Go Back Email Link
–+ servings
Amish Friendship Cinnamon Bread
Print Recipe Add to Collection
5 from 1 vote

Amazing Amish Friendship Cinnamon Bread (Without Starter)

This amazing, tender & fluffy cinnamon-sugar Amish friendship bread is so quick and simple to make!  It's soooo irresistibly yummy like a soft pound cake and then it's baked to get a crunchy, cinnamon-sugar coating on top, with a layer of cinnamon-sugar inside as well. Amazingly, it's made without a starter by using buttermilk instead!  Are we getting the feel goods here?  Yessss!!
Prep Time10 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American, Amish
Keyword: amish dessert, BREAD, buttermilk, cinnamon, starter amish bread
Servings: 8 Servings
Calories:
Author: Kim Lange

Ingredients

Bread

  • ½ cup unsalted butter softened (Can also use 1/4 up butter and 1/4 cup unsweetened applesauce instead)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup. buttermilk Follow this ratio to make sour milk or buttermilk! 1 cup buttermilk: 1 tablespoon vinegar or lemon juice + 1 cup milk of choice. Let the milk sour & curdle for 5 minutes. Unless you have buttermilk on hand, then by all means, use that instead.
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Cinnamon/Sugar Topping

  • ⅓ cup sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.

Cinnamon/Sugar Topping

  • Mix together the cinnamon and sugar, set aside.

Bread

  • Cream together butter and sugar until light and fluffy.
  • Add the egg and vanilla and combine together.
  • Add the buttermilk, flour, baking soda and salt and mix until just combined.
  • Spread half of the batter into a greased 9x5-inch loaf pan.
  • Sprinkle 3/4 of the cinnamon sugar mixture over the top. Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture.
  • Bake for 48-52 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool in loaf pan for 15-20 minutes, then run a knife around the edge of the pan and invert to a wire rack and cool.

Notes

STORE in zip-lock or sealed container at room temperature for 2-3 days. For longer storage, tightly wrap the loaf with plastic wrap and again with foil. Label and store in the freezer for 1-2 months. Thaw before cutting, unless you decide to cut it and then freeze accordingly.