Amish Friendship Bread
A tender, cinnamon-kissed quick bread made with a classic fermented starter, perfect for gifting, brunch, or enjoying with tea.
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.
Notes
Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months. For reheating, microwave slices or warm in the oven.