Need an EASY Amish cinnamon bread recipe that doesn’t require a starter? You’re in the right place! This super moist, delicious Amish cinnamon swirl bread is made with buttermilk and an amazing cinnamon sugar filling and topping. Really easy to make and even easier to enjoy!
Have you ever tried a simple cinnamon swirl bread recipe? If so, you likely know this bread is wonderfully sweet, moist and has the perfect amount of cinnamon.
Made with buttermilk, this quick bread recipe needs no starter or any other complicated techniques. The batter comes together quickly with simple ingredients you likely already have in your fridge and pantry. It’s perfect for a breakfast treat, snack or even as a dessert.
In this post I’ll show you what you’ll need to make cinnamon swirl bread, how to make it, and the tools you’ll need to make it amazing.
What do I need to make Amish cinnamon bread?
- Granulated sugar – this creates the sweet vanilla bread batter that surrounds the cinnamon sugar swirl.
- Vegetable oil – tested with both butter and oil, vegetable oil was a far superior fat. It helps create a super moist bread, whereas butter rendered a slightly drier bread.
- Egg – necessary binding to help the bread keep its shape after slicing.
- Vanilla extract – excellent for flavor of the bread.
- Buttermilk – ideal for creating a super moist bread. The buttermilk will also react with the baking soda to create a more fluffy bread.
- All purpose flour – necessary in nearly all bread recipes, regular, all purpose flour is the best flour choice for this bread recipe.
- Baking soda – necessary in helping this bread rise and become fluffy.
- Salt – ideal for creating a balance flavor.
For cinnamon sugar swirl:
- Granulated sugar – needed to create the cinnamon sugar swirl and topping. The top layer of sugar will caramelize when baked and create a wonderful crispy topping.
- Ground cinnamon – a necessary ingredient in making a cinnamon swirl.
- Butter – melted butter is added to the top of the loaf to create a caramelized, crisp cinnamon sugar top.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
Do I need a starter to make Amish cinnamon bread?
No a starter is not needed to make Amish cinnamon bread. There may be other recipes on the internet that require a starter, however, this Amish cinnamon bread recipe needs no starter.
How do I make cinnamon swirl bread?
Begin by mixing the wet and dry ingredients of the bread batter in separate bowls. For the wet ingredients, combine the vegetable oil, sugar, egg, vanilla and buttermilk. You can combine with a simple hand whisk.
In separate mixing bowl, combine the dry ingredients; all purpose flour, baking soda and salt.
Gradually add the dry ingredients to the wet ingredients, by adding a few spoonful’s of the flour mixture to the wet ingredients. Use a large whisk to combine. The consistency will be thick and smooth.
What is in cinnamon swirl in bread?
To make the cinnamon swirl on the inside of the bread, you’ll need just two ingredients; granulated sugar and cinnamon. Combine these two ingredients in a small bowl.
Spread half of the bread batter in the bottom of your loaf pan that has been lined with parchment paper. Sprinkle half of the cinnamon sugar mixture on top of this first bottom layer of batter.
Over the top of the first cinnamon sugar layer, evenly spread the rest of the batter over the top. Then, sprinkle the rest of the cinnamon sugar over the top layer of batter.
How do I make the swirl in cinnamon swirl bread?
To make the cinnamon swirl, use a table knife and going through both layers of batter and cinnamon sugar, create a swirl and few times up and down the length of the loaf pan.
To make the top of the loaf crisp and caramelized, pour the melted butter over the top of the cinnamon sugar.
Once the bread is baked, the loaf will come out of the oven with a browned top that is crisp and caramelized. This is the perfect texture for the ultra soft and moist bread underneath.
When sliced, you’ll discover beautiful swirls of cinnamon throughout the moist, vanilla bread.
Frequently asked questions about making Amish cinnamon bread:
Cinnamon swirl quick bread needs to bake approximately 60-70 minutes at 350 degrees. To check for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean and crumb-free the bread is done baking.
For most quick bread recipes, a standard 9″ x 5″ loaf pan is ideal.
For most cinnamon swirl bread recipes, 350 degrees is the ideal baking temperature. Anything hotter and the outside and top of the bread will overbrown before the inside of the bread bakes through completely.
Cinnamon swirl bread can be stored at room temperature in an airtight container. Keeping it covered and in an airtight container or zip-lock bag will keep it from drying out.
Amish cinnamon bread will keep for up to 5 days at room temperature in an airtight container.
Yes, cinnamon swirl bread can be frozen. Wrap and store in an airtight freezer bag or container. The bread will keep for up to 2 months frozen.
What are some good quick bread recipes?
Here are some of our top quick bread recipes that don’t require yeast or a starter:
- Banana Bread with Chocolate Chunks
- Cherry Bread Recipe
- Strawberry Banana Bread
- Double Chocolate Banana Bread
- Cream Cheese Pumpkin Bread
- Double Chocolate Zucchini Bread
- Healthy Pumpkin Bread
- Healthy Chocolate Banana Bread
- Chocolate Chip Peanut Butter Banana Bread
If you loved this Amish cinnamon bread recipe, check out our other popular bread recipes:
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Video
Amish Cinnamon Swirl Bread
Equipment
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- Large Whisk Fantastic for baking, this large whisk is ideal for mixing batters.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any quick bread recipe!
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Swirl and Topping:
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 2 Tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. To help secure the sides of the parchment paper and prevent the paper from sliding when adding the batter, use binder clips to secure the paper to the edge of the pan. (Remember to remove the clips before baking.)
- Mix the dry and wet ingredients in separate bowls. In a large mixing bowl, whisk together the sugar, oil, egg, vanilla and buttermilk. In a second bowl, combine the flour, baking soda and salt.
- Gradually add the dry ingredients, a few spoonfuls at a time, to the wet ingredients. Using a large whisk, mix the dry ingredients into the wet ingredients. The batter will become thick and smooth.
- In a small bowl, combine the cinnamon and sugar to create the cinnamon sugar filling and topping.
- Pour half of the batter into the bottom of the prepared pan. Then, using a spoon, sprinkle half of the cinnamon sugar filling onto the top of the batter in the pan. Spread the remaining batter onto the top of the cinnamon sugar filling. Spread evenly with a rubber scraper. Sprinkle the remaining cinnamon sugar onto the top of the top half of the batter.
- Using a table knife, insert the knife through the layers of batter and cinnamon sugar, dragging the knife through creating a swirl a few times up and back the length of the pan. After swirling, pour the melted butter on top of the top cinnamon sugar layer.
- (If using binder clips to secure the paper, make sure to remove them now.) Bake the bread for 60-70 minutes at 350 degrees. Check the bread after 60-65 minutes. To test for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean and crumb-free, the bread is done. If crumbs stick to the toothpick, it still needs additional time to bake.
- Remove from oven and let bread cool to room temperature before slicing. The top of the bread will be browned and have a crunchy caramelized sugar topping. Slice and enjoy once cooled.
Notes
Nutrition
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