Amish Friendship Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 8.5 g
  • Cholesterol: 35.6 mg
  • Sodium: 219.4 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.0 g

View full nutritional breakdown of Amish Friendship Bread calories by ingredient


This is made with a starte, like sour dough bread, but is not sour. This is made with a starte, like sour dough bread, but is not sour.
Number of Servings: 16


    Important preparation tips:
    § Do NOT use a metal spoon or bowl for mixing
    § Do not refrigerate
    § If air gets in bag; let it out
    § It is normal for batter to thicken, bubble and ferment

    Day 1: You receive fermented batter in a one-gallon Ziploc bag. Do nothing; just place the bag on the kitchen counter.

    Day 2-5: Squeeze the bag several times.

    Day 6: Add 1 cup whole flour, 1 cup sugar, 1 cup vanilla soy milk. Squeeze the bag several times to mix.

    Day 7-9: Squeeze the bag several times.

    Day 10: In a large glass or plastic (non-metallic) bowl, combine the batter with 1 cup whole wheat flour, 1 cup sugar, 1 cup vanilla soy milk. Mix with wooden or plastic spoon. Pour four 1-cup starters into three or four one-gallon Ziplock bags. Give these starters away to family or friends with a copy of these instructions.

    To the remaining batter (which should be approximately 1 cup) in the bowl add:

    1/2 cup canola oil
    1/2 cup applesauce
    1 tsp vanilla
    1 ½ tsp baking powder
    2 cups flour
    ½ tsp baking soda
    2 tsp cinnamon
    1 tsp cloves (optional, depending on flavor of pudding used)
    1 cup sugar
    3 large eggs
    ½ tsp salt
    ½ cup soy milk (use chocolate soy milk with chocolate pudding for more chocolate flavor)
    1 large (or 2 small) box of instant pudding. (try banana cream pudding, butterscotch, white chocolate, pistachio, or chocolate)
    2 cups nuts, raisins, chocolate chips, etc. (optional)


To 1 cup starter add remaining bread ingredients in a non-metallic bowl. Stir to combine. Pour into 2 well greased loaf pans or 1 well greased bundt pan. Bake at 325 for 45 (loaf pans) -60 minutes (bundt pan) or until done.

Yield: 2 loaf pan cakes or 1 bundt cake

Raisins, nuts, apples, crushes pineapple, cherries, etc may be added if desired. This also makes dozens of delicious muffins if baked in well greased muffin tins. Decrease baking time to 30-45 minutes or until done for muffins.

Optional: In a separate bowl mix 1 tsp cinnamon and 3 tbsp sugar. Sprinkle into well-greased pans before pouring batter into pans.

Number of Servings: 16

Recipe submitted by SparkPeople user .

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Member Ratings For This Recipe

  • Delicious, and very comforting. I wish I had time to make it every 10 days... I gave all 4 of my starters away because I've made it twice now and while it's nice to have a treat, with my sweet tooth, it's hard to stop eating when I should. - 7/22/09

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  • Incredible!
    My family enjoyed this and we keep making it every 10 days! - 8/10/08

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