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Amish Friendship Bread without Starter

Yes, you can make Amish Friendship Bread without starter! This easy cinnamon quick bread is moist and tender (thanks to pudding in the mix)!
Course Breakfast, Brunch, Snack
Cuisine American, Amish
Keyword amish friendship bread, amish friendship bread no starter, amish friendship bread without starter
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 loaves (about 10 slices per loaf)
Calories 224kcal
Author Blair Lonergan


  • 2 cups all-purpose flour
  • 1 (5.1 ounce) large (6-serving) box vanilla instant pudding mix
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • ½ teaspoon vanilla extract
  • For the Topping: ¼ cup granulated sugar + 1 teaspoon cinnamon


  • Preheat oven to 325°F. Grease two 8½ x 4½-inch loaf pans; set aside.
  • In a large bowl, whisk together flour, dry pudding mix, cinnamon, baking powder, baking soda and salt.
  • In a separate bowl, whisk together eggs, oil, sugar, buttermilk and vanilla extract.
  • Add the wet ingredients to the dry ingredients; mix just until combined (do not over-mix).
  • Divide the mixture evenly between the two prepared loaf pans.
  • In a small bowl, combine the sugar and cinnamon topping. Sprinkle over the two loaves.
  • Bake at 325°F for 1 hour, or until a toothpick inserted in the center of a loaf comes out clean.
  • Cool in the pan for about 10 minutes, then transfer to wire racks to cool completely before slicing and serving.


  • Make sure to use a large (6-serving) 5.1 ounce box of vanilla instant pudding mix. The smaller 4-serving box will not be enough for this recipe.
  • Do not prepare the pudding according to the package instructions. You only need the dry mix here.
  • To prevent quick breads or Bundt cakes from sticking to the pan, I prefer to use a baking spray (that includes flour). It also helps to run a knife around the outside of the bread while it's still warm and cooling in the pan.
  • I prefer a light colored loaf pan (rather than a dark pan), because the darker pans tend to brown or burn the outside of quick breads before the inside cooks through.
  • Be careful not to over-mix your batter. Gently fold, just to combine. Too much mixing will yield a tough, dry loaf.


Serving: 1slice | Calories: 224kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 154mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg