Have you ever had real Amish Friendship Bread? The kind that is made with a "starter"? It is one of the best breads I have ever eaten, but it isn't a bread that you can jump up and make the second you get a craving. The "starter" takes at least 10 days to be ready. Check out this post if you are interested in the original version.
I pinned a recipe a long time ago that claimed to be just as good as Amish Cinnamon Bread. I tried it once as mini loaves, but filled the pans too full and it wasn't very pretty.
Months went by and I finally tried again, but as a regular loaf.
It turned out so GOOD! Whether you eat it warm with butter or at room temperature, it doesn't matter, it will be delicious. It is so soft and moist and I even used half butter and half applesauce.
The cinnamon sugar crust on top will have you going back for slice after slice.
Now, this isn't quite the same as actual Amish Friendship Bread, but it is a good alternative for when you get that craving. Next time, I am thinking of cutting back on the sugar and adding some vanilla pudding mix instead. If you try it let me know what you think.
You might also like:Amish Friendship Cinnamon Bread Alternative
adapted from: Red Fly Creations
(Printable Recipe) or (Printable with Picture)
1/2 c. unsalted butter, softened (I used 1/4 c. butter and 1/4 c. applesauce)
1 c. sugar
1 tsp. vanilla
1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/3 c. sugar mixed with 1 tsp. cinnamon
Preheat oven to 350 degrees. Cream together butter and sugar. Add the egg and vanilla and mix to combine. Add the buttermilk, flour, baking soda and salt and mix until just combined. Spread half of the batter into a greased 9x5-inch loaf pan. Sprinkle 3/4 of the cinnamon sugar mixture over the top. Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture. No need to swirl it with a knife, but you can if you want. Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in loaf pan for 15-20 minutes, then run a knife around the edge of the pan and invert to a wire rack and cool. Makes 1 loaf.