A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!

Recipe Summary

prep:
40 mins
cook:
1 hr
additional:
1 week 1 day
total:
1 week 2 days
Servings:
30
Yield:
2 - 9x5 inch loaves
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.

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  • In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.

  • Bake in preheated oven for 50 to 60 minutes.

Tips

Get the recipe for Amish Friendship Bread Starter

Nutrition Facts

119 calories; protein 2g 4% DV; carbohydrates 15.5g 5% DV; fat 5.5g 9% DV; cholesterol 18.7mg 6% DV; sodium 89.1mg 4% DV. Full Nutrition

Reviews (146)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/20/2008
I hate to burst bubbles, but after several cycles of making this recipe, I got suspicious of what the starter was actually adding to the mix. So I just completed two loafs: one with 1/2 c. starter and one exactly the same without the starter. the breads came out virtually the same!!!! I was hoping the starter would add a tang or ? but there was no taste difference and we actually preferred the texture without the starter, it was a bit moister?!? So I'm afraid I will omit the starter in the future.... Read More
(868)

Most helpful critical review

Rating: 1 stars
04/27/2007
I have been making amish bread for years. I tried this recipe and it turned out terrible. First of all it calls for twice as much flour as my old recipe and 1 less egg. I guess with 2 cups of flour instead of 1 it made this so heavy. I promise if you will change this recipe to 1 cup self rising flour add 1 more egg 1/3 cup more oil and increase cinnamon and vanilla to 2 tsp. also add 1 small box of vanilla pudding - you will get rave reviews. I will add my recipe to this catagory for all to try. Read More
(295)
174 Ratings
  • 5 star values: 102
  • 4 star values: 40
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 7
Rating: 4 stars
01/20/2008
I hate to burst bubbles, but after several cycles of making this recipe, I got suspicious of what the starter was actually adding to the mix. So I just completed two loafs: one with 1/2 c. starter and one exactly the same without the starter. the breads came out virtually the same!!!! I was hoping the starter would add a tang or ? but there was no taste difference and we actually preferred the texture without the starter, it was a bit moister?!? So I'm afraid I will omit the starter in the future.... Read More
(868)
Rating: 5 stars
12/06/2006
My boss gave me a list of his variations. In each one, he adds a box of pudding mix (whatever flavor you choose). It makes the bread very moist, and it stays moist for days. Our favorites include: add 1 cup of craisins (dried cranberries), 1 cup of walnuts, and 1 box of vanilla pudding. Another includes: 1 smashed banana, 1 cup of walnuts, and 1 box of banana cream pudding. Yet another is 1 cup white chocolate chips, 1 cup macadamia nuts (chopped), and 1 box of white chocolate pudding. YUM!!! These are always big hits, and are great for the holidays! I'll warn you though, you may think you've done something wrong when you mix these in on day 10, because the batter is more the consistancy of cake batter than of bread dough, but it's OK, it bakes up just like bread. Read More
(753)
Rating: 5 stars
09/05/2003
I love experimenting and trying all kinds of combinations. Because I'm so frugal and couldn't find enough friends to keep giving starter to, I now only "feed" 1/4 cup of each ingredient, make 2 loaves at the end of 10 days and then have just enough starter in my zip bag to continue without wasting any. Still works perfectly. By the way, a favorite is pistacio pudding & chopped pistatios!! Excellent! Read More
(456)
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Rating: 1 stars
04/27/2007
I have been making amish bread for years. I tried this recipe and it turned out terrible. First of all it calls for twice as much flour as my old recipe and 1 less egg. I guess with 2 cups of flour instead of 1 it made this so heavy. I promise if you will change this recipe to 1 cup self rising flour add 1 more egg 1/3 cup more oil and increase cinnamon and vanilla to 2 tsp. also add 1 small box of vanilla pudding - you will get rave reviews. I will add my recipe to this catagory for all to try. Read More
(295)
Rating: 5 stars
01/05/2007
I used this recipe as a base for a healthier whole wheat bread. I used two cups whole wheat flour instead of white substituted 1/3 cup unsweetened apple sauce and 1/3 cup oil for the 2/3 cup oil and upped the cinnamon to 2 tsp. I also added 1 chopped granny smith apple and 1 cup nut/dried fruit mix.I replaced half of the sugar with Splenda and baked in mini loaf pans for 40 minutes. Delicious and healthy!! Read More
(212)
Rating: 5 stars
07/01/2007
I have made this bread for years and love it. I add a little allspice and nutmeg to the recipe. Also I freeze any leftover starters that I don't give away. That way it I have a taste for the bread I always have a starter waiting for me in the freezer. Also the fresh baked bread make wonderful gifts especially to new neighbors! Read More
(136)
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Rating: 5 stars
04/11/2003
I was given a started by a friend. Since then I have been experimenting. After the pans are greased I coat them with sugar/cinnamon mixture. (Like you do with flour for cake pans.)I have used chocolate pudding and mini chocolate chips. Awesome - like cake brownies. I have also used the vanilla pudding and added chopped apples and raisins. But my favorite to date is adding in a bag of cinnamon chips and sprinkling some of the sugar/cinnamon on top also. YUM! Next batch I am going to make some orange flavored sugar to coat the pans with and put ing cranberries and some orange peel. Also want to try adding rhubarb as soon as my rhubarb is ready. The possibilities are endless. Read More
(121)
Rating: 5 stars
05/09/2007
I had not had any of this bread since the early 90's,till a friend gave me a starter recently. The bread was just as I remembered--delicious!! My family always liked it cooked with a can of pie filling so that's what they asked for this time. I made 9 loaves using all of the starter except 1 cup. 3 were apple and pecan sprinkled with cinnamon and sugar, 3 were cherry and the last 3 were something I hadn't tried before-peach. I don't know what was better, the bread or sharing the day with my granddaughter cooking the loaves. She took 1 of each flavor home with her. What a great day we had making new memories!! Read More
(99)
Rating: 5 stars
04/11/2003
The only problem is that once you start you can't quit. Read More
(59)