Amish Cinnamon Bread Recipe
A soft, tender loaf swirled with a sweet cinnamon-sugar layer, this Amish Cinnamon Bread Recipe is a cozy, quick-bake treat made with simple pantry staples. It delivers warm flavor, a golden top, and slices perfect for breakfast, snacks, or gifting.
Equipment
- 9x5-inch loaf pan
- Mixing bowls (1 large, 1 medium, 1 small)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Butter knife (for swirling)
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar divided
- 2 tablespoons ground cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cups sour cream
- ½ cup neutral oil canola or sunflower
- 2 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
Optional:
- ½ cup chopped pecans or walnuts
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F and line a greased 9x5-inch loaf pan with parchment.
- Mix ⅔ cup sugar with cinnamon for the swirl.
- In a large bowl, whisk flour, remaining sugar, baking powder, baking soda, and salt.
- In another bowl, whisk sour cream, oil, eggs, and vanilla until smooth.
- Fold wet mixture into dry just until combined—do not overmix.
- Pour half the batter into the pan, sprinkle half the cinnamon-sugar, add remaining batter, then top with the rest of the cinnamon-sugar.
- Swirl gently with a knife and bake 55–65 minutes until golden and a toothpick comes out with moist crumbs.
- Cool in pan 15 minutes, then lift out and cool fully on a wire rack.
Notes
This recipe contains dairy, eggs, and gluten. Use parchment paper for easy removal and cleaner slicing.