Amish Cinnamon Bread is that comfort food you never realized you were craving until it shows up in your kitchen, somehow underbaked in the middle because you got distracted by your cat (just me?). You know those mornings when everything is rushed, you’re out of ideas for breakfast, but you want something special? This is for that exactly. Not too sweet, barely takes effort, and honestly tastes like something your grandma would bake if she wasn’t busy watching daytime TV. It fills the whole house with this cozy, cinnamon-hug aroma and hey, it’s easy enough that you won’t mess it up, even if you’re sleep-deprived.
The Story Behind This Recipe
Here’s why I love this Amish Cinnamon Bread: it’s budget-friendly and it tastes like a bakery treat. Amish Cinnamon Bread is that comfort food you never realized you were craving until it shows up in your kitchen, somehow underbaked in the middle because…
The Story of Amish Cinnamon Bread (Friendship Bread)
If you ever hear someone call it Friendship Bread, that’s because the “real” Amish Cinnamon Bread often starts with a passed-around starter. Think chain letters but way more delicious and way less annoying. My neighbor actually handed me a bag once (yes, a bag of gooey starter), and suddenly I was part of the world’s most carbs-forward secret society.
But don’t worry, plenty of us take shortcuts and skip that whole starter process. Traditional Amish Cinnamon Bread is simple and humble. Folks used to gather and share recipes in small towns, mostly because Amish communities believe in togetherness. This loaf is less fuss, more love—perfect for busy people like us. I mean, what’s not to like? It’s sweet, a little nostalgic, and makes you feel like you’re doing something good even if you just want an excuse to eat cinnamon sugar for breakfast.
“My family requests Amish Cinnamon Bread way more than regular banana bread—honestly, everyone fights over the last slice. The sugar-cinnamon swirl is the best surprise.” – Jodi, lifelong cinnamon fan
What You’ll Need for Easy Amish Cinnamon Bread
No need to dig up your grandma’s secret stash of ingredients. You just need regular kitchen stuff. Flour, sugar, eggs, milk, baking soda, and butter (honestly, never trust a bread recipe that doesn’t use real butter). Oh, and yes, the cinnamon. Use the cheap stuff or buy the fancy kind—your bread, your rules.
If you want to get creative, throw in a splash of vanilla or a handful of chopped nuts (pecans, if you’re feeling “fancy brunch”). Powdered sugar for dusting after? Optional, but highly recommended for the sweet tooth. Trust me, I’ve tried swapping things in and out, and Amish Cinnamon Bread is hard to ruin. If you only have margarine instead of butter, just—don’t tell the Amish.
FYI, you probably have all this in your pantry already. Love it when that happens. 
Tips for Success
Okay, let’s get real for a second. Amish Cinnamon Bread is insanely easy. But a couple of times, I got distracted scrolling through memes and blackened the crust a little (oops). Here are some things I wish someone had told me first:
- Spread the batter (it’s thick!) in the pan, then swirl the cinnamon sugar in with a butter knife. Don’t overthink it.
- Don’t open the oven every two minutes no matter how irresistible the smell. It needs about 45–50 minutes if you’re baking a loaf.
- Use parchment paper if you hate scrubbing pans. Seriously, best hack ever.
- Let it cool for at least 10 minutes. It’s torture, I know, but it’ll slice way better.
Once, I even used almond milk because that’s all I had. Turned out just fine! Amish Cinnamon Bread is forgiving like that.
How to Reduce Sugar in Amish Cinnamon Bread
Let’s be honest, this bread leans sweet. Sometimes I try to rein it in, especially if I’m sharing with my health-nut friends. I just cut down the sugar in the batter to half a cup (instead of a whole one), and sprinkle a smidge less on the cinnamon layer. It’s not an exact science.
If you’re ditching sugar completely (why?), try using a natural sweetener like honey or a sugar substitute, but be ready for a slightly different texture. Not a dealbreaker. It might come out more muffin-y. That’s fine—spread some peanut butter on it and call it breakfast. Nobody’s judging.
Storing Your Bread
Let’s talk leftovers. Amish Cinnamon Bread keeps nicely on the counter in an airtight container, especially if you wrap it in wax paper first. If you make a double batch because you’re feeling overachiever-y, store one loaf in the fridge—it’ll last almost a week. You can even freeze slices and pop them in the toaster.
I once hid a loaf in the freezer because, well, my roommate kept stealing slices. The texture actually gets even better after a day or two. If you’re a fan of toasted bread, holy moly, Amish Cinnamon Bread takes on another life—crispy edges, gooey middle, flavor explosion.
Common Questions
Q: Can I make this bread gluten free?
A: Yep, just swap all-purpose flour with a gluten-free mix. Textures might shift but it’s still way better than anything store-bought.
Q: What kind of pan works best?
A: Regular loaf pans. If you’ve got a silicone one, even better—pops right out.
Q: Can I leave out the cinnamon swirl?
A: Technically, sure, but…it’s called Amish Cinnamon Bread for a reason. I’d double the vanilla if you do.
Q: Does this need yeast or kneading?
A: Nope, no yeast, no kneading. Just mix and bake.
Q: Can kids help with this recipe?
A: Absolutely. It’s perfect for little hands to sprinkle sugar (hello, sticky counters).
Let’s Be Real, You Gotta Try This
So, if you’re craving something easy and homey, Amish Cinnamon Bread just hits that spot every single time. Nothing fussy—just simple ingredients, some mixing, a swirl of cinnamon sugar, and a kitchen that smells like a five-star bakery. If you want a no-starter version, check out this Irresistible Amish Cinnamon Bread (no starter needed) – Upstate … because honestly, it’s super straightforward. And for another take, the Amish Cinnamon Bread • no knead, no yeast! recipe is just genius if you like skipping extra steps.
You really can’t mess this up. Trust me, once you bake Amish Cinnamon Bread, it’ll disappear from the counter before you can even snap a picture for Instagram. Seriously, go for it! Your coffee and your family will thank you.
Amish Cinnamon Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the flour, sugar, baking soda, and a pinch of salt.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
- In a small bowl, combine the sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan.
- Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter on top and then sprinkle the rest of the cinnamon sugar on top.
- Using a butter knife, swirl the cinnamon sugar gently into the batter.
- Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
