Amish Friendship Bread is a sweet, cinnamon-swirled quick bread that’s soft, tender, and so easy to make. This version skips the starter and uses buttermilk, butter, sugar, and a cinnamon sugar layer to create two delicious loaves.
When we found out how to make this delicious bread without the starter, we were so excited because it truly is so simple, delicious and moist. We love making this for breakfast, after-school snacks, neighbor gifts, and holiday bread plates because one loaf can be enjoyed now and the other can be shared or frozen for later. The cinnamon sugar in the middle and on top gives every slice the best sweet swirl.
This is one we keep coming back to because it’s simple, dependable, and always a family favorite. If you love this recipe, be sure to try Cinnamon Bread, Banana Bread, Pumpkin Bread, and Zucchini Bread.
Why you’ll love it + Why it works:
- Soft and Moist: Every slice is tender with delicious cinnamon sugar throughout.
- Perfect for Sharing: This recipe makes two loaves, making it easy to share with family, friends, or neighbors.
- Easy to Make: Simple pantry ingredients come together with very little effort.
- Layered Cinnamon Sugar: The cinnamon sugar creates sweet ribbons of flavor throughout each loaf.
Amish Friendship Bread Ingredients
Bread
- Sugar (2 cups): Sweetens the bread while helping create a soft texture.
- Butter (1 cup, softened): Adds rich flavor and keeps the bread moist and tender.
- Eggs (2): Provides structure and help bind the batter together.
- Buttermilk (2 cups): Creates a soft, tender crumb while adding a slight tang that balances the sweetness.
- All-Purpose Flour (4 cups): Gives the bread structure while maintaining a tender texture.
- Baking Soda (2 teaspoons): Reacts with the buttermilk to help the bread rise and bake evenly.
Cinnamon Sugar Mixture
- Sugar (⅔ cup): Creates sweet layers throughout the bread and a lightly crisp topping.
- Cinnamon (3 teaspoons): Adds warm cinnamon flavor that makes every bite delicious.
How to Make Amish Friendship Bread
TOPPING. Mix sugar and cinnamon in a small bowl and set aside.
MIX + DIVIDE. In another bowl or in a stand mixer, cream together butter, sugar, and eggs, and then add the buttermilk, flour, and baking soda. Divide 1/2 of the batter into two greased loaf pans (in other words, 1/4 of the mix in each pan). (I used two 5″ x 9″ metal loaf pans that are 3″ deep.)
LAYER. Sprinkle some of the cinnamon sugar mixture on top of the batter in each pan, reserving about 1/4 to sprinkle on the tops. Evenly add the remaining batter to your two pans, and then sprinkle on the rest of your cinnamon topping.
BAKE. Bake at 350° for 45-50 minutes or until baked through. Cool for 20 minutes before removing from the pan. Enjoy!
TIP: Altitude, weather, oven, and even the type of pan can all affect the bake time. If you find that your bread is taking longer to cook in the middle, use a piece of tin foil to tent over the top to keep the crust from getting too dark and crisp.
Kristyn’s Recipe Tips
- Use room temperature butter and eggs so the batter mixes together smoothly.
- Mix the batter just until combined to keep the bread soft and tender.
- Check for doneness with a toothpick inserted into the center of each loaf.
- Let the bread cool for 20 minutes before removing it from the pans to prevent breaking.
Amish Friendship Bread Recipe
Video
Ingredients
Bread
- 2 cups sugar
- 1 cup butter, softened
- 2 eggs
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 teaspoons baking soda
Cinnamon Sugar Mixture
- ⅔ cups sugar
- 3 teaspoons cinnamon
Instructions
- In a small bowl, mix sugar and cinnamon. Set aside
- Cream together butter, sugar, and eggs. Add buttermilk, flour, and baking soda. Divide ½ of the batter into two greased loaf pans (¼ in each pan). Sprinkle cinnamon sugar mixture on top of the batter in each pan, reserving about ¼ to sprinkle on the top.
- Evenly add remaining batter to your two pans; sprinkle the rest of your cinnamon topping.
- Bake at 350°F for 45-50 minutes or until baked through.
- Cool for 20 minutes before removing from pan. Enjoy!
Notes
- Use room temperature butter and eggs so the batter mixes together smoothly.
- Mix the batter just until combined to keep the bread soft and tender.
- Check for doneness with a toothpick inserted into the center of each loaf.
- Let the bread cool for 20 minutes before removing it from the pans to prevent breaking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store at room temperature in an airtight container/Ziploc, or wrapped in plastic/foil for 2-3 days. For longer storage, go ahead and tightly wrap the loaf with plastic wrap and again with foil. Label and store in the freezer for 1-2 months. Thaw before cutting.
As mentioned, one of the reasons this is called friendship bread is that you pass on a baggie of the starter to friends so they can make their own. We love to gift a loaf instead. Simply wrap the loaf with parchment paper, tie it with raffia, twine, or string, then add a cute gift tag and even the recipe so they can make their own.
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Adapted from Red Fly Creations.
I had everything except for the eggs so I substitute 1/2 of cinnamon applesauce for the 2 eggs. It still turned out really good and added a hint of an apple flavor. Because I added applesauce it needed to be cooked about 10 minutes longer so at the 50 minute mark I covered the loafs in foil to prevent it getting too crisp and drying out.
That sounds like a delicious swap and great tip about covering the loaves with foil too!
I made my Amish Friendship bread tonight!! It is absolutely delicious!! I followed the recipe exactly as written. It is perfect for coffee!! My Family absolutely loves it!! Keeper Recipe
I am so happy to hear it turned out perfectly and that your family loved it. Enjoy every slice with your coffee!
This is an amazing bread! I made it with GF flour (walmart brand) and it was wonderful! You can not tell at all that it is GF. I added more cinnamon & added vanilla.
That is wonderful to hear and I am glad it turned out so well with GF flour.
I made this and my family loved it. The bread has just the right texture and sweetness.
The recipe is so simple and I already had the ingredients in my pantry and fridge.
Thanks for sharing!
I love that it uses simple pantry ingredients too, thanks so much for sharing!
WOW, WOW, and WOW SOME MORE!!!!! I made this yesterday and my husband and daughter almost ate the first loaf by themselves. They were going to eat all of it without saving me a bite! I quickly went and froze the second loaf without them knowing. That will fix that for a while. I have three loaves of the pumpkin bread already in the freezer. How do you think buttermilk would fair in that bread? Their taste tests tell me both types of bread are their favorites. This weekend I fed a loaf of the pumpkin to company; they told me it was the best they had EVER eaten!
That’s amazing to hear! I love that your family enjoyed it so much. I haven’t tried using buttermilk in this recipe, but it should work well and might make the bread even more tender. Let me know if you try it!
What pumpkin bread recipe are you using?
I used the pumpkin bread recipe on page 78 of Lil’ Luna’s cookbook. I also tried it with buttermilk, but use the recipe as published. There is no way to improve on it!!!!! It is divine!