Amish Cinnamon Bread

Four slices of cinnamon bread on a white plate
Amish Cinnamon Bread

A quick version of Amish Friendship Bread
without the traditional sourdough-style starter

1/2 c. butter, softened
¾ cup light brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk (or ¼ c. buttermilk powder and 1 c. water)
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Cinnamon/Sugar Topping:
1/3 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees conventional (Use convection setting if you have it.)

Cream butter and sugar, then add the egg and vanilla, mix well. Add buttermilk, flour, baking soda, salt, 1 tsp. cinnamon and mix until just combined. Spread half of the batter into a greased loaf pan.

Sprinkle about 1/3 of the cinnamon sugar mixture over the top and swirl with tip of knife or finger. Gently spread remaining batter over the 1st layer and swirl with another 1/3 if the cinnamon mixture again. Sprinkle top with remaining cinnamon sugar mixture.

Bake for 50-60 minutes or longer until a toothpick inserted in the center comes out clean. Allow to cool in pan for 30 minutes, then run a knife around the edge of the pan and invert to a rack and cool. Makes 1 loaf.

Click here for a little history on this long-loved recipe tradition.

Cranberry Orange Quick Bread

Cranberry Orange Quick Bread
Cranberry Orange Quick Bread

Healthier and low fat but you will never notice it because this is so good!
CRANBERRY ORANGE QUICK BREAD

• 2 cups all-purpose flour
• 1 cup granulated sugar
• Finely grated zest of 1 medium orange
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1/2 teaspoon baking soda
• 3/4 cup freshly squeezed orange juice (from about 2 medium oranges)
• 2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly, plus more for coating the pan
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups cranberries, thawed if frozen and sliced in half
• 1/2 cup pecans, toasted and coarsely chopped (optional

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.

Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.

Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, 50-60 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely before cutting. Be patient.

Makes: 1 (9-inch) loaf