Tara Grimshaw Recipe

Amish Friendship Bread- No Starter

By Tara Grimshaw MommyGrim


Rating:
Prep Time:
Cook Time:
Comments:

I have always loved Amish Friendship Bread, but I just moved to a new town where I don't know many people at all. This was perfect for me so I didn't have to figure out what to do with the other Starters! I also did not like waiting the 10 or 30 days (depending on the recipe) for the other batches I have made. I am very impatient when it comes to my cooking, I suppose you could say.
My 2 year old son is a natural in the kitchen and loves to help mommy add ingredients and mix, so this is how we have our mommy/son bonding time.
We use a bundt pan or muffin pan, as this has been described as more of a "cake", it has been compared to a coffee cake. This recipe yields 2 loaves of bread and is sweet. I hope you enjoy!

*Photo was not taken by me, but used with permission.

Ingredients

STARTER
3/4 c
sugar
3/4 c
milk
3/4 c
flour
BREAD
1 c
oil
1/2 c
milk
3 large
eggs
1 tsp
vanilla extract
2 c
flour
1 c
sugar
1 1/2 tsp
baking powder
2 tsp
cinnamon
1/2 tsp
salt
1/2 tsp
baking soda
1 pkg
(5.1 ounce) instant vanilla pudding
1 c
finely chopped nuts (optional)

Directions Step-By-Step

1
PreHeat oven to 325.
2
Combine all "Starter" ingredients in mixing bowl, Mix.
3
Add in Oil, Milk, Vanilla, and Eggs.
4
In a separate bowl, mix together Flour, Sugar, Salt, Cinnamon, Baking Powder and Baking Soda, Pudding Mix, and (optional) Nuts. Add to the liquid mixture and stir well.
5
Pour into Bundt pan, muffin pan (makes approx 48) or 2 greased 9x5 in. loaf pans.
6
Bake at 325 for 1 hour (30 Mins for muffins) , or until cooked thoroughly.

About this Recipe


You May Also Like:



loading...

12 Comments

user
shelly whelan justsweets
Apr 28, 2013
I am so excited to make this, thanks once again for an awesome recipe
user
Cheryl McAbee cmcabee
Jan 17, 2013
I tried this recipe and say it's Family Tested & Approved!
user
Rhonda Wheeler homeskillet
Jul 11, 2012
I made this this morning and tried a piece Boy is this a great bread. Taste something like spice bread. I too dont want to wait 10 or more days for the starter and this was easy and quick. Thankyou!
user
Laila Garrett kitchenluver
Apr 13, 2012
I'll go thru phases of making bread and not making it. I keep my starts in the freezer and pull one out on one day then go thru the 10 days make my bread on day 10 putting one start out to make more while we have the bread made, it usually lasts about a week and then I'll start over putting all but one start in the freezer.
Instead of using 1 lg pudding mix it makes it more of a brownie using 2 smaller pudding mix.

Come the holidays I'll pull out a few starts and use them for making muffins and mini loaves as gifts instead of cookies.Every one in the family now expect some form of baked gifts as a gift instead of store bought whatever.
I've tried different pudding flavors and different flavor extracts. Hubby's fave combo is chocolate cherry, mine is chocolate almond cheesecake (I'll use one chocolate and one cheesecake pudding mix). Mom and dad's favorite is Lemon poppy seed, it only takes a 1/2 tsp of poppyseeds added to the batter.