Sweet & savory country cooking from my table to yours!

advertisement

Homemade Cinnamon Bread (without a starter)

This Homemade Cinnamon Bread is made without a starter, and it’s the easiest bread ever to make.  It’s moist and delicious and has just the perfect amount of sweetness.  There’s a delicious cinnamon swirl running throughout the bread and a crunchy cinnamon/sugar coating on top.  This scrumptious bread is perfect for breakfast and it makes a great gift for family and friends at Christmas!

You might know this bread as Amish Cinnamon Friendship Bread.  However, historians say that it didn’t originate from the Amish, and it’s only considered to be friendship bread when a starter is used in the recipe.  Back when this recipe originated, possibly as early as the late 1800s, this bread was made using a starter.  The starter was maintained over several days, adding ingredients to it every few days.  At the end of the cycle, there was enough starter for 5 loaves of bread.  One cup was saved for the next starter cycle, one was used to bake a fresh loaf of bread, and the remaining 3 were used to give to friends…hence the name friendship bread.  Today, there is an easy way to make this bread without a starter, and it’s every bit as delicious as the starter version.

I remember eating homemade cinnamon bread for the first time in the late ’70s when I was in school.  I don’t know one particular thing about this bread that I loved the most, because I loved everything about it.  The bread itself was so moist with just the perfect amount of sweetness and on top of each slice was a crunchy cinnamon/sugar topping.  I was addicted at first bite.

TIPS FOR MAKING THIS BREAD…

  • Don’t test the bread for doneness by inserting a toothpick into the center.  The cinnamon/sugar topping becomes hard and crispy while baking, and it will clean the toothpick of any doughy batter as you pull the toothpick out.  You’ll think the bread is done when it’s not.  Insert a toothpick or sharp knife deep into the edge of the bread where there is no cinnamon/sugar topping.  This bread takes about 1 hour to bake.  The topping will brown quickly, and it’s easy to be fooled into thinking the bread is done.
  • Allow the bread to sit for about 5 minutes after you remove it from the oven.  Run a sharp knife around the edges.  Gently shake the pan up and down to make sure the bread has released from the pan.  Invert the bread onto a piece of wax paper, then flip it over onto a wire cooling rack.  The top of the bread with the cinnamon sugar topping should be facing upward.  If you leave the top of the bread down, some of the topping will stick to the wire rack as it cools.
  • Wait until the bread is completely cool before slicing it.  Use a sharp knife for this bread, not a serrated knife.  It’s easier to cut neatly through the crusty topping once the bread is cool.  A serrated knife causes the topping to crumble and fall off.

WHY WAS A STARTER USED WHEN THIS RECIPE ORIGINATED?

Many decades ago, before baking powder was invented, and also at a time when modern day yeast was not available, a starter was made by using wild yeast gathered from the air.  The starter was kept at room temperature and used in any baked goods that needed leavening.

Once you make this homemade cinnamon bread, you’ll be making it time and time again.  It’s so easy to make without a starter, and you can easily double this recipe and make 2 loaves at a time.  Eat one and freeze one for later, or give a loaf to a friend.  You can also make this bread into mini loaves at Christmas.  It’s great for gifting!

MORE BREAD RECIPES YOU MIGHT LIKE…

Pumpkin Bread

Perfect Banana Nut Bread

Moist Pecan Zucchini Bread

Print

Homemade Cinnamon Bread (without a starter)


  • Author: Cindy Gibbs
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x

Description

This Homemade Cinnamon Bread is made without a starter, and it’s the easiest bread ever to make.  It’s moist and delicious and has just the perfect amount of sweetness.  There’s a delicious cinnamon swirl running throughout the bread and a crunchy cinnamon/sugar coating on top.  This scrumptious bread is perfect for breakfast and it makes a great gift for family and friends at Christmas!


Scale

Ingredients

CINNAMON / SUGAR MIXTURE

  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

BREAD BATTER

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 1 tablespoon full-fat buttermilk

Instructions

Preheat oven to 350 degrees.  Grease a 9 X 5-inch loaf pan and set aside.

CINNAMON/SUGAR MIXTURE

  1. Mix the cinnamon and sugar together in a small bowl and set aside.

BREAD BATTER

  1. In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.
  2. Add the butter and sugar to the bowl of a stand mixer, using the paddle attachment, or use a hand mixer.  Mix the butter and sugar on medium-high speed for about 1 minute until they are well combined.  Add the egg and vanilla and mix on high speed until the mixture looks light and creamy.  Add 1/2 cup of the buttermilk and mix on medium speed to incorporate.  Add 1/2 of the flour mixture and mix just until the flour mixture is almost incorporated.  Add the remaining 1/2 cup plus 1 tablespoon of buttermilk and mix for a few seconds to incorporate.  Add the remaining flour mixture and mix just until the flour is incorporated.  Do not overmix.
  3. Pour 1/2 of the batter into the prepared loaf pan.  Use an offset spatula to smooth it out evenly.  Sprinkle about 3/4 of the sugar/cinnamon mixture evenly over the batter.  You can swirl it with a knife if you want.  I didn’t in the pictures here.  Spread the remaining batter over the sugar/cinnamon mixture, using an offset spatula and making sure to spread it into each corner of the pan.  Sprinkle the remaining cinnamon/sugar mixture over the top of the batter.  Using your hand or a spatula, gently press the mixture into the top of the batter.
  4. Bake the bread for about 1 hour or until a sharp knife or toothpick placed into the edge of the bread comes out clean.  Do not test the bread in the center.  The cinnamon/sugar crust on top with cause the toothpick to come out clean, even if the bread isn’t done yet.
  5. Allow the bread to sit for about 5 minutes.  Run a sharp knife around the edges to loosen bread.  Invert bread onto a piece of wax paper, then flip the bread over onto a wire rack so that the crumb topping and top of the bread are facing upward.  Allow bread to cool to room temperature and slice with a sharp knife.
  6. Store bread in an airtight container.  Bread will stay fresh for up to 4 days.

Notes

  • You can easily double this recipe if you want to make 2 loaves.
  • This bread freezes beautifully.  You can make 2 loaves and freeze one for later.  Make sure you wrap the bread tightly in plastic wrap, then foil, before freezing.  Freeze for up to 3 months.
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Keywords: cinnamon bread, amish friendship cinnamon bread, friendship bread, cinnamon friendship bread,

Comments are closed.

advertisement