Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup active Amish Friendship Bread starter, at room temperature
- 3 large eggs
- 2/3 cup neutral oil (such as canola or vegetable)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup milk (any, but whole or 2% preferred)
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2–3 tsp ground cinnamon (divided, for batter and pan coating)
- 3 tbsp granulated sugar (for pan coating)
- Butter or nonstick spray (to grease pans)
- Optional: 1 cup chopped nuts or chocolate chips
Do This
- 1. Heat oven to 350°F (175°C). Grease two 8×4-inch loaf pans. Dust with 3 tbsp sugar mixed with 1 tsp cinnamon, coating bottoms and sides.
- 2. In a large bowl, whisk flour, baking powder, baking soda, salt, and 1–2 tsp cinnamon.
- 3. In another bowl, whisk eggs, oil, starter, granulated sugar, brown sugar, milk, and vanilla until smooth.
- 4. Pour wet ingredients into dry. Stir gently just until no dry streaks remain. Fold in nuts or chips if using.
- 5. Divide batter evenly between pans. Sprinkle a little extra cinnamon-sugar on top if desired.
- 6. Bake 50–55 minutes, until a toothpick comes out with a few moist crumbs. Cool 10–15 minutes in pans, then turn out to a rack.
- 7. Serve warm or at room temperature. To make muffins, bake in lined muffin tins at 350°F for 20–24 minutes.
Why You’ll Love This Recipe
- Soft, cake-like texture with a moist crumb and a cozy cinnamon aroma.
- Perfect way to use your Amish Friendship Bread starter and share a loaf with a friend.
- Extremely versatile: bake as loaves, muffins, or a coffee cake from the same batter.
- Simple pantry ingredients and easy, forgiving mixing method for home bakers of all levels.
Grocery List
- Produce: Optional: 1 orange or 1 lemon (for zest, if you want a citrus twist).
- Dairy: Eggs, milk (whole or 2% recommended), butter (for greasing, optional if not using spray).
- Pantry: Amish Friendship Bread starter, all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine salt, ground cinnamon, neutral oil (canola/vegetable), vanilla extract, optional chopped nuts (walnuts or pecans) and/or chocolate chips.
Full Ingredients
For the Cinnamon-Sugar Pan Coating
- Butter or nonstick baking spray, for greasing pans
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
For the Friendship Bread Batter
- 1 cup Amish Friendship Bread starter, active and at room temperature
- 3 large eggs, at room temperature
- 2/3 cup neutral oil (such as canola or vegetable)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup milk (whole or 2% preferred)
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1–2 tsp ground cinnamon (1 tsp for lightly spiced, 2 tsp for more cinnamon flavor)
Optional Add-Ins
- 1 cup chopped nuts (such as walnuts or pecans), lightly toasted if desired
- 1 cup chocolate chips (semisweet or milk)
- 1/2 cup raisins or dried cranberries
- 1–2 tsp finely grated orange or lemon zest
Step-by-Step Instructions
Step 1: Prep the pans and preheat the oven
Position an oven rack in the center of your oven and preheat to 350°F (175°C). Grease two 8×4-inch loaf pans generously with butter or nonstick baking spray, making sure to coat the corners well so the loaves release easily.
In a small bowl, stir together the 3 tbsp granulated sugar and 1 tsp ground cinnamon. Sprinkle this mixture into the prepared pans, tilting and tapping so the cinnamon-sugar coats the bottoms and sides. Tap out any excess. This creates a lightly crisp, fragrant crust around the loaves.
Step 2: Combine the dry ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and 1–2 tsp ground cinnamon (use 1 tsp for subtle flavor, 2 tsp for more pronounced cinnamon). Whisk well to evenly distribute the leavening and spices. Set aside.
Whisking the dry ingredients first helps prevent pockets of baking powder or soda in the finished bread and keeps the crumb nice and even.
Step 3: Mix the wet ingredients with the starter
In a separate medium bowl, add the eggs and whisk until lightly beaten. Add the oil, granulated sugar, brown sugar, milk, and vanilla. Whisk until the mixture looks smooth and slightly thickened, with no large sugar lumps remaining.
Stir your Amish Friendship Bread starter to recombine any separation, then measure out 1 cup. Whisk the starter into the wet mixture until fully incorporated. The batter will look creamy and pourable. This step spreads the starter’s mild tang and sweetness evenly through the bread.
Step 4: Bring the batter together
Make a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet, turning the bowl as you go. Continue just until there are no visible streaks of dry flour.
A few small lumps are fine; avoid vigorous stirring, which can develop too much gluten and make the bread tough instead of tender and cake-like.
Step 5: Fold in add-ins (if using)
If you are using nuts, chocolate chips, dried fruit, or citrus zest, sprinkle them over the batter. Use your spatula to gently fold them in with just a few turns, so they are evenly distributed but the batter remains light.
For a classic combination, try 1/2 cup chopped walnuts and 1/2 cup chocolate chips. For a brighter flavor, add 1–2 tsp orange or lemon zest without any other mix-ins.
Step 6: Fill pans and bake
Divide the batter evenly between the two prepared loaf pans. The pans should be a bit over half full. If you like, sprinkle a teaspoon or so of extra cinnamon-sugar over the tops for a crackly, scented crust.
Place the pans on the center rack and bake for 50–55 minutes. Begin checking at 48–50 minutes. The loaves are done when the tops are golden brown, they spring back lightly when touched, and a toothpick or thin skewer inserted into the center comes out with just a few moist crumbs (no wet batter).
Step 7: Cool, slice, and serve (plus muffin and coffee cake options)
Set the pans on a wire rack and cool for 10–15 minutes. Run a thin knife around the edges if needed, then carefully turn the loaves out onto the rack. Cool until just warm or at room temperature before slicing for clean pieces.
For muffins: Line a 12-cup muffin tin with paper liners, fill each about 3/4 full, sprinkle with cinnamon-sugar, and bake at 350°F (175°C) for 20–24 minutes.
For a coffee cake: Grease and cinnamon-sugar a 9×13-inch pan, spread batter evenly, and bake at 350°F (175°C) for 30–38 minutes, until a toothpick comes out mostly clean.
Pro Tips
- Bring ingredients to room temp: Room-temperature eggs, milk, and starter blend more easily and help the bread rise evenly.
- Do not overmix: Stir the batter just until combined to keep the crumb soft and cake-like instead of dense.
- Check doneness early: Every oven is different; start checking a few minutes before the suggested time to avoid overbaking and drying out the loaf.
- Use fresh cinnamon and leaveners: Old baking powder, baking soda, or spices will give you less rise and flatter flavor. If in doubt, replace them.
- Customize each loaf: Divide the batter, then fold nuts into one loaf and chocolate chips into the other for two different flavors from one batch.
Variations
- Cinnamon Swirl Friendship Bread: Mix 1/3 cup sugar with 1 tbsp cinnamon. Pour half the batter into pans, sprinkle with the cinnamon-sugar, then top with remaining batter and lightly swirl with a knife.
- Apple Cinnamon Friendship Bread: Fold 1–1 1/2 cups finely chopped peeled apple and 1/2 tsp extra cinnamon into the batter. Bake as directed, adding 5–10 minutes if needed.
- Streusel Coffee Cake: Stir together 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, and 4 tbsp melted butter until crumbly. Sprinkle over the top of the batter in a 9×13-inch pan and bake as coffee cake.
Storage & Make-Ahead
Let the loaves cool completely before storing. Wrap each loaf tightly in plastic wrap or aluminum foil, or place in an airtight container.
Room temperature: Keeps well for 3–4 days at cool room temperature. The flavor is often even better on day two as the spices and starter notes meld.
Refrigerator: For longer storage, refrigerate up to 1 week. Bring slices to room temperature or warm gently in the microwave or toaster oven before serving.
Freezer: Wrap whole loaves or individual slices in plastic, then place in a freezer bag. Freeze up to 3 months. Thaw wrapped at room temperature, then refresh in a 300°F (150°C) oven for 8–10 minutes if you like a just-baked feel.
You can also mix the batter a few hours ahead, cover, and refrigerate. Bring to room temperature and stir gently before baking, adding 3–5 minutes to the bake time if needed.
Nutrition (per serving)
Approximate values per slice (1/20 of the recipe, without optional add-ins): about 260 calories, 10 g fat, 38 g carbohydrates, 1 g fiber, 22 g sugar, and 4 g protein. Adding nuts or chocolate chips will increase the fat and calorie content.
