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 cardamon
- 2 tablespoons unsalted butter, melted
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).
If Iโm 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!
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!
Does the milk fat percentage matter in this recipe? ย We use skim milk daily but am never sure if I need a higher fat content when it isnโt specified. ย Thank you!
I usually use higher fat for this recipe, but honestly I don’t think it matters. Enjoy!