Amish Cinnamon Bread
Grab your loaf pan and treat yourself to something amazing! This Amish Cinnamon Bread is super easy to make and has so much flavor! With a buttery, cinnamon-sugar topping, this moist and light bread is perfect on its own or with a dab of butter or jam.
This Amish Cinnamon Bread recipe is one of my favorites. I just love the smell of it baking in the oven, and it is so good! It is moist with a delicate crumb and a fabulous cinnamon flavor in every bite.
Amish Cinnamon Bread
I love nibbling on this bread – it’s not too sweet, and it has just the perfect cinnamon flavor. It’s just sweet enough and sliced with a bit of butter, it’s divine!
Loaves like this are one of my favorite things to bake. They’re simple recipes with so much flavor. I make one to keep and one to give away to a friend. There’s nothing like this Amish Cinnamon Bread to really brighten someone’s day!
These loaves are also freezer-friendly. I slice it into nice thick slices, wrap them in freezer-safe plastic, and freeze them. I defrost a slice to enjoy with a cup of coffee or tea or to nibble on for dessert.
It just doesn’t get much tastier than this!
Why I love this recipe
- There are no fancy or hard-to-find ingredients.
- It has the perfect sweet cinnamon flavor in every bite.
- The loaves are freezer-friendly, so you can enjoy a slice later, too!
Gather these ingredients
- Unsalted butter – Softened.
- Granulated sugar
- Eggs
- Milk
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground cardamon
How to make the best Amish Cinnamon Bread
- Preheat your oven to 350-F, and butter and flour a 9×5-inch loaf pan. Set this aside.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy. You can use a hand or stand mixer for this job.
- Add the eggs and milk and mix on medium speed until combined.
- Whisk the flour, baking powder, baking soda, and salt together in another bowl.
- Add the dry ingredients to the butter-egg mixture and mix on low until combined.
- Mix the remaining sugar, cinnamon, and cardamom in a small bowl.
- Transfer half the batter to the prepared loaf pan.
- Sprinkle half the sugar mixture evenly over the batter, then pour the remaining batter over the sugar mixture and spread evenly with a spatula.
- Melt the remaining butter and drizzle this over the top of the batter, then sprinkle the remaining sugar over the butter.
- Run the tip of a knife back and forth through the batter to swirl the cinnamon mixture into the batter.
- Bake the loaf at 350-F for about 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, turn it out of the pan and let it cool on a wire rack for at least 20 minutes.
- Slice and serve warm with butter or jam!
Tips and substitutions:
- Don’t overmix the batter! Only mix enough to blend everything together, and scrape down the sides as needed.
- Use fresh cinnamon! Freshly ground cinnamon has a much better and stronger flavor than older spices. This will make all the difference to the flavor of your Amish Cinnamon Bread recipe!
- When adding the cinnamon swirl, be gentle so that you don’t end up stirring in the cinnamon too much.
- If the top of your loaf starts getting too brown, cover the top loosely with a sheet of foil.
Serving suggestions:
This Amish Cinnamon Bread is great for brunch, with your lunch, or for dessert. It’s also perfect as a midafternoon pick-me-up with a cup of tea or coffee. I love putting this loaf out on a breakfast board, packing it into lunches along with a light and fresh salad, or for something sweet after a dinner of baked chicken.
Or eat it all on its own! Warm it slightly, then add a dollop of butter or your favorite jam. Delicious!
Storage
Store any leftover Amish Cinnamon Bread in an airtight container in the fridge for 3-4 days. You can also wrap the remainder in plastic wrap and then freeze it for up to a month.
Check out these awesome loaf recipes while you are here:
Get the Recipe:
Amish Cinnamon Bread
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Ingredients for the cinnamon topping:
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon cardamom
- 2 tablespoons unsalted butter, melted
Equipment
- 9-inch loaf pan (I like this ceramic one from Goodcook)
- Large bowl (These glass bowls are so handy for baking)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream together In a large mixing bowl the butter and sugar until light and fluffy.
- Add the eggs and milk and mix until combined..
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture, and mix until combined.
- In a bowl, mix together the sugar, cinnamon, and cardamom for the topping.
- Pour half of the bread batter into the prepared loaf pan.
- Next, sprinkle half of the sugar mixture over the batter.
- Pour the remaining batter over the sugar mixture, and spread evenly with a spatula.
- Drizzle the melted butter over the batter.
- Finally, sprinkle the remaining sugar mixture over the top of the batter.
- Using a knife, run it back and forth through the batter, to swirl the cinnamon sugar mixture into the batter.
- Bake the loaf for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then remove the bread from the pan, and let it cool on a wire rack.
- Cool for at least 20 minutes. Serve warm with more butter (and your favorite jam).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
If I’m making mini loaves, what is the baking time for them? Thanks!
I haven’t made them in mini pans. Just watch for doneness, maybe 5-10 minutes less? I’ll add to my list to make in little pans and come back and update the recipe here.
Made this for the first time for a co-worker’s birthday. Received rave reviews. Delicious cinnamon and cardamom flavor in a very moist bread. Used half-and-half for the milk because that is what I had on hand. Worked fine. Thank you!
What would the baking time be in a mini muffin pan for gift giving?
We haven’t made these in mini muffin pans, but the time would be way LESS than if you are baking a loaf. Start with 15 minutes and watch so they don’t overbake.
Could I substitute buttermilk or even evaporated canned milk for milk?
We did not substitute the milk, but you can give it a try. I bet it will be delicious. Come back and let us know! :)
Ruth! Did you try it with buttermilk? I was just typing that question because I have a coffee cake I make with buttermilk and folks LOVE it. Please let me know!
What size baking pan did you use?
We used a regular size loaf pan.
Does the milk fat percentage matter in this recipe? We use skim milk daily but am never sure if I need a higher fat content when it isn’t specified. Thank you!
I usually use higher fat for this recipe, but honestly I don’t think it matters. Enjoy!