Soft & Sweet Amish Cinnamon Bread – No Yeast, Just Irresistible Swirls

Thank you so much for stopping by the kitchen—I’m thrilled to share this warm and mouthwatering Amish Cinnamon Bread with you! This Amish Cinnamon Bread is soft, sweet, and packed with cinnamon swirls, made without a speck of yeast—easy, comforting, and aromatic. Make sure you subscribe to my email list for more delightful, family‑style recipes!

Overview of Recipe Content

This sweet Amish Cinnamon Bread is a quick bread that’s perfect for breakfast, brunch, a cozy tea time, or even dessert. No yeast, no waiting—just whisk, swirl, and bake. You’ll love it because it’s buttery, tender, and full of cinnamon sugar goodness in every bite. It tastes like coffee cake meets cinnamon swirl loaf: soft crumb, sweet, buttery richness with warm cinnamon ribbons.

• Health/seasonal notes: While indulgent, you can swap in whole wheat flour for part of the AP flour and use a little less sugar. It’s ideal in fall or winter when cinnamon scents fill the home.

Ingredients

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• 1 cup butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk
• 4 cups all‑purpose flour
• For the cinnamon swirl: 1 cup granulated sugar + 2–3 Tbsp ground cinnamon + ¼ cup melted butter

Tools Needed

• 2 large mixing bowls
• 9×5″ loaf pans (two loaves)
• Electric mixer or whisk
• Rubber spatula
• Optional: small bowl & spoon for swirl mix

Suggested Substitutions or Add‑ins

• Use Greek yogurt instead of buttermilk (thin with milk or water)
• Add chopped nuts or raisins into the swirl
• Reduce sugar slightly for a less sweet version

How to Make Amish Cinnamon Bread

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1. Preheat oven to 350 °F (175 °C). Grease two 9×5″ loaf pans; set aside.
2. In a large bowl, cream the butter and sugar until pale and fluffy.
3. Beat in the eggs, one at a time, scraping the bowl; mix until smooth and silky.
4. Stir in buttermilk until fully combined.
5. Gradually add the flour, mixing until just incorporated—do not overmix. The batter will be thick and creamy.
6. In a separate bowl, whisk together 1 cup sugar and cinnamon. Stir in melted butter to make the swirl topping.
7. Layer the batter and swirl: Pour half of the batter into each loaf pan. Sprinkle half of the cinnamon sugar mixture over each. Top with remaining batter, then swirl with a knife to create cinnamon ribbons.
8. Bake for 50–60 minutes, or until a toothpick comes out clean or with just a few moist crumbs.
9. Let cool in pans for 10 minutes, then remove to a wire rack to cool completely before slicing.

Your kitchen will smell absolutely heavenly as it bakes!

What to Serve with Amish Cinnamon Bread

Serve slices warm with a pat of butter or cream cheese spread. Pair it with:

• A steaming cup of coffee or chai tea
• A side of fresh fruit, like sliced apples or berries
• A dollop of whipped cream or a drizzle of maple glaze for extra indulgence

Presentation tip: Stack thick slices on a rustic platter and dust with powdered sugar for brunch tables!

Tips for Making It Perfect

• Room-temperature ingredients help everything incorporate smoothly.
• Do not overmix after adding flour—a few streaks of flour in the batter are okay.
• Ensure your swirl sugar has enough moisture (melted butter helps it stick and swirl nicely).
• Check early around 50 minutes if your oven runs hot; every oven is different.

You can also prepare batter a day ahead and swirl/ bake the next morning — store covered in fridge overnight.

Storage Instructions

• At room temperature: Keep covered tightly—bread stays fresh for 2–3 days.
• In the fridge: Wrapped in plastic wrap, lasts up to 5 days (makes it firmer, but still delicious).
• Freezing: Slice and wrap individual pieces in plastic; freeze up to 3 months. Reheat in toaster or oven from frozen.

General Information

Though called “Amish,” this sweet cinnamon loaf isn’t truly Amish in origin—it’s more akin to Amish Friendship Bread, which uses a starter shared among friends. This version is a simplified quick bread deriving inspiration from that tradition, rich with sugar, butter, and cinnamon, with a texture like pound cake or coffee cake.

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Frequently Asked Questions

Q: Can I use sour cream instead of buttermilk?
A: Yes! Thin sour cream slightly with milk to reach similar consistency.

Q: My swirl sank or melted—any fix?
A: Make sure your swirl sugar mix is moist and sprinkle it between batter layers—avoid dolloping it only on top.

Q: Can I bake in muffin tins?
A: Absolutely! Bake 20–25 minutes for muffins, but start checking early.

Q: Is this yeast-free?
A: Yes, it’s a quick bread—no yeast involved and no rising time.

Q: Can I reduce sugar?
A: You can cut ¼ cup of both batter sugar and swirl sugar if you prefer less sweetness.

Conclusion

This Amish Cinnamon Bread is pure comfort and style in every slice: soft, sweet, cinnamon-packed goodness that’s non‑intimidating and remarkably satisfying. If you adore this loaf, try my Pumpkin Cinnamon Quick Bread or Apple Cinnamon Swirl Coffee Cake for more cinnamon joys. Thank you for baking with me—leave a comment below or tag me on Pinterest (📌 @poulefrecipe) with your beautiful bread photos!

Interactive Elements

If you bake this recipe, please leave a review on the blog or comment—I love hearing how it turned out! And don’t forget to share a photo on Pinterest or tag me on Instagram @poulefrecipe so I can see your swirl magic.

Nutritional Information

(approximate per slice, assuming 12 slices per loaf)

Serving Size	Calories	Carbs	Fat	Protein	Sugar	Sodium	Fiber
1 slice (≈100 g)	420 kcal	58 g	18 g	5 g	32 g	150 mg	1 g

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