Of course! Amish Cinnamon Bread is a beloved classic, known for its tender, cake-like crumb and a wonderful swirl of cinnamon sugar. It’s also famous for its “friendship bread” starter tradition, but this recipe is for a simple, no-starter version that you can make anytime.
Classic Amish Cinnamon Bread (No-Starter Version)
This recipe is incredibly easy and makes two delicious loaves—one to keep and one to share!
Prep Time: 15 minutes
Bake Time: 45-55 minutes
Yields: 2 loaves
Ingredients for the Bread:
· 1 cup (2 sticks) butter, softened
· 2 cups granulated sugar
· 2 large eggs
· 2 cups buttermilk (See note for easy substitute)
· 4 cups all-purpose flour
· 2 teaspoons baking soda
· ½ teaspoon salt
Ingredients for the Cinnamon Sugar Swirl:
· ⅔ cup granulated sugar
· 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs, one at a time, followed by the buttermilk. Mix until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring by hand with a spatula or mixing on low speed just until the flour is incorporated. Do not overmix.
- Create the Swirl: In a small bowl, mix together the ⅔ cup of sugar and 2 teaspoons of cinnamon.
- Layer the Loaves: Pour half of the batter evenly between the two prepared loaf pans. Sprinkle three-quarters of the cinnamon sugar mixture evenly over the batter in both pans. Top with the remaining batter. Finally, sprinkle the remaining cinnamon sugar over the very top.
- Bake: Place the pans in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the bread cool in the pans for about 20 minutes before carefully removing it to a wire rack to cool completely. This prevents it from getting soggy.
Helpful Notes & Variations
· No Buttermilk? No Problem! Make a quick soured milk: Add 2 tablespoons of white vinegar or lemon juice to a 2-cup measuring cup. Fill it with enough regular milk to make 2 cups total. Stir and let it sit for 5-10 minutes until it curdles slightly.
· The “Lightly Mix” Rule: Overmixing the batter after adding the flour develops gluten, which can make the bread tough. Mix just until you no longer see streaks of flour.
· Add-Ins: Feel free to fold 1 cup of chopped nuts (walnuts or pecans are great) or 1 cup of chocolate chips into the batter at the end.
· For a Crispy Top: The generous layer of cinnamon sugar on top will create a delicious, slightly crispy crust.
· Storage: Once completely cool, wrap the bread in plastic wrap or store it in an airtight container at room temperature for up to 5 days. It also freezes beautifully for up to 3 months.
The “Friendship Bread” Starter Version
If you’re curious about the traditional method, it begins with a sourdough-like starter that you “feed” with flour, sugar, and milk over 10 days. On the 10th day, you divide the starter, bake bread, and pass the portions of the starter to friends with instructions—hence the name “Friendship Bread.”
This no-starter recipe gives you all the classic flavor without the wait or commitment!
Enjoy the wonderful, comforting aroma that will fill your kitchen, and savor a slice with a cup of coffee or tea. It’s pure, simple goodness