This easy Amish Friendship Bread is laced with notes of cinnamon, sugar, and vanilla for a sweet breakfast, snack, or dessert that pairs perfectly with a warm cup of coffee. There’s a printable starter recipe too, so you can pass it along to your friends!
For even more quick breads for your friends, try this banana nut bread and easy one-bowl pumpkin bread, or browse our full collection of muffins, scones and bread recipes.
Table of Contents
Thanks to my friend Jackie for sharing her recipe and a bag of her Amish Friendship Bread starter with me. Now I can’t wait to pass along the details to all of you as well!
Before You Get Started
• Use a non metal bowl and a wooden spoon for the traditional method.
• Keep the starter at room temperature so it can ferment properly.
• Expect bubbling, rising, and a mild yeasty smell. These are signs of healthy activity.
• Feed the starter on day 6 and again on day 10.
• Do not seal the bag tightly since gases need room to escape.
** Tip: A healthy starter should look slightly bubbly and creamy. If you see pink, green, or gray streaks or smell anything sharp or chemical, toss it and start fresh.
The Story Behind Amish Friendship Bread
Amish Friendship Bread starts with a simple starter made from flour, yeast, sugar, and milk. Traditionally, you divide the starter every ten days and share it with three friends, who then make their own bread and pass theirs along. It works just like a cozy baking chain that travels from kitchen to kitchen.
You do not have to wait for someone to gift you a bag of starter, though. You can easily make your own, bake a couple of loaves, and choose whether you want to keep the cycle going or share it with friends. It is completely up to you!
Printable Friendship Bread Starter Recipe
Download the Amish Friendship Bread Starter Recipe and printable directions here. I have also included the full set of ingredients and instructions in the printable recipe card at the bottom of this post, so use whichever version works best for you!
How to Make Amish Friendship Bread
Day 1: Make the Starter
Mix the warm water and yeast until foamy. Stir flour and sugar together in a large non metal bowl, then add the yeast mixture and milk. The batter will look thick and a little lumpy. Transfer it to a large zip top bag and leave it out at room temperature overnight.
** Pro Tip: If your yeast does not bubble after 10 minutes, start again with a fresh packet.
Day 2 to 5: Squish and Mix
Once a day, give the bag a gentle squish to keep everything mixed. This helps the starter ferment evenly.
Day 6: Feed the Starter
Add flour, sugar, and milk straight into the bag. Seal and squish until everything is well combined.
** Note: By the next morning, the bag should feel puffier and look more active.
Day 7 to 9: Keep Squishing
Give the bag one good daily squish. The starter may rise and fall during these days, which is completely normal.
Day 10: Divide and Feed Again
Pour the starter into a non metal bowl. Mix in more flour, sugar, and milk. Divide into one cup portions and spoon into four separate bags. Keep one bag for yourself to continue the cycle and share the other bags with friends.
** Pro Tip: Sometimes an extra half cup or so of starter appears if yours is especially active. Simply portion it out like the others.
Make the Bread with the Remaining Starter
The one cup of starter left in the bowl becomes your bread base. Add the eggs, flour, pudding mix, oil, sugar, milk, cinnamon, baking powder, baking soda, vanilla, and salt. Stir gently just until combined.
Fill the Pans and Add the Topping
Divide the batter between two greased loaf pans. Mix cinnamon and sugar, then sprinkle it over each loaf so it bakes into a sweet crust.
Bake and Cool
Bake at 325°F until golden brown and the center tests clean. Cool completely before slicing so the loaves hold their shape.
Variations
• Use butterscotch, chocolate, pumpkin spice, or banana pudding mix.
• Add chocolate chips, chopped nuts, or dried fruit.
• Make banana friendship bread by stirring in mashed bananas.
• Add blueberries and lemon zest for a bright summer version.
• Make muffins instead of loaves and reduce the bake time.
** Tip: If adding wet mix ins like mashed banana or pumpkin, reduce the milk so the batter does not become too loose or dense.
Delicious! It takes like a cake.
– Tabitha
Storage, Freezing & Make Ahead
- Store baked bread at room temperature for 2 to 3 days.
- Freeze individual slices or whole loaves for up to 3 months.
- Freeze extra starter bags for up to 3 months.
- Thaw frozen starter bags completely at room temperature. Bake with them immediately, or start the 10-day cycle over on Day 1 to create even more bags of starter.
- Treat thawed starter as day 1 or bake with it right away.
Frequently Asked Questions
Can I make Amish Friendship Bread without a starter?
Yes! Here’s my recipe for Amish Friendship Bread without starter. It’s great if you’re short on time, or if you don’t want to mess with bags of starter.
What does Amish Friendship Bread taste like?
This cinnamon-flavored bread has the consistency of a pound cake or coffee cake, and is dusted with a cinnamon-sugar topping. The gelatin component in the vanilla instant pudding mix, along with plenty of oil, yield an incredibly moist and tender texture. Plus, thanks to the pudding mix, you get the added bonus of rich vanilla flavor.
How do I know if my starter has gone bad?
Spoiled starter may show mold or a pink or green tint. It may also smell sharp or like acetone. Discard and start fresh if you see any of these signs.
Can I skip squishing for a day?
Missing one day is usually fine. If several days pass without mixing, feed the starter and restart the cycle.
Why should I avoid metal bowls?
Traditional recipes warn against metal because of potential reactions during fermentation. Stainless steel is usually fine, but wooden spoons and plastic bowls guarantee no issues.
Can I make this without pudding mix?
Yes. The pudding makes the bread soft and moist, but you can use a homemade mix of cornstarch, sugar, and vanilla instead.
What can I do with extra starter?
Freeze it, bake extra loaves, or surprise more friends with a starter bag. You can also check out these 7 ways to use your Amish friendship bread starter. Pancakes, breads, and cupcakes galore!
Is Amish Friendship Bread the same as sourdough?
No, Amish friendship bread is a sweet sourdough starter since it includes milk and sugar. As a result, it has a much sweeter taste (and less tang) than a traditional sourdough starter.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Amish Friendship Bread and Starter
Ingredients
TO MAKE THE STARTER ON DAY 1:
- ¼ cup warm water (about 110-115°F)
- 1 package active dry yeast (2 ¼ teaspoons)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk (use at least 2% milk or higher fat)
TO ADD TO THE STARTER ON DAY 6:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk (use at least 2% milk or higher fat)
TO DIVIDE THE STARTER ON DAY 10:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ cups milk (use at least 2% milk or higher fat)
TO BAKE THE BREAD:
- 1 cup of Amish Friendship Bread Starter (what’s left in your large bowl after dividing on Day 10)
- 3 large eggs
- 2 cups all-purpose flour
- 1 large (5 ounce) box vanilla instant pudding mix (just the dry mix)
- 1 cup canola oil
- 1 cup granulated sugar
- 1 cup milk (use at least 2% milk or higher fat)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- For the Topping: ¼ cup of granulated sugar + 1 teaspoon ground cinnamon
Instructions
MAKE THE STARTER:
- In a small bowl, combine the warm water with the dry active yeast. Set aside until bubbly, 5-10 minutes.
- In a large non-metal bowl mix together the all-purpose flour and the granulated sugar. Stir in the milk and the yeast mixture.
- Cover loosely and leave on the countertop at room temperature until bubbly.
- Place starter in a large (gallon size) Ziploc bag. Seal bag and squish, squash, and mush until well combined. Let stand at room temperature overnight. The day that you prepare the starter is DAY 1.
- Day 2: Squish and mush the bag.
- Day 3: Squish and mush the bag.
- Day 4: Squish and mush the bag.
- Day 5: Squish and mush the bag.
- Day 6: Add to the bag – 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Squish and mush the bag.
- Day 7: Squish and mush the bag.
- Day 8: Squish and mush the bag.
- Day 9: Squish and mush the bag.
- Day 10: BAKING AND DIVIDING DAY. Pour the entire contents of the starter bag into a non-metal bowl and add 1 ½ cups of flour, 1 ½ cups of sugar, and 1 ½ cups of milk. Measure out 4 separate batches of the starter batter (1 cup each) and place into large gallon-size Ziploc bags. Keep one bag of starter for yourself to continue the process (Day 10 is equal to Day 1) and give the other 3 to friends along with a copy of these instructions. After dividing the starter into separate bags, you should have about 1 cup of the starter batter still left in your large bowl. The starter that remains in the large bowl will be used for baking your Amish Friendship Bread.
BAKE THE FRIENDSHIP BREAD:
- Preheat oven to 325°F/160°C. Spray two loaf pans with nonstick cooking spray; set aside.
- To the bowl with the remaining 1 cup of starter, add the eggs, flour, instant pudding mix, canola oil, sugar, milk, cinnamon, baking powder, baking soda, vanilla, and salt. Stir just until combined.
- Divide the batter evenly between the two greased pans.
- In a small bowl, combine ¼ cup sugar and 1 teaspoon of cinnamon. Sprinkle the top of each loaf with the cinnamon-sugar mixture.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and then remove bread from pans.
REPEAT THE 10-DAY PROCESS OR FREEZE THE STARTER:
- If you keep a starter bag for yourself, then DAY 10 is equal to DAY 1 again, and you can repeat the baking process every 10 days. If you do not want to continue the cycle right away, place the 1-cup bags of starter in the freezer for up to 3 months. When you take the starter out of the freezer, you can treat this as DAY 1, or you can use that starter right away to bake the loaves of Friendship Bread.
Notes
• Keep the starter at room temperature and squish the bag once a day.
• Feed the starter on day 6 and again on day 10 so it stays active.
• Expect bubbling and rising during fermentation. This is normal.
• Do not seal the bag tightly. Let excess air escape.
• Discard starter if it develops mold, odd colors, or an acetone smell.
• Stir the bread batter gently so the loaves stay tender.
• Do not prepare the pudding mix. Add it dry to the batter.
• Loaves freeze beautifully for up to 3 months.
• Extra starter can be shared, frozen, or used to bake more bread. Remember that you can also download a printable PDF of the Amish Friendship Bread Starter Recipe.
Nutrition
Originally published in November, 2017, this post was updated in November, 2025.
Thank you so much for posting this today. The instructions are crystal clear and I can’t wait to make my starter tonight.
You’re welcome, Teresa! I can’t wait to hear how you like it! 🙂
What kind of milk can i use?is the vanilla pudding mix necessary?can i replace it?thanks
Hi, Maybel! I haven’t tested the recipe without the pudding mix, and I wouldn’t recommend doing so. Pudding mix adds vanilla flavor and sweetness to the bread, but it also gives the bread a more moist, dense texture. As far as the milk goes, I prefer either 2% or whole milk…but skim or a milk-alternative would probably work okay, too. Hope you enjoy!
Have you ever made mini loaves? I was wondering how long to bake mini ones? I’m so excited to try this recipe after researching a bunch! Thanks.
Hi Allysen! We haven’t tested this recipe with mini loaves, but several readers have had success. We recommend just keeping a close eye on the oven. We’d love to know how it turns out!
Maybe you could answer a question… I missed day six adding the flower milk and sugar can I do it on day seven? Thank you!
Hi, Donna! I think that would be fine! 🙂 Just add an extra day to your process.
I’ve never heard of this. It sounds like so much fun and delicious!
Oh my goodness…it’s SO GOOD, Megan! 🙂
I have a sourdough starter, but this one is different in that you keep it from air and add milk. Maybe I’ll have to start a new one and see how it compares. Never heard of adding pudding mix to bread either, I bet it tastes fantastic!
Yes, this is definitely different than a sourdough starter. I hope that you get to try it! 🙂
Can I bake all of the starter at one time? Would I multiply the ingredients by 3 if I keep a cup for later?
Hi, Amy! Yes, you can definitely do that, but you would need to multiply the ingredients by 4 since you’re using 4 bags of starter instead of 1. For instance, instead of 3 eggs, you would need 12 eggs. Instead of 1 cup of canola oil, you would need 4 cups…etc. Enjoy!
This bread is delicious! I gave these baking instructions a 5 star rating. I used 2 others before I tried this one. Turned out moister then the last 2 I used. The pudding and milk I believe is the best method compared to others, that didn’t require one or the other. I also used a lactose free milk which didn’t seem to make a difference. I will now try your starter, along with your baking instructions. Very pleased! Thank you for sharing.
Thank you, Robin! I’m so glad that you enjoyed it! 🙂
Does this starter need to be in a ziploc to keep air out, or can it stay in a plastic wrap covered bowl while it “ferments”?
I think it should be fine in a covered bowl. 🙂
This looks SO good- I’ve always loved Amish friendship bread, and I’m so glad I’ve finally found a recipe that looks and sounds like it will live up to my memories!
Oh, Karly — you’ll LOVE this!!! 🙂
I have a question! If I mix up the ingredients directly under the ingredients section, do I bake right away like a normal bread or do I have to do the “squish the bag” thing for 10 days and then bake?
Hi, Kiley! Whether you receive the starter from a friend or make your own starter, you will always start the recipe on Day 1. That means that you do the squishy-bag thing for the first 9 days, and then bake the bread (with the rest of the ingredients) on Day 10. Does that make more sense? Just let me know if you have any other questions or if you need more clarification! 🙂
Hello! I want to make a bunch of loaves of this to give to everyone in my family for christmas. If I keep the 3 extra bags of starter instead of giving it to friends, could I make 4 batches in one day, or do I have to make one batch on day 10, let the 3 extra bags sit for 10 more days, and then make them?
Hey, Natalie! See Step #7 in the recipe instructions — you’ll need to wait 10 days. 🙂 If you want to have enough time, just get started well in advance and freeze as many of the baked loaves as you need to. Wrapped tightly, the baked bread will keep in the freezer for up to 3 months. Enjoy!
Natalie, On day ten, you can absolutely make 4 batches in one day… but you might want to do three batches, and save one portion to make some more ten days later IIt’s also something to do when no one else wants starters any more! It does freeze well. I sometimes make a bundt for a gathering, or smaller loaves for gifting… or to keep us from eating it as quickly. One batch to four btaches. It’s your choice!
how much of the starter batter do you need to make the first 2 loaves. I\the recipe says use what’s left. with Covid I do not want to give away 3-4 starter kits. I would like to bake some loaves though, maybe freeze some for later. How much of my bag of starter do I add intead of “what’s left)
hope that is clear?
thank you so much. I just bought everything to make 2-3 batches
I have not done the last step of adding 1 1/2 cups of Sugar,flour and milk yet. I do have a nice bag of starter though
Hi, Betti! I’v never measured exactly, but it’s my understanding that you need 1 cup of starter for 2 loaves. So put 1 cup of the starter in a bowl, add the remaining ingredients in the recipe card, and bake in two loaf pans as instructed. Hope that helps!
I’m just finishing up with my starter and looking for recipes that use a AFB starter. I think I have made it so many times, I just want to be adventurous.
Awesome! Let me know if you discover any new favorites!
I bake it without the starter packs.
You bake loaves with the starter ingredients? That’s what I’d like to do whereas I need it on this Thursday.
Yes, I bake without the starter. You mix the ingredients like usual just without the starter. It’s just as delicious.
Ingredients
3 eggs
1 cup canola oil
1 cup sugar
1 cup milk
2 teaspoons cinnamon
½ teaspoon vanilla
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 large (5 ounce) box vanilla instant pudding mix (just the dry mix)
For the Topping: 1/4 cup of sugar + 1 teaspoon cinnamon
Thank you so much for taking the time to share this, Theresa! 🙂
Does it make 2 loafs still? thanks for sharing this.
My 27 yr. old insisted I find the recipe for AFB (it’s been around our family a long time…and earned it’s own nickname.) I managed to dig out the tattered sheet of paper and get the starter going for baking prior to the holiday. My recipe is identical, and I thank you for posting this, because that sheet of paper isn’t gonna last much longer, so now it’s pinned!! One variation…half my family love the cinnamon spice, but the rest insist on chocolate. If interested, you can substitute chocolate pudding and cocoa, and throw in a cup of chocolate chips. Better than chocolate cake!!
Oh, wow! I’ve never heard of the chocolate version, Annette! Thanks for letting me know! That sounds delicious. 🙂
my family love it with a cup of egg nog substituted for the cup of milk
I can’t wait to try this! Thank you!
Great! Thanks, Saam!
I also make the chocolate version of amish bread! Everyone begs me to make it more than I do!!
That sounds like HEAVEN! 🙂 Can’t go wrong with chocolate!
How much Cocoa
Can you freeze the starter?
Hi, Becky! Yes! I believe that other readers have successfully frozen the starter. Enjoy!
I have! I froze some starter about a year ago. Thawed it in December and it still tasted great – just know that it may not produce as much gas as the non frozen kind. I only had to “burp” my thawed starter once or twice. But it still tasted delicious!
This recipe would definitely win some friends! ???? I’m going to have to make a gluten free version!
YESSSS! 🙂
Did you ever make this gf? I would love to know how and what the results were!
Please and thank you!!
Hi, Teri! No, unfortunately I don’t have any experience with gluten-free baking. Sorry that I’m not more helpful in that regard! 🙂
Do you refrigerate your starter after the squish and mash each day?
No, do not refrigerate the starter. 🙂
How long can I keep starters in the freezer? Thanks
I don’t know, Lisa. I haven’t ever tried freezing the starter myself. In general, you can keep food in the freezer without an issue (if it’s tightly wrapped to keep air out) for about 3-6 months. 🙂
I have frozen it but always used ot within 3 months
I’ve never heard of Amish friendship bread before but it sounds delicious especially this cinnamon version. Looking forward to trying it!
Oh, it’s SO GOOD, Emily! Thank you! 🙂
Hi. Received some starter from a friend. Can I skip eggs and use a substitute?
Hi! I’ve never tried the recipe without eggs, so I can’t guarantee the final result. 🙂 That said, you can try a “flax egg,” which is often used in vegan recipes. You can find a flax egg recipe here: https://minimalistbaker.com/how-to-make-a-flax-egg/
Another alternative would be applesauce. I would use a total of 3/4 cup applesauce to replace the 3 eggs. Hope that helps!
I use egg whites as I am allergic to yolks – and it comes out fine
Thanks, Saam! That’s helpful to know. 🙂
At the end of the 10-day counter sitting and after the final feeding I freeze my starter in four individual one cup freezer bags. just won a blue ribbon for quick bread at our state fair using a bag of frozen starter which I let warm up to room temperature and bubble a bit for a day. This recipe is awesome.
That’s awesome, Gloria! Congrats on the blue ribbon! 🙂
After defrosting for one day do you then do the 6 day add ing. And then 10 day add and cook or do you just add the 10 day ingredients and bake next day after removing from freezer. Thank You!!!!
Hi, Debby! I think she’s saying the she froze the starter on Day 10, so you would want to thaw on the counter and then pick up with Day 1, where you would give it to a friend. The dough is pretty flexible, though, so if you just let it sit for a day, and then prepared it for baking as instructed for day 10, it would probably still be fine. Hope that helps! 🙂
Yes, On day 10 I add the flour, milk, and sugar. Then put into 4 individual freezer bags and freeze. When I want to make a bread I take one out and let it defrost on the counter. The next day I use it to bake just like you would on day 10 . When I am down to one or 2 frozen bags, I take one out, defrost it, and begin the 10 day regimen again.. I am using frozen starter from July, 2019 right now to make a new batch of starter. It is bubbling like crazy!!!
Perfect! Thanks for clarifying, Gloria!
How long can I leave the yeast starter out before I need to throw it out and make a new batch?
Hi, Ayesha! When properly fed, a starter can live on indefinitely. You can also freeze it. I’m not a “starter” or yeast expert, though, so I poked around and found this site, which might be helpful for you: https://www.friendshipbreadkitchen.com/faqs/
I have quite a lot of starter and wonder if you could tell me the amount of starter to use in this bread? Is it one cup, one and a half cup, or maybe 2 cups. I have given away so much, can’t find more people to give to, so on 10th day I to make several things, cookies, cinnamon rolls, bread, etc. Thanks in advance for your help.
Hey, Linda! I’m so sorry, but I honestly have no idea. I never measured the amount of starter before preparing the bread. Sorry I can’t be more helpful in that regard!
I use one cup-ish and it comes out perfectly.
Blair, you call this a quick cake? 10 days? 😀
A question: can I use coconut or almond milk?
Thanks
Hah! I know, it’s hard to wait! 🙂 Yes, you can use a non-dairy milk of your choice.
Can anyone help me convert this to use in my pampered chef mini-loaf stone? Thanks
it might just be a southern thing but i also substitue oil with mincemeat, which is our family’s favorite.
I like that idea, Marty!
Myself and a friend both made this and we were both very disappointed in the final result. She is a very seasoned baker and knew when she put it in the over that something was missing. I too thought it looked too thick when I placed it in the oven! She called her’s an Amish “Brick”, yet it wasn’t fully cooked in the center. Mine was great on the outer edges, but the middle also didn’t cook properly. I googled this recipe and EVERY other one that I found has you add 1 cup of milk to the ingredients when mixing to bake the bread!! (And all the other ingredients were EXACTLY the same!! ) I don’t think the twenty or so other recipes are wrong!
Giving this a second try with the 1 cup of milk added!
Hey, Marie! There is milk in this recipe as well. Where did I miss it? Do I have a typo somewhere? 🙂
Only on day 6 and on day 10 Before dividing the batter. Milk is not listed with the ingredients along with the eggs, oil, etc. before baking.
Okay, perfect! Thanks so much for catching that, Marie! I’ve updated the recipe to correct my mistake. 🙂
Thank you! I look forward to my next batch because the flavour was great!!
i was just wondering on the 10th day when you mix all the ingredients together is it by hand? Or at that point can you use a hand mixer. The beaters on the hand mixer are metal. So I’m guessing probably not. Is that correct?
Hey, Joann! At that point, I’m not sure that the metal mixers would be a problem, but I would just mix by hand to be safe. 🙂
I baked my bread on day 10.ended up with 4 more bags. gave one away. how do i bake one of the others from freezer without having to end up with another four bags
I’m not sure, Carolyn! I guess that’s why it’s called “friendship bread” — so that you can keep giving it away! 🙂
Just take it out of freezer let it set a day and add ingredients and bake. I never give away just make it and then I have my 4 portions. I make one portion and than I freeze 3 portions. When I want more bread I take one out. When I use the 3rd portion I bring the 3rd and 4th portion out. Cook the 3rd portion and use the other as a starter. I have also just made 3 portions before to get 6 loaves (one set with raisins, one with nuts and one plan).
Oh my I had no idea you could freeze it! So go through the whole process and on the day you split it up,you just split as if you’re giving it away,but rather than give it away, you freeze it? Thank you for that information! Gayle
Exactly, I just divide like I am going to give it away and freeze it. My kids love it so I have never frozen it for very long, maybe two months
I’ve done the same thing and it thaws out perfectly. 🙂
Do I use plain flour?
Yep! Just regular all-purpose flour. 🙂
OH my goodness thank you so much for this recipe , I will post pics if it turns out good lol
Excellent! Enjoy, Gayle!