This cinnamon swirl Amish Friendship Bread is soft, fluffy and has a cinnamon sugar topping. There’s also a printable starter recipe included for you to pass along to your family and friends!
This cinnamon sugar Amish friendship bread was my first foray into using my friendship bread starter. And now it’s one that I’ll be making on repeat, as the family keeps requesting this moist cinnamon sugar sweet bread.
This Amish Friendship Bread Starter recipe is the secret behind deliciously fluffy bread and is incredibly easy to make! Start your baking journey with this simple starter for irresistibly flavorful loaves everyone will love.
Why You’ll Love This Amish Friendship Bread Recipe
Here are a few reasons why we love this cinnamon bread recipe so much.
- Cinnamon sugar. The cinnamon sugar is not only added as a topping but also between two layers of the dough to create a cinnamon swirl in the center. It’s so good!
- Great for beginners. If you haven’t made bread before or this is your first time using the bread starter, this recipe is a great place to start. It doesn’t require any special skills or equipment.
- Stores well. This recipe makes two loaves and I always like to freeze the extra one. It will also last for several days at room temperature.
What Is Amish Friendship Bread?
Amish friendship bread begins with a starter made of flour, yeast, sugar, and milk which is tended to similarly to a sweet sourdough starter. The story goes that you are supposed to share each starter with 3 friends, hence the name.
This recipe takes that starter and turns it into a sweet bread with cinnamon sugar filling and topping.
Recipe Ingredients
This recipe requires a bread starter, pudding mix, and some pantry staples. Scroll down to the recipe card below for measurements.
- Amish friendship bread starter – All-purpose flour, granulated sugar, warm milk and active dry yeast. Ensure your Amish Friendship Bread starter is active and healthy. A well-fed starter contributes to the bread’s flavor and rise. For the best results, use it in recipes when it’s at its peak activity (just after feeding) and has a sourdough-like aroma.
- Wet ingredients – Eggs, vegetable oil, milk and vanilla extract.
- Flour – Be sure to measure the flour correctly to avoid overly dense bread.
- Sugar & Salt
- Cinnamon – Adds a warm flavor to the bread.
- Baking powder
- Instant vanilla pudding mix – Make sure it’s 5.1 ounces as some brands have started changing the weight of each box. You can experiment with various flavors of instant pudding mix to customize the bread’s taste. Popular options include chocolate, butterscotch, banana, or even pistachio pudding mix for unique flavors.
- Cinnamon & sugar – For the cinnamon sugar topping.
How To Make Amish Friendship Bread
This recipe is straightforward and easy, even if you’ve never made bread before. You can find the printable ingredients in the recipe card below.
- Prep. Preheat the oven to 325F. Grease the loaf pans.
- Make the dough. Combine the starter, eggs, oil, milk, and vanilla extract until smooth and thoroughly mixed. In a separate bowl, whisk together the flour, sugar, cinnamon, salt, baking powder, and pudding mix. Slowly combine the wet and dry ingredients, taking care to not overmix.
- Make the cinnamon sugar. Mix together the sugar and cinnamon in a bowl.
- Transfer to the pan. Pour a quarter of the batter into each loaf pan. Sprinkle a generous about of cinnamon sugar on top. Use a wooden skewer to swirl the cinnamon gently into the batter. Pour the remaining batter into the pans and top with the remaining cinnamon sugar.
- Bake. Bake for an hour, until a toothpick inserted in the center comes out clean.
- Cool. Cool the bread in the pans for about 10 minutes then transfer to a wire rack to cool completely.
Here are some important things to keep in mind for the best cinnamon sugar Amish friendship bread.
- Grease and flour the pans. Thoroughly grease and line your loaf pans to prevent sticking and ensure easy removal after baking. If you like, you can sprinkle some of the cinnamon-sugar mixture into the greased pans instead of lining them for extra flavor.
- Avoid overmixing. After adding the dry ingredients, mix the batter until just combined. Overmixing can result in a dense or tough texture in the finished bread.
- Prevent over-browning. Around 50 minutes into baking, check the color of your bread. If it’s browning too much, loosely cover the loaves with foil to prevent over-browning while they finish cooking.
- Cool before slicing. Allow the bread to cool completely in the pans on a wire rack before slicing. This helps retain moisture and prevents the bread from crumbling.
- Can I reduce the sugar in this bread? Yes, you can slightly reduce the amount of granulated sugar if you prefer a less sweet bread. However, keep in mind that sugar contributes to the bread’s texture and moisture, so significant reductions may alter the final result. Experiment with moderation to suit your taste preferences.
Why Didn’t My Bread Rise?
Several factors can affect the rise of your Amish Friendship Bread. Here are some common reasons:
- Inactive Starter: If your starter isn’t active or hasn’t been properly fed, it may not have enough yeast activity to leaven the bread. Make sure your starter is bubbly, active, and well-fed before using it in the recipe.
- Old Leavening Agents: Check the expiration date of your baking powder and baking soda. Using expired leavening agents can result in inadequate rising.
- Overmixing: Mixing the batter too much can deflate the air bubbles needed for rising. Mix the ingredients until just combined to avoid overmixing.
- Wrong Temperature: If the oven is too hot, the bread can rise too quickly and then collapse, resulting in a sunken center.
- Metal Utensils: Using metal utensils, bowls, or containers can interfere with the fermentation process of the starter and impact the bread’s rise. Opt for wooden spoons, plastic, or glass utensils and containers instead.
- Pan Size: Using a pan that is too large or too small can affect the bread’s rise. Follow the recommended pan size in the recipe.
There are lots of ways to customize your Amish friendship bread. Here are some ideas.
- Chocolate Delight: For a rich chocolate flavor, use chocolate instant pudding mix instead of vanilla. You can also add chocolate chips or chunks to the batter for extra indulgence.
- Nutty Crunch: Add chopped nuts like walnuts, pecans, or almonds to the batter before baking. The nuts add a delightful crunch and enhance the bread’s overall flavor.
- Fruit Infusion: Mix in dried fruits such as raisins, cranberries, chopped apricots, or dates for a fruity twist. These additions provide bursts of sweetness and texture.
- Spiced variations: Add a dash of ground nutmeg or cloves to the batter along with the cinnamon for a warm, spiced flavor profile. This variation is perfect for the fall and winter seasons.
- Citrus Zest: Incorporate grated lemon or orange zest into the batter for a refreshing citrusy note. Pair this with a lemon or orange glaze for added brightness.
Free Printable
We created a cute Amish Friendship Bread printable for you to keep and share with friends with your starter. Click on the image to print (or feel free to print from the recipe box below.
- Use the Right Container: For making the starter, use a gallon-sized ziploc bag or a large glass or non-metallic bowl. Avoid metal containers, as they can react with the acidic components in the mixture.
- Maintain Consistent Temperature: Keep the starter at a consistent room temperature, ideally around 75-85°F (24-29°C). This temperature range is conducive to yeast activity and fermentation.
- Stir or Squish Daily: During the fermentation period (Days 1-10), stir or squish the bag daily to mix the contents and distribute the yeast and nutrients evenly. This promotes healthy fermentation and prevents the mixture from settling.
- Monitor Fermentation: Look for signs of fermentation, such as bubbles and expansion in the bag, especially during Days 3-4 and Days 6-9. This indicates that the yeast is active and fermenting the mixture.
Here are some considerations regarding the milk temperature when feeding your starter:
- Activation of Yeast and Bacteria: Warm milk (around 110°F/43°C) helps activate the yeast and bacteria present in the starter, promoting fermentation and a healthy starter culture. This temperature range is ideal for encouraging microbial activity without being too hot to harm the organisms.
- Effect on Starter Activity: Using milk at different temperatures can affect the activity level of your starter. Warm milk typically leads to quicker fermentation and a more active starter, while cooler milk
may result in slower fermentation but can maintain the starter’s health over time. - Be Patient: The fermentation process takes time, so be patient and allow the starter to develop fully over the 10-day period. Avoid rushing or skipping steps, as this can affect the quality of the starter and the resulting bread.
Amish Friendship Bread Storage
- Room temperature. Store leftover Amish friendship bread in an airtight container at room temperature for 3-4 days.
- Fridge. If your kitchen is warm or humid, you can also store the bread in the fridge for the same period of time.
- Freeze. To freeze, wrap the bread in plastic wrap or foil then place it in a freezer-safe container. Freeze for 2-3 months. Thaw at room temperature before unwrapping and allowing it to come to room temperature before serving.
Starter Storage
You have two options for maintaining your Amish Friendship Bread Starter
beyond Day 10:
Room Temperature Maintenance:
- Keep the starter at a consistent room temperature of around 75-85°F (24-29°C).
- Feed the starter every 5-7 days with equal parts of flour, sugar, and warm milk (around 110°F/43°C).
- It’s recommended to stir or squish the starter daily to mix and aerate it, ensuring even fermentation and yeast activity.
Refrigerator Storage:
- Transfer the starter to a sealed container, such as a jar or lidded plastic container, and store it in the refrigerator. Do not use a metal lid.
- Feed the starter directly in the container every 6-8 days with equal parts flour, sugar, and milk.
- After feeding, stir or shake the container to mix the starter
and distribute the new food evenly.
More Homemade Bread Recipes
Amish Friendship Bread Starter
Starter Directions
Day 1: In a gallon-sized zip-lock bag, combine the flour, sugar, and warm milk (around 110°F/43°C). Add the active dry yeast to the mixture in the bag. Seal the bag tightly and mix everything together by squishing the bag until well combined. Leave the bag at room temperature.
Days 2-4: Squish the bag to mix the contents once a day.
Day 5: Add 1 cup of flour, sugar, and warm milk to the bag. Squish to mix.
Days 6-9: Squish the bag daily.
- Day 10: Transfer the sourdough into a glass or non-metal bowl. Mix in 1 cup of flour, 1 cup of sugar, and 1 cup of milk until well combined and bubbling. If you plan on baking, leave one cup of the starter in the bowl and divide the remaining starter into separate zip-lock bags, with 1 cup in each bag. Keep a bag for yourself to start over with, and share the rest with friends along with this recipe. Alternatively, you can freeze the bags until you’re ready to bake again. (Refer to the FAQ for maintaining your starter afterday 10.
Amish Cinnamon Bread Directions
Preheat your oven to 325°F (165°C). Grease or line (with parchment paper) two 9×5-inch loaf pans.
In a large mixing bowl, combine the starter, eggs, oil, milk, and vanilla extract. Mix well until smooth and thoroughly combined.
In a separate bowl, combine the flour, sugar, ground cinnamon, salt, baking powder, and instant pudding mix.
Slowly add the dry ingredients to the wet ingredients. Stir until just combined; do not overmix.
To make the cinnamon sugar mixture, mix together 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl.
Pour about a quarter of the batter into each prepared loaf pan. Sprinkle a generous amount of the cinnamon sugar mixture over the batter in each pan. (Keep about 2 tablespoons of the mixture to sprinkle on top of the bread)
Use a wooden skewer to swirl the cinnamon sugar into the batter gently. ( *** see notes below. You don’t want to use metal utensils when making this bread)
Pour the remaining batter evenly over the cinnamon sugar in each pan.
Sprinkle the additional cinnamon sugar mixture on each loaf for a crunchy, sweet topping.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pans for about 10 minutes. Then, carefully transfer the loaves to a wire rack to cool completely before slicing and serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Calories: 2146kcal | Carbohydrates: 254g | Protein: 23g | Fat: 119g | Saturated Fat: 20g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 415mg | Potassium: 648mg | Fiber: 6g | Sugar: 153g | Vitamin A: 471IU | Vitamin C: 0.2mg | Calcium: 318mg | Iron: 8mg
