Reviewed: Sep. 21, 2009

I like this recipe but I felt confined to make it every 10 days. Its good to know (from reading other member's comments) that you can freeze the starter as well as the loaves. I typically make this for co-workers. I find that making 24 muffins (or 36 as this recipe can make) is easier plus it only takes 30 minutes to bake!

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TinLizzie

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Reviewed: Aug. 10, 2009

I'm giving this 5 stars because it is so easy (even though the starter is time consuming), and it tastes absolutely phenomenal! My loaves sank after I took them out of the oven and were very flat, but I'm sure that was something I did wrong. Great recipe! Will definitely keep this. :)

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

I used starter on DAY 14 (4 days after feeding on Day 10) and it worked out great. I had so much starter I doubled the recipe, used 1/2 oil and 1/2 applesauce to cut the fat, and I used brown and white sugar mixed. Recipe doubled great. No fruit, and cooked at 325 for one hour. Kids LOVE it and froze 2 loaves. This recipe made 3 or 4 nice sized loaves (3 fat or 4 thinner loaves). I froze the rest of the starter for another day.

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Horselover

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Reviewed: Jan. 10, 2009

This is one of my favorite breads. I've waited years to receive a starter again, so if you ever get one, be sure to put a starter in the freezer for a later time. I made my bread plain, without any fruits or nuts. Absolutely delicious!

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kreativekuisine

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

I can't make it stop. A friend gave me a starter bag a couple of months ago and every 10 days, I'm baking bread, like it or not. My friends and family are all capable of counting to 10 (suprised me with that skill) and every 10 days, I'm expected to make cinnamon bread. I don't normally add the fuit except for raisins and only bake 2 loaves. I bake them at 350 for exactly one hour. I sprinkle the bottoms and sides of the pans with cinnamon sugar and sprinkle the batter with the cinnamon sugar after filling the pans. I use extra fancy Vietnamese cinnamon and real vanilla. Sometimes, in addition to the cinnamon sugar sprinkle, I put a layer of chopped pecans on the bottom of the pan.

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ConstanceCooker

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jun. 9, 2008

My family loves this recipe. I only add the raisins and bake in 8 x 4 pans for a chunkier bread. After greasing the pans, I also "flour" with a cinnamon/sugar mix and cover the tops of the bread with this mix as well; this gives the top a wonderfully sweet crunch. Thanks for sharing this recipe, it's a favorite of my family's.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 16, 2008

i have been making this for a short while now and would like to know if i can make it any sooner than the 10 days and still have the same end product. Can I add the first 3 ingredients and then go straight into cooking?

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jayden221

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Reviewed: Nov. 1, 2007

This is awesome with a few addjustments. I used 1/2 cup oil 1/2 cup applesauce. 1/2 cup white sugar 1/2 cup brown sugar added dried cranberries and chopped dates. WOW!

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SNIPPITTS

Cooking Level: Expert

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Reviewed: Oct. 12, 2007

Let me preface this review by saying that this was my first try at making a friendship bread. My daughter's preschool teacher gave me the starter and recipe. After waiting 10 days to bake and finally taste the hyped-up product, I was very disppointed! The bread wasn't necessarily bad (it had a nice texture, moist inside and slightly crispy on the outside),but it definitely wasn't worth the long wait, effort and calories! I expected a WOW and it just didn't deliver. The taste was average. There are several similar recipes for Cinnamon Bread on this site that don't require a starter, and I would imagine they taste very similar without the wait. I mean this is nothing more than a "Quick Bread" recipe. And a quick bread recipe should be that - quick - and this recipe isn't.

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STACYB1967

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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Reviewed: Mar. 27, 2007

Followed recipe exact, I didn't like this bread. Very heavy & oily! Will not make again.

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SouthernComfort

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Mar. 1, 2007

This is a great recipe. I've always used a similar one that I received with my starter. To perfect this... mix together 1 tsp cinnamon and 2 tbsp sugar and sprinkle evenly over your three loaves before baking. You get a yummy crust as a result.

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Lauren Fewx

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Oregon, USA

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Reviewed: Dec. 16, 2006

This is a yearly tradition in our house - Many of my friends beg me for a started - I make it a bit different then the one listed here because I age my starter for a longer period than normal. Once the started is done - then the baking starts - this recipie is the best one - we stop at after the flour and add whatever we want into the loaf. Sometimes it is cherries or chocolate chips or coconut and cinnamon - or just cinnamon. We have even done mini marshmallows :) We have always just let the children pick the type of loaf they would like to eat or make this time. Very good and excellent tasting no matter what you add.

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Arlene

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Reviewed: Sep. 1, 2006

This bread was pretty good but was not what I looking for. This bread was a lot work and was just ok. I personally believe it deserves a "3", but I gave it a four because between my kids and the neighbor boy - they had an entire loaf gone within 30 minutes and because the boys were most interested in the starter.

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: Jul. 31, 2006

This is kinda like the bread I had when I was little, its came out great a yummy! It tastes great. I always use LOTS of real vanilla in my baking and my loaves came out a little dark, but this is such a good recipe, I will make this again for sure! Thanks a bunch!

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MyHubbysWife

Cooking Level: Intermediate

Home Town: Mexicali, Baja California, Mexico

Living In: Vernon, British Columbia, Canada

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Reviewed: Apr. 9, 2006

I received this recipe from a friend. The problem that I had was her's wasn't very legible. I ended up doing a 10 day starter process and then another 5 days. That's when I came on and looked at Ginger's recipe. She makes it so clear with her step-by-step instructions. Very well written. The bread is awesome! I love the fact that you can use this recipe when you move into a new neighborhood to get to know everyone. Pass it out. I also plan on giving some loaves with Starter packs to teachers at my daughter's school. Ginger, you are a life saver. Thanks for posting this recipe.

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Denise

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Reviewed: Dec. 1, 2005

I used 1/2 cup of oil and 1/2 cup of applesauce to cut down on fat but keep moisture, then I only made two loaves instead of three. The bread was perfect! I received rave reviews from everybody and they were asking for some of my starter on my next batch.

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YSAMFM

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Reviewed: May 4, 2005

This is really good. To cut the fat and the mentioned oily/dryness I replaced all the veggie oil with chunky applesause. Came out nice and moist and very tasty. Thanks Ginger!

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BRYCESMOM1

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 11, 2004

The bread is extremely rich, and tasty - but the problem is that once you get the starter and bake bread, you end up with more, and so you end with a whole succession of really oil-heavy breads, which aren't good for you. I got sick of them. Then I had to secretly throw away the batter so my mom wouldn't notice, and the Amish cinnamon bread could end. But pretty tasty once.

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Sinopa2

Home Town: Shoreline, Washington, USA

Living In: Claremont, California, USA

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Reviewed: Sep. 4, 2004

Not that good. won't make this one again.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Sep. 4, 2004

This bread is the best! I used dried cranberries instead of raisins, and walnuts instead of pecans. It turned out wonderful! I also took the advice to bake it in two pans instead of three. If you also try this, make sure that you leave it in the oven a bit longer,otherwise, it will not be cooked all the way through.

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Jjkmy

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Amish Cinnamon Bread

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