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Amish Friendship Bread

A delicious Amish Friendship Bread recipe covered in a cinnamon sugar mix. The starter recipe is included so you can share with friends!

We love breakfast breads! Our Sour Cream Banana Bread recipe gets amazing reviews. It’s so moist and flavorful. Or try this Copycat Starbucks Lemon Loaf for a burst of citrus flavor!

Loaf of cinnamon sugar crusted amish friendship bread on a white platter with a few slices cut.

What is Amish Friendship Bread

Have you ever shared a bread starter with a friend?

This Amish Bread recipe is based on a tradition of passing a bread starter (a living yeast mix that provides the leavening) from person to person.

That’s how it gets the name “Friendship Bread”. You make a batch of delicious Amish bread then pass the starter along to the next one in line.

I’ve been baking versions of this Friendship Bread for as long as I can remember. It very well may have been the first homemade bread I ever baked!

Eaten fresh from the oven or toasted and slathered with butter,  a slice of Friendship Bread tastes like love.

I didn’t even tell you about my favorite part of Amish Friendship Bread yet: the cinnamon crust.

The crust is a thick, crunchy cinnamon sugar coating, especially if you generously coat it before baking like I do.

FAVORITE BREADS: Snickerdoodle Banana Bread | Zucchini Bread

If you’re intimidated about making your own bread starter, don’t be: it’s super easy! With this bread, you can mix up the starter batter and use it in the bread right away or set it aside for later.

Two slices of amish bread with melted butter on top.

How to Make Friendship Bread Starter

To do this, mix yeast with 1/2 cup hot water until yeast is dissolved. Add 1 1/2 cup hot water, 1 cup milk, 1 cup flour and 1 cup sugar. Mix until blended. Use whisk if needed.

You now have enough batter for 4 portions.

Transfer 1 cup sized portions of the batter to THREE individual gallon size freezer bags and set aside.

With the fourth remaining starter batch, prepare the Amish bread.

PRO TIP: Don’t want to give away the starters? Each of the 1 cup portions can be used immediately, and the result will be 8 loaves of bread (perfect for freezing).

Step by step photos on how to make amish friendship bread.

Ingredients Needed

Add these ingredients to the bowl with your starter for bread and mix to  combine:

  • Eggs 
  • Milk
  • Oil
  • Flour
  • Baking soda and baking powder
  • Instant Vanilla Pudding Mix

You’ll have a thick and lumpy batter.

Bake the Friendship Bread

Combine sugar and cinnamon to make the topping.

Grease two loaf pans generously,  After greasing the pan, sprinkle with a cinnamon-sugar mix.

Divide batter between two pans then generously top each battered pan with remaining cinnamon sugar mix.

This is what provides a nice crunchy cinnamon layer on the bread so be generous here!

Bake in a 325 degree oven for about one hour. Cool about ten minutes in pan, then remove to cooling racks. Delicious served hot or cold (with butter of course)! Enjoy.

Ingredients for amish bread with bag.

How to Use Starter for Bread

You know those three ziplog baggies full of good starter for bread you have leftover? You’re going to use them indefinitely to keep making more and more bread!

Follow these directions yourself OR write the directions on a note card to deliver with the bag of starter you give to a friend.

Be sure to write these directions ON the ziploc bag.

  • DAY 1: This is the day you make starter or receive bag! Do nothing.
  • DAY 2- Day 5: Mush the bag with your hands to keep the yeast moving.
  • DAY 6:  Add more flour, sugar and milk to the bag.
  • DAY 7- DAY 9: Mush bag daily again!
  • DAY 10: Bread baking day!
    Pour contents of bag in large bowl, add 1 1/2 cup each of flour, sugar and milk. Measure out 1 cup into 3 ziploc bags like you did the first time you made the starter; the cycle keeps repeating.

With remaining batter follow instructions above for making bread. ENJOY!

Storage

This is one of my favorite loafs of bread to freeze! I’ll often make multiple loaves at once so we always have some stocked in the freezer.

When eaten fresh, this bread is best within a day or two. Leftovers are also amazing toasted (in the oven or toaster) or used in French Toast.

Two slices of amish bread on a white plate with a loaf of bread sliced in the back.

More Bread Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 16 servings

Amish Cinnamon Bread with Starter Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

A delicious Amish Friendship Bread recipe covered in a cinnamon sugar mix. The starter recipe is included so you can share with friends!

Ingredients

For the Starter:

  • 1 envelope active dry yeast
  • 2 cups warm water
  • 1 cup flour
  • 1 cup sugar
  • 1 cup milk

For the Bread:

  • 3 large eggs
  • 1 cup vegetable oil
  • ⅔ cup milk
  • 1 cup granulated sugar
  • 2 tsp cinnamon
  • ½ tsp vanilla extract
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cup flour
  • 1 large (or two small) instant vanilla pudding (not sugar free)

For the topping

  • 1 cup granulated sugar
  • 2 Tbsp cinnamon

Instructions

For the Starter: 

  1. To prepare the starter batch, mix yeast with ½ cup hot water until yeast is dissolved. Add 1 ½ cup hot water, 1 cup milk, 1 cup flour and 1 cup sugar. Mix until blended. Use whisk if needed. You now have enough batter for 4 portions.
  2. In three ziploc gallon sized freezer bags, add 1 cup of batter to each bag. These can be given away or used immediately.
  3. In your bowl will be a remaining one cup of batter. You can use this immediately following the directions below.

For the Bread: 

  1. Okay, with your 1 cup of batter, add remaining ingredients (except the topping ingredients). Mix. Will be slightly lumpy, that’s okay.
  2. In two loaf pans, grease generously. I like to grease my pans, lay parchment paper on just the bottom of the pan, then grease again!
  3. After greasing the pan, sprinkle with a cinnamon-sugar mix. Divide batter between two pans then generously top each battered pan with remaining cinnamon sugar mix. This is what provides a nice crunchy cinnamon layer on the bread, very important!
  4. Bake in a 325 degree oven for about one hour. Cool about ten minutes in pan, then remove to cooling racks. Delicious served hot or cold (with butter of course)! Enjoy. 
  5. For the remaining 3 bags of batter, follow the instructions in the notes below: (I usually write these on the bag with sharpie)

Notes

  • DAY 1- Day you make starter or receive bag (do nothing)
  • DAY 2- Day 5- Mush bag
  • DAY 6- Add 1 cup flour, 1 cup milk, 1 cup sugar to bag, Mush.
  • DAY 7- DAY 9- Mush bag
  • DAY 10- Pour contents of bag in large bowl, add 1 ½ cup each of flour, sugar and milk. Measure out 1 cup into 3 ziploc bags (the cycle keeps repeating), With remaining batter follow instructions above for making bread.
  • Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 394Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 37mgSodium: 275mgCarbohydrates: 60gFiber: 1gSugar: 39gProtein: 5g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Whether you share your bread starter with friends or keep it all to yourself, this Amish Bread recipe is so much fun. 

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on April 13, 2021

    Comments & Reviews

    1. My bread stuck to the pan even tho I sprayed them. 1 loaf fell apart completely! Next time I’ll use parchment. I set the oven for325 & after 50 mins the bread was finished. A little disappointed but will try again!

    2. You didn’t even say how much yeast! Lol
      How am i going to make it?
      When u talk about adding to the starter u also say add this and this…how much dear? This is annoying!

    3. It’s been a busy week and some how I’ve gotten my days off so I thought today was day 6 but it’s actually day 8!? What do I do!? Do I just add as if it’s day six and continue to mush for four more days or do I add day six stuff and still bake in two days!? Help! Lol

    4. I am using your recipe this time and have never used one with yeast. Anyway is the starter mixture supposed to be a lliquid like milk almost. Mine is so do I go ahead and separate the starter into bags or did I do something wrong? The only thing I can think of is that I added yeast to a 1/2 c water than added another 1 1/2 c. of water along either the sugar milk and flour. Thanks for any response ASAP ??

    5. I’ve got a starter on day 10 but due to unforeseen circumstances I’m not going to be able to bake it today.
      Can I add everything and bake it tomorrow?
      Or will I need to make a new starter?

    6. Thanks for all your tips. I’m confused about the part that you said you wait until you have 8 s starters to make 8 loaves. How do I keep my starters going beyond day 10? Can I just do day 10 but not bake it? And then mush it for 10 more days? Also, what is the best way to freeze this bread so it doesn’t get freezer burnt?

    7. I have no one else that wants the dough,seems to be a big deal getting anyone interested.But,I have more almost ready to cook.What Iam wondering is can I omit the extra stuff and the dividing the dough step and just go right to adding all the stuff ,or number ten?I dont want any more dough.

      1. FYI: you can use just about any flavor of pudding! I have made it with banana, chocolate and pistachio, to make just a few. And you can make hybrid versions by using 2 small packages (chocolate and banana)

      2. When I don’t have any one to give the starts to on day 10 I pull out one cup to save for my start and make a double batch with the rest right after I feed it and it works great! I tried coconut cream pudding tonight. It was so yummiest! My favorite so far.

    8. Ours was horrible! It was super dark and didn’t cook. Can you clarify the size of the pudding. Large and small don’t help. There are so many sizes.

    9. When you freeze them, do you slice and then just pull out slices and toast them?  Or freeze as whole loaf?

    10. can I freeze the starter on day 1, take it out later, and start the 10 day process from there, or does the starter need a day to start fermenting before freezing. I have been told I can freeze the starter…

      1. You can freeze the starter and use when you are ready. Just know that when you take it out of the freezer, that is Day 1.

    11. Why can you not use the sugar free pudding mix?? Thanks, been looking for the recipe for a while now.

    12. Thanks so much for the recipe, I had lost mine! Was wanting to make loaves of bread for Christmas gifts!  Looking forward to baking again. I used to add bananas, nuts, raisins! Have a wonderful Christmas! 

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