Of course! Amish Cinnamon Bread, often called “Friendship Bread,” is a beloved classic. It’s a sweet, tender, moist loaf with a beautiful cinnamon-sugar swirl. There are two main versions: one that starts with a “friendship starter” (a fermented batter) and a much quicker, simpler version that you can make anytime. I’ll give you the quick version, which is just as delicious!
Quick & Easy Amish Cinnamon Bread
This is a “dump and stir” recipe—no starter required. It yields one incredibly moist and fragrant loaf.
Ingredients
For the Bread:
· 2 cups all-purpose flour
· 1 cup granulated sugar
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 large egg, room temperature
· 1 cup buttermilk* (see note below for substitute)
· 1/3 cup vegetable oil or melted butter
· 1 teaspoon vanilla extract
For the Cinnamon-Sugar Swirl & Topping:
· 1/2 cup granulated sugar
· 1 tablespoon ground cinnamon
· 2 tablespoons melted butter (for the top, optional but recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate medium bowl, beat the egg. Then whisk in the buttermilk, oil, and vanilla extract until combined.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined. Do not overmix! A few lumps are perfectly fine. Overmixing will make the bread tough.
- Make Cinnamon-Sugar: In a small bowl, mix together the 1/2 cup of sugar and the cinnamon.
- Layer the Batter:
· Pour half of the batter into the prepared loaf pan. It will be a thin layer; just spread it evenly.
· Sprinkle half of the cinnamon-sugar mixture over the batter.
· Carefully spread the remaining batter on top. This can be a little tricky, as it will want to mix with the sugar. Just do your best to cover it.
· Sprinkle the remaining cinnamon-sugar evenly over the top.
· For an extra-delicious crust, lightly drizzle the 2 tablespoons of melted butter over the top layer of cinnamon-sugar. - Bake: Bake for 45-55 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out clean or with a few moist crumbs.
· Tip: If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 10-15 minutes of baking. - Cool: This is the hardest part! Let the bread cool in the pan for about 15-20 minutes. Then, run a knife around the edges and carefully turn it out onto a wire rack to cool completely before slicing.
· Why cool completely? Slicing it while warm will cause it to be gummy in the middle. Letting it cool allows the structure to set for perfect slices.
Buttermilk Substitute Note
· No buttermilk? No problem! Make a quick substitute: Place 1 tablespoon of white vinegar or lemon juice in a measuring cup. Add enough regular milk to make 1 cup. Stir and let it sit for 5-10 minutes until it curdles slightly. Use as directed.
Recipe Variations
· Add-Ins: Fold 1/2 cup of chopped nuts (pecans or walnuts) or raisins into the batter along with the wet ingredients.
· Apple Cinnamon: Fold 1 cup of finely chopped apples into the batter.
· Cream Cheese Swirl: Before adding the second layer of batter, dollop 4 oz of softened cream cheese mixed with 1/4 cup of sugar and 1/2 teaspoon of vanilla over the first cinnamon-sugar layer.
The “Friendship Starter” Version
The traditional method involves a sourdough-like starter that you ferment on the counter for 10 days, “feeding” it with milk, sugar, and flour. On the 10th day, you bake several loaves and give starters to friends along with the recipe, hence the name “Friendship Bread.” The quick version above captures the same wonderful flavor without the wait!
Enjoy your baking! This bread makes the whole house smell amazing and is perfect for breakfast, a snack, or with a cup of coffee.