Traditional Amish Friendship Bread Recipe: Easy Homemade Bread

Amish friendship bread is a sweet, cinnamon-scented quick bread made with a fermented starter and shared with friends. This easy homemade recipe makes two tender loaves—one to enjoy and one to give away—and starts with a ready-to-use sweet friendship bread starter.

Despite its name, this is not a kneaded yeast loaf. You mix the batter, pour it into pans, and bake, filling the kitchen with the cozy aroma of cinnamon and vanilla.

What is traditional Amish friendship bread?

Amish friendship bread is commonly known as a sweet starter-based bread with a cinnamon-sugar crust. Many familiar recipes follow a starter-sharing tradition: bakers feed a starter, use a portion for baking, and pass extra portions to friends with instructions.

The name is widely used, but the bread’s precise origins and connection to Amish communities are not firmly established. Think of this recipe as a familiar, friendship-style cinnamon loaf rather than a claim to an authenticated Amish family recipe.

Unlike a crusty sourdough loaf, this version gets its rise primarily from baking powder, baking soda, and eggs. The starter adds flavor and contributes to the batter’s texture.

What do you need before making this recipe?

You need 1 cup of ready-to-use sweet Amish friendship bread starter before you begin. The mixing and baking are beginner-friendly, but making a starter from scratch is a separate process that takes several days.

Use a starter prepared and maintained according to a tested recipe from a reliable food-safety source. This recipe does not include instructions for fermenting a milk-based starter at room temperature.

Starter safety: Do not assume that a homemade starter is safe simply because it bubbles or smells pleasantly sour. Do not improvise by leaving milk, flour, and sugar on the counter for several days; use a validated starter method and follow its feeding, temperature, and storage directions. Discard a starter with mold, pink or orange discoloration, or a rotten odor, and never taste it to check its safety. If its handling history is unknown, start again with a trusted source.

A plain flour-and-water sourdough starter is not an exact substitute for a sweet friendship bread starter. Its hydration, sweetness, and acidity can change the finished loaf.

This recipe uses everyday baking ingredients alongside the prepared starter. Oil keeps the crumb tender, while a cinnamon-sugar coating gives the loaves their familiar sweet finish.

Yield: Two 9 × 5-inch loaves

Prep time: About 20 minutes, with starter already prepared

Bake time: About 55–70 minutes

Oven temperature: 325°F

What goes into the bread batter?

• 1 cup ready-to-use sweet Amish friendship bread starter

• 3 large eggs

• 1 cup granulated sugar

• 1 cup neutral vegetable oil, such as canola oil

• ½ cup milk

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

What goes into the cinnamon-sugar coating?

• ½ cup granulated sugar

• 1½ teaspoons ground cinnamon

• Butter or baking spray for greasing the pans

You will also need two 9 × 5-inch loaf pans, mixing bowls, measuring cups and spoons, a whisk, a spatula, and a cooling rack. This version does not require instant pudding mix.

Kitchen safety: Wash your hands and clean work surfaces before baking. Raw flour and eggs can carry harmful bacteria, so do not taste the starter or unbaked batter. Use dry oven mitts when handling hot pans, wear appropriate protective equipment for any tools used, and follow appliance manufacturers’ instructions. Supervise children closely around mixers, utensils, and the oven. Fox Chapel Publishing is not liable for injuries sustained while attempting this recipe.

How do you make Amish friendship bread step by step?

Whisk the wet ingredients together, fold in the dry ingredients, and divide the batter between two cinnamon-sugar-coated pans. Bake until the centers are set, then let the loaves cool before slicing.

1. Preheat the oven and prepare the pans. Heat the oven to 325°F with a rack near the center. Grease two 9 × 5-inch loaf pans thoroughly, including the corners.

2. Mix the coating. Combine ½ cup sugar and 1½ teaspoons cinnamon in a small bowl. Use about half of this mixture to coat the greased bottoms and sides of both pans, tilting each pan to distribute it. Reserve the rest for the tops.

3. Combine the wet ingredients. In a large bowl, whisk the prepared starter, eggs, 1 cup sugar, oil, milk, and vanilla until well combined.

4. Combine the dry ingredients. In a separate bowl, whisk the flour, 2 teaspoons cinnamon, baking powder, baking soda, and salt. Spoon flour into the measuring cup and level it rather than packing it down.

5. Make the batter. Add the dry mixture to the wet mixture. Fold gently with a spatula just until no dry pockets remain. Avoid beating the batter smooth; a few small lumps are fine.

6. Fill the pans. Divide the batter evenly between the prepared pans and sprinkle the reserved cinnamon sugar over the tops. Do not fill either pan more than about two-thirds full; bake any excess separately in a greased muffin cup.

7. Bake the loaves. Bake for approximately 55–70 minutes. Begin checking at 50 minutes, since pan material and oven temperatures vary. A toothpick inserted into the center should come out without wet batter, though a few moist crumbs are fine. If the tops brown too quickly, loosely tent them with foil.

8. Cool before slicing. Let the loaves rest in their pans for 10–15 minutes. Gently loosen the edges, turn the loaves out onto a rack, and allow them to cool completely before wrapping or cutting.

That first slice is worth the wait. Cooling helps the crumb set so the bread slices neatly instead of compressing under the knife.

Measure carefully, mix gently, and bake until the center is fully set. A tender loaf should hold together when sliced rather than leave a wet, sticky line through the middle.

• Check your pan size. Smaller pans hold a deeper layer of batter and may need a different baking time.

• Avoid extra starter. Adding more than 1 cup changes the balance of liquid, flour, and sugar.

• Use fresh leavening. Old baking powder or baking soda can contribute to a heavy loaf.

• Keep the oven door closed early on. Check near the end of baking rather than repeatedly interrupting the bake.

• Wait before wrapping. Trapped steam can make the crust damp and sticky.

If a loaf sinks, look first at underbaking, overfilled pans, or inaccurate ingredient measurements. Adding more flour to the next batch without identifying the cause can make the bread dry instead.

What easy variations can you try?

Once you have made the cinnamon version, a small addition can give the next batch a different personality. Keep changes modest so the batter still bakes evenly.

Try one of these additions, folded in after the flour mixture:

• Walnut bread: Add ½ cup chopped walnuts for a little crunch.

• Chocolate chip bread: Add ½ cup semisweet chocolate chips for a sweeter, dessert-style loaf.

• Raisin bread: Add ½ cup raisins for a familiar cinnamon-raisin pairing.

Check for allergies before sharing, and label any additions clearly. Fresh fruit, pumpkin purée, and other wet ingredients need more substantial recipe adjustments; they are not simple one-for-one additions to this batter.

How should you store and share homemade friendship bread?

Cool the bread completely, then wrap it tightly or place it in an airtight container. For best quality, enjoy it within 2 days at cool room temperature, or freeze it for longer storage; refrigerate sooner in a warm or humid kitchen.

For freezing:

1. Wrap the cooled loaf or individual slices tightly in food-safe wrap.

2. Place the wrapped bread in a freezer bag or freezer-safe container.

3. Label it with the name and date, and use within about 3 months for best quality.

4. Thaw while wrapped so the bread does not dry out.

Discard bread with visible mold rather than cutting away the affected portion.

For a thoughtful gift, wrap a fully cooled loaf in food-safe packaging and attach the recipe and storage directions. Label the bread as containing wheat, eggs, and milk, plus any other allergens present in your ingredients.

Sharing a baked loaf is simpler than sharing a live starter. If you do pass along starter, include the exact tested maintenance instructions and its feeding history—not just a bag labeled “Day 1.”

What do bakers often ask about Amish friendship bread?

The most common questions involve starter, yeast, and the cinnamon topping. Knowing which ingredients are essential makes it easier to plan your first batch without unnecessary substitutions.

How can you turn a simple loaf into a handmade tradition?

Bake one loaf for your household and share the second with someone who would appreciate a homemade treat. A handwritten note and clear storage instructions make the gift feel personal without elaborate wrapping.

For more kitchen inspiration, explore Fox Chapel Publishing’s cooking and baking books and choose a title that matches your interests and experience. A dependable recipe, a little practice, and something delicious to share are a lovely beginning to your next homemade tradition.