Here’s the tried-and-true recipe 👇
🍞 Amish Cinnamon Bread (No Yeast)
Yields: 2 loaves
Prep Time: 15 minutes | Bake Time: 50–60 minutes
🧈 Ingredients
Cinnamon Sugar Mixture:
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⅔ cup granulated sugar
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2 tsp ground cinnamon
Bread Batter:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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2 eggs
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2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar or lemon juice, rested 5 min)
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4 cups all-purpose flour
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2 tsp baking soda
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1 tsp salt
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2 tsp vanilla extract
👩🍳 Instructions
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Preheat oven to 350°F (175°C).
Grease and flour two 9×5-inch loaf pans (or line with parchment). -
Make the cinnamon sugar:
In a small bowl, mix ⅔ cup sugar and 2 tsp cinnamon. Set aside. -
Make the batter:
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In a large bowl, cream butter and 2 cups sugar until light and fluffy.
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Beat in eggs and vanilla.
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Add buttermilk and dry ingredients (flour, baking soda, salt) alternately, mixing just until smooth.
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Assemble the loaves:
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Pour ¼ of the batter into each loaf pan.
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Sprinkle with about ¼ of the cinnamon sugar mix.
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Add remaining batter on top, then sprinkle the rest of the cinnamon sugar evenly over the top.
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Use a knife to gently swirl the cinnamon through the batter — don’t overmix; you want ribbons.
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Bake:
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Bake 50–60 minutes, or until a toothpick comes out clean.
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Cool in pan 10 minutes, then remove and cool completely on a wire rack.
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Serve:
Slice thick and enjoy warm with butter — or toast it the next morning for a sweet breakfast treat.
💡 Tips
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You can halve the recipe for just 1 loaf.
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Add-ins: chopped nuts or cinnamon chips make it extra special.
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Keeps well for 3–4 days at room temperature, or freeze up to 3 months.
Would you like me to share the authentic Amish Friendship Bread version too (the one that starts with a sweet fermented starter you “share” with friends)? It’s a bit more traditional and has a lovely tang.
