Something magical happens when you bake with Amish Friendship Bread starter—it’s like sharing a warm hug in every slice! Whether you’re craving cozy comfort food, whipping up quick treats, or celebrating a special occasion, this roundup has a recipe to delight your taste buds. Get ready to fall in love with these 20 delicious variations—your next baking adventure starts right here!
Classic Amish Friendship Bread
Zestful moments often arrive in quiet kitchens, where time slows and hands find purpose in simple rhythms. Today, the gentle art of Amish Friendship Bread calls—a tender loaf born of patience, shared starters, and the warmth of tradition. It’s a recipe that feels like a whispered secret, passed between friends and folded into memory.
Ingredients
– Flour – 2 cups
– Sugar – 1 cup
– Milk – 1 cup
– Vegetable oil – ½ cup
– Eggs – 2
– Baking powder – 1½ tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 325°F and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt until no streaks remain.
3. In a separate bowl, beat 2 eggs with 1 cup milk, ½ cup vegetable oil, and 1 tsp vanilla extract until fully blended.
4. Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined—do not overmix, as this keeps the crumb tender.
5. Scrape the batter into the prepared pan and tap it lightly on the counter to release air bubbles.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this prevents sogginess and allows flavors to settle.
8. Slice with a serrated knife for clean edges, and store any leftovers wrapped tightly at room temperature for up to 3 days.
A moist, cake-like crumb cradles whispers of vanilla and sugar, making each slice a humble delight. Try it toasted with a smear of honey or layered into trifles with fresh berries for a cozy twist.
Chocolate Chip Amish Friendship Bread
Years ago, a neighbor shared a bubbling starter with me, and I’ve been nurturing this sweet tradition ever since. There’s something quietly magical about watching the simple ingredients transform over days, filling the kitchen with the warm, yeasty scent of patience. This chocolate chip version feels like wrapping your hands around a mug of something comforting on a crisp autumn afternoon.
Ingredients
– Flour – 1 cup
– Sugar – 1 cup
– Milk – 1 cup
– Vegetable oil – ½ cup
– Eggs – 2
– Baking powder – 1½ tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vanilla extract – 1 tsp
– Chocolate chips – 1 cup
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt until no streaks remain.
3. Pour in 1 cup milk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract all at once.
4. Use a spatula to gently fold the wet ingredients into the dry until just combined; a few lumps are fine to avoid overmixing.
5. Add 1 cup chocolate chips and fold them evenly throughout the batter.
6. Tip: Scrape the batter into your prepared pan and tap it firmly on the counter to release any large air bubbles.
7. Bake at 325°F for 60–70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Tip: If the top browns too quickly, loosely tent it with aluminum foil for the last 20 minutes of baking.
9. Cool the bread in the pan on a wire rack for 15 minutes before turning it out to cool completely.
10. Tip: For clean slices, wrap the cooled loaf in plastic wrap and let it rest overnight; the flavors will meld beautifully.
Crackly on top and tender within, each slice reveals a confetti of melted chocolate pockets. The crumb stays remarkably moist for days, making it even better toasted with a pat of salted butter. For a playful twist, cube the bread and layer it with whipped cream and berries for an easy summer trifle.
Cinnamon Swirl Amish Friendship Bread
Often, the simplest recipes carry the deepest stories, like this cinnamon-swirled bread that feels like a warm embrace from generations past. There’s something quietly comforting in the rhythm of kneading dough and the sweet scent of cinnamon filling the kitchen, a gentle pause in a hurried world. It’s a recipe that doesn’t rush, inviting you to slow down and savor each step, much like turning the pages of a well-loved journal.
Ingredients
Flour – 2 cups
Sugar – 1 cup
Milk – 1 cup
Vegetable oil – ½ cup
Eggs – 2
Baking powder – 1 ½ tsp
Cinnamon – 2 tbsp
Vanilla extract – 1 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
2. Whisk together 2 cups of flour, 1 cup of sugar, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt in a large bowl until no lumps remain.
3. In a separate bowl, beat 2 eggs lightly with a fork until the yolks and whites are fully combined.
4. Pour 1 cup of milk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract into the egg mixture, stirring gently to incorporate.
5. Tip: Pour the wet ingredients into the dry ingredients all at once to avoid overmixing, which can make the bread dense.
6. Fold the mixture with a spatula just until the flour disappears and a thick batter forms, about 30 seconds.
7. In a small bowl, mix 2 tablespoons of cinnamon with 2 tablespoons of sugar reserved from the initial measure to create a swirl filling.
8. Spoon half of the batter into the prepared loaf pan, spreading it evenly with the back of the spoon.
9. Sprinkle the cinnamon-sugar mixture evenly over the batter layer, covering it completely.
10. Top with the remaining batter, using the spoon to smooth the surface.
11. Tip: Run a knife through the batter in a zigzag motion to marble the cinnamon swirl for a visually appealing finish.
12. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
13. Tip: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to avoid crumbling; this allows the structure to set.
14. Slice the bread once it has cooled completely to room temperature, about 1 hour.
The bread emerges with a tender, cake-like crumb that yields softly to each bite, while the cinnamon swirl weaves a warm, aromatic sweetness throughout. Serve it thickly sliced with a dollop of whipped cream for an indulgent breakfast, or lightly toasted to bring out its comforting spices on a quiet afternoon.
Pumpkin Spice Amish Friendship Bread
Lately, I’ve been thinking about how some recipes feel like quiet conversations with the past, and this pumpkin spice friendship bread is one of those gentle traditions that makes autumn feel like home. There’s something deeply comforting about the way its spiced aroma fills the kitchen, a warm invitation to slow down and savor the season’s simple pleasures.
Ingredients
Flour – 2 cups
Pumpkin puree – 1 cup
Sugar – 1 cup
Eggs – 2
Vegetable oil – ½ cup
Baking soda – 1 tsp
Pumpkin pie spice – 2 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Combine 2 cups flour, 1 cup sugar, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt in a large mixing bowl.
3. Create a well in the center of your dry ingredients and add 1 cup pumpkin puree, 2 eggs, and ½ cup vegetable oil.
4. Mix the batter gently until just combined, being careful not to overmix – a few small lumps are perfectly fine and will result in a more tender crumb.
5. Pour the batter into your prepared loaf pan and use a spatula to smooth the top evenly.
6. Bake at 350°F for 55-65 minutes, until the top is golden brown and a toothpick inserted into the center comes out completely clean.
7. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack – this resting period helps the structure set and prevents crumbling.
8. Allow the bread to cool completely before slicing, about 2 hours.
Nothing compares to that first slice revealing the bread’s moist, tender crumb, flecked with warm spices that taste like autumn itself. The subtle sweetness pairs beautifully with a strong cup of coffee in the morning, or try toasting thick slices and spreading them with cream cheese for an extra indulgent treat.
Banana Nut Amish Friendship Bread
Vaguely, I remember my grandmother’s kitchen, the scent of cinnamon and ripe bananas filling the air as she stirred this very batter—a tradition passed down through handwritten notes and shared starters. Today, as I measure the flour and sugar, I feel that same quiet connection to generations of home bakers who found comfort in this simple, nourishing bread. There’s something deeply soothing about the rhythm of mixing, the patience of waiting, and the warmth that fills the house when it’s finally done.
Ingredients
– Banana – 1 cup, mashed
– Flour – 2 cups
– Sugar – 1 cup
– Vegetable oil – ½ cup
– Eggs – 2
– Walnuts – ½ cup, chopped
– Baking soda – 1 tsp
– Cinnamon – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 325°F and grease a 9×5-inch loaf pan thoroughly.
2. In a large bowl, mash 1 cup of ripe bananas until smooth, using bananas with brown spots for natural sweetness and moisture.
3. Add ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract to the mashed bananas, then whisk until fully combined.
4. In a separate bowl, sift together 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt to ensure even distribution and avoid lumps.
5. Gradually fold the dry ingredients into the wet mixture, stirring just until no flour streaks remain to keep the bread tender.
6. Gently stir in ½ cup chopped walnuts, reserving a tablespoon to sprinkle on top for added crunch.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake at 325°F for 60–65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
10. Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Warm from the oven, the bread yields a moist, dense crumb speckled with walnuts, each slice carrying the gentle spice of cinnamon and the earthy sweetness of banana. For a cozy twist, toast a slice and spread it with honey butter, or crumble it over morning yogurt for a comforting start to the day.
Apple Cinnamon Amish Friendship Bread
Often, the simplest recipes carry the deepest stories, and this apple cinnamon variation on Amish friendship bread feels like autumn captured in a loaf pan, warm and generously spiced, waiting to fill the kitchen with its humble perfume. It’s a quiet comfort, one that asks for little but gives back so much more—a gentle reminder that some of the best things in life are shared, one slice at a time.
Ingredients
– Amish friendship bread starter – 1 cup
– Vegetable oil – ½ cup
– Eggs – 2
– Flour – 1 ½ cups
– Sugar – 1 cup
– Baking powder – 1 ½ tsp
– Cinnamon – 2 tsp
– Apples – 2, peeled and diced
Instructions
1. Preheat your oven to 325°F.
2. Grease two 9×5-inch loaf pans thoroughly with butter or non-stick spray.
3. In a large mixing bowl, combine 1 cup Amish friendship bread starter, ½ cup vegetable oil, and 2 eggs.
4. Stir the mixture until the ingredients are just blended and smooth.
5. Add 1 ½ cups flour, 1 cup sugar, 1 ½ tsp baking powder, and 2 tsp cinnamon to the bowl.
6. Fold the dry ingredients into the wet mixture gently until no flour streaks remain; avoid overmixing to keep the bread tender.
7. Gently fold in 2 peeled and diced apples until evenly distributed throughout the batter.
8. Divide the batter equally between the two prepared loaf pans.
9. Tap the pans lightly on the counter to release any large air bubbles.
10. Place the pans in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the pans from the oven and let the bread cool in the pans for 10 minutes.
12. Turn the loaves out onto a wire rack to cool completely before slicing.
Golden and fragrant from the oven, this bread boasts a moist, cake-like crumb studded with soft apple pieces, while the cinnamon weaves a warm, spiced sweetness through every bite. For a cozy twist, serve thick slices lightly toasted and slathered with honey butter, or enjoy it as a simple, satisfying treat with a cup of tea on a crisp fall afternoon.
Lemon Poppy Seed Amish Friendship Bread
Kindly, as autumn leaves begin their gentle descent outside my kitchen window, I find myself returning to this recipe—a soft, citrus-kissed loaf that carries the warmth of tradition in every tender crumb, a quiet comfort for slowing days.
Ingredients
– Amish Friendship Bread starter – 1 cup
– Flour – 1 ½ cups
– Sugar – 1 cup
– Eggs – 2
– Vegetable oil – ½ cup
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Baking powder – 1 ½ tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Poppy seeds – 2 tbsp
– Lemon zest – from 1 lemon
– Lemon juice – 2 tbsp
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan.
2. In a large bowl, combine the Amish Friendship Bread starter, flour, sugar, eggs, vegetable oil, milk, and vanilla extract, stirring just until no dry streaks remain—overmixing can lead to a tough loaf.
3. Sprinkle the baking powder, baking soda, and salt evenly over the batter, then gently fold them in to ensure even leavening.
4. Add the poppy seeds, lemon zest, and lemon juice, folding until the seeds are distributed and the batter is flecked with yellow zest.
5. Pour the batter into the prepared pan, smoothing the top with a spatula for an even rise.
6. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
7. Let the loaf cool in the pan for 15 minutes to set its structure, then transfer it to a wire rack to cool completely—slicing too soon may cause crumbling.
8. Once fully cooled, slice with a serrated knife for neat, tender pieces. You’ll notice the fine, moist crumb dotted with poppy seeds, carrying a bright lemon fragrance that lifts each bite. For a simple twist, toast slices lightly and spread with honeyed cream cheese, letting the citrus notes mingle with creamy sweetness.
Blueberry Amish Friendship Bread
Cradling the warm ceramic bowl in my hands, I can already smell the sweet promise of cinnamon and ripe blueberries rising from the starter that’s been quietly fermenting on my counter for days. This Amish friendship bread feels less like a recipe and more like a quiet conversation with time itself, each bubble telling stories of patience and gentle care. There’s something deeply comforting about transforming simple ingredients into a loaf that carries both history and heart.
Ingredients
– Amish bread starter – 1 cup
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Vegetable oil – ½ cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Baking powder – 1½ tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Blueberries – 1 cup
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, combine 1 cup Amish bread starter, 2 cups all-purpose flour, and 1 cup granulated sugar.
3. Add ½ cup vegetable oil and 2 large eggs to the bowl, mixing until just combined—be careful not to overmix as this can result in a dense texture.
4. Stir in 1 tsp vanilla extract, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon until the dry ingredients are fully incorporated.
5. Gently fold in 1 cup blueberries using a spatula, taking care not to crush them to prevent the batter from turning purple.
6. Pour the batter into your prepared loaf pan, spreading it evenly with the spatula.
7. Bake at 325°F for 60-70 minutes, or until a toothpick inserted into the center comes out completely clean with no wet batter clinging to it.
8. Remove the bread from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack—this resting period helps the structure set and makes slicing easier.
9. Allow the bread to cool completely on the wire rack before slicing, about 1-2 hours.
You’ll find the crumb tender and moist, with juicy blueberries bursting in every bite against the warm backdrop of cinnamon. The crust forms a delicate sugar-kissed shell that gives way to the soft, cake-like interior, perfect for thick slices toasted with butter or served alongside afternoon tea.
Strawberry Amish Friendship Bread
Years of baking have taught me that the simplest recipes often hold the deepest stories, and this strawberry friendship bread, with its tender crumb and bursts of sweet fruit, feels like a quiet afternoon shared between old friends.
Ingredients
– Amish friendship bread starter – 1 cup
– All-purpose flour – 1 cup
– Granulated sugar – ½ cup
– Vegetable oil – ½ cup
– Eggs – 2
– Baking powder – 1 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vanilla extract – 1 tsp
– Fresh strawberries – 1 cup, diced
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, combine the Amish friendship bread starter, all-purpose flour, granulated sugar, vegetable oil, eggs, baking powder, baking soda, salt, and vanilla extract.
3. Use a wooden spoon to stir the mixture just until all ingredients are fully incorporated and no dry flour remains, being careful not to overmix.
4. Gently fold in the diced fresh strawberries with a spatula until they are evenly distributed throughout the batter.
5. Pour the batter into the prepared loaf pan and use the spatula to spread it evenly into all corners.
6. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out completely clean with no wet batter clinging to it.
7. Remove the bread from the oven and let it cool in the pan on a wire rack for 15 minutes to allow the structure to set.
8. Carefully run a knife around the edges of the pan to loosen the bread, then invert it onto the wire rack to cool completely before slicing.
Moist and cake-like with pockets of jammy strawberries, this bread carries the subtle tang of the starter beneath its sweetness. I love it thickly sliced and lightly toasted, the warmth releasing the vanilla’s fragrance, or served alongside a dollop of whipped cream for a simple dessert that feels both humble and special.
Peach Cobbler Amish Friendship Bread
Holding this warm bowl of peach cobbler Amish friendship bread feels like cupping autumn sunlight in my hands, the cinnamon-kissed peaches and tender cake crumb whispering of farmhouse kitchens and shared starter dough passed between friends. Here in the quiet of my own kitchen, I’m reminded how simple ingredients can hold so much heart.
Ingredients
– Amish friendship bread starter – 1 cup
– Canned peach slices – 2 cups, drained
– All-purpose flour – 1 cup
– Granulated sugar – ½ cup
– Baking soda – 1 tsp
– Ground cinnamon – 1 tsp
– Unsalted butter – ½ cup, melted
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking dish thoroughly.
2. In a large bowl, combine the Amish friendship bread starter, flour, sugar, baking soda, and cinnamon, stirring until no dry streaks remain.
3. Pour the melted butter into the batter and fold gently until fully incorporated.
4. Spread half of the batter evenly across the bottom of the prepared baking dish.
5. Arrange the drained peach slices in a single layer over the batter.
6. Drop the remaining batter by spoonfuls over the peaches, leaving small gaps for the fruit to bubble through.
7. Bake for 45–50 minutes, until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
8. Let the cobbler cool in the pan for 20 minutes before serving to allow the layers to set.
Dappled with juicy peaches and scented with cinnamon, this cobbler bakes up with a cakey top and a saucy, fruit-filled base. Try it warm with a drizzle of cold cream, or tuck a slice into a lunchbox for a sweet surprise later in the day.
Carrot Cake Amish Friendship Bread
Dappled afternoon light falls across my kitchen counter, where the Amish friendship bread starter bubbles quietly, waiting to be transformed into something warm and spiced. Today, I’m folding in grated carrots and the earthy sweetness of molasses, creating a carrot cake variation that feels like autumn captured in a loaf pan. There’s something deeply comforting about this slow, methodical baking—each stir and fold a meditation on patience and nourishment.
Ingredients
– Amish friendship bread starter – 1 cup
– Flour – 1 ½ cups
– Sugar – 1 cup
– Vegetable oil – ½ cup
– Eggs – 2
– Grated carrots – 1 cup
– Cinnamon – 1 tsp
– Baking soda – ½ tsp
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 325°F and grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray.
2. In a large mixing bowl, combine 1 cup Amish friendship bread starter, 1 ½ cups flour, and 1 cup sugar, stirring with a wooden spoon until no dry streaks remain.
3. Pour in ½ cup vegetable oil and crack 2 eggs directly into the mixture, beating vigorously for exactly 2 minutes until the batter becomes smooth and slightly glossy.
4. Fold in 1 cup grated carrots using a spatula, making sure to scrape the bottom of the bowl to incorporate any pockets of flour—this ensures even distribution without overmixing.
5. Sprinkle 1 tsp cinnamon and ½ tsp baking soda over the batter, then drizzle 1 tsp vanilla extract along the edge of the bowl before gently folding everything together with 15 slow strokes.
6. Pour the batter into the prepared loaf pan, tapping it firmly on the counter 3 times to release any large air bubbles that could create uneven texture.
7. Place the pan in the center rack of the preheated oven and bake for 65-70 minutes, rotating the pan halfway through to account for hot spots in your oven.
8. Test for doneness by inserting a toothpick into the center—it should come out clean with no wet batter clinging to it, and the top should be deeply golden with cracks along the surface.
9. Remove the loaf from the oven and let it cool in the pan for 20 minutes before transferring to a wire rack—this prevents sinking and allows the crumb to set properly.
10. Slice only when completely cool, about 2 hours later, using a serrated knife with gentle sawing motions to preserve the tender texture.
Now the kitchen smells of cinnamon and caramelized sugar, the loaf’s moist crumb studded with flecks of orange. Each slice holds the soft density of traditional friendship bread while the carrots lend a subtle sweetness that needs no frosting. Try it toasted with cream cheese for breakfast, or simply enjoy thick slices with strong black tea as the afternoon light fades.
Zucchini Amish Friendship Bread
Long afternoons find me in the kitchen, where time slows and simple ingredients transform into something quietly magical. Today, zucchini from the garden meets the gentle tang of Amish friendship bread starter, creating a loaf that feels like a whispered secret between friends. This recipe carries the warmth of shared traditions and the comfort of home.
Ingredients
Zucchini – 1 cup grated
Amish friendship bread starter – 1 cup
Flour – 2 cups
Sugar – 1 cup
Eggs – 2
Vegetable oil – ½ cup
Baking powder – 1½ tsp
Baking soda – ½ tsp
Cinnamon – 2 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 325°F and generously grease two 9×5-inch loaf pans with butter or cooking spray, ensuring every corner is coated to prevent sticking.
2. Place a box grater over a large mixing bowl and grate one medium zucchini directly into the bowl until you have exactly 1 cup of loosely packed shreds.
3. Add 1 cup of Amish friendship bread starter, 2 cups of flour, 1 cup of sugar, 2 eggs, ½ cup of vegetable oil, 1½ tsp baking powder, ½ tsp baking soda, 2 tsp cinnamon, and ½ tsp salt to the bowl with the zucchini.
4. Use a wooden spoon to gently fold all ingredients together until just combined, being careful not to overmix—this keeps the bread tender rather than tough.
5. Divide the batter evenly between the two prepared loaf pans, using a spatula to smooth the tops into even layers.
6. Place both pans in the center rack of the preheated oven and bake for 60-65 minutes, rotating pans halfway through for even browning.
7. Test for doneness by inserting a toothpick into the center of each loaf—it should come out clean with no wet batter clinging to it.
8. Remove the pans from the oven and let them cool on a wire rack for 15 minutes before turning the loaves out to cool completely, which prevents them from becoming soggy.
The finished bread has a moist, tender crumb speckled with green, carrying the subtle sweetness of cinnamon and the faint tang of the starter. I love it sliced thick and toasted with honey butter, or served warm with a dusting of powdered sugar for afternoon tea.
Coconut Amish Friendship Bread
Years have passed since I first received that bubbling starter, passed from one kitchen to another like a whispered secret. Today, as the afternoon light slants across my counter, I find myself returning to this gentle rhythm of stirring and waiting, the sweet coconut scent rising like a memory from the bowl.
Ingredients
Flour – 2 cups
Sugar – 1 cup
Milk – 1 cup
Vegetable oil – ⅔ cup
Eggs – 2 large
Baking soda – 1½ tsp
Baking powder – ½ tsp
Salt – ½ tsp
Vanilla extract – 1 tsp
Shredded coconut – 1 cup
Instructions
1. Preheat your oven to 325°F and grease a 9×5 inch loaf pan thoroughly.
2. Combine flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
3. In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—a few small lumps are perfectly fine.
5. Gently fold in the shredded coconut, being careful not to overmix the batter.
6. Transfer the batter to your prepared loaf pan and spread it evenly with a spatula.
7. Bake for 60-70 minutes, until the top is golden brown and a toothpick inserted into the center comes out completely clean.
8. Remove the bread from the oven and let it cool in the pan for 15 minutes.
9. Carefully turn the loaf out onto a wire rack to cool completely before slicing.
Each slice reveals a tender, moist crumb that holds the subtle sweetness of coconut, perfect for quiet mornings with tea or toasted lightly with a pat of butter. The shredded coconut creates little pockets of texture throughout, making each bite both comforting and slightly tropical—a lovely contradiction that somehow feels just right.
Almond Joy Amish Friendship Bread
Often, the simplest traditions yield the sweetest comforts, like this Amish friendship bread that carries the quiet joy of shared beginnings and the gentle crunch of almonds. On quiet afternoons, its coconut-scented warmth fills the kitchen, a reminder that some recipes are more than instructions—they’re heirlooms passed between friends. Let’s begin with what you’ll need, keeping things beautifully straightforward.
Ingredients
Amish friendship bread starter – 1 cup
All-purpose flour – 2 cups
Sugar – 1 cup
Vegetable oil – ½ cup
Eggs – 2
Baking powder – 1½ tsp
Salt – ½ tsp
Sweetened shredded coconut – 1 cup
Sliced almonds – ½ cup
Semi-sweet chocolate chips – ½ cup
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan.
2. In a large bowl, combine the Amish friendship bread starter, flour, sugar, vegetable oil, eggs, baking powder, and salt; stir just until no dry streaks remain—overmixing can make the bread tough.
3. Gently fold in the shredded coconut, sliced almonds, and semi-sweet chocolate chips until evenly distributed.
4. Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
5. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
6. Let the bread cool in the pan for 15 minutes to allow the structure to set, preventing it from crumbling when sliced.
7. Carefully transfer the loaf to a wire rack to cool completely, about 1 hour.
8. Slice and serve at room temperature for the best texture and flavor release.
Layered with tender crumb and pockets of melted chocolate, this bread offers a cozy chew from the coconut and a subtle crunch from toasted almonds. Try it warm with a drizzle of honey for breakfast, or share thick slices over coffee, watching as the stories unfold bite by sweet bite.
Maple Pecan Amish Friendship Bread
Wandering through my kitchen this quiet afternoon, I find myself drawn to the familiar rhythm of this recipe, a gentle process that feels like catching up with an old friend. There’s something deeply comforting about the way maple and pecans mingle in the air, promising warmth and sweetness in every slice.
Ingredients
Flour – 2 cups
Maple syrup – ¾ cup
Pecans – 1 cup
Eggs – 2
Baking soda – 1 tsp
Salt – ½ tsp
Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Combine 2 cups flour, 1 tsp baking soda, and ½ tsp salt in a large mixing bowl.
3. Crack 2 eggs into a separate bowl and whisk until fully blended and pale yellow.
4. Pour ¾ cup maple syrup into the egg mixture while continuously whisking.
5. Add 1 tsp vanilla extract to the wet ingredients and mix until incorporated.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain.
7. Chop 1 cup pecans into coarse pieces and reserve 2 tablespoons for topping.
8. Gently fold the remaining pecans into the batter, being careful not to overmix.
9. Transfer the batter to your prepared loaf pan and spread evenly with the spatula.
10. Sprinkle the reserved pecans evenly across the top of the batter.
11. Bake at 350°F for 55-60 minutes, until a toothpick inserted in the center comes out completely clean.
12. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
13. Allow the bread to cool completely for 2 hours before slicing.
Zestfully fragrant and wonderfully textured, this bread develops a crackly maple crust that gives way to a moist, tender crumb studded with toasted pecans. The subtle caramel notes deepen when served slightly warm, making it perfect for autumn mornings with a strong cup of coffee or as an afternoon treat drizzled with extra maple syrup.
Raspberry Cream Cheese Amish Friendship Bread
Dusk settles outside my kitchen window as I pull the familiar starter from the refrigerator, its bubbly surface promising something sweet and comforting tonight. There’s something almost meditative about the rhythm of Amish friendship bread, each fold and stir connecting me to generations of home bakers who found solace in simple, honest food. Today, I’m weaving tart raspberries and creamy cheese into the soft crumb, creating a version that feels like a gentle embrace after a long day.
Ingredients
- Amish friendship bread starter – 1 cup
- Flour – 1 cup
- Sugar – 1 cup
- Milk – 1 cup
- Eggs – 2
- Vegetable oil – ½ cup
- Baking powder – 1 ½ tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Vanilla extract – 1 tsp
- Instant vanilla pudding mix – 1 box (3.4 oz)
- Cinnamon – 2 tsp
- Fresh raspberries – 1 cup
- Cream cheese – 8 oz, softened
- Powdered sugar – ½ cup
Instructions
- Preheat your oven to 325°F and generously grease two 9×5 inch loaf pans.
- In a large bowl, combine the Amish friendship bread starter, flour, sugar, milk, eggs, and vegetable oil until just incorporated.
- Add baking powder, baking soda, salt, vanilla extract, instant vanilla pudding mix, and cinnamon, stirring gently to avoid overmixing.
- Gently fold in the fresh raspberries, being careful not to crush them, which helps maintain their bright flavor and prevents the batter from turning gray.
- Pour half of the batter evenly into each prepared loaf pan.
- In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and lump-free.
- Drop tablespoon-sized dollops of the cream cheese mixture randomly over the batter in both pans.
- Use a knife to gently swirl the cream cheese into the batter, creating marbled patterns without fully mixing it in, which gives you pockets of creamy surprise in each slice.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which prevents them from becoming soggy on the bottom.
Cooling on the rack, the bread releases a sweet, cinnamon-spiced perfume that fills the kitchen with warmth. Each slice reveals tender crumbs intertwined with tart raspberry bursts and creamy cheese swirls, a texture that’s both substantial and delicately soft. Consider serving it slightly warmed with a drizzle of honey for breakfast, or alongside a cup of Earl Grey tea for an afternoon moment of quiet indulgence.
Pineapple Upside-Down Amish Friendship Bread
Holding this warm loaf in my hands, I’m reminded how some recipes feel like quiet conversations with the past—this pineapple upside-down Amish friendship bread, with its caramelized fruit crown and tender crumb, is one of those gentle kitchen companions that asks for patience and gives back comfort. It’s a twist on two traditions, where starter-fed dough meets retro charm, and the result is something to savor slowly, slice by slice.
Ingredients
– Amish friendship bread starter – 1 cup
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Eggs – 2
– Vegetable oil – ½ cup
– Baking powder – 1 ½ tsp
– Salt – ½ tsp
– Canned pineapple rings – 1 (20 oz) can
– Maraschino cherries – 6
– Brown sugar – ½ cup
– Unsalted butter – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Melt ¼ cup unsalted butter in a 9-inch round cake pan over low heat on the stovetop.
3. Sprinkle ½ cup brown sugar evenly over the melted butter.
4. Arrange 6 pineapple rings in a single layer over the brown sugar mixture.
5. Place 1 maraschino cherry in the center of each pineapple ring.
6. In a large mixing bowl, combine 1 cup Amish friendship bread starter, 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 eggs, ½ cup vegetable oil, 1 ½ tsp baking powder, and ½ tsp salt.
7. Stir the mixture with a spatula until no dry streaks remain, being careful not to overmix—this keeps the bread tender.
8. Pour the batter evenly over the pineapple layer in the cake pan.
9. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the pan cool on a wire rack for 15 minutes.
11. Run a knife around the edges of the pan to loosen the bread.
12. Place a serving plate upside-down over the pan, then invert the pan and plate together to flip the bread out.
13. Wait 2 minutes before lifting the pan away to allow the caramelized topping to release fully.
14. Serve warm or at room temperature.
Using a non-stick or well-buttered pan ensures the caramelized fruit layer doesn’t stick when flipping. Undisturbed cooling lets the topping set without becoming soggy. Underbaking slightly keeps the crumb extra moist—check for doneness at 45 minutes. Unwrapping this bread reveals a glossy, jewel-like top where pineapple and cherries nestle in buttery caramel, while the cake beneath stays cloud-soft with a hint of tang from the starter. Try it warm with a dollop of whipped cream for contrast, or slice it thin for breakfast alongside coffee, letting the sweet-tart flavors unfold slowly.
Oatmeal Raisin Amish Friendship Bread
Perhaps there’s something quietly magical about transforming a simple starter into something warm and nourishing, the kind of baking that feels less like a chore and more like a slow, thoughtful conversation with the past. This oatmeal raisin version of Amish friendship bread carries that same gentle spirit, filling the kitchen with the comforting scent of cinnamon and brown sugar as it bakes.
Ingredients
– Amish friendship bread starter – 1 cup
– Vegetable oil – ½ cup
– Eggs – 2
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Baking soda – 1 ½ tsp
– Salt – ½ tsp
– Cinnamon – 2 tsp
– Instant oats – 1 cup
– Raisins – 1 cup
Instructions
1. Preheat your oven to 325°F and generously grease two 9×5 inch loaf pans.
2. In a large mixing bowl, combine the Amish friendship bread starter, vegetable oil, and eggs, stirring with a wooden spoon until the mixture is smooth and fully incorporated.
3. Add the all-purpose flour, granulated sugar, baking soda, salt, and cinnamon to the wet ingredients, mixing just until no dry streaks remain; a few small lumps are fine to avoid overmixing and ensure a tender crumb.
4. Gently fold in the instant oats and raisins until they are evenly distributed throughout the batter.
5. Divide the batter equally between the two prepared loaf pans, using a spatula to spread it into an even layer.
6. Place the pans in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center of a loaf comes out completely clean with no wet batter clinging to it.
7. Remove the pans from the oven and let the bread cool in the pans for 10 minutes to allow the structure to set before handling.
8. Carefully turn the loaves out onto a wire rack to cool completely, which prevents the bottom from becoming soggy from trapped steam. The finished loaves have a wonderfully moist, cake-like crumb speckled with plump raisins and chewy oats, their spiced sweetness making them perfect for slicing thick and toasting lightly until the edges crisp and the cinnamon truly sings.
Cherry Almond Amish Friendship Bread
Kindly, as autumn leaves begin their gentle descent outside my window, I find myself drawn to the warmth of my kitchen and the comforting ritual of baking this Cherry Almond Amish Friendship Bread—a soft, sweet loaf that carries the quiet history of shared starters and community tables, filling the house with the nostalgic scent of cherries and toasted almonds.
Ingredients
– Amish friendship bread starter – 1 cup
– Flour – 1 ½ cups
– Sugar – 1 cup
– Milk – ½ cup
– Vegetable oil – ½ cup
– Eggs – 2
– Vanilla extract – 1 tsp
– Baking powder – 1 ½ tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Dried cherries – 1 cup
– Sliced almonds – ½ cup
Instructions
1. Preheat your oven to 325°F and generously grease two 9×5-inch loaf pans.
2. In a large bowl, combine 1 cup of Amish friendship bread starter, 1 ½ cups flour, 1 cup sugar, ½ cup milk, ½ cup vegetable oil, and 2 eggs, stirring until just blended—avoid overmixing to keep the crumb tender.
3. Add 1 tsp vanilla extract, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon, mixing gently to incorporate.
4. Fold in 1 cup dried cherries and ½ cup sliced almonds until evenly distributed.
5. Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
6. Bake at 325°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Tip: Rotate the pans halfway through baking for even browning if your oven has hot spots.
8. Remove the loaves from the oven and let them cool in the pans for 10 minutes to set.
9. Tip: Run a knife around the edges before turning out the loaves to prevent sticking.
10. Transfer the loaves to a wire rack to cool completely before slicing.
11. Tip: For easier slicing, wrap cooled loaves in plastic wrap and refrigerate overnight—this firms the texture and enhances the flavors.
Perhaps what I love most is the bread’s moist, cake-like crumb, studded with tart cherries and nutty almonds that offer little bursts of flavor in every bite. Serve it warm with a drizzle of honey for breakfast, or slice it thick and toast it lightly to enjoy with afternoon tea, letting the subtle cinnamon whisper of cozy mornings and shared stories.
Spiced Chai Amish Friendship Bread
Just as autumn leaves begin their slow twirl to the ground, there’s something quietly comforting about filling the kitchen with the scent of spiced chai and sweet bread. This Amish friendship bread carries the warmth of shared recipes and the gentle rhythm of slow baking. It’s a loaf that feels like a soft conversation with the past, spiced just enough to hug the soul on a crisp afternoon.
Ingredients
– Friendship bread starter – 1 cup
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Vegetable oil – ½ cup
– Milk – ½ cup
– Eggs – 2 large
– Baking powder – 1 ½ tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Ground cardamom – ½ tsp
– Ground ginger – ¼ tsp
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, combine the friendship bread starter, flour, sugar, vegetable oil, milk, and eggs, stirring until just incorporated—overmixing can lead to a dense loaf.
3. Add the baking powder, baking soda, salt, cinnamon, cardamom, and ginger to the bowl, folding gently to distribute the spices evenly without deflating the mixture.
4. Pour the batter into the prepared loaf pan, using a spatula to smooth the top for even rising.
5. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
6. Let the bread cool in the pan for 15 minutes to set its structure before transferring it to a wire rack.
7. Allow the bread to cool completely for about 2 hours, which helps the flavors meld and the texture firm up for slicing.
The finished loaf is tender and moist, with a subtle crunch along the spiced crust and whispers of cardamom that linger after each bite. Serve it thickly sliced with a dollop of honey butter, or lightly toasted for breakfast alongside a steaming mug of chai tea, letting the spices echo through your morning.
Summary
Baking these Amish Friendship Bread recipes brings warmth to any gathering, from cozy family dinners to festive celebrations. We hope you’ll try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for future inspiration. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
