Hey there, friend! If you’re in the mood for something sweet and comforting, I can’t wait to share my favorite Easy Amish Cinnamon Bread with you! This recipe is super special to me because it reminds me of cozy afternoons spent in the kitchen with my grandma, who always had this warm, cinnamon-scented loaf baking away. It’s one of those recipes that feels like a warm hug in every slice!
What I love most about this bread is how simple it is to make—no yeast, no starter, just straightforward ingredients that you probably already have in your pantry. Sweet, cinnamon-swirled goodness comes together in just one bowl, and the smell while it bakes is absolutely dreamy! It’s perfect for breakfast with coffee, a midday snack, or even as a dessert. Plus, it’s a hit with everyone in my house (even the cat seems to approve!). I promise, once you try this, it’ll become a go-to in your recipe collection. Enjoy making this delightful treat!
Why You’ll Love This Easy Amish Cinnamon Bread
- No yeast or starter needed, making it quick and hassle-free
- Deliciously sweet with a perfect cinnamon swirl
- Soft, buttery texture makes for a melt-in-your-mouth experience
- Simple ingredients you likely already have on hand
- Easy to whip up in less than 15 minutes of prep time
- Perfect for breakfast, dessert, or a cozy snack
- Customizable with nuts or chocolate chips for added flavor
This cinnamon bread is not only delicious but also perfect for sharing—your friends and family will be asking for seconds!
How to Make Easy Amish Cinnamon Bread (No Yeast or Starter)
This recipe for Amish Cinnamon Bread is a total game changer! It’s quick, requires no yeast, and offers that warm, comforting flavor we all crave. Perfect for breakfast or an afternoon snack, I guarantee it’ll have everyone asking for seconds!
What You’ll Need:
- All-purpose flour – 2 cups. I recommend using a good-quality brand like King Arthur Flour for the best texture.
- Baking powder – 1 tablespoon. Make sure it’s fresh for high rising!
- Salt – 1/2 teaspoon. Just a pinch helps bring out all those delicious flavors!
- Sugar – 1 cup, divided. Granulated sugar works perfectly here.
- Ground cinnamon – 1 teaspoon. You can’t have cinnamon bread without this spice—Ceylon cinnamon is my favorite for its warm flavor!
- Unsalted butter – 1/2 cup, softened. Using unsalted butter gives you more control over the saltiness.
- Milk – 1 cup. I prefer whole milk for its richness, but any milk will do!
- Eggs – 2 large. They help bind everything together.
- Vanilla extract – 1 teaspoon. Always go for pure vanilla extract for the best flavor!
The Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan so your bread comes out easily.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside; we’ll use it soon!
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until it’s light and fluffy. This step is crucial for a nice texture!
- Beat in the eggs one at a time, making sure each one is fully incorporated. Then stir in the vanilla extract and milk until well combined.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix, or your bread might get tough!
- In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon; this will be your delightful cinnamon filling.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Top with the remaining batter, and then finish by sprinkling the rest of the cinnamon sugar on top.
- Grab a knife and gently swirl the batter and cinnamon filling together. This will create that beautiful marbled effect!
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The aroma while it bakes is heavenly!
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once it’s cool, slice and enjoy your delicious, homemade Amish Cinnamon Bread! Share it with friends and family or keep it all to yourself—no judgment here!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser bread. For the best texture, consider using a combination of half whole wheat flour and half all-purpose flour. Also, you might want to add a tablespoon of extra milk to help maintain moisture.
What If I Don’t Have Unsalted Butter?
If you only have salted butter, you can still use it! Just reduce the added salt in the recipe to 1/4 teaspoon instead of 1/2 teaspoon to balance the flavors. Be sure to taste the batter and adjust if necessary!
How Should I Store Leftover Cinnamon Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it. It can last in the freezer for up to 3 months. Just thaw it on the counter when you’re ready to enjoy it again!
Can I Add Nuts or Other Mix-Ins to This Recipe?
Absolutely! Feel free to add in chopped nuts, like pecans or walnuts, for a crunchy texture. You can mix in about 1/2 cup of your favorite nuts with the batter. Just be sure to fold them in gently to avoid overmixing!
