Amish Friendship Bread Recipe

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You can’t resist a slice of this warm, cinnamon Amish Friendship Bread. This quick bread starts with a sweet sourdough and makes two loaves. Perfect for gift-giving! For the starter recipe, click here.


I know you’ve all been waiting for this recipe. We shared our Amish Friendship Bread Starter recipe yesterday. If you haven’t gotten that sweet sourdough starter mixed up and fermenting on your countertop, what are you waiting for?

One look at this cinnamon Amish friendship bread and you’ll be anxiously awaiting that 10-day sourdough cycle to be complete so you can get baking.


This is a classic bread.

It’s soft and moist. It’s full of cinnamon sugar flavor. It’s a one-bowl, no-rise, couldn’t-be-easier quick bread.

And if you’re not into baking quick bread, try baking the friendship bread batter in a muffin tin. You’ll prepare the pans the same way, but you’ll preheat the oven to 425 degrees and bake them for 5 minutes, then reduce the baking temperature to 375 degrees and bake for an additional 13 minutes. It’s a little trick I learned from Sally’s Baking Addiction in order to get the pretty domed tops that everyone loves on a muffin.

close up of cinnamon muffin in a muffin pan

And another option? Bake the batter in a 9×13 cake pan to have an Amish friendship cake. The options are endless with this easy bread recipe!


You’ll notice the first ingredient in this recipe is Head over to get the Amish Friendship Bread Starter here.

Other Recipes to Use our Starter in:

how to make amish friendship bread
how to make amish friendship bread

Amish Friendship Bread

4.83 from 78 votes
You can’t resist a slice of this warm, cinnamon Amish Friendship Bread. This quick bread starts with a sweet sourdough and makes two loaves. Perfect for gift-giving!
Servings 20 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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Cinnamon Sugar Mixture:


  • Preheat the oven to 325 degrees.
  • In a large bowl, combine all of the ingredients.
  • Mix well.
  • Spray 2 loaf pans with cooking spray.
  • Mix ½ cup sugar and 1 ½ teaspoons cinnamon into a small bowl. Dust the greased pans with half of this cinnamon/sugar mixture.
  • Pour the batter evenly into the pans and sprinkle the remaining sugar mixture over the batter.
  • Bake for 1 hour or until the a toothpick inserted into the center of the loaf comes out clean.
  • Cool until the bread loosens from the pan evenly and turn onto a serving dish.



*To make muffins, spray two muffin pans with cooking spray. Sprinkle the greased muffin cups with the cinnamon sugar mixture. Fill the muffin cups 2/3 full with batter. Bake at 425 for 5 minutes, then without opening the oven, reduce the oven temperature to 375 degrees and bake for an additional 13 minutes or until the top of the muffin bounces back when you touch it.


Serving: 64g | Calories: 268kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 100mg | Potassium: 91mg | Fiber: 1g | Sugar: 16g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Course Bread
Cuisine American
Calories 268
Keyword amish recipes, herman sourdough, quick bread recipes, sourdough

Amish Friendship Bread Starter Recipe

You can't resist a slice of this warm, cinnamon Amish Friendship Bread. This quick bread starts with a sweet sourdough and makes two loaves.
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.83 from 78 votes (56 ratings without comment)
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Lani Land
2 years ago

While doing the starter do you release the air from the yeast, or keep it sealed for the whole 10 days?

Dorothy Rogles
3 years ago

Can the all purpose flour be replaced with bread flour?
If not, should the all purpose be unbleached?

Andie MB
3 years ago

Overall, the bread came out okay, but the sugar/cinnamon coating on the bottom was very sticky and almost tasted burnt. I’m thinking it could be 1 of 2 reasons, and hoping to get others’ input. I think it’s either 1. ) I baked it for an extra 5 minutes to ensure the toothpick came out clean. Perhaps it’s okay to have a few moist crumbs? 2.) I let it cool on top of the stove which, of course, was still hot. DUH. Thanks!

judy Sieffert
3 years ago

Re: Amish Friendship Bread – I understand how to feed it and use it….but how do we get the starter in the first place ?
I can’t find or understand the instructions on how to get started.

3 years ago

What type of oil can I use?

Ashley Gravley
3 years ago

5 stars
Ok, so question. Am I allowed to use a metal mixing bowl that came with my mixer to make the bread. I only use glass and wood for the starter and when feeding.

3 years ago

How many oz is a “small box” of instant pudding? Thanks!

Sandra Smith
3 years ago

{ want to know how to make the 1st part of the Amish Bread Starter?

3 years ago

My tops always fall in…any suggestions? I’ve made over 10 loads so far. Tried changing pan type with no luck. They’re cooked through but the tops crack and sink.

3 years ago

can you cut what you feed it by half so you don’t have so much if you have no one to give the starter to?

3 years ago

5 stars
I am making the friendship bread tomorrow, do I make the pudding or just poor in the powder from the box?

4 years ago

5 stars
How many grams of sugar are in this recipe

4 years ago

What will happen to the starter if extra sugar is added ?

4 years ago

5 stars
My neighbors won’t take anymore starter. I have 6 bags in the freezer, and Friday I will need to divide and bake. My question is can I just bake all my stater that’s ready Friday? Not sure how much additional ingredients I should add.


4 years ago

Where are the baking instructions? I clicked on the link to take me to baking instructions and it takes me to this page, I don’t see the baking instructions on this page.

Kelly Penley
4 years ago

I made the cinnamon bread and it was delicious. I don’t have anyone to share my starter bags with so I have a lot in my freezer. If I want to try the country white bread recipe, can I just take a bag of the starter I made for 10 days and then froze and use it in the recipe or do I need to take that starter and go through the 10 day process again before I can bake with it? If I can use it from the freezer, how do you recommend thawing it.