Amish Friendship Bread
A sweet, cinnamon-swirled quick bread leavened from a bubbling sourdough-like starter that gets shared and passed along between neighbors. It bakes up moist, dense, and lightly tangy.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Large plastic or glass bowl
- •Two loaf pans
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 12
- carbs
- 40
- protein
- 4
- calories
- 290
Instructions
- 1
Preheat your oven to 325°F. Grease two loaf pans and dust them with the cinnamon-sugar mixture.
- 2
Whisk the starter, oil, eggs, and milk together in a large plastic or glass bowl.
- 3
Add the flour, sugar, pudding mix, baking powder, baking soda, and 1 teaspoon of cinnamon. Stir until just combined.
- 4
Pour half of the batter evenly between the two prepared pans.
- 5
Sprinkle a layer of the remaining cinnamon-sugar mixture over the batter in each pan.
- 6
Pour the rest of the batter on top. Sprinkle with more cinnamon-sugar.
- 7
Bake for 55 to 60 minutes. A toothpick inserted into the center should come out clean.
- 8
Cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely before slicing.
Chef's tips
Never let the starter touch metal bowls or utensils. Use plastic, wood, or glass instead.
Storage
Wrap baked loaves tightly and store at room temperature up to 4 days, or freeze up to 3 months.
Reheating
Warm slices briefly in a toaster oven if desired; the bread is typically served at room temperature.
Common mistakes to avoid
- •Using a metal bowl or spoon for the starter, which can harm the fermentation.
- •Forgetting to let air out of the starter bag daily, which can make it burst.
Serving suggestions
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