This Amish cinnamon raisin bread recipe delivers the perfect balance of warm spices, sweet raisins, and a buttery crust that makes every slice irresistible. After years of perfecting traditional Amish baking techniques, I’ve developed a method that ensures a soft, pull-apart loaf with a tender crumb and golden-brown exterior.
The secret lies in slow fermentation and precise ingredient ratios that create that signature Amish flavor profile.
The beauty of this recipe is its simplicity—just a handful of pantry staples come together to create a loaf that tastes like a homecoming. We’re talking about rich cinnamon warmth, plump raisins soaked in molasses, and a crust so tender it practically melts in your mouth.
The dough gets a long, slow rise (overnight in the fridge works perfectly), which develops deep flavor and creates that signature Amish texture.
What you’ll end up with is a loaf that’s perfect for breakfast, brunch, or even as a sweet snack with a cup of coffee. The aroma alone will fill your kitchen with warmth, while the texture delivers that satisfying pull-apart quality that makes it worth every bite.
Whether you’re baking for family or treating yourself, this recipe delivers professional-quality results with minimal effort.
For those watching dietary preferences, we’ve included adaptations for vegan butter and egg substitutes that maintain the same incredible texture. The recipe scales beautifully too—make one loaf for a small family or two for a crowd. Let’s get started on creating this comforting classic that tastes like home.
Ingredients for amish cinnamon raisin bread
Pantry staples that transform into a loaf bursting with cinnamon warmth and molasses-kissed raisins.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Spooned and leveled for accuracy |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for easier mixing |
| Plain Yogurt 🥛 | ½ cup | Full-fat for best texture |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Freshly opened for potency |
| Warm Water 💧 | ½ cup | 110°F for yeast activation |
| Ground Cinnamon 🌶️ | 2 tbsp | Pure, aromatic variety |
| Sea Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Raisins 🍇 | 1 ½ cups | Plump, seedless preferred |
| Molasses 🍯 | ¼ cup | Unsulphured for authentic flavor |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Toasted Almond Slices 🌰 | ½ cup | Optional for crunch (optional) |
The flour is your foundation—King Arthur or Bob’s Red Mill for that perfect tender crumb. Cinnamon? Penzeys or McCormick for the richest aroma. Raisins should be plump, not dried-out—soak them in molasses and warm water for 15 minutes before adding to the dough. That’s the game-changer. The butter matters too—Plugrá or Land O’Lakes work perfectly, but keep it cold. The yeast is non-negotiable—if it’s past its expiration, you’ll get a sad, flat loaf. Always check the date!
No molasses? Maple syrup or honey works in a pinch, but it’ll taste different. Short on raisins? Dried cranberries or chopped dates add a nice twist. The vanilla extract can be swapped for vanilla bean paste—just scrape out the seeds. For a vegan version, use vegan butter and replace eggs with a flax egg (1 tbsp ground flax + 3 tbsp water per egg). The almond slices? Toast them first—350°F for 5 minutes**—or skip them entirely if you’re watching calories.
This dough is a patient recipe—overnight rise in the fridge is key for that deep flavor. Store wrapped at room temp for 2 days or freeze for 3 months. To reheat, wrap in foil and warm at 300°F for 10 minutes. The aroma alone will have your whole house smelling like a bakery. Trust me, the wait is worth it—every slice tastes better the next day!
Why You’ll Love This Recipe
- No-Yogurt Hassle: Mixing in plain yogurt keeps this dough tender without the fuss of yeast or long rises. Honestly, I’ve made this on lazy mornings when I forgot to take yogurt out overnight—it still turns out soft and perfect.
- Warm Spice Hug: That cinnamon-sugar swirl? It’s like hugging your taste buds with every bite. The butter and yogurt make it rich but not heavy, while the raisins plump up just enough to feel indulgent without trying too hard.
- Breakfast or Snack Star: Slice it for toast with jam, pack it for lunch, or serve it warm with coffee. Between us, I’ve even used the leftovers to make French toast—because why waste good bread?
- Budget Bakery Win: Flour, sugar, and butter are pantry staples, and this recipe stretches to feed a crowd. I’ll be real: my grocery bill dropped when I stopped buying pre-made cinnamon bread after making this. The leftovers last days, too.
Step-by-step instructions for Amish cinnamon raisin bread
Here’s how to create a golden, fragrant loaf with perfect spice balance and tender crumb.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 0.5 cup warm water (about 110°F) with the 2.25 teaspoons active dry yeast and let it sit for 5-10 minutes until it becomes foamy. This tells you your yeast is alive and ready to work. If it doesn’t foam, your bread won’t rise properly.
In a separate bowl, whisk together the 5 cups all-purpose flour, 0.75 cup granulated sugar, 1.5 teaspoons sea salt, and 2 tablespoons ground cinnamon. This dry mixture is the flavor foundation of your bread. Add the 1 cup cold unsalted butter, cut into cubes, and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
Make a well in the center and pour in the yeast mixture, 0.5 cup plain yogurt, 2 whole large eggs, 0.25 cup molasses, and 1 teaspoon vanilla extract. Mix with a wooden spoon until a shaggy dough forms. The molasses adds depth, while the yogurt keeps the texture tender.
Knead Until Smooth and Elastic
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. You’ll know it’s ready when it springs back slowly when poked. This step develops gluten, which gives your bread its structure.
If the dough feels too sticky, add flour 1 tablespoon at a time—but don’t overdo it, or your bread will be dry. Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a damp towel. Let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Here’s the thing—your kitchen should feel warm enough that the dough rises quickly. If it’s cool, place the bowl near a warm oven with the light on or use a proofing box. Patience here ensures a light, airy texture.
Fold in Raisins and Almonds
Once the dough has risen, punch it down gently to release air. In a small bowl, toss the 1.5 cups raisins and 0.5 cup toasted almond slices with 1 tablespoon flour to prevent sinking. This prevents them from pooling at the bottom of your loaf.
Fold the raisins and almonds into the dough by hand, pressing them in gently. You want them distributed evenly but not overworked, or they’ll tear the gluten strands you just built. Shape the dough into a log and place it in a greased 9×5-inch loaf pan. Cover it again and let it rise for another 30-45 minutes until it reaches the top of the pan.
This second rise is crucial—it ensures your bread expands properly in the pan, giving you that classic Amish pull-apart texture. Don’t skip it, even if you’re eager to bake!
Bake to Golden Perfection
Preheat your oven to 350°F while the dough rises. Bake the loaf for 50-55 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean. The aroma of cinnamon and molasses will fill your kitchen—trust me, it’s worth the wait.
If the top browns too quickly, tent the loaf with foil after 30 minutes to prevent over-browning. The internal temperature should reach 190-200°F for a perfectly baked loaf. Let it cool in the pan for 10 minutes before transferring to a wire rack.
This cooling step is often overlooked, but it allows the bread to set properly. Slicing too soon will give you a gummy texture. The raisins should be plump and the almonds crunchy—exactly how they should be.
Pro Tips For Making Amish Cinnamon Raisin Bread
- Mix Butter Cold: Cut that unsalted butter into the flour in small cubes—no softening needed. I learned this the hard way after making dough that turned out greasy and spread too much in the pan. Cold butter creates flaky layers, and this bread’s texture depends on it.
- Soften Yogurt First: Let the yogurt sit at room temperature for 10 minutes before mixing—it blends smoother and avoids lumps in the dough. I used to dump it straight from the fridge, and the batter always came out clumpy, no matter how much I stirred.
- Don’t Overmix the Dough: Stop folding in the raisins and cinnamon-sugar mix as soon as it’s evenly distributed—overworking the dough makes the bread dense. I used to knead it like bread dough, and the result was a brick instead of a tender loaf.
- Bake Until Golden: Check for doneness at 345°F (175°C) with a toothpick—it should come out clean but still slightly moist. My first batches came out dry because I pulled them too early, thinking they were done. Let the residual heat finish the job in the pan.
Regional styles of this recipe
Pennsylvania Dutch Roots
The Amish community in Pennsylvania Dutch Country popularized this bread as a staple for their simple, hearty meals. The recipe reflects their tradition of using basic pantry ingredients—flour, sugar, cinnamon, and molasses—to create something extraordinary.
In Lancaster County, this bread was often baked in cast-iron Dutch ovens over wood fires, giving it a rustic charm that modern ovens can replicate. 🌾
What sets the Pennsylvania version apart is the emphasis on slow fermentation—often overnight in a cool cellar—which develops deeper flavor. The raisins are soaked in molasses before baking, ensuring they stay plump and burst with every bite. This method became a hallmark of Amish baking, passed down through generations.
Ohio Amish Adaptations
In Ohio’s Amish settlements, particularly around Holmes County, the bread often includes toasted walnuts instead of almonds for a nuttier crunch. The dough is sometimes enriched with a touch of honey instead of molasses, reflecting local agricultural traditions where apple orchards thrive.
The texture remains soft and pull-apart, but the flavor profile leans slightly sweeter.
Ohio Amish bakers also favor a shorter rise time (about 1 hour total) due to warmer climates, which speeds up fermentation. The loaves are often baked in ceramic loaf pans lined with parchment paper for easy removal, a practical adaptation from modern kitchens.
Texas Amish Twist
In Texas, where Amish communities blend Southern traditions, you’ll find a version infused with chopped pecans and a hint of orange zest in the dough. The molasses is sometimes replaced with blackstrap molasses, adding a deeper, almost caramel-like richness.
This twist reflects Texas’s love for bold flavors while keeping the bread’s signature tenderness.
The Texas adaptation also often includes a butter glaze drizzled over the baked loaf—mixing 2 tablespoons melted butter with 1 tablespoon honey—for a glossy finish. This step is purely decorative but adds a professional touch that’s become popular in modern Amish bakeries across the state. 🍯
Canadian Amish Variations
In Ontario’s Amish communities, particularly near Kitchener-Waterloo, the bread incorporates dried apples alongside raisins for a fruity contrast. The dough is often leavened with a small amount of sourdough starter (about ¼ cup) to enhance tanginess, a nod to the region’s French-Canadian baking influences.
The result is a slightly tangy, complex loaf that’s perfect with butter or jam.
Canadian Amish bakers also prefer whole wheat flour (about 1 cup substituted for all-purpose) to add fiber and a heartier texture. The loaves are typically baked in stoneware pans for even heat distribution, a technique borrowed from European baking traditions.
This version is especially popular in winter, when fresh fruit is scarce.
Modern Homestyle Updates
Today’s home bakers often adapt the recipe with pumpkin puree (about ½ cup) for a seasonal twist, especially in fall. The pumpkin adds moisture and a subtle spice note that pairs beautifully with cinnamon.
For a gluten-free version, some use a 1:1 gluten-free flour blend (like Bob’s Red Mill) and add ½ teaspoon xanthan gum to mimic the dough’s elasticity.
Another modern tweak is adding chopped dates or figs for variety, or even a swirl of peanut butter in the dough for a nutty depth. The key is balancing these additions with the original spices—too much can overpower the bread’s signature warmth.
The goal remains the same: a loaf that tastes like home, no matter the variation. 🏡
Nutrition facts
Frequently asked questions
Can I make this bread without molasses?
Yes! Swap the ¼ cup molasses for ¼ cup honey or maple syrup—both work well. The bread will have a slightly different depth of flavor, but the texture remains the same. For a neutral sweetener, use brown sugar mixed with water (¼ cup + 1 tbsp water). The raisins will still stay plump if soaked in warm water for 15 minutes before baking.
Why does my dough smell yeasty but isn’t rising?
This usually means your yeast is dead or your water wasn’t warm enough. Always use 110°F water and fresh yeast (check expiration dates!). If the yeast didn’t foam after 5-10 minutes, it’s inactive—start over with new yeast. Also ensure your kitchen is warm (at least 75°F) for proper rising. A proofing box or warm oven with the light on helps if your kitchen is cool.
How do I store leftovers to keep them fresh?
Wrap the cooled loaf tightly in plastic wrap or aluminum foil, then place it in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices wrapped individually—they’ll stay fresh for 3 months. To reheat, wrap slices in foil and warm at 300°F for 5-10 minutes or microwave for 10-15 seconds for softness.
Can I add nuts other than almonds?
Try walnuts, pecans, or hazelnuts for different textures. Toast them first at 350°F for 5 minutes to enhance flavor. Chop them coarsely for even distribution. For a sweeter twist, mix in ½ cup dried cranberries or chopped dates alongside the raisins. Just reduce the total fruit/nut mixture by ¼ cup to maintain dough balance.
What’s the best way to test if it’s fully baked?
Use the toothpick test: Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The internal temperature should reach 190-200°F. The top should be deep golden brown, not pale. If it browns too quickly, tent with foil after 30 minutes to prevent over-browning while ensuring it cooks through.
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