Amish Cinnamon Bread Recipe
This easy-to-make Amish Cinnamon Bread is a soft, sweet, and flavorful treat with a delicious cinnamon-sugar swirl. It’s perfect for breakfast, dessert, or a cozy afternoon snack. No yeast required, making it a quick and beginner-friendly bake!
Equipment
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- 9x5-inch loaf pan
- Non-stick spray or parchment paper
- Wire cooling rack
- - Oven
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- ½ cup whole milk or preferred milk alternative
- 1 teaspoon vanilla extract
- Cinnamon Swirl:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- Optional Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or non-stick spray.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk melted butter, eggs, milk, and vanilla extract.
- Make the Batter:
- Gradually add wet ingredients to dry ingredients, stirring gently until just combined.
- Layer the Cinnamon Swirl:
- Pour half of the batter into the loaf pan.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Add the remaining batter, then top with the rest of the cinnamon-sugar mix.
- Use a knife to gently swirl the cinnamon into the batter.
- Bake:
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optionally, drizzle with glaze before serving.
Notes
Do not overmix the batter; this keeps the bread light and fluffy.
If using salted butter, reduce the added salt to ¼ teaspoon.
Add chopped nuts or raisins for extra texture.
Store at room temperature for 3 days, or freeze for up to 3 months.
If using salted butter, reduce the added salt to ¼ teaspoon.
Add chopped nuts or raisins for extra texture.
Store at room temperature for 3 days, or freeze for up to 3 months.
