Friendship Bread with Pudding
Transform your baking routine with this irresistible Friendship Bread with Pudding recipe, a delightful twist on the classic Amish Friendship Bread. Made with a sweet, tangy Friendship Bread starter and enriched with creamy vanilla instant pudding, this moist and flavorful bread boasts hints of warm cinnamon and vanilla in every bite. The batter comes together effortlessly with pantry staples like all-purpose flour, sugar, and eggs, with optional add-ins like raisins or chopped nuts for added texture. What sets this recipe apart is the irresistible cinnamon-sugar crust that forms while baking, creating the perfect balance of crunch and sweetness. With a prep time of just 20 minutes and yielding two generously sized loaves, this bread is as easy as it is delicious—ideal for sharing with friends and family. Whether you’re a seasoned baker or a beginner, this Friendship Bread with Pudding will quickly become a cherished recipe in your kitchen.
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Recipe Information
Ingredients
- 1 cup Friendship Bread starter
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Milk
- 1 box (3.4 ounces) Vanilla instant pudding mix
- 3 large Eggs
- 1 cup Vegetable oil
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped nuts (optional)
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Cinnamon sugar (for dusting pans)
Instructions
Preheat oven to 325°F (165°C).
Grease two 9x5-inch loaf pans generously with butter. Sprinkle the pans with cinnamon sugar, tilting them to ensure even coating. Tap out excess.
In a large mixing bowl, combine the Friendship Bread starter, all-purpose flour, granulated sugar, and milk. Mix until well combined.
Add the instant vanilla pudding mix, eggs, vegetable oil, ground cinnamon, baking powder, baking soda, salt, and vanilla extract to the wet mixture. Stir until the batter is smooth and lump-free.
If using raisins and/or chopped nuts, gently fold them into the batter at this stage.
Divide the batter evenly between the prepared loaf pans.
Sprinkle a little extra cinnamon sugar over the tops of the batter in each pan for a sweet, crunchy crust.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the bread from the oven and let it cool in the pans for 10 minutes.
Carefully transfer the loaves to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
5287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.6 g | 355% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 650.8 g | 237% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 309.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 612 mg | 47% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1973 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
