Favorite Amish Cinnamon Bread Recipes

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AMISH CINNAMON BREAD



Amish Cinnamon Bread image

This bread can be frozen and is very easy to make.

Provided by GINNY LEE

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 36

Number Of Ingredients 13

1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
  • Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
  • Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
  • Bake at 325 degrees F (165 degrees C) for 1 hour.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 17.7 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 1.2 g, Sodium 131.1 mg, Sugar 10.5 g

HOMEMADE AMISH CINNAMON BREAD RECIPE



Homemade Amish Cinnamon Bread Recipe image

Follow this simple recipe to create a loaf of homemade Amish cinnamon bread to serve as a delicious sweet breakfast bread or dessert treat!

Provided by Katie Hale

Categories     Desserts

Time 1h

Number Of Ingredients 8

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs
2 cups buttermilk
4 cups all-purpose flour
2 teaspoon baking soda
1 cup brown sugar
1 tablespoon cinnamon

Steps:

  • Preheat the oven to 350°F and spray a loaf pan with nonstick baking spray then set aside.
  • In a large bowl, cream together butter, sugar, and eggs until smooth and pale.
  • To this mixture, add in the milk, flour, and baking soda and stir until just combined.
  • In a separate bowl, mix together the brown sugar and cinnamon.
  • Pour half the batter into the prepared loaf pan.
  • Sprinkle 3/4 of the cinnamon sugar over the batter.
  • Top with the remaining batter then the remaining cinnamon sugar on top.
  • Use a knife or skewer to swirl the batter mixture gently.
  • Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.
  • Remove from the loaf pan and cool on a wire rack for at least 20 minutes before slicing to serve.

Nutrition Facts : Calories 708 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 460 grams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

FAVORITE AMISH CINNAMON BREAD



Favorite Amish Cinnamon Bread image

I got this from my mom and as it was passed from person to person, I don't know where it originated. This is a "sourdough" recipe. It takes 10 days sitting out on the counter, but is absolutely wonderful. My family eats this bread for snacks, breakfast, gives as gifts, a must have for holidays.

Provided by cookinmamma

Categories     Breads

Time P10DT1h

Yield 2 Loaves

Number Of Ingredients 22

1 cup milk
1 cup sugar
1 cup flour
1 cup milk
1 cup sugar
1 cup flour
1 cup milk
1 cup sugar
1 cup flour
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (6 ounce) box vanilla instant pudding mix
1 cup nuts (optional)
1/2 cup raisins (optional)

Steps:

  • On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
  • On days 2-5: mush the bag twice daily (remove air first).
  • On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
  • On days 7-9: mush the bag twice daily (remove air first).
  • On day 10: squeeze contents of bag into large mixing bowl.
  • Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
  • Measure out 4 (1 cup each) "starters" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) You may freeze the starters for future use if desired (the second day out of the freezer is day 1).
  • To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
  • Next add remaining ingredients (except nuts and raisins); mix well.
  • Then (if using) fold in nuts and raisins.
  • Spray 2 loaf pans with cooking spray.
  • Sprinkle generously with cinnamon and sugar.
  • Pour batter into pans and sprinkle tops with cinnamon and sugar.
  • Bake at 325 for 1 hour or until done. (25 minutes for muffins).

Nutrition Facts : Calories 4361.2, Fat 135.7, SaturatedFat 27, Cholesterol 377, Sodium 2693.2, Carbohydrate 739.3, Fiber 9.7, Sugar 479, Protein 55.8

AMISH CINNAMON BREAD (FRIENDSHIP BREAD)



Amish Cinnamon Bread (Friendship Bread) image

Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters.

Provided by Chef Spice

Categories     Quick Breads

Time P10DT1h

Yield 2 loaves, 4 serving(s)

Number Of Ingredients 11

2 1/2 cups milk
3 cups sugar
4 cups flour
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 (6 ounce) box vanilla instant pudding mix
1/2 cup nuts (optional)
1/2 cup raisins (optional)

Steps:

  • Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
  • On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
  • On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
  • On days 6-8: Squeeze the bag several times during the day.(remove air).
  • On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
  • Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
  • In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
  • Spray well 2 large loaf pans with cooking spray.
  • In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
  • Pour batter into pans.
  • Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
  • Bake at 325 degrees for 1 hour.
  • IMPORTANT NOTES:.
  • You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
  • Do not use metal spoon or metal bowl for mixing.
  • Do not refrigerate at any time during the process. Keep on the counter.
  • If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
  • It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
  • You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
  • Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.

Nutrition Facts : Calories 1854.4, Fat 66.3, SaturatedFat 12.8, Cholesterol 165.1, Sodium 759.1, Carbohydrate 294.8, Fiber 4.1, Sugar 189.8, Protein 23.7

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