Ingredients:

  • 1 cup (240 g) Active Amish Friendship Bread Starter (fed and ready)
  • ¾ cup (150 g) Granulated Sugar
  • ¾ cup (180 ml) Milk (Whole milk recommended)
  • ¾ cup (180 ml) Vegetable Oil (or Canola Oil)
  • 1½ cups (180 g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt (Fine sea salt)
  • 2 large Eggs (Room temperature preferred)
  • 1 teaspoon Vanilla Extract
  • ½ cup (100 g) Granulated Sugar (for swirl and topping)
  • 1½ teaspoons Ground Cinnamon (for swirl and topping)
  • 1 cup (120 g) Confectioner's Sugar (Icing Sugar), sifted (optional glaze)
  • 2–3 Tablespoons Milk (or water/lemon juice, for optional glaze)
  • ½ teaspoon Vanilla Extract (for optional glaze)

Instructions:

  1. Prep and Divide the Starter: Pour the entire 1 cup (240g) of active starter into your large mixing bowl. Add the remaining ¾ cup Milk, ¾ cup Oil, and 2 Eggs. Whisk gently until just combined.
  2. Spoon Out the New Starters: Before adding the dry ingredients, spoon out 1 cup (240g) of this wet mixture into a clean container. This is the portion you will keep or share. Set aside.
  3. Add Vanilla: Add the 1 teaspoon of Vanilla Extract to the remaining wet mixture in the large bowl.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the 1½ cups All-Purpose Flour, ½ teaspoon Salt, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, and ¾ cup Granulated Sugar.
  5. Combine Batter: Add the dry ingredients to the wet ingredients (the mixture without the saved starter portion). Mix gently with a spatula until just combined. Do not over-mix.
  6. Prepare Swirl Mixture: In a small bowl, combine the ½ cup Sugar and 1½ teaspoons Cinnamon. Mix well.
  7. Grease Pans: Grease and flour both 9x5 inch loaf pans, or line them with parchment paper. Preheat oven to 325°F (160°C).
  8. Layer the Bottom: Pour half of the batter mixture evenly between the two prepared loaf pans.
  9. Add the Swirl: Sprinkle half of the Cinnamon Swirl mixture evenly over the batter in both pans.
  10. Add Second Layer: Pour the remaining half of the batter over the swirl mixture in both pans.
  11. Top Layer: Sprinkle the remaining half of the Cinnamon Swirl mixture liberally over the top of the batter.
  12. Bake: Place the pans into the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool: Allow the loaves to cool in the pan for 10 minutes before turning them out onto a wire rack. Cool completely before serving or glazing.
  14. Make Glaze (Optional): Whisk together the sifted Confectioner's Sugar, 2–3 tablespoons Milk, and ½ teaspoon Vanilla Extract until smooth and pourable. Drizzle the glaze over the cooled loaves, slice, and enjoy.