This Homemade Cinnamon Bread is made without a starter and is one of the easiest quick breads to bake. It’s moist, tender, and just sweet enough. A cinnamon swirl runs through each slice and a crunchy cinnamon-sugar crust tops the loaf. This flavorful bread is ideal for breakfast, brunch, or giving as a homemade gift during the holidays.
Some people call this loaf Amish Cinnamon Friendship Bread, but historians note that the original “friendship bread” used a maintained starter and was shared among friends. Traditionally the starter would be refreshed over several days until there was enough to bake and to pass on to others. Today’s version simplifies the process by using no starter and still delivers the same comforting cinnamon-sugar flavor and moist crumb.
I first tasted homemade cinnamon bread in the late 1970s and remember loving everything about it: the soft, moist bread, just the right sweetness, and the crunchy cinnamon-sugar topping on each slice. It’s the kind of treat that hooks you on the first bite.
TIPS FOR MAKING THIS BREAD…
- Don’t test doneness by inserting a toothpick into the center. The crunchy cinnamon-sugar topping will often clear the toothpick even when the interior is still underbaked. Instead, insert a toothpick or sharp knife into the edge of the loaf where there’s no topping. Baking typically takes about 1 hour; the topping browns quickly, so watch carefully to avoid overbrowning.
- Let the loaf rest about 5 minutes after removing it from the oven. Run a sharp knife around the pan edges and gently shake the pan to release the bread. Invert the loaf onto wax paper, then flip it onto a wire rack so the topping faces up. If you cool it upside down, some topping can stick to the rack.
- Wait until the bread is completely cool before slicing. Use a sharp, non-serrated knife for cleaner slices. Cutting while warm can cause the crunchy topping to crumble and flake off.
Can I freeze this bread?
Yes. Wrap the cooled loaf tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature before serving.
WHY WAS A STARTER USED WHEN THIS RECIPE ORIGINATED?
Before commercial baking powder and modern packaged yeast were widely available, bakers used wild yeast captured from the environment to create starters. Those starters acted as natural leavening and were kept at room temperature and refreshed for use in breads and other baked goods.
Once you try this homemade cinnamon bread you’ll want to bake it again and again. The recipe scales well — double it to make two loaves, keep one for now and freeze the other for later, or bake several mini loaves for holiday gifts.
MORE BREAD RECIPES YOU MIGHT LIKE…
Pumpkin Bread
Perfect Banana Nut Bread
Moist Pecan Zucchini Bread
Harvest Bread
If you make this recipe please rate it and leave a comment below — I love hearing your feedback.
Follow for daily recipes on social media.
Homemade Cinnamon Bread (without a starter)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author: Cindy Gibbs
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Bake
Cuisine: American
Description
This Homemade Cinnamon Bread is made without a starter and is simple to prepare. It produces a moist loaf with a cinnamon swirl and a crunchy cinnamon-sugar topping—perfect for breakfast or gifting.
Ingredients
Units
Scale
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
BREAD BATTER
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 1 tablespoon full-fat buttermilk
Get Recipe Ingredients
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and set aside.
CINNAMON/SUGAR MIXTURE
- Combine the granulated sugar and cinnamon in a small bowl and set aside.
BREAD BATTER
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and 1 cup granulated sugar on medium-high speed about 1 minute until combined. Add the egg and vanilla and beat on high until the mixture looks light and creamy. Add 1/2 cup of the buttermilk and mix on medium to incorporate. Add half of the flour mixture and mix until almost incorporated. Add the remaining 1/2 cup plus 1 tablespoon of buttermilk and mix briefly. Add the remaining flour mixture and mix just until combined. Do not overmix.
- Pour half of the batter into the prepared pan and spread evenly with an offset spatula. Sprinkle about three-quarters of the cinnamon-sugar mixture evenly over the batter; you may swirl it with a knife if desired. Spread the remaining batter over the cinnamon layer, pressing into the corners. Sprinkle the remaining cinnamon-sugar over the top and gently press it into the batter.
- Bake about 1 hour, or until a sharp knife or toothpick inserted into the edge of the loaf (not the center) comes out clean. The cinnamon-sugar topping can make center tests appear done even when the interior is not.
- Allow the loaf to rest about 5 minutes. Run a sharp knife around the pan edges to loosen the bread. Invert the loaf onto wax paper, then flip it so the cinnamon topping faces up on a wire rack. Cool to room temperature before slicing.
- Store the cooled bread in an airtight container; it will stay fresh for up to 4 days.
Notes
- You can double the recipe to bake two loaves at once. One loaf is perfect to enjoy now and the other to freeze or give away.
- To freeze: wrap a completely cooled loaf tightly in plastic wrap, then in foil. Freeze for up to 3 months and thaw at room temperature before serving.