Time 1h Number Of Ingredients 8 Steps:
Preheat the oven to 350°F and spray a loaf pan with nonstick baking spray then set aside. In a large bowl, cream together butter, sugar, and eggs until smooth and pale. To this mixture, add in the milk, flour, and baking soda and stir until just combined. In a separate bowl, mix together the brown sugar and cinnamon. Pour half the batter into the prepared loaf pan. Sprinkle 3/4 of the cinnamon sugar over the batter. Top with the remaining batter then the remaining cinnamon sugar on top. Use a knife or skewer to swirl the batter mixture gently. Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean. Remove from the loaf pan and cool on a wire rack for at least 20 minutes before slicing to serve.
Time 1h10m Yield 36 Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans. Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well. 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. Bake at 325 degrees F (165 degrees C) for 1 hour.
Number Of Ingredients 7 Steps:
Preheat oven to 350°F and grease two loaf pans with nonstick cooking spray. In a medium bowl, whisk together the flour and baking soda. Set aside. In a large bowl, beat together the butter, eggs, and 2 cups of sugar until creamy. Add the buttermilk and dry ingredient mixture. Fold in until combined. In a small bowl, combine the remaining ⅔ cup sugar with the cinnamon. Stir to mix. Spread ¼ of the batter in the bottom of each loaf pan. Sprinkle ¼ of the sugar mixture over the top of the batter in each pan. Spread the remaining batter over the top of the sugar mixture in each pan and top with remaining sugar. Bake in the preheated oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan until cool enough to touch, then transfer the loaf to a wire cooling rack to cool completely before slicing.
Time P10DT1h Yield 2 loaves, 4 serving(s) Number Of Ingredients 11 Steps:
Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter. On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha! On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day. On days 6-8: Squeeze the bag several times during the day.(remove air). On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day. Day 10: Pour 1/2 cup “starter” in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps. In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well. Spray well 2 large loaf pans with cooking spray. In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix. Pour batter into pans. Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread). Bake at 325 degrees for 1 hour. IMPORTANT NOTES:. You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes. Do not use metal spoon or metal bowl for mixing. Do not refrigerate at any time during the process. Keep on the counter. If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal. It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process. You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It’s great any way you slice it. ;0). Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I’m not sure why they say four servings. Each of four servings would be 1/2 a loaf.
More about “amish cinnamon bread recipe 385”
Number Of Ingredients 9 Steps:
This recipe comes from the archives, but it’s an age-old favorite. Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!… so to prepare this recipe you need first to cream together butter, Two cups sugar, & also eggs. Then you need to add milk, flour, & also baking soda. Second step : Now after all that work you need to put HALF of batter into greased loaf pans (1/4 in each pan). Step 3 : At this step all what you need to do is to take a separate bowl and mic, 2/3 c sugar & cinnamon. After you finish mixing you need next to sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan. Step 4: Finally step , Now you need to add remaining batter to pans; and sprinkle with last of cinnamon topping. Make sure tu use a knife to swirl . Finally bake 350 F between 45 to 50 minutes. Then before removing from pan lets cool about 20 mins. Enjoy!!
