Amish Cinnamon Bread (Friendship Bread): A Sweet Legacy

The memory is as warm as the bread itself: my grandmother, her hands dusted with flour, carefully dividing a bubbling, slightly tangy batter into several Ziploc bags. “This,” she’d say with a twinkle in her eye, “is a gift. A gift that keeps on giving!” That was my first introduction to Amish Cinnamon Friendship Bread, a recipe passed down through generations and shared amongst friends, neighbors, and even slightly bewildered relatives. The aroma of cinnamon and vanilla that filled her kitchen is a scent I still associate with love, community, and the simple joy of sharing good food. It’s a tradition I’m honored to carry on, and now, I’m delighted to share this delicious experience with you.

Recipe Overview

• Prep Time: 30 minutes (spread over 10 days)
• Cook Time: 1 hour (for large loaves), 25-30 minutes (for small loaves)
• Total Time: 241 hours (including starter fermentation)
• Servings: Varies, depends on slice size (Yields 2 large loaves)
• Yield: 2 loaves
• Dietary Type: Not specified, contains dairy, gluten, and eggs

Ingredients

• For the Starter (Days 1-10):

  • 2 1/2 cups milk (divided use)
  • 3 cups sugar (divided use)
  • 2 cups flour (divided use; all-purpose)
  • 2 cups self-rising flour (divided use)

• For the Bread (Day 10):

  • 2 cups self-rising flour
  • 1 cup sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 (6 ounce) box vanilla instant pudding mix (or two smaller boxes)
  • 1/2 cup nuts (optional, such as chopped walnuts or pecans)
  • 1/2 cup raisins (optional, can substitute other dried fruit or chocolate chips)

• For the Cinnamon-Sugar Topping:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Equipment Needed

• Large zip-lock bag(s)
• Large glass bowl
• 2 large loaf pans
• Small bowl or cup
• Cooking spray
• Measuring cups and spoons
• Mixing spoon (non-metal)

Instructions

Creating the Starter (Days 1-10):

This is where the “friendship” aspect really shines. If you’re lucky enough to receive a starter from a friend, you can skip the first part of Day One and proceed directly to leaving the starter on your counter. If you’re starting from scratch, follow these steps:

1. Day One (If making the starter from scratch): In a large zip-lock bag, combine 1 cup milk, 1 cup sugar, and 1 cup flour. Close the bag securely, removing as much air as possible. Mush the ingredients together until well combined.
2. Days 2-4: Squeeze the bag gently several times throughout each day to mix. If air builds up inside the bag, carefully open the zipper slightly to release the air, then reseal.
3. Day 5: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Seal the bag, removing excess air, and squeeze gently several times during the day to mix.
4. Days 6-8: Continue to squeeze the bag gently several times throughout each day, releasing any built-up air as needed.
5. Day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Seal the bag, remove excess air, and squeeze the bag gently several times during the day to mix.
6. Day 10 (The Sharing Day!): This is the day you bake and share the “friendship.” Pour 1/2 cup of the starter into four separate gallon-sized zip-lock bags. These are your “friendship starters” to give to friends along with the recipe. Alternatively, you can freeze the starters for future use. If freezing, let the starter thaw and sit out for one day before using.

Making the Bread (Day 10):

1. Preheat oven to 325°F (160°C). Grease two large loaf pans generously with cooking spray.
2. In a large glass bowl, combine the remaining starter from your zip-lock bag with 2 cups self-rising flour, 1 cup sugar, 3 eggs, 1 cup oil, 2 teaspoons cinnamon, 1/2 cup milk, 1 teaspoon vanilla, and 1 (6 ounce) box vanilla instant pudding mix.
3. Add your optional ingredients: 1/2 cup nuts, 1/2 cup raisins, chocolate chips, or a combination of your favorites.
4. Mix all ingredients thoroughly with a non-metal spoon until well combined.
5. In a small bowl or cup, mix together 2 tablespoons sugar and 1 teaspoon cinnamon for the topping.
6. Sprinkle about half to two-thirds of the cinnamon-sugar mixture into the greased loaf pans, coating the bottoms evenly.
7. Pour the batter evenly into the prepared loaf pans.
8. Sprinkle the remaining cinnamon-sugar mixture evenly over the tops of the batter. You can also reserve some to sprinkle on after baking if desired.
9. Bake at 325°F (160°C) for 1 hour for large loaves. If making smaller loaves, bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Expert Tips & Tricks

• Starter Consistency: Don’t be alarmed if your starter thickens and bubbles during the fermentation process. This is a sign of healthy fermentation.
• Ingredient Swaps: Feel free to experiment with different extracts, such as almond or maple.
• Baking Time: Ovens can vary. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, it’s ready. If not, bake for a few more minutes.
• Preventing Soggy Bread: Cool the bread completely on a wire rack to prevent it from becoming soggy.
• Sweetness Adjustment: If you prefer a less sweet bread, reduce the amount of sugar in the bread recipe slightly.
• Altitude Adjustments: At higher altitudes, you may need to slightly reduce the amount of self-rising flour.
• Starter Storage: If you aren’t ready to bake when Day 10 arrives, you can store the starter in the refrigerator for a few days. Bring it to room temperature before using.

Serving & Storage Suggestions

This Amish Cinnamon Bread is delicious served warm or at room temperature. It’s fantastic with a cup of coffee or tea, or even as a sweet treat with a scoop of vanilla ice cream.

• Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: For longer storage, wrap the bread tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 2-3 months.
• Reheating: To reheat, wrap a slice of bread in foil and warm it in a 350°F (175°C) oven for a few minutes, or microwave for a few seconds.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value*
Calories	1854.4 kcal	N/A
Total Fat	66.3 g	101%
Saturated Fat	12.8 g	63%
Cholesterol	165.1 mg	55%
Sodium	759.1 mg	31%
Total Carbohydrate	294.8 g	98%
Dietary Fiber	4.1 g	16%
Sugars	189.8 g	759%
Protein	23.7 g	47%

• Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spice it Up: Add a pinch of nutmeg or cardamom to the batter for a different flavor profile.
• Fruit Variations: Use different dried fruits, such as cranberries, chopped apricots, or dates.
• Nut Alternatives: Substitute walnuts or pecans with almonds, macadamia nuts, or even sunflower seeds.
• Chocolate Lover’s Bread: Add chocolate chips or cocoa powder to the batter for a chocolate twist.
• Savory Version: Though less common, reduce the sugar significantly and add shredded cheese and herbs for a savory “friendship” bread.
• Dairy-Free: Substitute the milk with a plant-based milk like almond or soy milk. Note that this may affect the fermentation process of the starter.
• Gluten-Free: While traditional friendship bread relies on gluten development in the starter, some people have had success adapting gluten-free flour blends. You may need to experiment with different blends and add a binder like xanthan gum.

FAQs (Frequently Asked Questions)

Q: Do I have to use self-rising flour?
A: Yes, self-rising flour is important for the texture of the bread. If you don’t have any, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of all-purpose flour.

Q: Can I skip the starter process and just make the bread?
A: Unfortunately, no. The starter and fermentation process are essential to the unique flavor and texture of Amish Friendship Bread.

Q: My starter smells a little sour. Is that normal?
A: Yes, a slightly sour smell is perfectly normal and indicates that the fermentation process is working. However, if it smells rotten or strongly off, discard the starter and begin again.

Q: Can I use a metal bowl or spoon for mixing?
A: It’s best to avoid using metal bowls and spoons, especially during the starter fermentation. It is believed that metal can negatively affect the fermentation process.

Q: Can I bake the bread in a different pan?
A: While loaf pans are traditional, you can experiment with baking in other pans, such as muffin tins or a bundt pan. Adjust the baking time accordingly.

Final Thoughts

Amish Cinnamon Friendship Bread is more than just a recipe; it’s an experience, a tradition, and a symbol of connection. From the anticipation of the bubbling starter to the joy of sharing warm loaves with friends, this bread embodies the spirit of community and generosity. I encourage you to try this recipe, embrace the process, and share the sweet rewards with those you cherish. And please, come back and share your experiences – I’d love to hear about your Friendship Bread adventures!