Amish Cinnamon Bread Recipe - Allrecipes.com
Amish Cinnamon Bread Recipe
  • READY IN ABOUT hrs

Amish Cinnamon Bread

Recipe by  

"This bread can be frozen and is very easy to make."

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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
  2. Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
  3. Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
  4. Bake at 325 degrees F (165 degrees C) for 1 hour.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Not only is this some of the best tasting bread you'll ever have, -- but when done from a starter, it's a really fun recipe to use and to share with friends!! (Just give them one of the starters, and the printed out 10 day directions). If you want to, you can use heavy duty 1 gallon ziploc bags instead of glass containers, and then your friends just squeeze the bag several times each day instead of stirring the batter in a container. This is a very versatile recipe. You can change up the extra ingredients any way you want to. It's all good!!

 
Most Helpful Critical Review
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.

 
Jan 25, 2004

One variation of the recipe that I saw when I received a starter bag was to sprinkle 1 tsp cinnamon and 3 Tbs sugar on the bottom of the pans before you add the batter. It's so yummy! One of my friends also tried that with banana bread and said it worked well.

 
Jan 25, 2004

The flavor is great, but I prefer to use two pans rather than three. I found that with two pans the bread was a little more moist. Three pans, it cooked more and almost became dry.

 
Dec 01, 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.

 
Jan 25, 2004

this is a great bread! i made it exactly as directed, but w/o any fruit or nuts! it was so moist and yummy. not too cinnamon-y! i made the starter a few weeks ago and froze it in 1 cup baggies. now i can make this fast and ez bread whenever i feel like it!

 
Jan 25, 2004

Moist and tasty bread. It was easy to make it lower in fat and it kept its same great taste.

 
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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Nutrition

  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 131 mg
  • 5%

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

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