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Easy Amish Friendship Bread offers warmth and comfort with its cinnamon scent and tender crumb, perfect for sharing and savoring.
Baking Easy Amish Friendship Bread fills the kitchen with a cozy warmth. Aromas of cinnamon and vanilla beckon like an old friend. This loaf, with its moist crumb and gentle sweetness, makes a comforting companion to your afternoon tea or coffee. The texture is one to savor—tender yet firm enough to hold a pat of butter or a dollop of jam without crumbling.
The gentle touch of mixing until just combined ensures the bread stays light. Overmixing is the enemy here, turning tenderness into toughness. Once baked, a crisp sugar crust gives way to a soft, inviting interior, interwoven with the spices’ earthy embrace. To those passing the kitchen, it promises a delicious pause from the everyday.
Whip up two loaves, one for you and one for sharing. This bread is a conversation starter, usually sparking tales of friendship and handed-down family recipes. Whether shared with neighbors or enjoyed on a quiet morning, slicing into this bread is like opening a memory wrapped in aromas and flavors.
Ingredients
- 2 cups all-purpose flour
- 1 (5.1-ounce) large box vanilla instant pudding mix
- 3 teaspoons cinnamon divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup vegetable oil
- 1 1/4 cups granulated sugar divided
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 325 degrees F.
- Grease two 8 1/2x4 1/2-inch loaf pans.
- In a large bowl, whisk the flour, the pudding mix, 2 teaspoons of the cinnamon, the baking powder, the baking soda, and the salt.
- In a separate bowl, whisk the eggs, the oil, 1 cup of the sugar, the buttermilk, and the vanilla together.
- Add the wet ingredients mixture to the dry ingredients mixture and mix until just combined. Be careful not to overmix.
- Divide the mixture evenly between the two prepared loaf pans.
- In a small bowl, combine the remaining sugar and the remaining cinnamon.
- Sprinkle the cinnamon-sugar over the two loaves.
- Bake the loaves until a toothpick inserted into the center of a loaf comes out clean, about 1 hour.
- Allow the loaves to cool in the pans for 10 minutes.
- Transfer the loaves to wire racks to cool completely.
- Slice and serve.
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