Amish Cinnamon Quick Bread Recipe Without Yeast or Starter

This Amish Cinnamon Bread balances sweetness and warm cinnamon spice perfectly. This quick, easy version skips the traditional starter or yeast, so you can enjoy a tender, moist loaf with beautiful cinnamon swirls without the wait. It’s ideal for breakfast, a coffee break, or anytime you want a comforting snack.

I’d seen variations of Amish cinnamon bread online for years and finally tried this one because I love anything with cinnamon. I was pleasantly surprised that this recipe is much simpler than the traditional Amish friendship bread because it doesn’t require a starter or yeast.

In this recipe, buttermilk takes the place of a starter or yeast, contributing both tender crumb and moist texture. The finished loaves are attractive when sliced, revealing ribbons of cinnamon sugar throughout, and the crackly top gives them a charming, rustic appearance.

The flavor is rich, warmly spiced, and very satisfying. I baked two loaves for a church coffee break and they disappeared quickly — this bread pairs perfectly with coffee. One batch yields two loaves, which makes it handy for sharing; after all, it’s called friendship bread for a reason.

Once you taste it, you’ll likely make it again and again. The house will smell wonderful while it’s baking, and the loaves freeze well if you want extras for later.

Tips & Tricks for making this Amish Cinnamon Bread and other Quick Breads

• Bring ingredients to room temperature (unless stated otherwise), especially eggs, for better mixing and texture.
• Scoop flour with a measuring cup and level it off with a knife instead of tapping to avoid packing too much flour into the cup.
• Mix dry and wet ingredients just until combined. Overmixing can make quick breads tough or dry.
• Ovens vary — check the loaves about 10 minutes before the end of the suggested baking time to prevent over-browning.
• Let the bread cool in the pans for about 10–20 minutes before removing, then transfer to a wire rack to cool completely.
• Grease pans well or line them with parchment paper for easier removal once cooled.

How long does the Amish Cinnamon Bread keep?

Stored in an airtight container at room temperature, the bread stays fresh for about 3–4 days. Be sure the loaves are completely cooled before storing to avoid trapping steam that can make them soggy. If you plan to gift or share the loaves, they travel well at room temperature for a day or two.

Can I freeze the Amish Cinnamon Bread?

Yes. Wrap the cooled loaves tightly in plastic wrap and then foil or place them in a freezer bag to prevent freezer burn. They will keep well for 2–3 months. Thaw in the refrigerator or at room temperature, then reheat slices briefly if you prefer them warm.

Notes on Ingredients for EASY CINNAMON AMISH BREAD

• 1 cup butter, softened — bring to room temperature so it creams easily.
• 2 cups granulated sugar — white sugar works well here.
• 2 large eggs — room temperature if possible.
• 2 cups buttermilk — see notes below for a simple substitute.
• 4 cups all-purpose flour.
• 2 tsp baking soda.

For the Cinnamon Sugar Mixture

• 2/3 cup sugar.
• 2 tsp ground cinnamon.

How to Make EASY CINNAMON AMISH BREAD

Preheat the oven to 350°F (175°C) and grease two loaf pans with butter or nonstick spray.

In a mixer, beat the butter, sugar, and eggs until creamy. Add the buttermilk, flour, and baking soda, and mix gently until just combined.

In a small bowl, combine the sugar and ground cinnamon for the filling.

Spread about one quarter of the batter into the bottom of each prepared pan (this uses half the batter). Sprinkle roughly three quarters of the cinnamon-sugar mixture over the batter in each pan.

Divide the remaining batter evenly between the pans, sprinkle with the remaining cinnamon-sugar, and swirl the tops with a knife to create ribbons of cinnamon.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaves in the pans for about 20 minutes, then remove and cool completely on a wire rack before slicing.

Serve plain, or with a pat of butter for an extra treat.