Amish Friendship Bread With Cinnamon Vanilla Starter

Quick Recipe Version (TL;DR)

• Yield: 2 (9×5-inch) loaves, about 24 slices total
• Prep Time: 20 minutes (plus starter fermentation if needed)
• Cook Time: 50–60 minutes
• Total Time: 1 hour 20 minutes (plus 10 days if making starter from scratch)

Quick Ingredients

• 1 cup (240 g) Amish Friendship Bread starter (active, room temperature)
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) neutral oil (vegetable or canola)
• 2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon (plus more for coating)
• For coating: 1/2 cup (100 g) granulated sugar + 2 tsp ground cinnamon

Do This

• 1) Heat oven to 325°F (163°C). Grease and flour two 9×5-inch loaf pans.
• 2) Mix cinnamon-sugar coating; dust pans generously with it.
• 3) Whisk eggs, sugar, milk, oil, and vanilla until smooth; whisk in starter.
• 4) Stir in flour, baking powder, baking soda, salt, and cinnamon just until combined.
• 5) Divide batter between pans; sprinkle remaining cinnamon-sugar on top.
• 6) Bake 50–60 minutes, until a tester comes out clean or center hits about 200°F (93°C).
• 7) Cool 15 minutes in pans, then turn out and cool completely before slicing.

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Why You’ll Love This Recipe

• Moist, tender, cake-like crumb thanks to the fermented starter, milk, and oil.
• Classic cinnamon-vanilla flavor with a sweet, crackly cinnamon-sugar top.
• Beginner-friendly mixing method (no mixer needed, just bowls and a whisk).
• Perfect for sharing—bakes into two loaves, ideal for gifting or freezing.

Grocery List

• Produce: none
• Dairy: whole milk, large eggs
• Pantry: all-purpose flour, granulated sugar, vegetable or canola oil, vanilla extract, baking powder, baking soda, fine salt, ground cinnamon

Full Ingredients

Amish Friendship Bread Starter (Optional, If You Don’t Already Have One)

• 1 cup (240 ml) whole milk
• 1 cup (200 g) granulated sugar
• 1 cup (125 g) all-purpose flour

• To feed on Day 5 and Day 10: additional 1 cup (240 ml) whole milk + 1 cup (200 g) granulated sugar + 1 cup (125 g) all-purpose flour (each feeding)

For the Cinnamon-Sugar Coating

• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cinnamon
• 2 Tbsp (28 g) unsalted butter, melted (for brushing pans)

For the Bread Batter (Makes 2 Loaves)

• 1 cup (240 g) Amish Friendship Bread starter (active, room temperature)
• 3 large eggs (about 150 g without shells), room temperature if possible
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) neutral oil (vegetable or canola)
• 2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon

Step-by-Step Instructions

Step 1: Make or refresh the starter (10 days ahead, optional)

If you already have 1 cup (240 g) active Amish Friendship Bread starter at room temperature, skip to Step 2.

Day 0 (start the starter): In a 1-gallon zip-top bag or a non-metal container, stir together 1 cup (240 ml) milk, 1 cup (200 g) sugar, and 1 cup (125 g) flour until smooth. Seal (leave a little air space if using a bag) and keep at 70–75°F (21–24°C), out of direct sunlight.

Days 1–4: “Squish” the bag or stir the starter once daily to keep it active.

Day 5 (feed): Add 1 cup (240 ml) milk, 1 cup (200 g) sugar, and 1 cup (125 g) flour. Mix well. Continue daily mixing on Days 6–9.

Day 10 (feed and use): Feed again with 1 cup (240 ml) milk, 1 cup (200 g) sugar, and 1 cup (125 g) flour. Mix thoroughly, then measure out 1 cup (240 g) starter for this recipe. (Traditionally, you divide the rest into 1-cup portions to share or refrigerate.)

Step 2: Preheat the oven and prepare the pans

Arrange a rack in the center of the oven and preheat to 325°F (163°C).

Brush two 9×5-inch loaf pans with 2 Tbsp (28 g) melted butter, getting into the corners. This helps the cinnamon-sugar cling and also adds flavor.

Step 3: Coat the pans with cinnamon-sugar

In a small bowl, mix 1/2 cup (100 g) sugar with 2 tsp cinnamon.

Sprinkle a generous amount into each buttered pan, then tilt and tap to coat the bottom and sides. Set aside the remaining cinnamon-sugar for the top of the batter.

Step 4: Mix the wet ingredients and starter

In a large bowl, whisk together 3 eggs and 1 cup (200 g) sugar until well combined and slightly lightened, about 30–45 seconds.

Whisk in 1 cup (240 ml) milk, 1/2 cup (120 ml) oil, and 2 tsp vanilla. Add 1 cup (240 g) starter and whisk until the mixture looks smooth and evenly blended.

Step 5: Add the dry ingredients (do not overmix)

Sprinkle in 2 cups (250 g) flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon.

Stir with a spatula or wooden spoon just until you don’t see dry flour streaks. The batter will be thick and pourable. Overmixing can make the loaf tough, so stop as soon as it comes together.

Step 6: Fill the pans and add the cinnamon-sugar top

Divide the batter evenly between the two prepared pans (about 2 1/2 cups batter per pan).

Sprinkle the remaining cinnamon-sugar evenly over both loaves. For an extra crackly top, gently tap the pans on the counter once to settle the sugar layer onto the batter.

Step 7: Bake until set and fragrant

Bake at 325°F (163°C) for 50–60 minutes, rotating the pans front-to-back at the 30-minute mark for even browning.

The bread is done when a toothpick inserted in the center comes out clean (or with a few moist crumbs), and the internal temperature at the center reads about 200°F (93°C).

If the tops brown too quickly before the centers are done, loosely tent with foil for the final 10–15 minutes.

Step 8: Cool, unmold, and slice

Cool the loaves in their pans for 15 minutes. Run a thin knife around the edges, then carefully turn out onto a rack.

Let cool at least 45 minutes before slicing so the crumb sets and stays moist instead of gummy. Slice thick for a cake-like feel, or thinner for breakfast-style servings.

Pro Tips

• Use room-temperature starter. Cold starter can make the batter thicker and slow the rise; let it sit out for 30–60 minutes first.
• Measure flour accurately. If you scoop directly from the bag, you can pack in extra flour and dry out the loaf. Spoon into the cup and level, or weigh 250 g.
• Don’t overbake. Pull the loaves as soon as a tester is clean and/or the center hits 200°F (93°C) for the most tender texture.
• Make the cinnamon-sugar stick. Butter (not just oil or spray) helps the coating cling and creates a more flavorful crust.
• For neat slices, cool fully. Wait until the loaf is completely cool (about 1 1/2–2 hours) before slicing for the cleanest cuts.

Variations

• Nutty cinnamon loaf: Fold in 1 cup (120 g) chopped walnuts or pecans at the end of Step 5.
• Chocolate chip friendship bread: Fold in 1 cup (170 g) semi-sweet chocolate chips. Reduce cinnamon in batter to 1 tsp if you want the chocolate to stand out more.
• Apple-cinnamon: Fold in 1 1/2 cups (180 g) peeled, finely diced apple plus 1 Tbsp (8 g) flour (toss the apple in flour first to prevent sinking).

Storage & Make-Ahead

Room temperature: Wrap each cooled loaf tightly in plastic wrap (or place in an airtight container). Store at room temperature for up to 3 days.

Refrigerator: For longer storage, refrigerate tightly wrapped for up to 7 days. Bring slices to room temperature or warm gently.

Freezer: Freeze whole loaves or slices. Wrap in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.

Make-ahead note: The starter can be kept in the refrigerator once active. For best lift and flavor, bring it to room temperature and feed it (following your starter’s schedule) before baking.

Nutrition (per serving)

Approximate, based on 24 slices (2 loaves), 1 slice per serving: 190 calories; 5 g protein; 6 g fat; 30 g carbohydrates; 14 g sugar; 1 g fiber; 170 mg sodium.