Amish Friendship Bread (Cinnamon Bread)

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I’m not very good at predicting what people will eat (because it’s there) versus what people will love.

So, when I made this non-yeasted take on the Amish friendship bread, I wasn’t prepared for the number of recipe requests.

Cinnamony and satisfyingly rich, this quick bread evokes crisp fall mornings.  It is also so simple that I’d be willing to be money that you have all of the ingredients already on-hand.

I happened to have some cinnamon chips on hand and threw in a scant cup.

But you really don’t need them.

One of the very best parts of this bread is the sweet, crunchy crust that forms around the entire loaf–so, it’s best served the day it’s made.  However (and I tested this because I am a dedicated researcher), it’s still pretty stellar the next day.

Amish Cinnamon Bread

Cook’s Illustrated All-Time Best Baking

Ingredients

Cinnamon Sugar 

  • 1/2 C (3 1/2 ounces) sugar
  • 1 tsp cinnamon
  • 2 tsp vegetable oil (grape seed)

Bread

  • 3 3/4 C (18 3/4 ounces) all-purpose flour
  • 3 C (21 ounces) sugar
  • 1 TBS ground cinnamon
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 3/4 C milk
  • 1 1/3 C vegetable oil
  • 3 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 6 ounces cinnamon chips (optional)

Directions

  1. For the cinnamon sugar: combine sugar and cinnamon in bowl.  Brush two 8 1/2X 4 1/2 inch loaf pans evenly with oil.  Add 2 TBS cinnamon sugar mixture to each prepared pan and shake and tilt pans until bottoms and sides are evenly coated.  Set aside remaining 1/4 C cinnamon sugar mixture.
  2. Adjust oven rack to middle position and pre-heat oven to 325 degrees.
  3. Whisk flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
  4. In a separate bowl, whisk milk, oil, eggs and vanilla.
  5. Stir wet mixture into dry mixture until. just combined.  Gently fold-in cinnamon chips if using.
  6. Divide batter evenly between prepared pans.  Sprinkle remaining cinnamon-sugar mixture on tops of each loaf.
  7. Bake until paring knife inserted in centers of loaves comes out clean (65-75 minutes).
  8. Let bread cool in pans on wire rack for 1 hour.  Run paring knife around edges of pans to thoroughly loosen loaves.  Tilt pan and gently remove bread.  Serve warm or at room temp.

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