The first time I tried Amish cinnamon bread I fell in love. It was so good! Unlike coffee cakes and sweet breads that I had tried, this was very moist with just the perfect touch of sweetness.
Over time though, I got weary of kneading the mix everyday, adding this or that ingredient, and separating the batter to give to a friend. For a while I resorted to freezing the batter, but soon I just gave up.
While complaining about this process with a group of ladies, one lady piped up and said, "I have this great recipe that tastes just as good as Amish cinnamon bread and you don't have to do anything special to it. You just mix it up and cook it. In fact, my husband has been eating this bread every morning for the past twenty years."
That must be some good bread to be eating it every morning for the past 20 years. She was right, it was delicious!!! So, I thought I'd pass it on to my readers.
CINNAMON BREAD
(makes 2 loaves)
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
I have also made this bread in muffin tins which made it a little easier to freeze and take out as needed.
ENJOY!!!
A special thank you to my dear friend Judy Wilcox for this recipe.
New to Redfly? Many more great ideas to come!
Another yummy recipe, Melissa! I made this this morning for Bible study. The house smelled almost as delicious as the cinnamon bread itself. :-)
ReplyDeleteGreat!! So glad you like it. We love it. If I ever want to freeze a loaf, I have to hide quickly, otherwise it gets eaten. :0)
DeleteI made this ,but added 2 cups cut up apples to the batter !! love it :)
DeleteAnon - Sounds DELICIOUS!
DeleteI made this today but used one4one GF flour and added just a touch more buttermilk... Very Yummy Thanks
DeleteThanks for the GF modification - I was just going to ask whether anybody had tried it!
Deletewhat is GF flour?
DeleteGluten Free
DeleteWhat kind of flour? Self rising or AL-PURPOSE FLOUR.
DeleteIf it calls for baking soda.. chances are you need to use AP flour.
DeleteThanks for sharing, Melissa! Looking forward to trying this. My husband always has a slice of quick bread or muffins for breakfast or work snack. I bake, slice and freeze for convenient and ready treats.
ReplyDeleteThis looks really, really good! Wish I had a piece right now. ;)
ReplyDeleteahumblebumble.blogspot.com
looks amazing! I cannot wait to try this recipe:)
ReplyDeleteSaw you on 6 sisters! Thanks for posting this looks amazing!! I'm pining this as well! :)
ReplyDeleteThank you Chrystie!
DeleteI have been a big fan of Amish Friendship Bread, but honestly, this loaf is AWESOME! So easy and I added a bit more cinnamon and some dried cranberries, walnuts AND a box of instant vanilla pudding. Love this! Thanks.
DeleteI'm going to attempt this GF using GF flour! Sounds too yummy not to try!
ReplyDeletegena
I was going to try this too. Did you have any success? Which GF flour did you use?
DeleteMy sister gave me a bag of Friendship Bread two weeks ago -- Love that one of my friends pinned this on Pinterest!! Now I don't have to keep up with that bag of batter (that I don't remember to knead half the time)!! :) Thanks!!
ReplyDeleteExactly. That's what I loved about this too!
DeleteThanks for sharing. It is indeed yummy! My whole family loves this! Will definitely make this again & again & again & ...
ReplyDeleteGreat! So glad you liked it!
DeleteCan I freeze half the dough too?
ReplyDeleteI never have so I can't tell you from personal experience. I assume though, that it would be like any other dough that you might freeze. Just let it thaw out completely before cooking it. I guess you might just have to try it and see. :0)
DeleteJust wanted to let you know that we love your recipe. I make it for my family about once a week.
ReplyDeleteThat's great, Amy! I'm so glad that you are enjoying it. :0) Thanks for letting me know!
DeleteDo you know if you can add a box of pudding to your recipe? The original amish bread calls for a box of pudding mix and the bread is really moist...almost like a cake. Plus, I like to use flavored puddings to give it a little different taste every now and then. Pumpkin pudding in it tastes amazing.
ReplyDeleteAmy,
DeleteI've never tried adding pudding to the recipe, so I can't tell you for sure. The bread is very moist with the original recipe. I can understand the benefits of the other flavors though. All I can say is you might just have to try it and see. :0)
I add butterscotch pudding and butterscotch morsels to mine and it comes out super good.
DeleteWow I am in the process of making via starter now sat when it is time to bake I am gonna bake boh and see if family can tell!?
ReplyDeleteThanks amy
Does any milk work? Or does it have to be whole?
ReplyDeleteAny milk should work. I use 2% in everything.
DeleteFor making your own buttermilk, I heard that it was 1tea vinegar or 1tbsp lemon juice. Not 1tbsp for both.
ReplyDeleteMy recipe does call for a Tablespoon of either vinegar or lemon juice to make buttermilk. That is the way I've been doing it, and it works. It could be that it also would work with only 1 tsp of vinegar as well. I might have to try that sometime. :0)
DeleteOk, thank you for the clarification. I will try it exactly as you have printed first. Looks yummy!
DeleteYour recipe calls for 2 Tablespoons of vinegar or Lemon Juice. I've made it twice now and so far can not get the center to cook.
DeleteAny hints?
The only thing I can suggest is just cook it longer. Sometimes if the day is extra humid mine will take longer to cook.
DeleteThe best way to make a butter/sour milk is pour 1 Tablespoon vinegar or lemon juice into 1 cup, then fill the rest up with milk to equal 1 cup. Mix and let sit for 5 minutes, then mix again before adding to batter.
DeleteThis is how I just made mine. It's in the oven right now, and will have to cook longer than the recipe states as my center is not done either. If I have to bake it too much longer I will be putting aluminum foil loosely on the top of the bread to avoid the bread getting too dark.
This looks so yummy, that I am going to try this, and, if it's as good as everyone says, I will be making enough to give to everyone in the family for Christmas.
ReplyDeleteI'm assuming it takes all purpose flour since baking soda is added. Correct?
ReplyDeleteYes, you are correct.
ReplyDeletecould you use self rising flour and eliminate the BS? Same measurement?
DeleteI've never tried it. I would do some research online and see.
DeleteMy first time making this, I used pans that were too small and had to adjust for baking times. I just made this again for Thanksgiving in the proper size pans and they came out perfect. This recipe is absolutely to die for delicious. Thank you very much.
ReplyDeleteGlad you enjoyed it, and thank you for letting me know. :0)
DeleteWhat was the "proper" size? This was my first attempt at this recipe. I just tried to bake the two loaves but the pans I bought must have been smaller so they overflowed and started smoking. Took everything out, turned the oven off, now I have to wait to clean up the mess before attempting to finish baking them. Was really looking forward to this bread. Hoping I can salvage it!
DeleteThat was me above, NVM, just scrolled down! Sorry for the repeat!
Deletewhat is the right size pan to use? I can't wait to try this. Looks so good.
ReplyDeleteThanks
Cathy
Cathy, I use a 5" x 9" loaf pan that is 3" deep.
DeleteThanks Melissa. I couldn't wait lol and I used a smaller pan and my oven paid the price. Now I get to clean it. LOL
DeleteThanks for a great recipe. It was so yummy.
Cathy
1 5" x 9" pan....your recipe says 2 loaf pans?
DeleteYes, 2 loaf pans.
DeleteI made this yesterday with some modifications. I just couldn't bring myself to use an entire cup of butter so I used 1/2 cup butter and 1/2 cup applesauce. I also used 1/2 whole wheat flour and 1/2 all purpose flour. It turned out wonderful! Thanks for the recipe.
ReplyDeleteThose sound like great alterations. So glad you are enjoying the recipe!
DeleteThis looks amazing. Thanks so much for sharing it on our Holidays Sweets Round Up. Cheers, Tara
ReplyDeleteI tried cutting the recipe in half and I used the same size pan that you had mentioned in a previous comment but I had it run over the pan into the bottom of my oven. So I guess halving the recipe doesn't work and you are better off just making two loaves!
ReplyDeleteI'm so glad you mentioned this! I was just about to make this in the morning and was going to half it. Now I know that won't work. Crazy though, you think it would! I'll just freeze the second loaf.
Deletethank you very much for pointing this out. i was going to do that also since it will be my first try making it. i'm home for a while recovering and i need something to keep me busy 8). can't wait to try it out. it looks amazing.
DeleteI just halved the recipe and it worked fine. I do have a loaf pan that is slightly on the larger side though. Just wanted to let you both know that it worked for me!
DeleteOh Amanda, I am so sorry about the bottom of your oven! I hate it when that happens to mine. You know, I actually have never tried only making half of the recipe. It sure seems like it should have worked though, huh? Guess you'll just have to freeze one next time. :0)
ReplyDeleteI am SO going to try this today! What a great recipe. How many slices of bread do you get out of each loaf?
ReplyDeleteColey, I would say at least 10 pieces from each loaf. It really just depends on how thick you like your slice. :0)
DeleteIt turned out AMAZING! I just sent hubby back to work with a loaf! I couldn't believe how moist it was. I spread a little Greek Yogurt Cream Cheese on it. To die for!
DeleteI have this recipe in the oven as we speak. I made muffins instead of loaves. Can't wait for them to come out and cool off!
ReplyDeleteYum this was delicious!! I was a little nervous about the 2/3 cup of sugar mixed with the cinnamon, seemed like a lot of sugar, but it was not overly sweet at all! The perfect sweetness, my husband and I loved it :)
ReplyDeleteGreat! Glad you liked it.
DeleteThis sounds great I will try it. Thank You.
ReplyDeleteIf you make muffins how long should you bake them?
ReplyDeleteI would bake them at 350 degrees for 25-35 min. Check them after 25 with a toothpick through the middle. You just don't want the middle to be uncooked at all. :0)
DeleteDo you use regular cinnamon or cinnamon sugar?
ReplyDeleteI use granulated sugar and plain cinnamon and mix them together to create a cinnamon/sugar mix.
DeleteThank you so much for sharing this, I too hate having to add and mix something everyday. Preston, Idaho
ReplyDeleteThe loaves are currently in the oven and smell amazing :) Can't wait to share them with my hubby tonight!
ReplyDeleteI love recipes with few ingredients, and there is nothing better than moist sweet bread. Thanks for sharing.
ReplyDeleteMelissa, I have been looking for Amish bread receipy for LONG TIME and I gave up. Today for some reason I open Pintrest and here it is. I AM SO HAPPY, thank you, thank you.
ReplyDeleteYou are so welcome! I'm so glad it found you too. :0) I'm sure you will really enjoy the moistness and easiness of this recipe.
DeleteMelissa
Made this today and just tried it. It is so yummy. Thanks for sharing.
ReplyDeleteThis recipe is amazing! I made it in muffin tins and we all love it. Thank you so much for sharing the recipe. I am going to make it in loaf pans next time. Have you ever added apple to the recipe? I was thinking of grating a Granny Smith into it.
ReplyDeleteTattycat, I actually have never added apples to the recipe. Another commenter though mentioned that they had used applesauce as a sweetener and really like it though. Sounds great to me! Glad you enjoyed it!
DeleteMelissa
I want to thank you for this recipe! I made it tonight and it turned out wonderful. I was a bit concerned about the amount of sugar, but it didn't turn out too sweet. Just perfect. I shared the recipe on my website (with pictures) and a link back to you. Thanks again. http://scrumptiouscyn.com/the-amazing-amish-cinnamon-bread-alternative/
ReplyDeleteI just made this and it is very good. However, it took longer than 50 minutes to cook. Then when it was done, the crust part was tough.
ReplyDeleteI just made this and it is very good. However, it took longer than 50 minutes to cook. Then when it was done, the crust part was tough.
ReplyDeleteHi Heather,
DeleteSorry about the tough crust. Yeah, it really shouldn't take longer than 50 minutes to cook. I usually start checking mine at 35-40 min. It's tough when all ovens cook differently. Glad it still tasted good!
Melissa
You may want to test your oven for temperature accuracy. This used to happen to me until I found that my oven runs about 25deg hotter than the temp I select!
DeleteI don't think I've heard of Amish Bread, but this recipe sounds great and looks easy. Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. Please stop by tonight and link up again!
ReplyDeleteI made this today and it was a HIT!! My DH even said while I was baking "I don't know what you are baking, but it sure smells good" I had a slice after dinner tonight with a cup of tea and LOVED it! My DH also tried it and packed a slice in his lunch for tomorrow! I will for sure be making this again and again! THANK YOU for sharing!
ReplyDeleteI shared on my Facebook wall and a friend went out to get the ingredients and is making it tonight also!
The above comment was supposed to be me, but my husband was signed into his Google account and I didn't realize it. SORRY!
ReplyDeleteI cut down the recipe in half & baked it in 10 inch Bundt pan,for 30 minutes, AMAZING MOIST&DELICIOUS................thanks a ton for sharing this recipe,BLESS YOU.
ReplyDeleteI made this last week and it's the best cinnamon bread recipe I've EVER had! So moist!! I substituted a half cup of whole wheat flour and it turned out great. I also had to bake it a bit longer.
ReplyDeleteThanks for sharing this recipe!!
:o)
I've made this two weekends in a row and my friends/family can't get enough of it! I decided to split it into 3 medium sized loaf pans, and did 3 layers of the cinnamon/sugar mixture instead of 2 (so batter, c/s, batter, c/s, batter, c/s). Also used 1/3c brown sugar and 1/3c white sugar.
ReplyDeleteI froze two loaves to save for "later", but people loved it so much I froze it on Saturday and had to thaw it on Wednesday because it was so popular!
THANK YOU for sharing this wonderful recipe. It will be treasured for many years to come.
I am so glad everyone is enjoying the cinnamon bread! Thank you so much for taking the time to let me know, and even share some of the additions/substitutions you have made. :0)
ReplyDeleteMelissa
Hi Melissa! I finally jumped on this bandwagon last night (after having your recipe pinned for AGES), and what a pay-off! I took another commenter's advice and subbed applesauce for half of the butter and it turned out FABULOUSLY. I actually made a mistake and did 1/2 c. butter and an entire cup of applesauce (oops!), which made the bread extra moist and delicious! Thanks for sharing this amazing recipe!!
ReplyDeleteI have this in the oven now, it smells amazing! I just wanted to add you can make this in a bunt pan if you don't have 2 bread pans like me.
ReplyDeleteGreat idea! That could serve a lot of people too. Thanks for sharing!
DeleteMelissa
I didn't see this in the comments - do you use white or brown sugar?
ReplyDeleteIt's all white sugar. :0)
DeleteI was going to to say you can also add butterscotch pudding and butterscotch morsels if you love butterscotch. I usually make a amish bread called Cinnamon Butterscotch Bread. But I hate having to do the 10 day starter so this process is so much easier but the butterscotch gives it just the right kick to spice things up.
ReplyDeleteThis was a huge hit. I had to hide one loaf from my husband.
ReplyDeleteReally good
Thanks
This bread was so tasty and moist. Everyone loved it. Even my 2 year old that barely eats anything has been inhaling it all day. Thanks for the recipe. It's a keeper!
ReplyDeleteThis looks absolutely amazing. I love Amish bread but hate the prep work. I just pinned this and cannot wait to try it!
ReplyDeleteJust made this tonight and it is delicious! I love Amish bread but hate the work and the wait so this was perfect ! Thank you !!!
ReplyDeleteexcited to try and making them as muffins!
ReplyDeleteGreetings from Australia! I found this recipe via Pinterest and just finished making it. Absolutely DIVINE! I used small loaf tins and it cam out a bit crumbly (so I couldn't spread a bit of butter on it). I think next time I may bake it for 5 min less (I did 1/2hr) or perhaps add a dollop of apple sauce as someone else suggested. Thanks for sharing!
ReplyDeleteGreat! Glad you are enjoying the bread. Yes, the bread should be almost cake-like in consistency. So probably baking them a little less, since you are using small loaf tins, should do the trick.
DeleteLooks delicious! I was planning on making cinnamon bread this weekend so I have been searching for recipes! I found a couple that looked wonderful, but this recipe looks so much different than the rest. I may have to try more than one recipe!!!
ReplyDeleteWonderful! Made 1/2 batch in bundt pan. Cooked for 45 minutes (checked at 30). Can't wait for my kids to have it in the morning.
ReplyDeleteI can't wait to have it again with my coffeee...
XoxoMB
So easy to make and quick, too! I just used a few toothpicks (3) held close together to do the swirling part - disposable and one less thing to wash.
ReplyDeleteI would like to make this with raisins. I love cinnamon raisin bread. I wonder how many raisins I should add? Any suggestions?
ReplyDeleteRaisins does sound like a great addition. I would add about a cup, Karen.
DeleteThank you. I'm a novice! :) I plan on making some today.
DeleteOk, everyone I just finished making this cinnamon bread and it was so easy and its fabulous!! I have only made it from a box but never again!! My whole house smells wonderful also!!!
ReplyDeleteYay Kerri!! So glad you enjoyed it!
DeleteI made a half batch and it turned out perfectly! I did need an extra five minutes to cook, but that might just be my oven. Thank you!
ReplyDeleteHas anyone tried this recipe with Splenda or Splenda Brown Sugar?
ReplyDeleteHow would it work to bake in a bundt pan? Anita
ReplyDeleteI'm sure it would work just fine. I would just check it after 30 min. And then 5 min. Increments after that. Everyone's oven is different, so you might have to figure out what works best for you.
DeleteHow do I store this and for how long? Thank you!
ReplyDeleteLori, you can store it room temperature or in the fridge. I would say in the fridge would give it a couple more days. Honestly, unless I freeze one loaf, which I try to do every time, ours doesn't usually doesn't make it past two days. Everyone has eaten it by then. :0). As far a freezing it, I'd say about three months. Once again ours has always been eaten up way before then.
DeleteMade the bread this morning! It was delicious! Mine was done after 35 minutes.
ReplyDeleteHalfed the recipe and I must say easiest bread i have ever made cannot wait till it is done cause my house smells AMAZING!!! :-)
ReplyDeleteI split the recipe and didn't have any problems with it spilling over the pan. The bread is really good. Thanks!
ReplyDeleteHi there! This recipe looks so good....
ReplyDeleteI have a silly question that will out me as a baking novice, but when you say "cream together" Are you using a mixer (hand mixer) or can you whip it with a fork?
I want to make this...but I don't speak baker-ese
Thanks!
Hi Gina,
DeleteThanks for asking! I guess we do use quite a bit of "baker" language, huh? LOL. Yes, I use a mixer, not hand mixer when I say cream together. You could use a hand mixer just as well, but I use my kitchen aid for almost everything, creaming, mixing, kneading, tossing, etc.... It does it all. The only thing you want to avoid if using a mixer is not too mix it too long. Just mix it until everything looks blended together.
Thank You for such a great recipe! Everybody that has tried it Loves It!
ReplyDeletewould love to know if anyone has used Splenda in place of the sugar and what the results were????
ReplyDeleteThat is a LOT of sugar...has anyone cut it down and had it come out good? I always cut sugar down in muffin or quick bread recipes...I definitely want to try adding an apple too, so that would add sweetness.
ReplyDeleteMade these into muffins today and they were outstanding!!! Love love love this recipe and will be making again and again! Thank you for sharing and I can't wait to try it in loaf form. I posted about it on my blog today, with link to you of course:)
ReplyDeleteI am so glad you are enjoying the recipe Stephanie! Thank you for sharing as well. It's always fun to have someone excited about what I share. :0) Stopping by to check out your blog.
DeleteMelissa
I think you could use the whole recipe. Another commented and said it worked for her that way. I guess it would depend on the size of your bundt pan.
ReplyDeleteThanks Melissa, It just came out of the oven, I used just the bundt pan and it is absolutely fabulous, I'm surprised that it's not as sweet as I anticipated, very pleased. My son has just devoured 3 slices and my husband is not far behind. I didn't use a hand or stand mixer, I did it by hand, I figure the Amish didn't so neither will I, Lol. Thanks so much, you're awesome :)
DeleteI made this bread today, and it turned out perfectly! I did a half recipe (just one loaf), and it tastes wonderfully moist and with the perfect scent of cinnamon. The only change I'd like to make in the future is cut down on the butter or use applesauce substitute. I'm planning on putting this recipe on my blog, with credit to you, if you don't mind. I'll keep you posted as soon as it publishes!
ReplyDeletepassthecocoa.blogspot.com
This is such an amazing recipe, I tried it out a couple of weeks ago and fell in love.
ReplyDeleteNews of such deliciousness had to be spread, so I photographed the gorgeous loaf and posted about it on my blog. It was so delicious and so simple to make. A real treat!
Thanks for a fabulous tea time indulgence.
I came across this recipe (yeaa Pinterest!), and it sounds just absolutely wonderful. I never had Amish bread, but here in Holland (......your recipe is taking over the globe ;)....) we have something called Suikerbrood ('sugar bread') and it sounds much alike. After reading all the comments I can hardly wait to start baking! I'm gonna make it this week, for a family Easter Brunch! Will let you know how it turned out...! Bye!
ReplyDeleteThank you for letting me know! It is fun to hear that you are in Holland enjoying my recipe. Trust you have a wonderful Easter!
DeleteMelissa
I made this yesterday and my family loved it! It was so moist but I especially liked the crunchy topping. I came downstairs this morning to find my youngest with an entire loaf infront of him:) I will definitely be making this again.
ReplyDeleteMany Thanks,
Carmela
I made this yesterday and my family loved it! It was so moist but I especially liked the crunchy topping. I came downstairs this morning to find my youngest with an entire loaf infront of him:) I will definitely be making this again.
ReplyDeleteMany Thanks,
Carmela
How funny Carmela!! LOL I can totally see your son with a whole loaf in front of him. Thanks for sharing! You brought a smile to my face. :0)
DeleteI used baking Splenda for half of the sugar called for in the cake part. The rest was regular sugar including the cinnamon sugar part. Baked in a bundt pan. Gave half of it to neighbors who said the next day "there was no friendship in our house-we were fighting over the last piece!" LOL Few ingredients, easy assembly, fabulous results. THANKS!
ReplyDeleteReading a lot of the comments has inspired me to experiment. I like cutting some of the butter for applesauce, I think I'm going to use some brown sugar in with the sugar/cinnamon mixture and I'll add toasted pecans somewhere. This is for Resurrection Day breakfast at church, so wish me luck. :•)
ReplyDeleteI am wondering if there was supposed to be a bit of salt in this recipe. I see it in most other breads that are similar.
ReplyDeleteStrangely enough, Kandy, there is no salt in the recipe. :0)
DeleteI have made this recipe 4 times already and I'm about to make some more in a minute. It is so quick and easy and it tastes sooo good. My kids love it. :)
ReplyDeleteCreateItgirl.com
Great!!! So glad you are enjoying it!
Delete1st attempt in the oven.......wish me luck
ReplyDeleteoh YUM. still a little warm from the oven. quite moist and great taste. thanks so much for posting the recipe. i found you through pinterest. i'll try this again for sure. i didnt have any baking soda so i used baking powder instead. what will it change when i use the correct recipe next time?
ReplyDeleteChocolate chips, everyone, CHOCOLATE CHIPS!!! I always added about a cup of chocolate chips to my loaf of Friendship Bread. As if it's not addictive enough without the chips!!
ReplyDeleteSounds wonderful!!!!
DeleteThis is an awesome recipe, thanks for sharing it! Mine just came out of the oven and I burnt my mouth sampling it (totally worth it) and it is amazing! My house smells so wonderful, also! I want to try the cut up apples next time someone suggested. I used regular buttermilk and I love the sweet/buttermilk taste.:) elisabeth
ReplyDeletethis recipe was amazing. i followed your recipe exactly. im sure it was just a moist and tasty as yours. haha im hoping it was. i cant wait for my grandaughter to get home and try it. thank you very much.
ReplyDeleteI made this recipe tonight and it came out very moist and had a nice rise to it. I used half butter (1 stick) as well as a half cup of vanilla yogurt to make it somewhat lower in fat. I also used less sugar, and it still tastes good but I think it's important to make sure you really use up all the cinnamon-sugar part of the recipe because that gives it the nice flavor. Thanks for sharing the recipe!
ReplyDeleteThanks so much for the recipe. I just made it and it is delicious. I will definitely be making this again all the time. It was so easy to make but tastes like it was much more work.
ReplyDeleteMy only question is when you say swirl with a knife how much do you swirl? My top doesn't look crunchy at all like yours.
Lisa
Your bread probably doesn't look like mine, because I have gotten lazy and no longer "swirl with a knife". I just leave it the way it is. So there ends up being a crusty layer of cinnamon sugar on top. Feel free to be lazy too, if you'd like. :0)
DeleteSo I made this and it was delicious! I'm actually getting a kitchen aid mixer tonight too! I'm pretty stoked!
ReplyDeleteBut I do have a little question. I made this and I put the c/s mix in the middle and it came out with a line of c/s. The pictures looks like there isn't a line of c/s. What did I do wrong? Its a little overpowering of cinnamon when you get to that part.
You may want to not use quite as much in the middle and more on the top. If you swirl it with a knife it will also spread the c/s around a little more.
DeleteTrust that helps.
So glad you loved it!!
Thank you for sharing! I love Amish bread, but don't like the pain of keeping the starter fed.
ReplyDeleteI have A Bosh mixer....so I took advantage and have 4 loaves in the oven!!! I made this bread last weekend and 2 loaves went way to fast :)
ReplyDeleteThanks!
Just made it this morning and I' eating it now! It's so so so so good! haha. :) I substituted raw sugar and some wheat flour. This is a great and super easy recipe, thanks.
ReplyDeleteI tried to make a healthy version of this. I made buttermilk with soy milk & lemon juice,used 3 cups whole wheat flour & 1 cup All-purpose flour, I also used Splenda sugar blend instead of regular sugar. Sadly, I didn't like the end result. I guess making it healthier ruined it. I think the sugar is where most of the problem is since I have this awful aftertaste, also the whole wheat flour made it very dense. What a tragedy, I will just have to make the recipe as is and I bet it will be fabulous.
ReplyDeleteSorry. :0( Maybe you could try substituting out one of the ingredients at a time, to figure out which ones substitute well. I would agree that the whole wheat flour would make it a lot more dense. It sounds like people have had luck using applesauce for the sweetener. :0)
DeleteI made this last night and I substituted agave syrup for the sugar and mine turned out awesome! The kids loved it and the husband didn't notice a difference. For the c/s mixture I did use just regular sugar. No yucky after taste! My oven isn't the best so the bread on the sides and bottom got a little over done before I could get the top set, but it still taste yummy. Hope this helps...anyone. :)
Deleteloved it. thanks for the recipe.
ReplyDeleteCan you make mini loaves with this recipe? If so, how far should the pans be filled and how should I bake them?
ReplyDeleteYes, I believe mini loaves would work out just fine. I wouldn't fill the pan more than 3/4ths full. As far a baking time, I would begin checking after 25 min. and just go from there.
DeleteTrust this helps.
Thanks for answering so quickly. I am making them for our school bake sale. I can't wait to see how they turn out. You're the best. Thanks again!! :
DeleteI hate to say this, but I'm in the minority and wasn't impressed with this recipe, especially when it came to taste. It smelled fabulous when baking, but the bread is more cake-like, and there isn't really a flavor to it.
ReplyDeleteI added a little extra cinnamon, and thought about adding some vanilla or almond extract to the batter, but decided against it...I should have gone with my gut feeling.
It's not BAD, it's just sort of bland. I expected heavenly choirs of angels singing based on the comments above, but I'm guessing the raves might be from moms who are used to bland toddler-inspired food; my family is older and we like a lot of flavor.
I LOVED the simplicity of the recipe, and I'll definitely try it again because I think it's got potential...I'll just make some tweaks and see how it turns out.
Lynn
What size pan does the baking time call for? I tried baking in a 9x5x3, but the centers wouldn't cook all the way through. It may be my oven, but I thought I'd double check
ReplyDeleteI started making Amish bread when I was in my early 20's, after about the third time of adding, burping, and waiting, I decided that the recipe have me the finished product all along. On the last day when you add all the major ingredients, I just start from there, it makes the most moist and yummY bread ever. I only make this a few times through out the year, but my boys know it as cinnamon Christmas bread. When they where little it was hard to get them to eat with all the excitement of the morning, so this has been our tradition for the last 20 years. And since the oldest two are married they have told their wives they have to get my recipe so their boys can have cinnamon Christmas bread before they open gifts on Christmas morning. The middle boy says we aren't waiting until Christmas to make some, LOL, he always did have a sweet tooth.
ReplyDeleteRhoni T, from Oklahoma.
This recipe looks delicious! I'm going to try it this weekend. My mother and brother will love it. Thank you!
ReplyDeleteGreat Nicole, I'm sure you'll love it!
DeleteThank you for sharing this! My boyfriend and I are pretty dirt poor right now, and I have everything in my kitchen needed to make this except the pan, so as soon as I have a spare $5 to get a baking pan, this is SO happening :) YUM
ReplyDeleteGREAT! Trust you get those $5 soon. :)
DeleteThank you for sharing this recipe. I found it on Pinterest and the just baked loaves smell wonderful. I tend to bake this sort of bread, and many pound cake recipes, in mini loaf pans for freezing and gift giving. Based on comments above and the recipe calling for larger loaf pans I went with 7 mini loaf pans. They worked just right for this recipe, baked for about 30 minutes. They filled up but did not overflow. This will be added to my favorite recipes book.
ReplyDeleteOh...my only change was to use half white whole wheat flour. The bread still came out very light and airy, so the switch worked. I may try the applesauce for half of the butter switch next time. Thanks again for sharing.
ReplyDeleteYou're welcome Ladylisabear69! So glad you are enjoying the recipe.
DeleteThis is in the oven right now. Because apparently I have no intention of sleeping tonight.:) After reading all of the comments, I added about a 1/4 cup of applesauce, not to replace the sugar, but just to enhance the moist factor, and punch up the flavor a touch. I mean who doesn't like apples and cinnamon right? I hope it turns out well. It smells absolutely fabulous in the oven. My teenage daughter just got out of bed to call me cruel and unusual for making the house smell like breakfast 8 hours too early. I can't wait to taste it with a little butter on top, and a cup of coffee.
ReplyDeleteThanks for posting!
Made this today and the house did smell fabulous. Kept one at home and, in spite of the protests, took the other to work. Everybody loved it and it is on our do over list! I did add a tsp of vanilla and a tad more buttermilk.
ReplyDeleteHow fun!! So glad you were able to share it. :)
DeleteJust finished whipping this up. It does make a sizeable batch. I wish I had read all the way through the comments first. Adding applesauce or combining the cin/sugar into the dough would have made this great bread amazing. Still really good though!
ReplyDeleteYes, I've heard the applesauce does make it extra moist. :0)
DeleteWould this work with soy milk too?
ReplyDeleteI'm sorry, I honestly don't know. I have never baked with soy milk before.
DeleteMade this today. Yum! My 2 yr old grandson loved it. Thanks
ReplyDeleteHi Melissa! I just wanted to let you know that I've finally posted on your Cinnamon Bread! It's truly a wonderful recipe, and I hope you get a chance to check it out on my blog! (:
ReplyDeletehttp://passthecocoa.blogspot.com/2013/05/cinnamon-bread.html
Best,
Monica
Wow - this is quite the popular post!! Saw it on your sidebar and I had to come check it out.....pinning to make soon!!
ReplyDeleteOh my goodness. I just made this bread (I added layer of diced apple in the middle with the cinnamon sugar) and it is wonderful. Thanks so much for the recipe!
ReplyDeleteSomething I discovered that has come in so handy in my family is buttermilk powder. You just store it in the fridge and add it with water to any recipe that calls for buttermilk. It lasts forever, too! I got tired of buying a whole thing of buttermilk just to make a batch of Saturday morning pancakes or needing just a cup for muffins. You can't tell the difference AT ALL! :-)
ReplyDeleteMade this the other night, made one regular size loaf, 8 mini loaves and 24 mini muffins. The kids ate the muffins right off, the mini loaves were for breakfast the next morning and the full loaf was gone before 3pm. My 3 year old and 18 month old LOVE it.
ReplyDeleteSince discovering this recipe I have made it at least a dozen times and it is absolutely a family favourite. I am glad that it makes two loaves because the kids go through it incredibly fast.
ReplyDeleteThanks for stopping by to let me know, Renee! I am so glad you are enjoying it, and I totally understand the kids going through the loaves fast. Sometimes I'm tempted to make four, just so I can actually freeze some. :)
DeleteI am excited to try this tomorrow!
ReplyDeleteOnly question though - is it okay to cover the top with Aluminium foil during the first half of the cooking time? My oven seem to always burn the top of my breads before the insides are cooked, if that made sense.
Well, you have probably already made the bread by now ashC. :( But I was going to say it is worth a try if your oven seems to be pretty hot on the top. THe only thing that might happen is that the bread might end up a little soggy. If you did try it- how did it turn out? Did it work for you?
DeleteAfter reading all of the wonderful reviews, I decided to make this bread and now I'm convinced that it's my baking skills or lack of that caused it to not turn out right. I made both loaves and put them in the oven at the same time. One turned out great, except that I must've put too much c/s mixture on top since some was still dry and the other loaf was all gooey inside. I put the other one back in to continue baking...still in as I type...hopefully will come out as good as the other one. I will try this recipe again, but maybe only half next time.
ReplyDeleteI am so glad that you tried the recipe! Yes, this recipe does tend to really reveal discrepancies in ovens. If your oven's temp is not quite hot enough, it is going to take more than 50 min. to bake. Mostly for that center part. Some that have had troubles with their centers have opted for baking the recipe in a bunt pan and that has eliminated that center not getting done as well. As far as the cinnamon sugar being dry on the top, try adding a little more in the center and not as much on top. Trust you'll have a chance to try it again. :)
DeleteI did this with self-rising flour and no baking soda and it turned out great. The only thing I might do differently next time would be adding more cinnamon.
ReplyDeleteI grew up with that Amish Friendship Bread...we'd knead the starter and then bake the bread. I've often wondered how to get that same recipe and this is pretty darn close! I do agree with the previous posts about revealing oven inconsistencies, but I'm looking forward to making this again and figuring it all out. It's definitely worth it! Thanks so much for sharing this recipe!
ReplyDeleteSasha, I hope that your bread turned out well. I agree, even with oven inconsistencies, it is worth figuring it out. So GOOD! I just made it the other day in a bunt pan and had to cook it for 60 min + . Good 'ol inconsistent ovens. :)
DeleteJust made this today and it is fabulous!! I used my gluten free flour mix and it turned out wonderfully
ReplyDeleteGreat Meme!! So glad you enjoyed it!! :)
DeleteI made this last week and it was amazing! I currently have a loaf in the oven, plus 2 muffin tins and a mini muffin tin (I only own 1 loaf pan) but this time I tried adding banana to the mix. I'm not sure how that will turn out though.
ReplyDeleteDid you like it with adding banana to the mix? Just curious! :)
Delete