Amish Cinnamon Bread is an easy quick bread recipe with ribbons of cinnamon sugar. This no knead bread recipe has no yeast and doesn’t require a starter.

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About 15-20 years ago, a coworker gave me an Amish Friendship Bread sourdough starter. Over the years I have passed down the starter countless times, yet always keep some to make for myself and re-make it over and over again. I still use the same starter to make loaves on a regular basis.

It only goes without saying, my fridge freezer always houses a container labelled ‘starter’, ready for the next round of bread making.

If you aren’t familiar, Amish Friendship Bread is a popular sourdough-based bread that is made with a yeast starter.

Called a ‘friendship bread’ because part of the instructions at the end of this 14 day process is to divide and separate the batter, and share it with someone else.

I imagine its origin is from an Amish family, passed down from generations to generations. A piece of history lives in my very own kitchen, as it does the many others.

Each time I make this bread, I think of how to share it here on My Organized Chaos. Yet alas, technology cannot copy/paste the physical starter for you all – yet. I’ll tackle a how-to at some point.

Until then, enjoy this version which doesn’t take such a long time to make.

What is Amish Cinnamon Bread?

This Amish Cinnamon Bread recipe is a quick bread with no starter needed, and no yeast.

It has that same comforting and nostalgic taste as Amish Friendship Bread with that lovely cinnamon sugar swirl, yet with a much easier process to make it.

With no frills, fuss, and little time involved – this comforting sweet bread recipe reflects the same simplicity as the Amish community itself.

Enjoy this Amish cinnamon swirl bread recipe with your family, yet keep its roots and intention in mind.

It’s a great recipe to share whether it’s for the holidays, gatherings or given as a homemade gift.

Skip the complicated steps and enjoy homemade Amish cinnamon bread with this no starter needed recipe.

Why You’ll Love This Recipe

A simple quick bread with no starter, no yeast, no kneading, and little time involved.
Delicious and tasty with a buttermilk tang and a cinnamon sugar swirl sweetness. The same swirl in in our Cheesecake Coffee Cake Recipe.
A comforting traditional recipe passed down for generations
Freezes well, so great for meal prep and stocking that freezer.
Sharing is caring! Serve on a busy weekday, at holidays, gatherings or given as a homemade gift.

Total Time: 1 hour, 15 Minutes

Makes: 1 loaf

Ingredients and Notes

Butter – Make sure it’s softened butter.
Granulated Sugar – Adds some sweetness to the bread, and also used in the topping. You can also use cane sugar, brown sugar, or a blend. Brown sugar will add a richer flavor and moisture to the bread.
Cinnamon and Vanilla Extract – A comforting warm spice with vanilla? A perfect cozy combination.
Eggs – I use large eggs.
Lemon Juice – the acidity improves the dough
Buttermilk – Adds moisture, tang, and a softer crumb. If you’re out of buttermilk, add a tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes.
All-purpose Flour
Baking Soda – Allows that bread to rise.

Tips & Tricks

Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and a better texture.
Avoid Overmixing: Mix the batter until just combined to prevent a dense texture.
Make Buttermilk by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Allow it sit for a few minutes before using.
Bread is Done when a toothpick or butter knife inserted in the center comes out clean or almost clean. Uncooked batter or lots of cling means it’s not ready yet.
Double the Batch – why not make two loaves, either give one away or freeze one for later!

How to Make Amish Cinnamon Bread

This is a recipe for Amish Cinnamon Bread without starter. As always, the full recipe is on the printable recipe card at the end of this post.

Start by preheating your oven to 350°F (175°C). Grease one loaf pans and set them aside.
In a large bowl, cream together the softened butter and 1 ½ cups sugar with a wooden spoon until light and fluffy.
Beat in the eggs one at a time. Add the lemon juice and vanilla extract, mixing well.
Gradually add the buttermilk, flour, and baking soda to the butter mixture. Mix until just combined.
In a small bowl, mix together ⅔ cup of remaining sugar and 2 teaspoons ground cinnamon.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar topping over the batter.

Add the remaining batter and finish with the remaining cinnamon sugar mixture on top of the batter.

Lightly and gently swirl the batter using a butter knife.
Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely.

Recipe Variations

Nutty Twist: Add ½ cup of chopped nuts, such as walnuts or pecans, to the batter for added crunch.
Raisin Addition: Stir in ½ cup of raisins for a sweet and chewy texture.
Glazed Top: Drizzle a simple glaze made from powdered sugar and milk over the cooled bread for extra sweetness.

What to Serve with Amish Cinnamon Bread

Coffee or Tea: A warm slice of delicious Amish Cinnamon Bread pairs perfectly with a hot cup of coffee or tea.
Fruit Preserves: Spread with your favorite fruit preserves or apple butter for a delightful treat.
Whipped Cream or Ice Cream: Serve this amish bread recipe with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

Storage and Freezing

Keep the bread in an airtight container at room temperature for up to 3 days.
Wrap the bread tightly in plastic wrap and then in aluminum foil (whole loaf or individual slices). Freeze for up to 3 months. To enjoy, thaw at room temperature or warm slices in the microwave.

Common Questions about Amish Bread

Is Amish cinnamon bread the same thing as Amish friendship bread?
No. Amish cinnamon bread is a quick bread without yeast that is made and baked immediately. Amish friendship bread uses a sourdough starter that sometimes takes multiple days to make.

Can I make this bread without buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/2 cups of milk. Let it sit for about 5 minutes before using it in the recipe.

How can I prevent the bread from becoming too dry?
Ensure you do not overmix the batter and bake the bread just until a toothpick comes out clean. Overbaking can lead to a dry texture. Using the correct amount of buttermilk also helps keep the bread moist.

More Sweet Bread Recipes

Amish Cinnamon Bread

Skip the complicated steps and enjoy homemade Amish Cinnamon Bread with this no starter needed recipe.

5 from 3 votes

Print Pin

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: loaf

Course: Breakfasts

Cuisine: American

Author: Tammi

Ingredients

For The Bread

1 cup butter (softened)
1 ½ cups granulated sugar
1 teaspoon cinnamon
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 1/2 cups buttermilk
3 1/2 cups all-purpose flour
2 teaspoons baking soda

For The Topping

⅔ cup granulated sugar

Instructions

Start by preheating your oven to 350°F (175°C). Grease one loaf pans and set them aside.
In a large mixing bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy.
Beat in the eggs one at a time. Add the lemon juice and vanilla extract, mixing well.
Gradually add the buttermilk, flour, and baking soda to the butter mixture. Mix until just combined.
In a small bowl, mix together ⅔ cup sugar and 2 teaspoons ground cinnamon.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar topping over the batter. Add the remaining batter on top and finish with the remaining cinnamon-sugar topping. Lightly and gently swirl the batter using a butter knife.
Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

Tips

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and a better texture.
Avoid Overmixing: Mix the batter until just combined to prevent a dense texture.

Storage and Freezing

Keep the bread in an airtight container at room temperature for up to 3 days.

Wrap the bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm slices in the microwave.

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!