Amish Cinnamon Bread

Amish Cinnamon Bread (Friendship Bread)

This Amish Cinnamon Bread is a classic, comforting sweet bread swirled with cinnamon sugar. It’s moist, tender, and fills your home with the most wonderful aroma while baking. Unlike the traditional “friendship bread” starter, this is a simple, straightforward version you can make anytime.

Why You’ll Love This Recipe:

· No Starter Required: Ready to make immediately
· Incredibly Moist: Stays fresh for days
· Perfect Cinnamon Swirl: Beautiful ribbon of cinnamon sugar throughout
· Simple Ingredients: Uses basic pantry staples
· Great for Gifting: Makes wonderful homemade gifts

Ingredients:

For the Bread:

· 2 cups all-purpose flour
· 1 cup granulated sugar
· 2 teaspoons baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· 1½ teaspoons ground cinnamon
· 1 cup buttermilk* (see note for substitute)
· ⅔ cup vegetable oil or melted butter
· 2 large eggs
· 2 teaspoons vanilla extract

For the Cinnamon Swirl:

· ½ cup granulated sugar
· 1 tablespoon ground cinnamon
· 2 tablespoons melted butter (for brushing)

*Buttermilk Substitute: Add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let stand 5 minutes.

Instructions:

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×5 inch loaf pan, or line with parchment paper.

Step 2: Make the Cinnamon Sugar

1. In a small bowl, mix together ½ cup sugar and 1 tablespoon cinnamon for the swirl. Set aside.

Step 3: Make the Batter

1. In a large bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, salt, and 1½ teaspoons cinnamon.
2. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
3. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.

Step 4: Layer the Batter

1. Pour one-third of the batter into prepared loaf pan.
2. Sprinkle with one-third of the cinnamon sugar mixture.
3. Repeat layers two more times, ending with cinnamon sugar on top.

Step 5: Create the Swirl

1. Using a knife or skewer, gently swirl through the batter to create a marble effect.
2. Brush the top with the 2 tablespoons melted butter.

Step 6: Bake

1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
2. If the top is browning too quickly, tent with foil during the last 15 minutes of baking.

Step 7: Cool and Serve

1. Let cool in pan for 15 minutes before transferring to a wire rack to cool completely.
2. Slice and serve warm or at room temperature.

Chef’s Notes & Tips:

· Don’t Overmix: Mix the batter until just combined for a tender crumb.
· Room Temperature Ingredients: Bring eggs and buttermilk to room temperature for best results.
· Testing for Doneness: The bread is done when it reaches an internal temperature of 200-205°F.
· Storage: Store wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days.
· Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months.
· Variations:
· Add ½ cup chopped nuts or raisins to the cinnamon swirl
· Substitute 1 cup whole wheat flour for 1 cup all-purpose flour
· Add 1 teaspoon orange zest to the batter
· Drizzle with a simple powdered sugar glaze after cooling

Serving Suggestions:

· Breakfast: Toasted with butter
· Snack: With a cup of coffee or tea
· Dessert: Warm with a scoop of vanilla ice cream
· Brunch: Served with fresh fruit

Enjoy this wonderfully moist and cinnamon-swirled Amish bread that’s perfect for any occasion!