Amish Cinnamon Bread

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 45 to 50 minutes
  • Total Time: -28651915.733333 minute
  • Yield: 1 9-inch loaf


This bread is a blend of sweet, spicy and comforting flavors that will make your kitchen smell like a heavenly bakery. It’s a warm, comforting embrace in loaf form, perfect for those lazy weekend mornings or a cozy afternoon tea.




For the Bread:

½ cup of (1 stick) salted butter, softened, plus 2 tablespoons of melted butter to pour over the top batter just before baking. 

1  cup of sugar

1 egg

2 cups all purpose flour, sifted and then measured 

¼ teaspoon of salt 

1 teaspoon of baking soda

1 cup buttermilk

½ teaspoon vanilla extract

Cinnamon Sugar Mixture:

– ½ cup of sugar

– 2 ½ teaspoons of cinnamon





  1. Preheat your oven to 350 degrees. For the best results, line a 9 x 5-inch loaf pan with parchment paper. All you have to do is lift the bread right out of the pan. If you don’t have parchment paper, grease and flour the loaf pan very well to prevent the bread from sticking.
  2. Cream together ½ cup butter (1 stick) and sugar together. Add the egg and beat until light and fluffy. Mix the flour, salt and baking soda together and to egg mixture alternately with the buttermilk. Add vanilla extract and beat until blended. 
  3. Spoon half of the batter  into the prepared loaf pan. 
  4. In a separate bowl, mix ½ cup of sugar and two 2 ½ teaspoons of cinnamon. Sprinkle half of the cinnamon mixture on top of the batter. 
  5. Add the remaining batter to the pan and sprinkle the rest of the cinnamon topping. Note: I saved 1 teaspoon of the remaining cinnamon/sugar mixture to sprinkle on top of the bread when it came out of the oven. It added an extra touch and made the top nice and crispy.
  6. Swirl the batter with a knife. 
  7. Melt the remaining 2 tablespoons of butter and pour evenly over the batter. This makes the bread extra moist and gives it an even more delicious buttery tasting flavor. 
  8. Bake at 350 degrees for 45-50 minutes, or until a tester comes out clean. Cool in the pan for 20 minutes before removing. Note: Half way through baking, you may need to cover the top loosely with aluminum foil to prevent too much browning. 
  1. Cool in the pan for about 20 minutes before removing. Enjoy! Your house will smell like heaven!!



Do ahead/Freeze Tips:  Amish Cinnamon Bread will keep up to 5 to 6 days in an airtight container. To freeze:

Wrap the loaf in plastic wrap then with aluminum foil and place it in a freezer ziplock bag. It will freeze well for up to two months. Thaw and heat in the microwave or oven.