Amish friendship bread isn’t a sourdough. It’s a sweet loaf that gets its moisture from instant pudding and a subtle tang from a fermented starter.
The starter you pass along isn’t just for sharing, the cup you keep adds enough rise and depth to make the crumb tender without yeast. That pudding mix is the real workhorse here, locking in moisture so the bread stays soft for days.
And the cinnamon-sugar coating on the pan isn’t just for show: it caramelizes into a crunchy crust that contrasts with the tender inside. This is a bread that rewards a little patience with a lot of flavor.
I once whisked that batter like I was punishing it, and the loaves came out so dense they could’ve been doorstops. It was a happy accident when I got distracted and barely mixed it, suddenly the crumb was light and tender.
Why use a sourdough-like starter?
The starter does more than just give away. Leftover starter adds natural fermentation that brings subtle tangy depth, something you can’t get from yeast alone. That fermentation also helps the bread rise, creating a lighter crumb.
You’re using about one cup of starter after sharing, which keeps the batter consistency right. A bubbly starter means more air in the batter, and that air expands in the oven for a taller loaf. If the starter is flat, the bread turns out denser.
The tang isn’t strong, just enough to round out the sweetness from sugar and pudding mix.
What does instant pudding mix do in the batter?
Pudding mix locks in moisture. The starch in the mix absorbs liquid and holds it, so the bread doesn’t dry out after baking.
You get a tender crumb that stays soft even the next day. It also adds a consistent flavor, vanilla, butterscotch, whatever you pick, without extra work.
Instant pudding dissolves instantly, so no lumps form. Don’t use cook-and-serve; that needs heat to thicken and would throw off the batter’s liquid balance. The subtle pudding flavor teams up with the cinnamon-sugar crust, but doesn’t overpower it.
Why coat the pan with cinnamon-sugar?
That coating does two jobs at once. First, it forms a caramelized crust as the bread bakes, a sweet crunchy shell that contrasts with the soft interior.
Second, it stops the loaf from sticking, so you get clean slices without tearing. The ratio of one teaspoon cinnamon to half a cup sugar gives balanced warmth, too much cinnamon turns bitter.
The sugar melts against the pan, creating that thin sugary layer you see on the outside of each slice. It’s really the signature of this bread.
Why rest the loaves before slicing?
Fresh out of the oven, the crumb is too fragile to handle. The ten-minute rest in the pan lets the structure firm up just enough that the loaf holds together when you turn it out.
Then cooling completely on a wire rack is crucial. If you leave the bread in the pan longer, condensation builds up between metal and crust, softening that crunchy cinnamon-sugar coating.
If you slice while still warm, the knife drags and the bread crumbles. Let it sit until room temperature, and you get clean, intact slices.
Prep: 20 min · Cook: 45 min · Total: 1 hr 15 min · Servings: 2
Key Ingredients for Amish Friendship Bread
Instant pudding mix: Any flavor works, but skip sugar free and cook and serve. Use the full box as written.
Starter: You need about one cup of leftover starter after sharing. Bubbly starter gives a lighter crumb.
Oil: Use a neutral oil like canola or vegetable. Mild olive oil works but changes the flavor slightly.
Cinnamon-sugar coating: Stick to 1 teaspoon cinnamon per 1/2 cup sugar. Too much cinnamon turns bitter.
How to Mix and Bake Amish Friendship Bread
Mix the batter
Whisk the leftover starter, oil, sugar, cinnamon, eggs, baking powder, milk, pudding mix, baking soda, flour, vanilla, and salt until smooth. A few small lumps are fine, but no dry pockets remain. The batter should be thick, like a cake batter.
Prepare the pans
Coat two smaller loaf pans with cooking spray. Dust each with the cinnamon-sugar mixture, tilting to cover bottom and sides evenly.
Tap out excess. The coating should look like a sandy layer, not clumpy.
Fill and bake
Divide the batter evenly between the pans. Bake at 325°F for 45 to 60 minutes. The top turns golden brown, and a toothpick inserted in the center comes out clean with no wet batter.
If the top browns too quickly, tent loosely with foil.
Rest and cool
Let loaves rest in pans for 10 minutes. The crumb firms up so the loaf holds together when turned out.
Transfer to a wire rack to cool completely. If you slice while warm, the bread crumbles and the crust softens.
Amish Friendship Bread Recipe
Ingredients
Bread
- 1 cup oil
- 1 cup sugar
- 1 teaspoon cinnamon
- 3 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1 (5.1 oz) box instant pudding mix not sugar free, any flavor
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Remaining starter after removing four cups to share with friends about 1 cup / 240 ml
Topping
- 1/2 cup additional sugar for topping
- 1 teaspoon additional cinnamon for topping
Instructions
Bread
Mix batter ingredients:
In a large bowl, whisk together the leftover starter (roughly 1 cup), oil, sugar, cinnamon, eggs, baking powder, milk, pudding mix, baking soda, flour, vanilla, and salt until thoroughly blended.Make cinnamon topping:
In a small bowl, stir 1 teaspoon cinnamon with 1/2 cup sugar to create the topping.Grease loaf pans:
Lightly coat two smaller loaf pans with cooking spray.Coat pans with topping:
Dust the pans with the cinnamon-sugar mixture, ensuring the bottom and sides are covered.
Topping
Divide batter into pans:
Divide the batter evenly between the prepared pans.Bake loaves until done:
Bake at 325°F (165°C) for 45 to 60 minutes, until a toothpick inserted into the center emerges clean.Cool loaves completely:
Allow the loaves to rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Storage and Serving
This bread stays moist at room temperature for up to 4 days, but the cinnamon-sugar crust softens after the first day. For the best contrast between a crunchy shell and tender crumb, serve within 24 hours of baking.
Store the loaves tightly wrapped in plastic wrap or in an airtight container. To revive the crust on day two or three, reheat slices in a 350°F oven for 5 minutes.
The bread freezes well for up to 3 months; wrap each loaf in plastic wrap then foil. Thaw at room temperature and reheat to re-crisp the coating. If you plan to serve the bread over several days, slice and freeze individual portions.
Avoid refrigerating, as it accelerates staling. The topping is applied before baking, so no finishing touch is needed after. Serve at room temperature or warm.
Tips
- If your starter is sluggish, stir in a teaspoon of sugar and let it sit at 80°F until doubled and bubbly, about 2 to 4 hours. The sugar jump-starts fermentation, ensuring enough gas for a light crumb.
- When measuring the leftover starter, stir it down first so you get a consistent cup. Bubbly starter traps air pockets that can throw off volume, leading to a denser loaf if you scoop it as-is.
Swapping Flavors and Fats Without Breaking the Batter
Instant pudding mix: Any flavor of instant pudding mix (not sugar-free or cook-and-serve). Vanilla is classic, but butterscotch, cheesecake, or lemon all work. The starch content is the same across flavors, so texture stays identical.
The change is purely flavor, the bread takes on that pudding’s character without overpowering the cinnamon-sugar crust. Flavor changes predictably; texture remains moist and tender.
Oil: Use a neutral oil like canola, vegetable, or grapeseed. Melted coconut oil works if you don’t mind a faint coconut note.
Avoid strong olive oil, the flavor competes with the pudding and cinnamon. If using melted coconut oil, measure it melted, then let it cool slightly before mixing so it doesn’t cook the eggs. Texture stays the same with neutral oils; coconut oil adds a subtle scent but keeps the crumb soft.
Milk: Whole milk is standard, but 2% or 1% works with no noticeable change. For dairy-free, use unsweetened almond, oat, or soy milk. Don’t use canned coconut milk, too thick and fatty, which makes the batter greasy.
The milk’s job is moisture and hydration; any liquid with similar thinness does it. Lower-fat milk yields same texture; non-dairy milks work fine as long as they are unsweetened and thin.
Flour: All-purpose flour is best. For a gluten-free version, use a 1-to-1 gluten-free baking flour blend that contains xanthan gum.
Do not use single flours like almond or coconut, they lack the structure needed to support the batter’s moisture. The bread will be more delicate and slightly less tall, but still edible.
Gluten-free blend gives a denser, more crumbly loaf; single flours fail, skip them.
Frequently Asked Questions
Can I bake the batter as muffins instead of loaves, and how does that change the time?
Yes, you can bake the batter as muffins. Fill greased muffin tins about two-thirds full and bake at 325°F for 18 to 22 minutes, until a toothpick comes out clean.
The batter is thick enough to hold a dome shape, so you get a nice rise. Check at 18 minutes, muffins brown faster than loaves because of the smaller volume.
My bread turned out dense and gummy, what went wrong?
A dense, gummy loaf usually means the starter wasn’t bubbly enough when you used it. A flat starter lacks the air needed for lift. Also, double-check your baking powder and baking soda are fresh, old leaveners won’t give enough rise.
The pudding mix holds moisture, so underbaking can leave a gummy center; a toothpick test is your best check.
Can I freeze Amish Friendship Bread, and how should I thaw it?
Yes, this bread freezes well for up to 3 months. Wrap each loaf tightly in plastic wrap then foil to prevent freezer burn.
Thaw at room temperature, still wrapped, for a few hours or overnight. To restore the crisp cinnamon-sugar crust, reheat slices in a 350°F oven for 5 minutes after thawing.
Is Amish Friendship Bread the same as sourdough, or just similar?
It’s similar but not the same. Both use a fermented starter for tang and lift, but Amish Friendship Bread leans sweet, with added sugar, pudding mix, and cinnamon.
Sourdough relies on flour and water alone for its tang and is typically savory. The starter here is more of a sweet batter base than a traditional sourdough culture.
