A Quick & Easy To Make Amish Buttermilk Cinnamon Bread

I have to confess, anytime I come across an Amish recipe I know it’s going to be good. The recipes are usually quite simple to prepare, use everyday ingredients everyone typically has on hand and tastes amazing! Hands down, we can all agree…the Amish know how to cook up some hecka good food! Simple, but oh so very good!

Jump to Recipe

Every so often I end up with extra buttermilk in the fridge that needs using up. When that happens and I get a hankering for something sweet, but not too sweet, I bake up a couple loaves of this delectable sweet bread. It takes just a few quick minutes to mix up the batter and get these loaves into the oven. Boy oh boy…they smell heavenly as they are baking up! And I love having an extra loaf that I can share with one of my girlfriends. Who doesn’t love it when their girlfriend shows up on their doorstep with a loaf of freshly baked cinnamon bread? We could all use more friends like that…right?

Start by preheating your oven to 450 degrees. Grease 2 loaf pans and set aside.

Make the Cinnamon/Sugar Mixture:

In a small bowl stir together ⅔ cup sugar with 2 teaspoons cinnamon. Set aside.

Make the batter:

In the bowl of a stand mixer, cream together 2 sticks softened butter with 2 cups sugar on high speed until light and fluffy, about 3-4 minutes.

Reduce speed to low and add each egg, one at a time until combined. Turn speed back up to high and whip mixture until it’s light and fluffy.

Reduce speed back down to low and add buttermilk. Mix until combined.

Slowly add flour and baking soda, a little at at time, until combined with the buttermilk batter.

Batter will be quite thick.

Pour ¼ of the buttermilk batter into each greased loaf pan.

Sprinkle ½ of the cinnamon/sugar mixture over the batter in each pan.

Divide the remaining batter evenly between the two pans.

Spread the batter out to cover the cinnamon/sugar mixture.

Sprinkle the remaining cinnamon/sugar mixture onto each loaf.

Swirl the cinnamon/sugar mixture into the batter with a knife.

Bake loaves for 70-90 minutes.

Check for doneness by inserting a toothpick in the middle of each loaf. If a toothpick comes out clean the loaves are done.

Cool loaves in the pans for 20 minutes before turning them out onto a wire rack to cool completely.

This is one of the tastiest sweet breads you will ever enjoy! It’s sweet, but not too sweet. It’s wonderfully moist and not dry at all. I love how easy it is to bake up and how delicious it is to eat! Just check my waistline, it doesn’t lie!!! LOL! It pairs beautifully with a hot cup of coffee in the morning or with a tall cold glass of milk!

Make this bread the next time you have some extra buttermilk that needs using up. I guarantee, you will LOVE this delightful Amish treat! You can finally say goodbye to wasted buttermilk!!!

A huge thank you, thank you, thank you, to Tracey Del for posting this recipe online at The Deplorable Kitchen on Telegram.

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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”

John 6:35

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