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Amish Cinnamon Bread

Amish Cinnamon Bread is the kind of recipe that feels familiar the moment you start making it. There’s nothing complicated or fussy about it—just simple ingredients, a soft batter, and a generous cinnamon-sugar swirl that bakes up warm and comforting every time.

This one-loaf version is perfect when you want something homemade without making a big production out of it. It comes together easily, fills the kitchen with the smell of cinnamon, and delivers a tender, lightly sweet bread that works just as well for breakfast as it does for dessert.

If you love classic baking with reliable results, this is the kind of recipe you’ll come back to again and again.

Why You’ll Love This Recipe

• Makes one loaf
• No yeast or starter required
• Simple pantry ingredients
• Soft, tender crumb
• Classic cinnamon-sugar flavor
• Easy and dependable

Ingredients

Bread Batter

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ¾ cup milk
• ¼ cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking soda

Cinnamon Sugar Swirl

• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamonInstructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease one 9×5-inch loaf pan or line with parchment paper.

Step 2: Make the Batter

In a large bowl, cream together the butter and sugar until smooth.

Add the egg and mix well, then stir in the vanilla.

Mix in the milk and sour cream until fully combined.

Add the flour and baking soda, mixing just until incorporated. Do not overmix.

Step 3: Make the Cinnamon Sugar

In a small bowl, mix together the sugar and cinnamon.

Step 4: Assemble the Bread

Pour half of the batter into the prepared loaf pan and spread evenly.

Sprinkle half of the cinnamon sugar over the batter.

Add the remaining batter on top and gently spread.

Sprinkle the remaining cinnamon sugar evenly over the top.

Step 5: Bake

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Step 6: Cool

Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.

Jennie’s Thoughts

This is one of those recipes I truly love keeping in regular rotation. It’s simple, dependable, and doesn’t require any advance planning, which makes it perfect for everyday baking. When I want something homemade but comforting—without pulling out a mixer full of attachments or waiting on dough to rise—this is the loaf I come back to.

What really makes this bread special is how the cinnamon sugar settles into the batter as it bakes. The top forms a lightly crisp, sweet layer while the inside stays soft and tender. It’s the kind of bread that feels just as right warm from the oven as it does the next day, sliced thick and served with coffee or tea.

I also love how flexible this recipe is. It works for quiet mornings at home, casual sharing with friends, or wrapping up as a simple homemade gift. It’s unfussy, reliable, and always well received—which, to me, is exactly what a good recipe should be.

If you enjoy classic quick breads, you may also like my Brownie Bites or this cozy Stick of Butter Rice recipe for another easy, comforting favorite.

If you’re building a collection of timeless, no-frills bakes, this Amish Cinnamon Bread is absolutely worth saving.

Tips for Best Results

• Use room-temperature ingredients for smoother mixing
• Avoid overmixing to keep the bread tender
• Let the loaf cool before slicing for clean layers

Storage and Freezing

• Store tightly wrapped at room temperature for up to 3 days
• Refrigerate for up to 1 week
• Freeze whole or sliced for up to 3 months

Final Thoughts

This Amish Cinnamon Bread is simple, cozy, and reliable—the kind of recipe that never goes out of style. Whether you’re baking for yourself or sharing with someone else, it’s a loaf that always feels like a good idea.

Enjoy