Amish Friendship Bread
I’ve been making this Amish Friendship Bread for years — the soft, cinnamon-kissed loaves always disappear at coffee hour. This recipe uses that classic fermented starter to make tender, sweet quick bread that’s perfect for gifting, brunch, or a cozy afternoon slice with tea. If you like quick loaves with a homemade feel, you’ll appreciate how forgiving this batter is and how reliably it bakes up golden and flavorful. For a faster loaf option on busy mornings, compare technique and timing with a 20-minute homemade bread recipe here: 20-minute homemade bread.
Why you’ll love this dish
Amish Friendship Bread is a little tradition and a lot of comfort. It combines a mildly tangy starter with pantry staples and pudding mix for extra moisture and flavor. People make it to share — the recipe itself encourages passing starter along to friends — and it’s ideal for bake sales, potlucks, or casual gift-giving.
“This loaf is like giving someone a warm hug in bread form — tender crumb, gentle cinnamon, and just sweet enough.” — home baker review
Reasons to try it:
- Kid-approved sweetness and soft texture.
- Uses a forgiving quick-bread method (no yeast proofing at bake time).
- Great use for an active starter that’s been fed and split.
- Customizable with pudding flavors and mix-ins.
Step-by-step overview
Before you dive into ingredients and bowls, here’s what happens: you combine the starter with oil, sugar, eggs, pudding mix and dry ingredients; you swirl a cinnamon-sugar layer into sprayed pans; then you bake at a low temperature until a toothpick comes out mostly clean. Expect about 10 minutes prep and 45–60 minutes bake time per the recipe below.
What you’ll need
Key ingredients (measurements as used in this recipe):
- 1 cup oil (neutral oil like vegetable or canola)
- 1 cup sugar
- 1 teaspoon cinnamon (plus 1 teaspoon extra for coating)
- 3 eggs
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1 (5.1 oz) pudding mix (not sugar free; any flavor)
- 1/2 teaspoon baking soda
- 2 cups flour (all-purpose)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Remaining starter after removing four cups to share with friends (about 1 cup)
Notes and quick substitutions:
- Pudding mix: vanilla, butterscotch, or banana are classic choices; chocolate gives a richer loaf. Do not use sugar-free pudding — it changes texture.
- Milk: use any dairy or unsweetened non-dairy milk.
- For a lighter oil option, replace half the oil with applesauce (expect slightly different crumb).
Step-by-step instructions
Follow these short, clear actions for predictable results:
- Preheat oven to 325°F (163°C). Spray two smaller loaf pans with cooking spray.
- In a large or medium bowl, whisk together the remaining starter (about 1 cup), 1 cup oil, 1 cup sugar, 3 eggs, 1/2 cup milk, and 1 teaspoon vanilla until combined.
- Stir in the 5.1 oz pudding mix until incorporated.
- Add 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Fold gently until just combined — don’t overmix.
- In a small bowl, mix 1 teaspoon cinnamon with 1/2 cup sugar to make the cinnamon-sugar.
- Sprinkle a little of the cinnamon-sugar in the bottom of each loaf pan. Pour batter into the pans, then sprinkle remaining cinnamon-sugar on top if you like a sugared crust.
- Bake at 325°F for 45 to 60 minutes. Start checking at 45 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let loaves cool in pans for about 10 minutes, then remove to a wire rack to cool further.
If you want a quick comparison of different simple loaf methods, see this 20-minute homemade bread discussion: 20-minute homemade bread.
Best ways to enjoy it
Serving suggestions:
- Slice and serve warm with butter or cream cheese.
- For brunch, plate with fresh fruit, yogurt, and a pot of coffee.
- Turn slices into French toast for a special breakfast.
- Gift whole loaves wrapped in parchment with a handwritten note — it’s the traditional friendship move.
Pairings:
- Coffee or chai for bold contrast.
- Milk or lightly sweetened tea for a cozy afternoon treat.
Storage and reheating tips
Keeping leftovers fresh:
- At room temperature: wrap tightly in plastic wrap or store in an airtight container for up to 2 days.
- In the refrigerator: store up to 5 days; bring slices to room temp or warm gently before serving.
- To freeze: slice, wrap individual slices or whole loaves tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Reheating:
- Microwave slices for 10–15 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.
- For a crisped-top effect, toast slices lightly.
Food safety note: because this recipe uses an active starter (fermented batter), keep your starter refrigerated between uses and discard if it develops an off smell, visible mold, or odd colors.
Helpful cooking tips
- Use room-temperature eggs and starter so the batter mixes smoothly.
- Don’t overmix the batter once flour is added — overworking creates dense bread.
- Test doneness with a toothpick; if it comes out with wet batter, give the loaves another 5–10 minutes and check again.
- If your starter is very runny, reduce milk by a tablespoon or two; if very thick, add a splash more milk.
- For easier cleanup, line pans with parchment strips before spraying.
Want more ideas for simple, few-ingredient loaves? Check this 5-ingredient homemade bread inspiration: 5-ingredient homemade bread.
Creative twists
Flavor and texture variations to try:
- Add 1/2 cup chopped walnuts or pecans for crunch.
- Fold in 1/2 to 3/4 cup raisins, chopped dried pineapple, or chocolate chips.
- Make it lemony: swap vanilla for lemon extract and add 1 tablespoon lemon zest.
- Top with a simple glaze: 1 cup powdered sugar + 1–2 tbsp milk, drizzled over cooled loaves.
- For a streusel layer, sprinkle a crumb topping (butter, flour, brown sugar, cinnamon) before baking.
Common questions
Q: How active does the starter need to be?
A: The starter should smell slightly sweet and tangy and be bubbly — not foul. If it’s been refrigerated, give it a stir and use as-is; if it’s been sitting at room temp for days and smells off, discard.
Q: Can I use sugar-free pudding or instant pudding mixes?
A: It’s best not to. Sugar-free pudding can alter the texture and sweetness. Stick to standard instant pudding for reliable moisture and structure.
Q: Can I make this gluten-free?
A: Yes, with care. Use a 1:1 gluten-free flour blend formulated for baking and add a teaspoon of xanthan gum if the blend doesn’t include it. Bake times may vary slightly.
Q: How many loaves does this make?
A: This recipe fills two smaller loaf pans. If you prefer a single large loaf, increase the bake time and check doneness with a toothpick.
Q: Can I skip the cinnamon-sugar coating?
A: Absolutely. It’s optional, but the coating gives a lovely surface sweetness and visual appeal.
Conclusion
Amish Friendship Bread is as much about community as it is about flavor — the starter-sharing tradition keeps neighbors connected and bellies happy. If you want the original community-backed recipe, see the classic version at the Friendship Bread Kitchen: Amish Friendship Bread. For a clear starter recipe and feeding schedule to get your own chain going, this guide is very helpful: Amish Friendship Bread Starter Recipe for Cinnamon Bread.
Amish Friendship Bread
Ingredients
Main Ingredients
- 1 cup neutral oil (like vegetable or canola)
- 1 cup sugar
- 3 pieces eggs Use room-temperature eggs for smoother batter.
- 1.5 teaspoons baking powder
- 0.5 cup milk Dairy or unsweetened non-dairy milk can be used.
- 1 5.1 oz pudding mix (not sugar free; any flavor) Classic choices are vanilla, butterscotch, or banana.
- 0.5 teaspoon baking soda
- 2 cups all-purpose flour Can substitute with a 1:1 gluten-free flour blend.
- 1 teaspoon vanilla
- 0.5 teaspoon salt
- 1 cup remaining starter after sharing (about 1 cup)
Cinnamon-Sugar Coating
- 1 teaspoon cinnamon Plus an extra for coating.
- 0.5 cup sugar
Instructions
Preparation
- Preheat oven to 325°F (163°C). Spray two smaller loaf pans with cooking spray.
- In a large or medium bowl, whisk together the remaining starter, oil, sugar, eggs, milk, and vanilla until combined.
- Stir in the pudding mix until incorporated.
- Add flour, baking powder, baking soda, and salt. Fold gently until just combined.
- In a small bowl, mix cinnamon with sugar to make cinnamon-sugar.
- Sprinkle a little of the cinnamon-sugar in the bottom of each loaf pan. Pour batter into the pans, then sprinkle remaining cinnamon-sugar on top.
Baking
- Bake at 325°F for 45 to 60 minutes, checking at 45 minutes. A toothpick inserted should come out clean or with a few moist crumbs.
- Let loaves cool in pans for about 10 minutes, then remove to a wire rack to cool further.
