Recipe

Amish Friendship Bread

A tender cinnamon-sugar quick bread made with Amish Friendship Bread starter, baked golden with crisp edges and a sweet swirl in every slice.

By Matt Campbell

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4.8

Two golden loaves of Amish Friendship Bread on a wooden cutting board with cinnamon sugar sprinkled on top, one loaf sliced to show a tender cinnamon swirl

Jump to Recipe

Amish Friendship Bread is the kind of recipe that feels like it comes with a warm handshake. Someone hands you a bag of bubbly starter, you feed it for a few days, then you turn it into a soft, cinnamon-swirled loaf that somehow tastes like you worked harder than you did.

This version is classic: sweet batter, cinnamon sugar ribbon, and a tender crumb that stays moist for days. I also included the starter schedule in plain English, because if you’re going to keep a living blob of batter on your counter, it should at least come with good directions.

A zip-top bag of Amish Friendship Bread starter resting in a bowl on a clean kitchen counter with a wooden spoon nearby

Why It Works

Tender, cozy crumb: The starter brings gentle tang and moisture, so the loaves stay soft and sliceable.
Cinnamon sugar in the right places: A sweet ribbon inside plus a little crunchy sparkle on top.
Low drama process: Mix by hand, no yeast shaping, and the schedule is simple once you see it.
Easy to share: Two loaves to keep and gift, plus starter to pass on, and leftovers that freeze like a dream.

Pairs Well With

Storage Tips

Room temp

Let the loaves cool completely, then wrap tightly in plastic wrap or keep in an airtight container. Store at room temperature for 2 to 3 days.

Refrigerator

If your kitchen runs warm or humid, refrigerate the wrapped loaves for up to 5 days. Bring slices to room temperature, or warm for 10 to 15 seconds in the microwave.

Freezer

Wrap whole loaves or individual slices in plastic wrap, then add a freezer bag. Freeze for up to 2 months. Thaw at room temperature, still wrapped, to prevent drying out.

Starter storage

If you’re pausing the starter, refrigerate it in a jar or bag and feed it weekly. For longer storage, you can freeze starter in a freezer bag for up to 3 months. It will usually bounce back, but expect to give it a feed or two to get it really lively again.

Common Questions

What is Amish Friendship Bread starter?

It’s a sweet, fermented batter made from flour, sugar, and milk that’s fed over several days until it’s bubbly and tangy. Some starter “families” also include a little commercial yeast, while others rely on natural fermentation. Either way, if it’s active and smells pleasantly yeasty or lightly tangy, you’re in business.

Do I have to use instant pudding mix?

Traditional recipes often use it for extra moisture and a soft crumb. You can skip it, but the loaves will be a little less plush. If you skip it, you may want to add a small bit of extra sugar and flour to help the texture, but treat that as a flexible tweak since results vary by starter and brand.

Why can’t I use metal utensils?

This is mostly tradition. Brief contact with stainless steel isn’t going to ruin your starter, but if you want to keep things simple, use a wooden spoon and a glass or plastic bowl.

My starter isn’t bubbly. Is it dead?

Not necessarily. If it smells pleasantly yeasty or lightly tangy, it’s usually fine. Give it warmth and time. If it smells rotten, has visible mold, or turns pink or orange, toss it.

Can I make muffins instead of loaves?

Yes. Bake at 350°F in a lined muffin tin for about 18 to 22 minutes, until a toothpick comes out with a few moist crumbs. You’ll get roughly 18 to 24 muffins, depending on how full you scoop.

Can I reduce the sugar?

You can, but go gently. For the bread batter, reducing the sugar by 1/4 cup is usually fine. The cinnamon sugar swirl is the point, so I’d keep that as-is unless you really want it less sweet.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

2 mixing bowls (glass or plastic works great)
Measuring cups and spoons
Whisk and rubber spatula
2 9x5-inch loaf pans
Parchment paper (optional, but makes lifting out easy)
Cooling rack

The first time someone handed me a bag of starter, I treated it like a class pet. I checked on it too often, I worried it wasn’t “active enough,” and I definitely overthought the whole metal spoon thing. Then I baked the loaves, sliced one a little too warm, and realized the magic isn’t perfection. It’s that cinnamon-sugar hit and the way it makes your kitchen smell like you’ve got your life together. Spoiler: you don’t need to.