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Easy No-Yeast Amish Cinnamon Swirl Bread (Soft & Moist Loaf)

A thick slice of homemade cinnamon bread showing a rich, dark swirl pattern inside the soft dough.
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You can make this soft, moist cinnamon swirl bread at home without yeast. This quick bread recipe delivers the comforting flavor of Amish bread with a perfect cinnamon ribbon swirl every time, making it ideal for breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup milk
  • For the Swirl: 1/2 cup packed light brown sugar
  • For the Swirl: 2 tablespoons ground cinnamon
  • For the Swirl: 4 tablespoons unsalted butter, melted
  • For the Topping: 2 tablespoons granulated sugar
  • For the Topping: 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and 3/4 cup of the granulated sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the sour cream and milk.
  6. Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Prepare the cinnamon swirl filling: In a small bowl, combine the brown sugar, 2 tablespoons of cinnamon, and 4 tablespoons of melted butter. Mix until it forms a thick paste.
  8. Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Top with the remaining batter, and then sprinkle the remaining swirl mixture on top.
  9. Use a knife or skewer to gently swirl the filling through the batter once or twice to create ribbons. Do not over-swirl.
  10. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
  11. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the pan with foil after 40 minutes.
  12. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For an extra moist loaf, you can substitute buttermilk for the milk and sour cream combination.
  • If you want a finish similar to bakery style cinnamon bread, you can brush the top with melted butter immediately after removing it from the oven.
  • This quick bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://kingscook.com/easy-cinnamon-bread-recipe-no-yeast/