Ingredients:

  • 1 cup Amish Friendship Starter (at room temperature)
  • 2 cups All-Purpose Flour (Plain Flour), sifted
  • 1 cup Granulated Sugar (Caster Sugar)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 2 Large Eggs, room temperature, lightly beaten
  • 1/2 cup Neutral Oil (Canola or Vegetable)
  • 1/4 cup Whole Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Granulated Sugar (for swirl and topping)
  • 1 tablespoon Ground Cinnamon (for swirl and topping)
  • 1 tablespoon Unsalted Butter (for greasing pans)
  • 2 teaspoons Ground Cinnamon (for dusting pans)

Instructions:

  1. Prepare the Oven and Pans: Preheat the oven to 325°F (160°C). Grease two standard 9x5 inch loaf pans thoroughly with softened butter. Combine 2 teaspoons of cinnamon with a pinch of sugar and dust the interior of both greased pans evenly, shaking out the excess.
  2. Prepare the Starter and Wet Ingredients: Measure out 1 cup (240ml) of the Amish Friendship Starter for the recipe. In a large bowl, whisk together the eggs, oil, milk, and vanilla extract until well combined. Stir in the 1 cup of prepared starter until smooth.
  3. Prepare the Dry Ingredients and Swirl Mixture: In a separate large bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. In a small bowl, combine the remaining 1/2 cup of sugar and 1 tablespoon of cinnamon to create the Cinnamon Swirl mixture. Set aside.
  4. Mix the Batter: Gradually add the dry ingredients into the wet ingredients bowl. Fold the mixture gently with a rubber spatula until just combined. Do not overmix.
  5. Layer and Bake: Divide half of the batter equally between the two prepared loaf pans. Sprinkle half of the Cinnamon Swirl mixture evenly over the batter in both pans. Top with the remaining batter, spreading gently. Sprinkle the remaining Cinnamon Swirl mixture on top of the loaves. Bake for 50 to 65 minutes.
  6. Test and Cool: Check the loaves at 50 minutes. Insert a long wooden skewer into the center; it should come out clean. Once baked, remove the pans from the oven. Let them rest in the pans for 10 minutes, then invert onto a wire rack to cool completely before slicing.