Amish Cinnamon Bread (with starter!!)
**photos updated September 2014**
WARNING: There is no pumpkin in the following recipe. I repeat, no pumpkin. I’m taking a small break (we’ll see how long it lasts)!
This may very well be one of the first breads I have ever made. It’s a staple in our family, and there are usually several loaves frozen at any given time! I usually make a starter batch, and instead of giving my bags of batter away, I keep them (GASP!!) and when they are due to be baked, I bake all of them (usually ending up in 8 loaves of bread).
Have you ever tried this bread? The crust is a thick, crunchy cinnamon sugar coating, especially if you generously coat it like I do before baking. I’m often asked for the recipe for this bread, so here ya’ll go!
Amish Cinnamon Bread with Starter Recipe
For the Starter:
- 1 envelope active dry yeast
- 2 cups warm water
- 1 cup flour
- 1 cup sugar
- 1 cup milk
For the Bread:
- 3 eggs
- 1 cup oil
- 2/3 cup milk
- 1 cup sugar
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cup flour
- 1 large (or two small) instant vanilla pudding (not sugar free)
- 1 cup sugar
- 2 Tbsp cinnamon
- For the Starter: To prepare the starter batch, mix yeast with 1/2 cup hot water until yeast is dissolved. Add 1 1/2 cup hot water, 1 cup milk, 1 cup flour and 1 cup sugar. Mix until blended. Use whisk if needed. You now have enough batter for 4 portions.
- In three ziploc freezer bags, add 1 cup of batter to each bag. These can be given away or used immediately.
- In your bowl will be a remaining one cup of batter. You can use this immediately following the directions below.
- For the Bread: Okay, with your 1 cup of batter, add remaining ingredients (except the last two). Mix. Will be slightly lumpy, that’s okay.
- In two loaf pans, grease generously. I like to grease my pans, lay parchment paper on just the bottom of the pan, then grease again! After greasing the pan, sprinkle with a cinnamon-sugar mix. Divide batter between two pans then generously top each battered pan with remaining cinnamon sugar mix. This is what provides a nice crunchy cinnamon layer on the bread, very important! Bake in a 325 degree oven for about one hour. Cool about ten minutes in pan, then remove to cooling racks. Delicious served hot or cold (with butter of course)! Enjoy.
- For the remaining 3 bags of batter, here are your instructions: (I usually write these on the bag with sharpie) DAY 1- Day you make starter or receive bag (do nothing) DAY 2- Day 5- Mush bag DAY 6- Add 1 cup flour, 1 cup milk, 1 cup sugar to bag, Mush. DAY 7- DAY 9- Mush bag DAY 10- Pour contents of bag in large bowl, add 1 1/2 cup each of flour, sugar and milk. Measure out 1 cup into 3 ziploc bags (the cycle keeps repeating), With remaining batter follow instructions above for making bread. ENJOY!
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