Quick Amish Cinnamon Bread Recipes

AMISH CINNAMON BREAD

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.

AMISH CINNAMON BREAD

Steps:

• Preheat oven to 350°F and grease two loaf pans with nonstick cooking spray.
• In a medium bowl, whisk together the flour and baking soda. Set aside.
• In a large bowl, beat together the butter, eggs, and 2 cups of sugar until creamy.
• Add the buttermilk and dry ingredient mixture. Fold in until combined.
• In a small bowl, combine the remaining ⅔ cup sugar with the cinnamon. Stir to mix.
• Spread ¼ of the batter in the bottom of each loaf pan. Sprinkle ¼ of the sugar mixture over the top of the batter in each pan. Spread the remaining batter over the top of the sugar mixture in each pan and top with remaining sugar.
• Bake in the preheated oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan until cool enough to touch, then transfer the loaf to a wire cooling rack to cool completely before slicing.

QUICK AMISH CINNAMON BREAD RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray.
• In a large bowl, cream the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes if using a handheld mixer, 8 to 10 minutes if mixing by hand.
• Add the egg and vanilla and mix until fully incorporated, about 30 seconds.
• Add the yogurt and milk. Mix until fully incorporated.
• Sift in the flours , 3/4 teaspoon cinnamon, and baking soda, and mix until just incorporated.
• Spread half the batter into the prepared pan.
• Mix 2 tablespoons sugar and 3/4 teaspoon cinnamon in a small bowl. Sprinkle on top of the batter in the loaf pan.
• Top with remaining batter and sprinkle with sugar, if desired.
• Bake until a toothpick inserted in the middle comes out clean, about 45 to 55 minutes.
• Allow the bread to cool for a few minutes, then remove from the pan and place on a wire rack to cool completely.
• Slice and serve with butter.

AMISH CINNAMON BREAD RECIPE - (3.8/5)

Steps:

• Grease two 9x5 loaf pans. Set aside until needed. Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well. Put 1/4 of batter in each greased loaf pan. In separate bowl, mix the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350°F in a preheated oven for 45-50 minutes or until toothpick tester comes clean. Cool in pan for 20 minutes before removing from pan. Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.

AMISH CINNAMON BREAD

Steps:

• 1. 1 cup sourdough starter (see Amish Friendship Starter Recipe) 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
• 2. Preheat oven to 325 degrees F (165 degrees C). Grease three 9×5 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.

QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)

Steps:

• Mix "starter" ingredients together.
• Mix oil, milk, eggs, and vanilla with the "starter".
• In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
• Add to liquid mixture and stir thoroughly.
• Pour into two large well-greased 9x5 inch loaf pans, one Bundt pan, or 48 muffin tins.
• Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!