This bakery-style Amish cinnamon loaf is easy to make at home in about an hour. It’s like Amish friendship bread without a starter!

This warm and cozy Amish cinnamon bread is tender and has that slight quintessential tang you love in quick breads. No-fail, quick Snickerdoodle bread is incredibly easy to make.

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Amish friendship bread starters were pretty popular during my childhood. There is just something church ladies love about a sourdough bread starter.

I can recall my mother being gifted loaves of sweet cinnamon swirl bread along with a bag of starter from friends at church.

We would feed the starter for days, make a loaf or two of Amish cinnamon bread and pass the bread and some of the starter along to someone else.

The process would continue for a while, then fizzle out only to be revived by a newcomer some months later.

Amish cinnamon loaf, sometimes called snickerdoodle bread, is pretty spectacular.

It’s moist, tender and perfectly sweet with just a hint of tang. It’s everything a quick bread should be–only the version from my childhood wasn’t very quick, with all that starter feeding.

You might be surprised to know you can make Amish friendship bread without a starter, and, boy, am I thankful! This recipe leaves behind the yeast and the days of feeding and mixing a starter in favor of a few pantry ingredients.

The flavor of this Amish cinnamon bread is just as delightful without all the work. It makes a lovely gift, too!

More Delicious Quickbreads:

• Best Ever Pear Bread
• Sour Cream Banana Bread
• Grandma’s Amazing Pumpkin Bread
• Cinnamon Sugar Drop Biscuits

Tips For Making Amish Friendship Bread Without Starter

If you are looking for a no-knead, no-yeast, no-starter cinnamon swirl bread with amazing flavor, you have come to the right place.

It’s similar to the famous cinnamon bread served by Bob Evans restaurants, too, if you’re familiar with that classic sweet treat.

This Amish cinnamon loaf is as simple as mixing a few ingredients from your pantry, layering with cinnamon sugar in a loaf pan, and baking until you have a steaming loaf of snickerdoodle bread about an hour later.

• Bring all of the Amish cinnamon bread ingredients to room temperature.
• Use high-quality cinnamon. If you don’t use cinnamon very often in your house, the bottle hiding in the back of the pantry has likely lost most of its flavor. Go ahead and buy a new one and look for high-quality cinnamon such as Saigon or Ceylon. The taste really is unmatched when compared to grocery store brand cinnamon.
• Store your leftover bread on the counter for 2-3 days or up to a week in the fridge. You can also freeze the bread for several months.

How to Make Amish Cinnamon Bread.

It’s really easy to make this Amish friendship bread without starter.

Ingredients You’ll Need:

For the Batter:

• Butter
• Sugar
• Egg
• Vanilla Extract
• Milk
• Sour Cream
• All-purpose Flour
• Baking Soda

For the Cinnamon Swirl:

• Sugar
• Ground Cinnamon

How to Make It:

(Full printable recipe is available below)

Combine the wet ingredients. First, you’ll cream butter and sugar until fluffy.

Then add egg and vanilla, mixing until combined. Whisk together milk and sour cream in a separate liquid measuring cup or small bowl and set aside.

Baking with sour cream is a great way to bring tenderness to your quickbreads.

Prepare the batter. Next, you’ll alternate adding flour, baking soda, and the milk mixture to the remaining ingredients in a stand mixer until everything is incorporated.

The batter will be fairly thick.

Layer the batter. Then, you’ll pour half the batter into a prepared loaf pan, followed by 3/4 of the cinnamon sugar mixture (as seen in the left photo below). Add the remaining batter and top with the remaining sugar. Use a knife to gently swirl everything together (as seen in the right side photo below).

Bake. Last, you’ll bake the loaf for 55-60 minutes or until a toothpick comes out clean. Cool before serving.

Notes and Adaptations:

• Feel free to freeze the loaf if desired, or double the recipe and make a second loaf to freeze for later. Allow the loaf to cool completely before wrapping well and freezing.