Reviewed: Oct. 30, 2009

I cannot tell you how many times I have made this to rave reviews. I have experimented and added many different things like cocoa and chocolate chips, banana and pineapple, apple and raisin, etc. but my personal favorite is still the cinnamon. Thanks for sharing a great recipe that has become an old favorite in our home.

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Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

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Reviewed: Aug. 13, 2009

I was looking for a recipe to make donuts out of and this is great. I add about 2 cups more flour until sugar cookie cosistancy and roll out and deep fry. Makes a wonderful frycake.

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CERABELL

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Malone, New York, USA

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Reviewed: Jul. 11, 2009

I made this thinking it was gonna be plain. But it was the best bread i have ever eaten in a very long time ......

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randyrwg

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Reviewed: Jun. 3, 2009

This is WAY sweet. We like sweet breads, but the amount of sugar was overkill.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: May 23, 2009

Yummy

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Stephanie

Cooking Level: Beginning

Living In: Elmira, Oregon, USA

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Reviewed: May 2, 2009

When this recipe says to do two loaves, DO NOT TRY TO MAKE ONE BIG ONE!! I though that there wasn't very much batter so I went ahead and just made one loaf. It took forever and was just one step away from being burnt. If I had not realized what I did and turned the temperature down, I would have lost the bread. (Would definately have been a disaster considering I had to wait 10 days for this) All and all a good recipe!

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cookin'mama08

Cooking Level: Expert

Living In: Elkins, West Virginia, USA

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Reviewed: Apr. 24, 2009

Just like my mom made when I was a kid. Now my kids can't get enough of it.

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jennifer263

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Reviewed: Apr. 21, 2009

I was glad to find this recipe without the pudding. I did make some changes and my bread has been excellent every time. I use 3/4 cup oil, 1/2 cup white sugar, 1/2 cup brown sugar and add 1/2 cup milk, orange juice or lemon juice. If I make cinnamon raisin bread, I add 1/2 c. milk and 1/2 cup raisins and increase cinnamon to 1 T. If I make blueberry bread, I add 1/2 cup lemon juice, 1/2 cup blueberries and omit the cinnamon. And finally, for cranberry bread I use 1/2 cup chopped cranberries, 1/2 cup orange juice, 1/3 cup chopped walnuts and 1 tsp. cinnamon. I've gotten wonderful reviews from everyone I've shared the bread with!!

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tdalrymple

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

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Reviewed: Apr. 10, 2009

I'm glad I found this recipe. My co-worker gave me some starter but the recipe that came with it called for instant pudding as well as sugar and I thought that was a bit much (especially since there was so much sugar in the started). For my bread I used 1 cup white flour, 1 cup whole wheat flour, 1/3 cup oil, 1/3 cup apple sauce, 1/2 cup sugar, 1/2 cup splenda and then I added about 2 cups chopped apple. I am really happy how it turned out! I had to add a little bit of milk because the batter was on the dry side, so the next time I'll use 1 cup white flour and 3/4 cup whole wheat.

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GLEAM

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 7, 2009

My recipe called for pudding mix too, and it makes the bread very moist. I have made numerous breads and have changed the pans too. I've used muffin cups and made mini-breads (great for kids); cooking time is about 30-40 minutes and a bundt cake pan (ours is the flexible rubber) and the baking time was a little more than an hour, which is great for get togethers and parties. Everything freezes very well. Some people have frozen the dough, but I'm not too sure how that would work, since you are stopping the "process". I too, have used chocolate pudding mix, chocolate chips and nuts for a more chocolatey bread and it is yummy! Enjoy.

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Heather

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 15, 2009

This bread tastes like an average muffin. My bread was done in about 20 minutes, not the suggested 50! It was a bit dry, and it was lacking something- maybe it would be good with chopped apples in it? My kids gobbled it up! But then again, they like anything sweet!

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HOLLYBOP

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: Feb. 7, 2009

I used 2 tablespoons of cinnamon... and I dusted the bottom and sides w/ cinnamon sugar... and I used a large package of vanilla pudding.

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TerriSteelMagnolia

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 3, 2009

I am still experimenting with the Amish starter but I tweaked this recipe and made it an herbed dinner bread. I used 1 cup of starter. I needed to reduce the calories so I reduced the oil to 1/2 and added 1 cup of milk. I used 1/2 cup Splenda. I left out the any pudding, the vanilla and cinnamon. Instead I added 1 cup of chopped onions and 1 tablespoon each of dried basil and oregano and 1/2 teaspoon of dill. I added the salt, soda and powder. I poured in the 2 loaf pans and then put about 1/4 cup of shreaded cheese in each and stirred it just a bit to mix. I then baked for 50 minutes @ 325. It did flatten a bit but it was wonderful. It was a filling herb cake-like bread. Served with homemade chicken soup. Tasty and different!

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golfgirl

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Reviewed: Feb. 2, 2009

This bread was WONDERFUL! A friend of mine's mom made this bread 15 yrs ago (I was 10) and I loved it and always vowed to make it. I used the started from the other page and it came out EXACTLY as I remember it. I am so happy. I love it!

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anushri

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Reviewed: Feb. 1, 2009

Replace the oil with applesauce and it makes it more moist and less calories.

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Barbara O

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Jan. 17, 2009

I've made this bread twice. The first time was with 1 package of cook and serve vanill at 350 for one hour. The bread browned too much and was very dry. The second time was with instant vanilla and 325 for a little over an hour. The texture is very much the same. Perhaps if I tried it without pudding? I'm just disappointed, because I tasted some friendship bread over Christmas and it was amazing and have been trying to recreate it, but no luck yet. I'll keep trying, though. That bread was worth it!

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brighteyes_22

Cooking Level: Expert

Living In: Forsyth, Missouri, USA

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Reviewed: Jan. 4, 2009

I was given a starter with the recipe that includes instant pudding. I made that the first time and made this recipe the second because I prefer not to use packaged and processed food. This one tasted so much better! It was moist and cooked up evenly. My family ate one loaf before the hour was up.

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Bethicas

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Reviewed: Dec. 27, 2008

This just didnt work well for me, I dont know maybe it was my starter but I dont think I will make it again.

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Jenn9503

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

I make a bread just like this but with a small box of pudding..(any flavor will work). It always is great!!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 3, 2008

This was great. I didn't use all of the cinnamon, because I didn't have enough, but it turned out great. I found that if you leave out the adding of a cup of flour, sugar and milk on day ten of the starter, you don't have extra to give to 2 people. There is enough for you to start a new one for yourself and enough to make bread that day.

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