Quick Amish Cinnamon Bread Recipe: It’s moist, sweet, tasty, & loaded with cinnamon & sugar.
I don’t know about you but I love eating Amish Friendship Bread but I don’t love having to wait 10 days before I can eat it. It’s such a long process & although it tastes incredible I find it to be a big hassle so I never make it. I love this alternative recipe because you can whip it up in no time & enjoy it the same day! It makes a great breakfast & tastes marvelous smothered with butter or plain (seriously, it doesn’t even need butter to taste scrumptious).
It’s a quick and easy Amish Friendship Bread Alternative. No 10 day wait. You just mix it up & bake it. It’s moist, sweet, tasty, & loaded with cinnamon & sugar. Swirled with cinnamon & sugar on the inside. Topped with cinnamon & sugar on the outside.
- ½ cup butter, softened (salted) add ¼ teaspoon salt if using unsalted
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar or lemon juice)
- 2 cups flour
- 1 teaspoon baking soda
- Cinnamon/Sugar Mixture:
- ⅓ cup sugar
- 1 teaspoon cinnamon
- Cream butter, sugar, vanilla, and egg together. Add milk, flour, & baking soda & mix well.
- Pour ½ of batter into a greased loaf pan.
- In a separate bowl mix ⅓ cup sugar and 1 teaspoon of cinnamon together to create the cinnamon/sugar mixture. Sprinkle ¾ of the cinnamon/sugar mixture on top of the ½ full pan. Add remaining batter to pan; sprinkle with rest of cinnamon/sugar on top.
- Swirl batter using a knife (You can use a butter knife to make long horizontal swirls or swirl however you like).
- Bake at 350 degrees for 50-60 min. or until toothpick inserted in center comes out clean.
- Let cool in pan for about 20 minutes before removing.
Recipe Source: this recipe was adapted from Redfly Creations.
Jason England says
I’ve never heard of Amish bread, but I love coffee cake and this looks just like one. It looks so moist, I’d love to try a slice, or two haha.
I love coffee cake too, this recipe is similar to one. I love to have it for breakfast.
Jason England says
But it’s so good, how does yours survive till breakfast? haha
Jeannette Clark says
I love to make homemade bread. This looks wonderful. J. Clark
Me too! Thanks, I hope you like the recipe if you try it.
Hi… What size bread pan is this recipie for? I tried making this and it smelled amazing but overflowed the pan and didn’t bake evenly. I think I might have used the wrong size pan
Hi Diana, I’m sorry to here your bread did not turn out. This recipe just uses a standard size bread pan which is 9×5″ or 1.5-Quarts. I use this one by Pyrex: http://amzn.to/1OVN5YF
thank you :). I actually went ahead and got a 9×5 and it came out perfect, so I was just using too small of a pan. But do you happen to know how long it keeps? I want to make some as gifts for people but I’m wondering how long it stays good. Any idea?
Thanks so much!
I’m so glad it turned out this time for you! I’m not positive how long it will keep for, I know I’ve eaten it 3 days later & it tastes fine. I think the loaves would freeze well if you plan on making them ahead of time you could try freezing them so they stay fresh.
Joann Widle says
I love this recipe. It is so simple to make and everyone really likes it. I add pecans sometimes. I use 8 small loaf pans, but cut the baking time to 30 minutes. I do freeze them. Great for small gifts.
Hi Joann, I’m glad you like the recipe! I love the idea of making mini loaves, I’m going to have to try that!
Jerry Garcia says
I made this today and after letting it cool out of the pan for about 20 minutes i cut into one of the loafs and it just fell apart. What did i do wrong or did I just not wait long enough?
Hello Jerry, I have never had any issues with it falling apart when cut. How sharp was the knife you were using to cut it? If your using a dull knife it could cause the bread to crumble. Also waiting until it is completely cool and at room temperature would help.
Saw this recipe yesterday and made it today, absolutely delicious! It smelt good baking and tasted yummy when it was done. Definitely keeping this recipe! Thank you for a simple but delicious recipe.
Hi Christie, So glad to hear you liked this recipe! I agree I love baking it because it makes the whole house smell yummy. :)
This looks so good! I want it right now! Haha Could you use cashew milk and vinegar in place of buttermilk?
Hi Erin, I have heard you can sub cashew milk for regular milk with baking but I have never tried it. I would skip adding the vinegar probably. If you try it, let us know how it turns out! :)
Turned out perfectly! Thank you for sharing!
Hi Meli! Awesome! I’m glad it turned out for you!
Gene Jones says
How do you store the bread after baking; counter, refrigerator?
Hi Gene, I keep mine in a ziploc bag on the counter, we usually eat it all within the first 2 days. If you want it to stay fresh longer you can keep it in the refrigerator.
Do you use self rising flour in this recipe
Hi Chelsea, No it’s just regular all purpose flour.
Hi there! I’m curious, have you plaited this bread? If so, does it bake evenly? Anything I should be aware of? Thanks so much!
Hi Katie, This actually isn’t a bread that can be plaited, it is a dessert bread more like a muffin or cake batter so it has to be baked in a pan. Thanks!
Lazeena Lutchman says
I am definitely trying this today
Hope you like it!
So excited to have found this recipe! I love Amish Friendship Bread but honestly sometimes you dont want to wait 10 days (or you run out of people to give starter to!)
Hi Sheila, I hope you like the recipe! I make it frequently. Thanks for taking the time to comment, we appreciate it.
Deborah Reed says
Hi I’m baking my first loaf now can’t wait ,but do you have any suggestions if you wanted to bake like 5 loaves at a time the measurements for that?Thanks in advance Deborah
Hi Deborah, Since the recipe only makes one loaf if you wanted to make five you could easily just multiply each ingredient times 5 and make a large batch. Thanks!
I’m making this for the first time right now! I LOVE cooking but I’m pretty new to baking. I couldn’t really *pour* the batter but I followed all steps/ingredients to a T. Is it supposed to be so thick? Any idea what I might have dine wrong, if anything?
Hi Kayleigh, The batter is supposed to be thick. You can use a spoon or spatula to help pour it into the baking dish. Thanks!
Wonderful recipe I have made it twice this week. The second time I added chopped fresh apple and golden raisons. Delicious
Hi Cheryl, I’m so glad you liked the recipe. Thanks for taking the time to comment, we appreciate it!
Tracy Fitzsimons says
Do you use salted or unsalted butter?
Hi Tracy, I use salted butter. Thanks.