Amish Friendship Bread is a fun way to share something yummy with friends. Learn how to make a starter, how to pass along to friends and print a recipe to share with the starter.
Sweet breads are always a favorite around our house. We love banana bread, pumpkin bread and Amish Friendship Bread. I remember my mom receiving a bag with the bread start. As a kid I loved mixing the start each day in the bag. As the days pass, adding a couple of ingredients grows the start so that it is enough to share with friends. It is like sharing on online, only better because it is something real and it tastes delicious!
This bread can be switched up to try in different flavors. Chocolate, vanilla, even butterscotch. Experiment with any flavors of instant pudding you can find. My favorite is vanilla, but chocolate is so good too. The touch of cinnamon and sugar tops of the amish friendship bread perfectly. And I’ve shared a bunch of variations below the recipe to experiment with!
The start is great to share with friends, or do the work for them and wrap up a loaf with some baker’s twine to make their day. If sharing the Amish Friendship Bread start be sure to print off the directions below to go along with the starter.
Daily Starter Instructions
Place the starter in a gallon sized ziplock bag and write the following on it (or just print out the printable below):
- Day One: This is the day you receive bread start. Do nothing.
- Day Two: Mush the bag.
- Day Three: Mush the bag.
- Day Four: Mush the bag.
- Day Five: Mush the bag.
- Day Six: Mix 1 cup flour, 1 cup milk and 1 cup sugar in a bowl. Add to bag.
- Day Seven: Mush the bag
- Day Eight: Mush the bag.
- Day Nine: Mush the bag.
- Day Ten: Combine in a large bowl: batter, 1 cup milk, 1 cup flour, and 1 cup sugar. Stir and put 1 cup of starter in four gallon sized bags. Keep one for yourself and give the recipe and one starter bag to three friends.
Other starter tips: Do not use a metal spoon or bowl for mixing. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise, bubble and ferment.
Grab the kids and have them help as you make your Amish Friendship Bread. Have them mush to bag, or help add ingredients. Once they try it, they will be excited to help make it!
Now go on and share this amish friendship bread with all your friends. They deserve it. Plus, check out the printable recipe below! It is easy to print it off and send it to your friends!
Tips for Baking
- Different ovens bake differently and on different temperatures. You might need to experiment to get the right temperature and length of baking time. Try baking at 325°F to 350°F for anywhere from 45 to 75 minutes.
- Baking time also depends on the size of bread pans used.
- Be sure to only fill pans halfway full to avoid spillover.
- When bread is finished a toothpick inserted should come out clean.
- When mixing mix until just combined, do not over mix. This can cause the bread to sink in the middle.
- Bread and starts can be frozen. Thaw completely before serving or baking.
- When adding fruits or other mix ins as listed in the variations, the baking time may need to be increased.
Click here for the download: Recipe Printable to share
Recipe and Instructions
To make the bread you will need the following ingredients:
- oil
- sugar
- cinnamon
- eggs
- baking powder
- milk
- baking soda
- instant pudding
- flour
- vanilla
- salt
- starter
Amish Friendship Bread Variations
There are so many ways to make this bread your own and to your own preferences. Changing up the flavor of pudding, or adding mix ins can change up this recipe for a different taste.
- Chocolate Chip with Coconut Bread: Use chocolate pudding and add 1/2 cup of chocolate chips and 1/2 cup of shredded coconut.
- Almond Cake Bread: Substitute pure almond extract for the vanilla (1 teaspoon). Use white chocolate pudding mix.
- Orange Chocolate Chip Bread: Add 1 to 1 1/2 cups chocolate chips and orange test to taste. Use vanilla pudding mix.
- Lemon Poppy Seed Bread: Use two small boxes of lemon pudding mix rather than one large. Add 1/4 cup poppy seeds, 1 teaspoon of lemon extract instead of vanilla and omit cinnamon. Bake for 75 Minutes or until cooked through.
- Pineapple Lemon Bread: Add 1/2 cup to 1 cup of chopped dried pineapple and use lemon pudding mix.
- Lemon Cranberry: Use lemon pudding mix, 1 teaspoon lemon extract, 3/4 cup dried cranberries.
- Banana Bread: Use banana cream pudding mix and add 2 mashed bananas. Omit cinnamon. Optional: 1 cup of nuts and/or 1/2 cup to 1 cup chocolate chips.
- Caramel Apple Bread: Add 1 cup dried apples and 2 small boxes of caramel pudding mix.
- Macadamia Bread: Add 3/4 cup white chocolate chips, 3/4 cup macadamia nuts and use cheesecake pudding mix.
- Pineapple, Pistachio, Coconut Pudding Bread: Add 1 cup of drained crushed pineapple, 1 cup shredded coconut and use pistachio pudding mix.
Pin this recipe for later:
Check out these other fun Facebook inspired ideas from #MyFavoriteBloggers:
Melanie ~ It Happens In A Blink ~ Friendship Gift Pillow Boxes
Emily ~ The Benson Street ~ Amish Friendship Bread
Amy ~ One Artsy Mama ~ Friendship Bracelet
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Bethany ~ Pitter and Glink ~ Friendship Gift Tag and Mason Jar Label (Free Printable)
Kara ~ Happy Go Lucky Blog ~ Tea-riffic Friend Gift
Kadie ~ 7Alive All Livin’ in a Double Wide ~ Simple Finger Loom Rubber-Band Friendship Bracelets
Originally Posted 6.19.2014 // Updated 4.15.2020
I had a craving for Amish Friendship Bread the other day, so I have a 4-day-old start growing on my counter. I can’t wait until it’s ready.
Butterscotch sounds awesome!
I just baked 2 loaves today! I added a little bit of nutmeg to one, and diced apples to the other. Both wonderful!
Is there a way to made this dough less sweet. It, for me, has a small sour taste and is sweet. Can I add less sugar? Or something else to make it have that sourdough taste
Does this not need yeast?
No, the start becomes a sourdough type start.
What type of flour and milk do you use. We normally drink 1% but wondering if I need whole milk. Also is the mixture clumpy. I started a mixture but I used all purpose flour and 1%milk when I got ready to mix it it seems clumpy. I haven’t baked it yet.
1% milk should be fine. All purpose flour is fine too. If it seems lumpy it might be a good idea to sift it before mixing up the bread.
I so wish you would put the pan size on your site. Will it work in a regular 9″x5″ loaf pan, or does it need the smaller pans to cook through? Thank you so much for your help! I can’t wait to try it, but I don’t want to waste 10 days of prep on something that won’t turn out. 🙂
Yes, a 9 x 5 pan would work or two mini loaf pans. Just test the center with a toothpick to come out clean.
I’m concerned that the recipe will work for the people I give the starter to. When you first start the process you will end up with 2 more cups of starter. Does that make since. My first day because I started it, I have 3 cups of volume. The others will only have 1 cup. Does the recipe need to be altered for the next group to make fewer starter bags to give out?
I am wondering the same thing! What did you do?
Hello, can you freeze the starter you receive (or the one you keep) to bake at a later date??
I’ve never tried it, so not sure. If you do try it let me know how it works!
Hi. I have gotten this from a friend years ago and did it and loved the concept of how it gets passed onto 4 friends and they pass it on to 4 of their friends, and so on. I was wondering if you would know if this would work the same way with GF flour. My experience with baked GF goods is they mold quicker than regular flour counterparts. But I have a lot of friends who have friends with dietary restrictions. I hope this would work. If not, I can still make it for my family and gift some people at church. Thanks!
I haven’t tried it with GF flour, if you try it let me know how it works?
I made this tonight and both loaves completely caved in. I took them out of the oven, they both looked good and looked like bread. When they cooled, the bread caved into the loaf pans. Any suggestions? Would adding the ingredients directly into the bag have anything to do with it?
I would test loaves with a toothpick before removing from the oven. If it comes out clean then it would be done, if not cook it for a a few more minutes.
Can you make this bread without the starter?
Maybe add a cup of Greek yogurt?
It’s hard to plan ahead and sometimes and I’d like to make it for something special.
Any suggestions?
I haven’t tried it, but would love to hear your results if you do!
Both loaves sunk in the middle using this recipe and I followed it to the letter. Not happy but maybe it was the starter. I followed another recipe that allowed it to be portioned, frozen, thawed and then used. I wont recommend doing this as the results were distrasious
What type of flour do you need to use? You didn’t specify a type.
all purpose
I can’t find a 5.1 size pudding box.
It’s the large box. If you can’t find a large box you could do do one and a half boxes of the small pudding mixes.
I am getting ready to bake mine but I have 2 cups left. Is that correct? Other recipes I see says you can bake the bread if you don’t have anyone to give it to. Would I use 2 or 1 cups.
Each recipe should have about a cup of starter. So you could use the 2 cups and double the recipe.
This is my favorite recipe! The pudding mix really makes a big difference compared to other recipes I’ve tried (I think Vanilla pudding is the best)
I also like how you tied it and displayed the finished product! Thanks!
Yes, it does! Glad you enjoyed it.