Amish Cinnamon Bread – Easy No-Starter Recipe

by Jessica | October 4, 2026 10:15 am

A buttery loaf with a ribbon of cinnamon sugar through the middle and a lightly crisp topping—this Amish Cinnamon Bread is the kind of simple bake that makes an ordinary morning feel a little cozier. The crumb is soft and tender, with just enough tang from buttermilk to balance the sweetness.

This is the popular no-starter quick-bread version. There’s no yeast, kneading, or waiting for dough to rise. Mix the batter, layer it with cinnamon sugar, and let the oven do the rest.

The recipe makes two loaves, so you can slice one for the table and tuck the other into the freezer. Serve it slightly warm with coffee, or toast a thick slice the next day with a little butter.

Why You’ll Love This Recipe

• No starter needed: You can make it without maintaining a friendship-bread starter.
• Everyday ingredients: Butter, sugar, flour, eggs, and buttermilk form the base.
• A cinnamon-sugar center: A simple layered filling adds flavor throughout.
• Two loaves from one batch: Enough to keep and share.
• Freezes well: Wrap a whole loaf or individual slices for later.

Is This the Same as Amish Friendship Bread?

No. Traditional Amish friendship bread uses a fermented starter that is fed over several days.

This recipe is a sweet buttermilk quick bread commonly called Amish cinnamon bread. Baking soda helps it rise, so it can go into the oven as soon as the batter is mixed. The name describes the familiar recipe style rather than a verified historical origin.

Recipe at a Glance

• Prep time: 15 minutes
• Bake time: 50–65 minutes
• Cooling time before slicing: At least 1 hour
• Total time: About 2 hours 5 minutes to 2 hours 20 minutes
• Yield: 2 loaves, about 12 slices each
• Pans: Two 9×5-inch loaf pans
• Oven temperature: 350°F (175°C)

Ingredients

For the Bread

• 1 cup (226 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (480 ml) buttermilk, at room temperature
• 4 cups (480 g) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon fine salt

For the Cinnamon Sugar

• ⅔ cup (135 g) granulated sugar
• 1 tablespoon ground cinnamon

Ingredient Notes

Butter: It should be soft enough to indent with a finger but still hold its shape. Melted butter won’t trap air the same way during mixing.

Buttermilk: Adds moisture and acidity, which reacts with the baking soda. Shake the container before measuring.

Flour: Weigh it if possible. If using cups, fluff the flour, spoon it into the measuring cup, and level it without packing.

Cinnamon sugar: The same mixture goes inside the loaves and across the tops. There’s no need for a separate streusel.

How to Make Amish Cinnamon Bread

1. Prepare the Oven and Pans

Preheat the oven to 350°F (175°C).

Grease two 9×5-inch loaf pans. Line each with a strip of parchment paper, leaving some overhang along the long sides to help lift out the baked bread.

2. Mix the Cinnamon Sugar

In a small bowl, stir together the ⅔ cup sugar and 1 tablespoon cinnamon. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and 2 cups of sugar for 3–4 minutes, until lighter in color and fluffy.

Beat in the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

5. Finish the Batter

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture.

Mix just until combined after each addition. Finish with a spatula, scraping the bottom of the bowl to catch any dry flour.

The batter will be thick. Avoid beating it once everything is incorporated.

6. Layer the Batter and Cinnamon Sugar

Divide half of the batter evenly between the two pans and spread it gently into the corners.

Sprinkle one-quarter of the cinnamon-sugar mixture into each pan, using half of the mixture altogether.

Divide the remaining batter between the pans. Add it in small dollops, then gently spread it over the cinnamon layer.

Sprinkle the remaining cinnamon sugar evenly over both loaves.

For a light swirl, pass a butter knife through the batter in two or three broad curves in each pan. Avoid repeated stirring, which blends away the cinnamon ribbon.

7. Bake Until Cooked Through

Place the pans on the center oven rack with space between them. Bake for 50–65 minutes, beginning to check at 50 minutes.

The tops should be risen and golden, and a skewer inserted into the center should come out without wet batter. A few moist crumbs are fine. If you hit the cinnamon ribbon, check a second nearby spot.

If the tops brown before the centers are ready, loosely cover the loaves with foil for the rest of the baking time.

8. Cool Before Slicing

Let the loaves cool in their pans for 15 minutes. Run a thin knife around any unlined edges, then carefully lift them onto a wire rack.

Let them cool for at least another 45 minutes before slicing. For the neatest slices, allow them to cool completely.

Tips for Soft, Tender Cinnamon Bread

Use the specified pan size. Smaller pans may overflow or leave the center underbaked while the outside becomes too dark.

Measure flour lightly. Too much flour is a common cause of dry, heavy quick bread.

Keep the mixing gentle. Once the flour is added, mix only enough to bring the batter together.

Don’t overdo the swirl. A few passes with a knife create distinct cinnamon streaks.

Check both loaves. One may bake faster depending on its position in the oven. Remove each when it is ready.

Give the crumb time to settle. Slicing a hot loaf can make the center compress and crumble.

Easy Variations

Add Chopped Pecans

Fold ¾ cup of chopped pecans into the finished batter before dividing it between the pans.

Make Cinnamon Raisin Bread

Fold ¾ cup of raisins into the batter. If they are very dry, soak them briefly in warm water, then drain and pat thoroughly dry before adding.

Add a Vanilla Glaze

For a sweeter finish, whisk together:

• ½ cup (60 g) powdered sugar
• 2–3 teaspoons milk
• ¼ teaspoon vanilla extract

Drizzle over completely cooled loaves. The cinnamon-sugar topping is sweet on its own, so a thin drizzle is plenty.

Make One Loaf

Halve all the ingredients and use one 9×5-inch loaf pan. Use 1 large egg and 1½ teaspoons cinnamon for the half batch.

The baking time will stay approximately the same because the loaf is the same size.

How to Serve It

A plain slice needs little more than a cup of coffee or tea. For breakfast, pair it with fruit and plain yogurt.

Day-old slices are lovely lightly toasted. Warm them in a toaster oven or skillet, then spread with a little butter. Watch closely—the sugar topping can brown quickly.

Storage and Freezing

Let the bread cool completely before wrapping.

Store tightly wrapped at room temperature for up to 3 days in a cool kitchen. In a warm or humid kitchen, refrigerate it and use within 1 week. Refrigeration can firm the crumb, so warm slices briefly before serving.

To freeze, wrap each loaf tightly, then place it in a freezer bag. Freeze for up to 3 months for best quality.

You can also freeze individual slices with parchment between them. Thaw a wrapped loaf at room temperature, or warm individual slices as needed.

Frequently Asked Questions

Do I need a friendship-bread starter?

No. This recipe uses buttermilk and baking soda instead of a fermented starter.

What can I use instead of buttermilk?

Place 2 tablespoons of lemon juice or white vinegar in a measuring jug, then add enough milk to reach 2 cups total. Stir and let stand for 5–10 minutes.

This substitute is thinner than cultured buttermilk, so the finished texture may differ slightly.

Can I replace the baking soda with baking powder?

Not as a direct, equal substitution. This recipe is balanced around baking soda and acidic buttermilk. Use the listed leavening for the most predictable result.

Why did my bread sink in the middle?

The center may have been underbaked, or the batter may have contained too much liquid or leavening. Measure carefully and check for wet batter before removing the loaves from the oven.

Why is my bread dry?

Too much flour or overbaking are the most likely causes. Weigh the flour if you can, and start checking the loaves at the earlier end of the baking range.

Why did the cinnamon layer separate?

A thick, uninterrupted sugar layer can create a gap as the bread rises. Distribute it evenly and make a few gentle passes with a knife to connect the layers.

Can I make muffins with this batter?

Yes. Fill lined muffin cups about two-thirds full, layering in a little cinnamon sugar. Bake at 350°F (175°C) and start checking at 18–22 minutes. Continue until the centers spring back lightly and a toothpick shows no wet batter. The yield will depend on the size of your muffin pan.

 

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Source URL: https://ladysuniverse.com/amish-cinnamon-bread-easy-no-starter-recipe/

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