Amish Friendship Bread

It’s one of the most delicious quick breads that you will ever taste, and you’ve just GOT to share it with friends! This easy Amish Friendship Bread is laced with notes of cinnamon and sugar for a sweet breakfast, snack or dessert that pairs perfectly with a warm cup of coffee.Have you guys heard about Amish Friendship Bread before? I recently tried it for the first time when my friend Jackie brought me some of her bread (along with a bag of the starter), and I was hooked. I just had to share this with all of you! After all, you’re my friends, right?!

Before we get into the details of exactly what Amish Friendship Bread is, let me just say that this is one of the best quick breads that I’ve ever made! It’s so moist, so rich in flavor, and so warmly spiced for the season.

Thanks to a cinnamon-sugar topping, you get a great sweet crust on the top and a fluffy, tender inside. You’re seriously going to love it!

“A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!”

We love all the wonderful variations but the classic Amish Friendship Bread recipe is the simplest and the best.


Bread Batter:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
  • 4 cups flour
  • 2 teaspoons baking soda

Cinnamon/Sugar Mixture:

  • 2/3 cups sugar
  • 2 teaspoons cinnamon


Preheat oven to 350 degrees and grease two loaf pans. I always use Pyrex glass pans for my bread baking!! Over the years I keep trying metal pans but I just don’t get the same results as cooking with glass! Plus you can see the cinnamon swirls through the glass, Isabella says thats her favorite part of baking wiht them!

In a mixer, cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.

Put 1/4 of the batter (or a little less) into each of the greased loaf pans.

In a separate bowl, mix the sugar and cinnamon.

Sprinkle 3/4 of the cinnamon/sugar mixture on top of the batter in each pan.

Pour the remaining batter evenly in the bread pans.

Sprinkle both pans with the remaining cinnamon/sugar mixture.

Swirl a knife through the batter in each pan.

Bake for 45 to 50 minutes, or until the toothpick tester comes out clean.

Cool in pan for 20 minutes before removing from pan.

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