Quick Amish Cinnamon Bread Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Updated on 12/30/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Amish cinnamon bread

The Spruce Eats / Morgan Baker
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 10 servings
Yield: 1 loaf
Nutrition Facts (per serving)
277 Calories
11g Fat
42g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 277
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 31%
Cholesterol 45mg 15%
Sodium 151mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 23g
Protein 4g
Vitamin C 0mg 1%
Calcium 57mg 4%
Iron 1mg 7%
Potassium 109mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditionally, Amish cinnamon bread, or Amish friendship bread, is made with sourdough starter and passed down from friend to friend, similar to a chain letter. However, not everyone has a sourdough starter or has the time to make and maintain one, so this quick version substitutes tart yogurt to mimic the sour sourdough starter flavor instead.

This cake-like bread isn’t much like its origins at all, though. While bread that is made from sourdough starter typically takes hours, if not days, to complete, this bread comes together quickly and takes very little effort. According to Elizabeth Coblentz, a member of the Old Order Amish and the author of the column, "The Amish Cook,” true Amish friendship bread is "just sourdough bread that is passed around to the sick and needy.” Hinting that this bread is not only bread to share with friends and family, but is also meant for sharing with those less fortunate. Perhaps a good tradition to begin with your family would be baking Amish cinnamon bread and sharing it with those in need over the holidays, then you could pass off the recipe to friends and family and ask them to do the same.

Feel free to get festive with this bread and add dried cranberries, pumpkin swirl, or chocolate chunks. This bread is all about community, giving, and sharing, which is why it’s so perfect for the holiday season.

"The Amish cinnamon bread had good warm-spice flavor and was an easy preparation. The top was crusty with swirls of cinnamon-sugar in the center. It's a tasty basic quick bread that can be enjoyed any time of the year." —Diana Rattray

Amish cinnamon quick bread tester image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar, plus more for topping

  • 1/2 cup packed brown sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 1/2 cup plain yogurt

  • 1/2 cup whole milk

  • 1 1/2 cups all-purpose flour

  • 1/2 cup whole wheat flour

  • 3/4 teaspoon ground cinnamon

  • 1 teaspoon baking soda

Cinnamon-Sugar Filling:

  • 2 tablespoons granulated sugar

  • 3/4 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

    ingredients for cinnamon Amish bread

    The Spruce Eats / Morgan Baker

  2. Position a rack in the center of the oven and heat to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray.

  3. In a large bowl, cream the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes if using a handheld mixer, 8 to 10 minutes if mixing by hand.

    Butter and sugars beaten in a bowl

    The Spruce Eats / Morgan Baker

  4. Add the egg and vanilla and mix until fully incorporated, about 30 seconds.

    Wet ingredients beaten together in a bowl

    The Spruce Eats / Morgan Baker

  5. Add the yogurt and milk. Mix until fully incorporated.

    Yogurt and milk added to wet ingredients in a bowl

    The Spruce Eats / Morgan Baker

  6. Sift in the flours, 3/4 teaspoon cinnamon, and baking soda, and mix until just incorporated.

    Dry ingredients sifted into wet ingredients

    The Spruce Eats / Morgan Baker

  7. Spread half the batter into the prepared pan.

    Half of batter added to a prepared loaf pan

    The Spruce Eats / Morgan Baker

  8. Mix 2 tablespoons sugar and 3/4 teaspoon cinnamon in a small bowl. Sprinkle on top of the batter in the loaf pan.

    Sugar and cinnamon sprinkled on half of dough in pan

    The Spruce Eats / Morgan Baker

  9. Top with remaining batter and sprinkle with sugar, if desired.

    Dough in pan with sugar sprinkled on top

    The Spruce Eats / Morgan Baker

  10. Bake until a toothpick inserted in the middle comes out clean, about 45 to 55 minutes.

  11. Allow the bread to cool for a few minutes, then remove from the pan and place on a wire rack to cool completely.

  12. Slice and serve with butter.

    Baked Amish cinnamon bread sliced on plates

    The Spruce Eats / Morgan Baker

Recipe Variations

  • Add 1/2 cup dried cranberries or raisins to the batter.
  • Add 1/2 cup chocolate chips or chunks, sprinkling half in the middle along with the cinnamon sugar and half on top.

How to Store

  • Place completely cooled quick bread in a resealable bag or airtight container and store at room temperature for up to 3 days.
  • To freeze a completely cooled loaf of quick bread, wrap the whole loaf in plastic wrap, then wrap again in aluminum foil or place in a resealable freezer bag. Label with the name and date and freeze for up to 3 months.
  • To freeze individual slices of quick bread, arrange them on a baking sheet and place the pan in the freezer. When the slices are frozen solid, wrap each one in plastic wrap and place them in a resealable freezer bag. Label with the name and date and freeze for up to 3 months.

How do I know when quick bread is done?

You can usually tell quick bread is done when a toothpick or wooden skewer comes out clean when inserted into the center. Quick bread is generally done when it is between 200 F and 205 F on an instant-read thermometer inserted into the center of the loaf.

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