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Delicious Recipe
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4.8 from 83 reviews

This Amish Cinnamon Bread offers the sweetly spiced taste and tender crumb of traditional friendship bread, but skips the fuss of maintaining a starter. Ready with simple pantry ingredients, this moist loaf features rich cinnamon swirls perfect for a comforting breakfast or a satisfying dessert—no rising time required.

Ingredients

For the Batter:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking soda

For the Cinnamon Swirl:

  • 1/3 cup sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C) and grease an 8×4-inch loaf pan to prevent the bread from sticking.
  2. Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, beat together the softened butter and sugar until light and fluffy. This step helps create a tender, airy crumb.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until everything is well combined and smooth.
  4. Combine Milk and Sour Cream: In a separate liquid measuring cup or small bowl, whisk together the milk and sour cream. Set this aside for use in a later step.
  5. Add Dry Ingredients (Part 1): With the mixer on low speed, add 1 cup of the flour and the baking soda to the butter mixture. Mix until just incorporated.
  6. Add Wet Ingredients: Pour in the milk and sour cream mixture. Continue to mix until everything is combined and the batter is smooth.
  7. Add Remaining Flour: Mix in the remaining 1 cup of flour, stirring only until just incorporated to avoid overmixing.
  8. Prepare Cinnamon Swirl: In a small bowl, combine 1/3 cup sugar and 1 tsp ground cinnamon to make the cinnamon sugar mixture.
  9. Layer and Swirl Batter: Transfer half the batter to your prepared loaf pan. Sprinkle about 3/4 of the cinnamon sugar over this layer. Add the remaining batter on top, followed by the remaining cinnamon sugar. Use a knife to swirl the batter in a back-and-forth motion, creating a marbled cinnamon effect.
  10. Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool and Serve: Let the bread cool completely in the pan before slicing and serving. This ensures clean slices and optimum texture.

Notes

  • You can double the recipe to enjoy one loaf now and freeze the second for later.
  • Let the bread cool fully for easier slicing and to prevent crumbling.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
  • You can swap sour cream for plain Greek yogurt in a pinch.

Find it online: https://marthatasty.com/amish-cinnamon-bread/