Amish Friendship Bread is one of those foods from my childhood that I love!! My mom and her friends used to pass around those starter bags… but as a mom who works from home, starter bags never happen for me! This is so easy to make and makes for the perfect coffee bread!
First posted in 2016 and updated in 2023
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I was excited when my mom sent me this Amish Friendship bread recipe. I love that it is an Amish friendship bread without starter, plus it’s easy! Just throw together and let it bake. It’s like a coffee cake and is perfect for enjoying breakfast! So crumbly and moisty, the whole family will love it!
Amish Friendship Bread Recipe Ingredients
Amish Friendship Bread Batter Ingredients:
- Butter– Either salted butter or unsalted butter will work for this. You will want the butter to be softened so I leave mine out of the fridge the night before.
- Sugar
- Eggs
- Flour
- Buttermilk– I make mine most of the time, take two cups of milk, add two Tablespoons of white vinegar, and allow it to set for a bit.
- Baking Soda
Amish Friendship Bread Topping Ingredients:
How To Make Amish Friendship Bread:
Start by making your buttermilk if needed. If you don’t have buttermilk in a bowl or glass, add two cups of milk, add 2 Tablespoons vinegar or lemon juice, and allow it to set.
Preheat your oven to 350 degrees and grease two loaf pans. I always use Pyrex glass pans for my bread baking!! Over the years, I keep trying metal pans, but I don’t get the same results as cooking with glass!
Pyrex Easy Grab Loaf Dish, Pack of 2 Dishes
In a mixer, cream together butter, sugar, and eggs.
Next add the milk, flour, and baking soda into the mixer until well mixed.
Pour 1/4 of the mixed batter into each of your greased loaf pans.
In a separate bowl, mix the sugar and cinnamon.
Take the cinnamon-sugar mixture and sprinkle about 3/4 between the two pans on top of the bread batter.
Pour the remaining batter evenly into the bread pans.
Sprinkle both pans with the remaining cinnamon/sugar mixture.
Take a knife and swirl the knife thru the batter in each pan.
Bake for 45 to 50 minutes, or until the toothpick tester comes out clean.
Cool in pan for 20 minutes before removing from pan.
Cool on baking racks before storing.
Serve and Enjoy!
What is your favorite homemade bread recipe?
How to store Amish Friendship bread
Store in a Ziploc bag or an airtight container on the counter for up to 5 days; mine rarely last that long. You can freeze the loaf of bread for up to 90 days in an air-tight container or a Ziploc bag.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
Freezable storage Containers
Food SealerFreezer BagsFood Scale
Homemade Loaf Bread Recipes
- Homemade Pumpkin Bread
- Easy Homemade Zucchini Bread
- Best Banana Bread Recipe
- Chocolate Chip Banana Bread
Other Recipes To Check Out
- Instant Pot Recipes for Beginners
- Comforting Winter Soup
- Tater Tot Casserole Recipes
- Recipes Using Coca-Cola
- Comforting Casserole Recipes
- No Bake Dessert Recipes
- Potato Salad Recipes
- Breakfast Casseroles
- Pasta Salad Recipes
- Crockpot Chicken Recipes
- Ground Beef Beef Recipes
- Crockpot Tailgating Recipes
- Crockpot Soup Recipes
- Super Easy Ground Beef Recipes
Amish Friendship Bread
Ingredients
- 1 Cup Butter
- 2 Cup Sugar
- 2 Eggs
- 2 Cup Buttermilk
- 4 Cup Flour
- 2 Teaspoon Baking Soda
Instructions
- If you don't have buttermilk in a bowl or glass put two cups of milk and add either 2 Tablespoons vinegar or lemon juice and allow it to set.
- Preheat oven to 350 degrees and grease two loaf pans
- In a mixer, cream together butter, sugar, and eggs.
- Next add the milk, flour, and baking soda into the mixer until well mixed.
- Pour 1/4 of the mixed batter into each of your greased loaf pans.
- In a separate bowl, mix together the sugar and cinnamon.
- Take the cinnamon-sugar mixture and sprinkle about 3/4 of it between the two pans on top of the bread batter.
- Pour the remaining batter evenly into the bread pans.
- Sprinkle both pans with the remaining cinnamon/sugar mixture.
- Take a knife and swirl the knife thru the batter in each pan.
- Bake for 45 to 50 minutes, or until the toothpick tester comes out clean.
- Cool in pan for 20 minutes before removing from pan.
Jessica says
Bread that doesn’t need yeast or special flour?! My kind of bread! 😀
Joan Simmons says
Wonder if almond milk couldbe substituted. I am on a special diet due to chroniccyummy probs. Milk is a nono for nless its rice or almond mlk. I have about 8 oz of almond milk.
Jenny says
I have never baked with almond milk. Did you try it? Would love to know how it turned out.
Jan says
Not for this recipe, but I did use almond milk for the recipe for the really simple, one bowl coconut custard pie. I also toasted the coconut a little too. I think it adds a delicious extra flavor to any recipe. I want to make this one too, not sure exactly what I’m going to do. I do t know if making buttermilk alternative works with almond milk.
Jenny says
Let me know if works. Think it would a good flavor
JACQUELINE RIZZO says
Omgggggg this was awsome!!!!!20 stars
Jo-Ann Brightman says
This bread is so easy to make , but should taste delicious. It would be perfect for breakfast.
Courtney says
I love how easy and delicious this sounds! 🙂
angie says
oh so yummy when I saw the post I did think of a recipe that is also a friendship bread. I love the recipe you shared full of taste and so much easier to fix
Laurie says
Jenny, Looks pretty easy and I love there is no starter required! Pinned to share!
Cook This Again, Mom! says
This looks so simple and delicious, I can’t wait to try it! Pinned. 🙂
Janet says
Hi Jenny, The bread and the tea sound like a winning combination!
Jennifer says
I love friendship bread!!!
Jennifer
Bethany says
I love a good quick bread, and this one looks amazing!
Sarah says
This looks so good! I’ve been on the look out for more loaf/bread recipes, and this one looks like the kids would love it {and me!}.
Katie says
Funny thing – at Starbucks. I ALWAYS have a bag of Amish Friendship bread mix on my countertop – this is great to have so that if I’ve ever in a snag and need to make some, no 10+ days of nonsense for me!
Donna @ Soul Survival says
Jenny, I love quick breads like this. It looks delicious. I’ll have to make some to go with my morning coffee. I love to drink mine outside on my patio, especially this time of year!
Sandy says
Can this be frozen, for later use?
Barrie says
This sounds yummy! I had made the kind that you pass around like 6million times and it sits on your shelf for a week, scaring your husband….So this is a welcome change! Can’t wait to try it soon!
Janet Vinyard says
Hi Jenny, The Amish bread and the Chai Latte sound delicious! I would love to enjoy some on my deck but it’s still too hot here! Maybe in another month! Thanks for sharing the recipe! Blessings, Janet
Sandra Garth says
No starter and no yeast? I’m all over this one!
Michelle says
Really excited to try this amazing looking bread!
Thanks
Michelle
Heidi says
This brings back memories of when we lived in Maryland and would make this bread. I forgot about the recipe, thanks for the reminder!
Christine says
That sounds so quick and easy, that it’d be shameful if I didn’t try it! Looks wonderful.
Jenna says
Mmmmm…..I love Amish bread. We just moved to a town full of Mennonites and there’s a Mennonite run bakery here where I can buy this kind bread. I’m a little bit addicted already. Love that you provided a recipe so I can give it a try on my own.
Amy says
Ooooh, this is right up my alley! Pinned! Thanks for linking up at Best of the Weekend!
Sharon says
Your recipe for Amish Friendship Bread sounds delicious and looks easy to make. I’m going to make it this weekend. Pinned and tweeted.
Phyllis says
Yummy it looks so delicious.and i love Amish Bread.thanks for sharing
missy says
what size loaf pans please…
Jill says
It’s in my oven right now! Will eat it with my morning coffee?. I love the barter, so fluffy & smooth!
Chris says
I know it doesn’t need it but was is meant by ‘ no starter required’ ?
Is it what we in UK would call ‘proving’ – leaving the mixture in a warm place to rest/rise before cooking?
Jenny says
Back in the day when my mom first started making this bread there was a bag of ingredients you shared with friends. You would have a list of what to add to it and then how much to separate out to give to friends, it had to set for so many days on the counter too. So much easier to just be able to whip up a batch.
Annette pye says
Do you have that recipe for the other one the starter had this a long time ago lost it
Kathy Mishler says
Yes I do that to. It takes 10 days then you separate it and share it, and start over.
Sonya says
I wish I could find the starter recipe. That’s how I was introduced to this versatile bread and I would love to share the old way.
Jenny says
Me to! This one is pretty close for whipping up but I loved the original one
Mills says
Which kind of flour? Self rising or all purpose
Jenny says
All purpose flour is what I use. I can not seem to make breads that need to rise.
Alicia says
How did you come up with the sugar and carb grams I am a diabetic and so is my husband those numbers sound outrageous when looking up another reciepe its only has 32.7 g of carbs and sugars 18.9 g
Jodie Cooks says
How many loafs does this recipe make?
Jenny says
Makes two of my loaf pans. It kinda varies on the type of loaf pan
sandy says
I don’t have glass bread pans and would like to know if it would turn out in a glass pie pyrex dish like the Hawaiian bread they sell, cannot afford to buy glass loaf pans this time of year, how about bundt pans and they are also in metal..why do they not turn out in metal pans?
Jenny says
I do not cook as well in metal pans it turns out, so it’s a personal preference. I could see this working a bundt pan, if you try it let me know!
Cathy says
Did you use salted or unsalted butter?
Jenny says
I tend to always have salted butter on hand and it turns out great. I am sure you could go either way with it.
Cynthia Wesley says
I would love to have the recipe you divide if someone can email me!!
Amber says
Takes much longer to bake than 45-50 minutes. Had to bake mine 1 hour and 10 minutes.
Linda Turk says
Could a different flour be used to make it gluten free?
Jenny says
You could!!! I am not sure if its the same amount you would use.
Jeri anderson says
Can you use wheat flour
carole truswell says
i remember this when my mom and grandmother would share it with from our small independent chapel. we have a family history from the amish and mennonite church. when grandmother would make this and we would have a few slices for breakfast.. mostly she made it for our congregation. and you may use my internet address for your people who also like to share recipes, or receipts as the old spelling goes..lol
carole truswell says
thanks for including me.. love have new easy quick bread recipes was in a severe head-on collision in 2009 and my baking is limited to less time than before
Judy says
can other flavors be added? When I used to make the long recipe I would add van pudding (dry) sometimes, for example. can I do this with your recipe?
Jennifer says
This bread took way longer than 50 minutes at 350 degrees. When I took it out at that time. It was almost liquid mush inside. I hate when recipes are wrong. I used two normal sized metal loaf pans. Stuck back in for an additional 45 minutes with foil on top so it wouldn’t burn. I question whether the temp is correct for this recipe or if I needed extra large loaf pans.
Sarah says
Tastes just like the original Amish friendship bread without the hassle! I also used metal pans and they came out perfect!!