Amish Cinnamon Bread

Amish Cinnamon Bread is a delightful, sweet bread that brings a comforting blend of cinnamon and vanilla to your kitchen. This recipe uses a traditional Amish bread starter, which gives the bread its unique, tender texture and rich flavor.

Perfect for breakfast or an afternoon snack, this easy-to-make bread fills your home with the warm, inviting aroma of cinnamon as it bakes. Whether you’re familiar with Amish recipes or trying one for the first time, this cinnamon bread is sure to become a favorite treat.

How to make Amish Cinnamon Bread

Ingredients:

1 cup Amish Amish Bread

⅔ cup vegetable oil

3 eggs

2 cups flour

1 c white sugar

1 tsp ground cinnamon

½ tsp of salt

½ tsp baking soda

1 ¼ teaspoon baking powder

1 teaspoon vanilla extract

Nutrition information

Per serving: 119 calories, 2g protein, 15.5g carbs, 5.5g fat, 18.7mg cholesterol, 89.1mg sodium.

Instructions:

Preheat oven 350 degrees F (175 degrees C).

Grease 2 loaf pans (9 x 5 inches).

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

Baking in preheated oven about 50 to 60 minutes.

Enjoy !

Notes:

Amish Bread Starter: This recipe calls for an Amish bread starter, which is typically a sweet sourdough starter. If you don’t have a starter, you can find recipes online to create your own or substitute with a commercial sourdough starter, though it will alter the flavor slightly.

Mixing: Be careful not to overmix the batter. Overmixing can result in a denser bread. Mix just until the ingredients are combined.

Cinnamon Swirl: For a more pronounced cinnamon swirl, you can layer half the batter in the loaf pan, sprinkle additional cinnamon and sugar over it, and then add the remaining batter on top.

Loaf Pan Size: The recipe is designed for two 9 x 5-inch loaf pans. If using a different size, adjust the baking time accordingly. Smaller pans may bake faster, so check for doneness earlier.

Baking Time: Keep an eye on the bread as it bakes. Ovens can vary, so start checking for doneness around the 50-minute mark. A toothpick inserted into the center should come out clean.

Cooling: Allow the bread to cool in the pans for about 10-15 minutes before removing them to a wire rack to cool completely. This helps prevent the bread from sticking to the pan and allows it to set properly.

Freezing: Amish Cinnamon Bread freezes well. Wrap the loaves tightly in plastic wrap and then in aluminum foil before freezing. They can be stored in the freezer for up to 3 months. Thaw at room temperature when ready to eat.

Add-ins: For a twist, consider adding raisins, chopped nuts, or even chocolate chips to the batter for extra flavor and texture.

Glaze Option: You can add a simple glaze made of powdered sugar and milk drizzled over the cooled bread for added sweetness and a pretty finish.

Serving Suggestions: This bread is delicious on its own but can also be served toasted with a spread of butter or cream cheese for a more indulgent treat.

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of oil in this recipe?

Yes, you can substitute vegetable oil with canola oil or melted coconut oil.

These oils will not significantly alter the flavor of the bread.

Can I make this recipe without the Amish bread starter?

The Amish bread starter is a key ingredient for authentic flavor and texture.

If you don’t have it, you can use a commercial sourdough starter or a plain buttermilk batter, though the results may differ.

How can I adjust the sweetness of the bread?

You can reduce or increase the amount of sugar in the recipe according to your taste.

For a less sweet bread, cut back on the sugar; for a sweeter bread, add a bit more.

Can I add nuts or raisins to this bread?

Yes, you can add nuts (such as walnuts or pecans) or raisins to the batter.

Fold them in gently before pouring the batter into the loaf pans.

What can I do if the bread is too dense?

Ensure you’re measuring the flour correctly (using the spoon-and-level method) to avoid adding too much.

Overmixing can also make the bread dense, so mix until just combined.

How can I store Amish Cinnamon Bread?

Store the bread in an airtight container at room temperature for up to 4 days.

For longer storage, wrap it tightly and freeze for up to 3 months.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it may result in a denser bread.

You might want to mix it with some all-purpose flour for a lighter texture.

What can I use instead of vanilla extract?

If you don’t have vanilla extract, you can use almond extract or simply omit it.

The bread will still be delicious, though the flavor will differ.

How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean.

If the toothpick has batter on it, the bread needs more time.

Can I make this recipe into muffins instead of loaves?

Yes, you can use a muffin tin to make cinnamon bread

Bake at 350°F (175°C) for about 20-25 minutes, checking for doneness with a toothpick.