This easy one bowl recipe for Amish Cinnamon Bread is a delicious no knead quick bread that is amazing when served with butter or a cup of hot coffee! A simple, old fashioned recipe that is sure to delight tastebuds and satisfy your sweet tooth.
This warm and comforting Amish Cinnamon Bread is a favorite in my home. Both my toddler and my husband give it 5 stars, and I think it’s even more popular than my Sourdough Banana Bread, which is really saying something!
This easy recipe is a simple, everyday recipe that can be made with pantry staples. In fact, chances are you have everything you need right in your pantry and fridge! And while this recipe calls for buttermilk (of which I’m sure there is ample supply of on the traditional Amish farm), you can easily use a buttermilk substitute if needed.
Amish Cinnamon Bread
Before you get started, make sure to preheat your oven to 350ºF and set the baking rack to the bottom 1/3 of the oven. Grease a 9X5 glass loaf pan with butter or a small amount of oil and set aside.
Add your softened butter, brown sugar, and granulated sugar to a large bowl. Mix together on medium speed, creaming the butter and sugar together until light and fluffy. This should take 2-3 minutes.
Once the butter and sugars have been creamed, add in a large egg and vanilla extract. Mix well on medium speed until incorporated.
Amish Cinnamon Friendship Bread!
Add in the buttermilk, and mix until combined. You may see what looks like “curdling” but it’s just the texture of the buttermilk. Once the dry ingredients are added, everything with smooth out.
Once the flour has been folded in and no large lumps of flour remain, pour half of the batter into the prepared loaf pan. Set aside.
Sprinkle half of the cinnamon sugar mixture on top of the batter in the loaf pan, then use a butter knife to “swirl” it into the batter. Use side-to-side motions, as well as up and down.
Double Batch Of Amish Cinnamon Rolls
Sprinkle the remaining cinnamon sugar on top of the loaf, and swirl it in with a butter knife, using side-to-side and up-and-down motions.
Once the batter has been swirled with the cinnamon sugar, pour 2 tablespoons of melted butter evenly on top of the loaf. It doesn’t have to be perfect, but if a lot of butter settles in one spot, try your best to redistribute it.
Bake in the preheated oven for 50-70 minutes, or until a toothpick (or cake tester) comes out clean when inserted into the middle.
Cinnamon Amish Friendship Bread
Remove from the oven and allow to cool in the pan for at least 20 minutes before running a butter knife around the edge and releasing the loaf from the pan.
Cool to room temperature before slicing and serving. Serve as is, or with some butter or a cup of coffee. It’s a delicious sweet treat that holds its own when it comes to flavor!
At room temperature: Wrap your loaf in a triple layer of plastic wrap. Store at room temperature for 2-3 days, keeping it tightly wrapped. Your Amish Cinnamon Bread will stay much more moist when stored on the counter, but will store for a longer time in the fridge or freezer.
Friendship Baked In: Amish Cinnamon Bread
In the fridge: Wrap the loaf in a triple layer of plastic wrap. Store for up to 5 days in the fridge, keeping the loaf intact and slicing as needed. Take care to rewrap the loaf each time.
In the freezer: For extended storage (2-3 months), wrap your loaf in a triple layer of plastic wrap, then add to a large freezer bag. Remove excess air, seal, and label. Store for 2-3 months, and thaw your loaf at room temperature when you’re ready to serve.
The easiest way to make quick breads moist is to use softened butter (or oil, if your recipe calls for it). Using melted butter will reduce the moisture, and cold butter simply won’t work. Another way is to keep the quick bread tightly wrapped and stored at room temperature, as this will keep it moist compared to storing it in the refrigerator.
Amish Friendship Bread Recipe {with Starter} Shugary Sweets
Quick breads can be refrigerated for extended storage, but they tend to store better at room temperature. They can be stored at room temperature (tightly wrapped) for 2-3 days, but can be stored in the fridge for up to 5 days.
Storing: Wrap your loaf in a triple layer of plastic wrap. Store at room temperature for 2-3 days, or in the refrigerator for 5 days. For longer storage, add the wrapped loaf to a freezer bag and label. Freeze for up to 2 months.
Softened Butter: It's important that you use softened butter, otherwise it will be very difficult to cream the butter and sugars together. In a pinch melted butter can work, but it will make for a less moist loaf.
How To Make Your Own Amish Friendship Bread Starter
Please note that some of my blog posts here at Little Home in the Making may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see myDisclaimerfor more information.This Amish Cinnamon Bread is a quick and easy version of a traditional Amish treat. Made with buttermilk, a few pantry staples, and plenty of cinnamon sugar, this sweet cinnamon bread is ready to enjoy in just over 1 hour—no starter or yeast necessary!
If you’ve ever been gifted an Amish friendship bread starter, you know how much of a hassle taking care of it can be. Traditionally, it takes days of feeding and mixing your starter before you can finally bake a single cinnamony sweet loaf.
Swap the hassle for my Amish Cinnamon Bread! This simple recipe omits the starter and yeast for a mixture of pantry baking staples. In the end, you’ll have a sweet quick bread that’s just as tangy, fluffy, and delightful as traditional Amish cinnamon friendship bread.
Authentic Amish Cinnamon Bread Recipe
Making this no-knead, no-yeast, and no-starter sweet loaf is as easy as mixing, layering, and baking. No complicated steps are necessary! The finished friendship bread is perfect for sweet breakfasts, snacks, desserts, or to be given away as delicious holiday gifts!
Looking for other traditional Amish recipes? Then you’ll definitely want to try my Amish Potato Stuffing or Chocolate Peanut Butter Whoopie Pies.
Traditionally, Amish cinnamon bread (also known as Amish friendship bread) is a sweet, cinnamony, cake-like bread made from a sourdough starter. My version of Amish cinnamon bread omits the starter and replaces it with baking soda for an even quicker, yet equally delicious sugary and lightly spiced loaf.
Easy Amish Cinnamon Bread (without A Starter)
This easy quick bread recipe gives you a perfectly moist and gooey dessert or breakfast every time. Loaded with cinnamon flavor, this sweet loaf can be made in just 6 simple steps:
In a separate, smaller bowl, combine the sugar and cinnamon. Sprinkle ¾ of this mixture on top of the batter in the loaf pan.
Add the remaining batter to the loaf pan and top with the rest of the cinnamon sugar. Use a knife to swirl the cinnamon and sugar into the batter. I like to start up top and make a continuous “S” shape until I get to the bottom.
Amish Cinnamon Bread (easy Cinnamon Bread)
Bake your Amish cinnamon bread until a toothpick inserted into the center of the loaf comes out clean. Leave it to cool for 15 minutes before slicing, serving, and enjoying!
Absolutely! My Amish cinnamon bread freezes beautifully and can be defrosted in seconds in the microwave. Simply wrap your baked and cooled bread in plastic wrap and store it in the freezer for up to 2 months.
The leftover slices or loaf can be stored in an airtight container on the kitchen counter for 2 to 3 days or in the refrigerator for 1 week.
Amish Cinnamon Flop Bread
Did you make this? I love seeing what you’ve made! Tag me on Instagram at @ and don’t forget to leave a comment & rating below.The Amish are descendants of the Anabaptists, a Swiss religious sect that was part of the Protestant reformation in the 17th century. A group of Anabaptists, led by Joseph Ammann, broke off from the main sect and renamed themselves “Amish” after their leader. They immigrated to the United States, settling first in Pennsylvania, and from there spreading to parts of Ohio and Indiana. As German speakers, they are confusingly known as Pennsylvania Dutch (an Americanization of the German word for “German”, “Deutsch”).
Amish farmers brought with them their native cuisine (German and Swiss, primarily). These evolved to incorporate American crops like barley, wheat and corn. Amish farmers also generally eat off of their own farms, so their diets were rich in homegrown vegetables and the livestock they raise (aka lots of pork products). None of this, however, is relevant to this recipe. That said, the Amish are known for their baking.
There is a lot of confusion around the interwebs about Amish Friendship Breads and Amish Cinnamon Breads. Both became known thanks to chain letters in the 1990s. Both are falsely named “Amish.” But, similarities end there. Amish Friendship breads are savory and made with a sourdough starter. Amish Cinnamon Bread is sometimes referred to as the “quick bread recipe version” of Amish Friendship
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