If you were a fan of the so-called Amish Friendship Bread recipe that was popular in the 1980s and early '90s, but tired of the tending and maintaining and sharing of the starter, I have good news for you.
Heather Tolmie of Cook's Country has created a better way — a recipe that still produces a tender, rich, sweet loaf of cinnamon-infused cake-like quick bread, but without all of the extra labor. The best part? The recipe continues to extend the hand of friendship by producing two loaves: one for you and one to share.
According to Cook's Country, they baked loaves with and without the traditional starter and found no discernible difference. They also found the instant pudding called for in so many recipes to be unnecessary.
I followed Tolmie's recipe to the letter and was delighted with the results. The loaves were rich and moist with a delectable cinnamon flavor.
Because there's nothing specifically Amish about the recipe, I've dropped the word from the title. But the friendship is forever.
Cinnamon Friendship Bread
3½ cups granulated sugar, divided use
1 tablespoon PLUS 1 teaspoon ground cinnamon, divided use
1⅓ cups PLUS 2 teaspoons vegetable oil, divided use
3¾ cups all-purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1¾ cups milk
3 eggs, lightly beaten
2 teaspoons vanilla extract
In a small bowl, thoroughly combine ½ cup of the sugar and 1 teaspoon of the cinnamon; set aside.
Brush 2 (8½-by-4½-inch) metal loaf pans with vegetable oil, using 1 teaspoon per pan. Add 2 tablespoons of the cinnamon-sugar to each loaf pan and tilt to coat the bottom and sides evenly; set pans and remaining cinnamon-sugar aside.
Heat oven to 350 degrees.
In a large mixing bowl, whisk together the remaining 3 cups sugar, the 3¾ cups flour, the remaining tablespoon cinnamon, the baking powder, baking soda and salt.
In a separate bowl, whisk together the milk, eggs, the remaining 1⅓ cups vegetable oil and the vanilla extract.
Stir the milk mixture into the flour mixture, mixing just until moistened. Batter will be lumpy. Divide batter between the prepared pans. Divide and sprinkle the remaining ¼ cup cinnamon-sugar over the batter in each pan.
Bake 65 to 70 minutes or until a tester inserted near the center of each loaf comes out clean. Cool loaves in pans on a wire rack for 1 hour. Run a paring knife or offset spatula around the edges of the loaves to loosen. Gently tilt pans to remove each loaf. Serve warm or at room temperature. Loaves will keep wrapped in foil for up to 3 days.
Makes 2 loaves.
Recipe adapted from Cook's Country December/January 2019
Food on 11/14/2018