Favorite Amish Cinnamon Bread

“I got this from my mom and as it was passed from person to person, I don't know where it originated. This is a "sourdough" recipe. It takes 10 days sitting out on the counter, but is absolutely wonderful. My family eats this bread for snacks, breakfast, gives as gifts, a must have for holidays.”
2 Loaves

Ingredients Nutrition


  1. On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
  2. On days 2-5: mush the bag twice daily (remove air first).
  3. On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
  4. On days 7-9: mush the bag twice daily (remove air first).
  5. On day 10: squeeze contents of bag into large mixing bowl.
  6. Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
  7. Measure out 4 (1 cup each) "starters" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) You may freeze the starters for future use if desired (the second day out of the freezer is day 1).
  8. To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
  9. Next add remaining ingredients (except nuts and raisins); mix well.
  10. Then (if using) fold in nuts and raisins.
  11. Spray 2 loaf pans with cooking spray.
  12. Sprinkle generously with cinnamon and sugar.
  13. Pour batter into pans and sprinkle tops with cinnamon and sugar.
  14. Bake at 325 for 1 hour or until done. (25 minutes for muffins).

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