Shortcut Amish Friendship Bread!
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This is one of those recipes where we really need a little door in your computers that you could open right now and I could hand you a warm piece of this amazing bread. Pictures cannot tell you how delicious it tastes and smells – warm cinnamon and vanilla mixed with mama’s hugs. So I’m going to have to hope that you have faith in me and try to make this as soon as possible so that you can taste this tender bread for yourself.
The original recipe for Amish Friendship Bread is legendary. But with my recipe, no starter is needed!
But goodness, that bread is high maintenance! My version doesn’t require a starter or any forethought beyond “Hey, I think I’ll go make some Shortcut Amish Friendship Bread!” but it still has that wonderfully moist flavor that is perfect for a snack for the kids (or you) or coffee time treat. It’s so simple, you can just make a loaf for a friend rather than saddling them with a starter that they have to remember to feed each day. Low maintenance deliciousness is just another reason to love this version.
Begin by placing all of your dry ingredients into a large mixing bowl and stirring them together by hand.
Add remaining ingredients and beat with an electric mixer until fully blended, about two minutes.
Divide evenly among two loaf pans that have been sprayed with cooking spray and bake at 325 for about an hour.
Note: If you remember the old Amish Friendship Bread you are probably looking at this and wanting to sprinkle cinnamon sugar on top. However, doing this will cause the tops to cave in while it bakes and it won’t be pretty.
As an alternative, I’ve made sure to include lots of cinnamon flavor in the bread itself.
I know these loaves look a bit plain on screen but they are one of the most amazing air fresheners to hit kitchens since chocolate chip cookies!
Give a loaf to a friend – or keep them both for yourself. I won’t judge. 😉
Holler back if you make this! I wish I could let you taste it right now!
Ingredients
- 3 cups self rising flour
- 2 cups granulated sugar
- 1 box 5.1 ounce instant vanilla pudding mix
- 1 heaping tablespoon ground cinnamon
- 1.5 cups buttermilk or whole milk
- 1/2 cup vegetable oil
- 1/2 cup butter melted and cooled slightly
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325. Liberally spray the inside of two 9x5 inch loaf pans with cooking spray and set aside.
- Place flour, sugar, pudding mix, and cinnamon into a large mixing bowl. Stir together with a wooden spoon until well blended. Add buttermilk, vegetable oil, butter, eggs, and vanilla and beat with an electric mixer at medium speed, scraping down sides as needed, until smooth and fully blended, about two minutes.
- Divide batter evenly among the two loaf pans. Bake until toothpick inserted in center comes out clean, about one hour. Allow to cool for 10 minutes in pan before turning out and allowing to cool completely. Okay, confession: I always eat at least one slice warm! Enjoy!
Nutrition
It’s not happy people who are thankful – it’s thankful people who are happy.
~unknown
Other recipes you might enjoy: Easy Dutch Oven Bread, Crunchy Honey Lime Chicken, Soft Unleavened Bread, Ambrosia
Christy,
Stop it right now, you are messing with a Christmas tradition of me baking this bread and giving it out as gifts. I can always say yes I had to deal with this for 10 days before I could bake. It makes it taste better I think in the recipient’s eyes or taste buds.
I also make this in the mini loaf pans then put the tin into one of the decorated clear candy bags, looks festive. I add walnuts and raisins to mine.
The starter that I use is probably close to 10 years old, I always take one starter and put it in the freezer for next year.
😉
All these versions sound wonderful! Definitely will make this bread.
Thank everyone for tips.
Let me know what you think when you make it Janet!!
I sprinkle granulated sugar in the pan after I spray them. I make sure the sides & bottom is covered. It gives extra crunch & makes them great.
My husband and I LOVE cinnamon raisin bread. I may make this and add raisins—I like golden raisins better. Should I plump them up first, or should I flour them so they don’t sink to the bottom and fold them in at the end?
I love to soak my raisins in hot hot water for five minutes, then drain and toss in flour. So I guess my suggestion is both 😉
Wow, this looks amazing, Christy! Anything quick and easy in my book is a winner. 🙂 I am going to have to try this!
Thank you so much Aileen!!! It’s always such a joy to see you!
This sounds like a good option. I don’t like the complicated process of Friendship bread either. But I do like the fruit that it has in it. Do you think Crushed Pineapple and Maraschino Cherries could be added to this recipe?
I think those would work very well in this but I would drain them pretty good before adding 🙂
Have you ever tried this with gluten free flours? I was thinking of trying it with half almond and half coconut flour to cut the carbs..
I’m afraid I haven’t. I developed this recipe back when I was writing my third cookbook but I’ve never tried to modify it beyond my initial testing once it turned out like I wanted. If you try it, let us know how it turns out!
Christy, I’ve made this from the original recipe and it is very time consuming. I appreciate you sharing this recipe to make it a lot easier & quicker.
My tips are:
I use different flavors instant pudding mix to change the flavors & I have also used orange zest & the juice or lemon zest and the juice to change the flavor and all my 8 grand kids & 7 great grand kids love them. They all have their favorite.
I also use the mini loaf pans for lunch or snack time. Sometimes I get 5 & sometimes I get 7. I also freeze them so I have on hand for the kids. I love making them.
Brilliant! Thank you so much for sharing these!