Grandma’s Classic Amish Cinnamon Bread

Close-up of the final Amish Cinnamon Bread, showcasing its cinnamon swirl and golden crust on a modern marble countertop

Grandma’s Classic Amish Cinnamon Bread

This Amish Cinnamon Bread is a soft, buttery quick bread swirled with sweet cinnamon sugar. It’s a family-favorite recipe passed down from Grandma, ready in under an hour—perfect for busy moms and cinnamon lovers alike!

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Keyword: Amish Cinnamon Bread, cinnamon swirl loaf, easy cinnamon bread recipe, Grandma’s bread recipe, quick bread

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 340kcal

Cost: $8

Equipment

2 9×5-inch loaf pans Line bottoms with parchment for easy removal.
1 Handheld electric mixer For creaming butter and sugar.
1 Rubber spatula Ideal for folding ingredients gently.
2-3 Mixing bowls For wet, dry, and topping mixes.
1 set Measuring cups and spoons For accurate measurements.
1 Butter knife Used for swirling the cinnamon-sugar layer.

Ingredients

For the Bread:

1 cup Butter Softened; Challenge butter preferred for texture.
2 cups Granulated sugar White sugar for best result.
2 Large eggs Room temperature.
2 teaspoon Vanilla extract Use pure vanilla, not imitation.
2 cups Buttermilk Full-fat; stir if separated.
4 cups All-purpose flour Unbleached if available.
2 teaspoon Baking soda Ensure freshness for proper rise.

For the Cinnamon-Sugar Topping:

⅔ cup Granulated sugar White sugar for classic texture.
2 teaspoon Ground cinnamon Ceylon cinnamon preferred for a light flavor.

Instructions

Preheat the oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans and optionally line the bottoms with parchment paper.
In a large bowl, cream butter, sugar, eggs, and vanilla using a handheld mixer for 3 minutes until light and fluffy.
Add buttermilk, flour, and baking soda. Fold with a rubber spatula just until combined—do not overmix. A few flour streaks are okay.
In a small bowl, mix cinnamon and sugar thoroughly. Rub between fingers for even distribution.
Divide half the batter evenly into the two loaf pans (approx. 2 cups per pan). Sprinkle ¾ of the cinnamon-sugar mixture evenly over the batter.
Add the remaining batter on top in dollops and spread carefully. Sprinkle remaining cinnamon-sugar mix over the top of each loaf.
Using a butter knife, swirl the batter in each pan by making 8–10 gentle figure-eight motions through the full depth of the batter.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
Let the loaves cool in the pans for 20 minutes, then remove and place on wire racks. Wait at least 2 hours before slicing for best texture.

Notes

Let the batter rest for 10 minutes before adding to pans—Grandma’s trick for extra fluffy texture.
For a dairy-free version, use plant-based butter and almond milk with 2 tablespoon lemon juice.
Substitute homemade buttermilk by mixing 2 tablespoon lemon juice or vinegar with 2 cups of milk.
Add 1 cup of chopped apples or ½ cup chopped nuts for a fun variation.
Store wrapped at room temperature for 3 days or freeze for up to 3 months.
Bread tastes even better the next day as the cinnamon flavor deepens!

Nutrition