A delightful twist on the classic Amish cinnamon bread, featuring a rich texture and a hint of nutty flavor.
In a large mixing bowl, combine the starter ingredients: milk, sugar, and flour. Mix until smooth.
Ensure the mixture is lump-free for a smooth starter.
Cover the starter and let it sit at room temperature for 24 hours.
Stir the starter occasionally to prevent separation.
In a separate bowl, mix the batter ingredients: flour, sugar, baking powder, cinnamon, salt, baking soda, and pudding mix.
Sift the dry ingredients for a lighter texture.
Add the eggs, milk, and vanilla extract to the dry ingredients and mix until combined.
Do not overmix to avoid a dense bread.
Fold in the raisins and walnuts gently.
Ensure even distribution of mix-ins for consistent flavor.
Pour the batter into a greased loaf pan.
Tap the pan on the counter to remove air bubbles.
Sprinkle the top with a mixture of cinnamon and sugar.
This creates a delicious crust on the bread.
Bake at 325°F for 1 hour or until a toothpick inserted comes out clean.
Check the bread at 50 minutes to prevent overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
Slice and serve the bread with butter or your favorite spread.
Pair with a hot beverage for a comforting treat.
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