Favorite Amish Cinnamon Bread: A Decade-Long Delight

There’s a certain magic to recipes passed down through generations, their origins shrouded in a delightful mystery. This Amish Cinnamon Bread recipe is one such treasure. For me, it conjures up memories of cozy autumn days, the aroma of cinnamon and sugar swirling through the kitchen, a symphony of warmth accompanying the turning of leaves. It’s more than just bread; it’s a tradition, a comforting slice of home perfect for sharing with loved ones or savoring in quiet solitude.

Recipe Overview

• Prep Time: 30 minutes (over 10 days)
• Cook Time: 1 hour
• Total Time: 10 days, 1 hour, 30 minutes
• Yields: 2 Loaves
• Dietary Type: Not specified

Ingredients

For the Starter (Days 1-10)

• 1 cup milk
• 1 cup sugar
• 1 cup flour

For the Bread (Day 10)

• 1 cup milk
• 1 cup sugar
• 1 cup flour
• 1 cup vegetable oil
• ½ cup milk
• 3 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 (6 ounce) box vanilla instant pudding mix
• 1 cup nuts (optional)
• ½ cup raisins (optional)
• Cinnamon and Sugar (for sprinkling)
• Cooking spray

Equipment Needed

• Large Ziploc bag
• Large mixing bowl
• Measuring cups and spoons
• 2 loaf pans
• Cooking spray
• Oven

Instructions

1. Day 1: Begin the Starter. In a large Ziploc bag, combine 1 cup milk, 1 cup sugar, and 1 cup flour. Close the bag securely, pressing out any excess air. Mush the ingredients together until well combined.

2. Days 2-5: Nurture the Starter. Twice daily, gently mush the bag to mix the ingredients. Be sure to remove any air from the bag before resealing. This helps prevent excessive pressure build-up and possible bursting.

3. Day 6: Feeding Time. Add another 1 cup milk, 1 cup sugar, and 1 cup flour to the bag. Again, seal the bag, remove the air, and mush to combine thoroughly.

4. Days 7-9: More Mushing! Continue to mush the bag twice a day, removing air each time. This process allows the “sourdough” starter to develop its characteristic flavor.

5. Day 10: Baking Day Arrives! Squeeze the contents of the Ziploc bag into a large mixing bowl.

6. Add 1 cup milk, 1 cup sugar, and 1 cup flour to the bowl and mix well.

7. Creating Starters for Future Batches (Optional): Measure out 4 cups of “starter” mixture, each 1 cup in size. These starters can be used to kickstart your next batch of Amish Cinnamon Bread, bypassing the initial 10-day waiting period. You can also share these with friends who want to try the recipe. If you aren’t planning to use the starters immediately, they can be frozen for later use. Remember, the second day after removing them from the freezer is considered Day 1 of the starter process.

8. To the remaining starter in the bowl, add 1 cup vegetable oil, ½ cup milk, 3 eggs, and 1 teaspoon vanilla. Mix well until the wet ingredients are fully incorporated.

9. Next, add the remaining dry ingredients: 2 cups flour, 1 cup sugar, 1 ½ teaspoons baking powder, 2 teaspoons cinnamon, ½ teaspoon salt, ½ teaspoon baking soda, and 1 (6 ounce) box vanilla instant pudding mix. Mix thoroughly until a smooth batter forms.

10. If desired, gently fold in 1 cup nuts and ½ cup raisins.

11. Prepare your loaf pans by spraying them generously with cooking spray. This ensures the bread releases easily after baking.

12. Sprinkle the bottom of each loaf pan generously with a mixture of cinnamon and sugar. This creates a delicious, caramelized crust.

13. Divide the batter evenly between the two loaf pans. Sprinkle the tops of the batter generously with more cinnamon and sugar.

14. Bake: Preheat your oven to 325°F (160°C). Bake for 1 hour, or until a wooden skewer inserted into the center comes out clean. If the tops of the loaves begin to brown too quickly, you can loosely tent them with foil for the last 15-20 minutes of baking.

15. Once baked, remove the loaf pans from the oven and let them cool for 10-15 minutes before inverting the loaves onto a wire rack to cool completely.

Expert Tips & Tricks

• Room Temperature Ingredients: Using room temperature eggs allows them to incorporate more easily into the batter, resulting in a lighter, more tender bread.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough bread. Mix until just combined.
• Customize Your Spices: Feel free to adjust the amount of cinnamon to your liking. You can also add a pinch of nutmeg or allspice for a warmer, more complex flavor.
• Test for Doneness: The skewer test is the best way to ensure your bread is fully baked. If the skewer comes out with wet batter on it, return the bread to the oven for a few more minutes.
• Consider using half whole wheat flour for a slightly nuttier flavor and increased fiber.

Serving & Storage Suggestions

This Amish Cinnamon Bread is delicious served warm or at room temperature. It’s perfect on its own, or you can toast it and spread it with butter or cream cheese. Leftover bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and then place them in a freezer bag. Frozen bread will keep for up to 2 months. To reheat, thaw completely and then warm in a 350°F (175°C) oven for 10-15 minutes.

Nutritional Information

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

Nutrient	Amount per Serving (1 slice)	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	4g	20%
Cholesterol	30mg	10%
Sodium	200mg	8%
Total Carbohydrate	35g	12%
Dietary Fiber	1g	4%
Sugars	20g	–
Protein	3g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binder such as xanthan gum to improve the texture.
• Dairy-Free: Use a plant-based milk alternative such as almond, soy, or oat milk.
• Nut-Free: Omit the nuts or substitute them with seeds like sunflower or pumpkin seeds.
• Spice it Up: Add a pinch of ground cloves or cardamom to the batter for a unique flavor profile.
• Chocolate Chip: Mix in 1 cup of chocolate chips for a decadent twist.

FAQs (Frequently Asked Questions)

Q: Can I speed up the starter process?
A: While you can try to keep the starter in a warmer environment, speeding up the fermentation too much can alter the flavor and texture of the bread. The 10-day process allows for optimal flavor development.

Q: What if my starter smells a little funky?
A: A slightly sour or yeasty smell is normal for a “sourdough” starter. However, if it smells strongly of ammonia or has any signs of mold, it’s best to discard it and start over.

Q: Can I use different types of sugar?
A: While granulated sugar is recommended for best results, you can experiment with brown sugar or coconut sugar for a slightly different flavor.

Q: My bread is browning too quickly. What should I do?
A: If the top of the bread is browning too quickly, loosely tent it with aluminum foil during the last 15-20 minutes of baking.

Q: Can I make this recipe into muffins?
A: Yes! Simply reduce the baking time to approximately 25 minutes at 325°F (160°C).

Final Thoughts

This Amish Cinnamon Bread is more than just a recipe; it’s an experience. It’s a testament to the enduring appeal of simple, homemade goodness. The 10-day process might seem daunting, but the reward is well worth the effort. The joy of sharing a warm slice of this fragrant bread with loved ones, or simply savoring it yourself with a cup of coffee, is truly priceless. I encourage you to give this recipe a try, and perhaps even pass it down to future generations, continuing the tradition of this delightful Amish Cinnamon Bread.