Easy Amish Cinnamon Bread (No Yeast or Starter) and More Yummy Pressure Cooker Recipes
This quick and easy no-yeast Amish Cinnamon Bread is sweet, moist, and swirled with cinnamon sugar. Pressure cooker or oven-baked, it's your new breakfast favorite—no starter needed!
Equipment
- 2 9x5-inch loaf pans greased or lined with parchment
Ingredients
Main Ingredients
- 1 cup Butter softened
- 2 cups Granulated sugar
- 2 Eggs large
- 2 cups Buttermilk see notes for substitute
- 4 cups Flour
- 2 teaspoon Baking soda
- ⅔ cup Granulated sugar for cinnamon sugar mixture
- 2 teaspoon Ground cinnamon for cinnamon sugar mixture
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease or line two 9x5-inch loaf pans with parchment paper.
- Cream softened butter and 2 cups granulated sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in buttermilk gently until combined. Do not overmix.
- In a separate bowl, whisk flour and baking soda together. Fold into wet ingredients just until no dry flour remains.
- In a small bowl, combine ⅔ cup sugar and 2 teaspoon cinnamon. Spread ¼ of the batter into each pan. Sprinkle half the cinnamon sugar on top.
- Layer remaining batter evenly in both pans and sprinkle remaining cinnamon sugar over the top. Swirl gently with a knife.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10-20 minutes, then transfer to wire rack to cool completely.
Notes
Swap buttermilk using 2 cups milk and 2 tablespoons vinegar or lemon juice. Let sit 10 minutes before using. You can also cook one loaf in your pressure cooker and bake the other. Freeze extras for up to 30 days.