Search thousands of recipes reviewed by home cooks like you.

Amish Cinnamon Bread

Amish Cinnamon Bread

  • Prep

  • Cook

  • Ready In

GINNY LEE

This bread can be frozen and is very easy to make.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
  2. Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
  3. 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.
  4. Bake at 325 degrees F (165 degrees C) for 1 hour.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JANEYS_COOKIN
80
1/25/2004

Not only is this some of the best tasting bread you'll ever have, -- but when done from a starter, it's a really fun recipe to use and to share with friends!! (Just give them one of the starters, and the printed out 10 day directions). If you want to, you can use heavy duty 1 gallon ziploc bags instead of glass containers, and then your friends just squeeze the bag several times each day instead of stirring the batter in a container. This is a very versatile recipe. You can change up the extra ingredients any way you want to. It's all good!!

PIXIE465
64
1/25/2004

One variation of the recipe that I saw when I received a starter bag was to sprinkle 1 tsp cinnamon and 3 Tbs sugar on the bottom of the pans before you add the batter. It's so yummy! One of my friends also tried that with banana bread and said it worked well.

ROSEMAREE
54
1/25/2004

The flavor is great, but I prefer to use two pans rather than three. I found that with two pans the bread was a little more moist. Three pans, it cooked more and almost became dry.