pans (or half of whatever size you’re using).
- Sprinkle about ¾ of the cinnamon-sugar mixture evenly over the batter in each pan.
- Divide and pour the remaining batter over the cinnamon layer to fill the pans.
- Sprinkle the rest of the cinnamon-sugar mixture on top.
- Using a butter knife or skewer, cut a few shallow swirls through the top to swirl in the cinnamon layer without mixing it fully. This helps create the swirl effect.
6. Bake
Place the loaves in the oven and bake for 45 to 50 minutes (sometimes up to 55) or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but not raw batter). If the tops are browning too fast, you can tent with foil for the last 10 minutes.
7. Cool & slice
Allow the loaves to cool in the pans for about 15–20 minutes, then remove and transfer to a wire rack to cool completely before slicing. Warm slices are delightful, but letting them rest fully gives cleaner slices.
Tips, Variations & Troubleshooting
- Buttermilk substitute: If you don’t have buttermilk, use 2 cups regular milk + 2 Tbsp white vinegar or lemon juice. Let sit 5–10 minutes until it thickens and curdles slightly.
- Don’t overmix: Stir just until combined. Overmixing activates gluten and causes a dense texture. The goal is a tender, cake-like crumb.
- Fresh cinnamon matters: Use freshly ground or a good quality cinnamon — stale spice yields weak flavor.
- Check doneness carefully: If the top browns too much early, loosely tent with foil so the interior can finish baking without burning the crust.
- Make one loaf: If you only want one loaf, halve all ingredients. Bake in a 9×5 loaf pan; check doneness earlier (40–45 min). Use more cautious baking time since smaller loaf bakes faster.
- Swirl more heavily: For a stronger cinnamon ribbon, you can double the cinnamon sugar and layer more aggressively (but don’t oversaturate or the bread may collapse).
- Add-ins: Chopped nuts (walnuts, pecans) or raisins are fine — fold in ~½ cup into batter before layering.
- Storage: Wrap cooled loaves tightly in plastic wrap or foil. At room temp, they last 2–3 days. Refrigerate up to a week. You can also freeze slices for up to 2–3 months — thaw to room temp before serving.
Nutrition & Health Notes (Approximate)
(Per slice, assuming 16 slices per loaf, values will vary based on ingredient brands and add-ins.)
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~ 300–350 kcal |
| Total Fat | ~ 12–15 g |
| Saturated Fat | ~ 7–9 g |
| Carbohydrates | ~ 45–55 g |
| Sugars | ~ 25–30 g |
| Protein | ~ 4–6 g |
| Fiber | ~ 1–2 g |
| Sodium | Depends on butter & baking soda levels |
Health considerations: This bread is a sweet, treat-style quick bread. It’s rich in sugars and fats, so enjoy in moderation. If you want a lighter version, you can try reducing sugar slightly, using butter alternatives, or experimenting with whole-wheat flour (though texture will change).
Why It Disappears in 15 Minutes
It’s no exaggeration: once the loaf is out, sliced, warm, and aromatic, family and guests will gravitate to it immediately. The combination of moist crumb, cinnamon sugar swirl, and just-baked warmth is irresistible. Many bakers note the bread is gone *within hours* — sometimes 15 minutes. :contentReference[oaicite:6]{index=6}
Origins & Context
Though called “Amish,” many of these quick bread versions are adaptations rather than traditional Amish recipes. The classic “Amish Friendship Bread” involves a sourdough-style starter passed among friends like a chain letter. :contentReference[oaicite:7]{index=7} This variant simplifies the process by substituting buttermilk for the starter and turning it into a quick bread. :contentReference[oaicite:8]{index=8} It retains the cozy, cinnamon-rich flavor and communal spirit without the wait.
10 Frequently Asked Questions (FAQs)
- Can I make only one loaf instead of two?
Yes — simply halve all ingredients and bake in a 9×5 loaf pan. Watch the bake time (likely 40–50 min). - What if I don’t have buttermilk?
Use 2 cups of milk plus 2 Tbsp white vinegar or lemon juice. Let sit 5–10 minutes before using to mimic buttermilk. - Can I reduce the sugar?
Slight reduction (10‑20%) might work, but sugar contributes to moisture and structure. Too much reduction may yield a dry loaf. - Why did my bread collapse in the center?
Possible causes: underbaked center, too heavy swirl mixture, or opening oven too early. Also avoid overmixing. - Can I use whole wheat flour?
Yes, but use a blend (half AP, half whole wheat) or expect denser texture. Add a bit more liquid if needed. - Is this recipe good for high altitudes?
You may need to reduce baking soda slightly, increase oven temp by 15–25°F, and shorten baking time. - Can I add nuts or raisins?
Yes, fold in about ½ cup of chopped nuts or raisins before layering. Don’t overdo or it may interfere with structure. - Why is the top overbrowning?
Tent the top with foil for last 10 minutes, or lower the rack. Use light-colored pans too. - Can I freeze this bread?
Yes — wrap tightly and freeze. Thaw to room temp before serving. Slices freeze more conveniently. - Can I make this in a muffin or mini loaf version?
Yes — adjust bake time. Mini loaves may bake in ~25–35 min; muffins ~18–25 min.
Serving Suggestions
This bread is delightful on its own, but you can elevate it with:
- A pat of butter, melting into the warm crumb.
- A drizzle of honey, maple syrup, or caramel.
- Soft cream cheese spread (plain or sweetened).
- With fresh fruit or berries for contrast.
- With hot coffee, tea, or milk for breakfast or dessert.
Printable / Export Tips
If you paste this into WordPress, you might:
- Wrap ingredient lists in `
- ` or `
- Use high‑quality photos of the bread (sliced, crumb, swirls).
- Include a “jump to recipe” anchor at top for reader convenience.
- Optionally add a recipe card plugin or markup (JSON-LD) for SEO.
- Provide user‑submitted photos or a comment section for engagement.
` tags (as above).
Conclusion
This Amish Cinnamon Bread is proof that sometimes the simplest recipes are the most magical. With just butter, sugar, eggs, buttermilk, flour, and a swirl of cinnamon, you’ll get a moist, tender quick bread that disappears in minutes — exactly the kind of recipe you’ll want to bake over and over. Warm, spicy, and homey, it’s comfort in loaf form. Serve it to friends, family, or keep it all for yourself (not that it’ll last long).
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