Amish Friendship Bread without starter is a sweet, cinnamon-swirled quick bread that gives you the soft, tender texture of the classic recipe without waiting through a 10-day starter cycle.
Traditional Amish Friendship Bread is made with a sweet starter that is fed, divided, and shared with friends, but our shortcut version uses buttermilk to keep things simple.
We were so excited when we learned we could make this favorite without a starter because it is easy, dependable, and still full of cinnamon sugar flavor. Butter and buttermilk keep the loaves soft and moist, while the cinnamon sugar layered through the middle and over the top gives every slice plenty of sweetness.
This recipe makes two loaves, which is perfect for the Friendship Bread tradition. We usually keep one for breakfast or after-school snacks and share the other with a friend, neighbor, or teacher. It also freezes well, which makes it an easy make-ahead bread for holidays and gifting.
For more easy homemade bread favorites, try our Cinnamon Bread, Banana Bread, Pumpkin Bread, and Zucchini Bread.
Why you’ll love it + Why it works:
- No Starter Needed. You get the sweet cinnamon flavor of Friendship Bread without waiting through the traditional 10-day starter cycle.
- Makes Two Loaves. Keep one for your family and share the second with a friend, neighbor, or teacher.
- Soft + Moist. Buttermilk and butter keep every slice tender without needing instant pudding.
- Cinnamon Sugar Layers. Cinnamon sugar in the middle and on top gives every slice plenty of sweet cinnamon flavor.
- Buttermilk Does the Work. Its acidity reacts with the baking soda to help the loaves rise while keeping the crumb soft.
Amish 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.
Traditional Amish Friendship Bread Starter
Traditional Amish Friendship Bread starts with a sweet fermented starter that is fed over 10 days, divided, and shared with friends. You do not need this starter for our shortcut recipe above, but here is a simple traditional starter if you want to try the classic method.
Starter Ingredients + Instructions
- 1 (¼-ounce) package active dry yeast
- ¼ cup warm water, about 110°F
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
Dissolve the yeast in the warm water and let it stand for about 10 minutes.
In a large glass, plastic, or ceramic container, whisk together the flour and sugar. Slowly stir in the milk and dissolved yeast mixture until combined.
Cover loosely and let the mixture sit at room temperature until bubbly. This is Day 1 of the traditional 10-day cycle.
10-Day Starter Schedule
- Day 1: Make or receive the starter. Let it sit at room temperature.
- Days 2-5: Stir the starter once each day, or gently mash the bag if storing it in a zip-top bag.
- Day 6: Feed the starter with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix well.
- Days 7-9: Stir or gently mash the starter once each day.
- Day 10: Pour the starter into a nonmetal bowl. Feed it again with 1½ cups flour, 1½ cups sugar, and 1½ cups milk. Mix well.
Measure the starter into 1-cup portions. Keep one for yourself, share extras with friends, or freeze portions for later.
Important: This traditional starter is not used in the no-starter bread recipe above. It is included for anyone who wants to follow the classic Friendship Bread tradition.
Kristyn’s Recipe Tips
- Use room-temperature ingredients. Softened butter and room-temperature eggs mix more smoothly into the batter.
- Do not overmix. Once the flour and buttermilk are added, mix just until everything is combined. Overmixing can make quick bread dense.
- Use the right loaf pans. We use two 5 x 9-inch metal loaf pans that are about 3 inches deep. A different pan size or material may change the bake time.
- Check the center. Insert a toothpick into the center of each loaf. It should come out clean or with a few moist crumbs.
- Tent if needed. If the top is getting dark before the center is finished, loosely cover the loaf with foil and continue baking.
- Make one to keep and one to share. Since this recipe makes two loaves, it is an easy homemade gift for neighbors, teachers, friends, or family.
Amish Friendship Bread Recipe
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
Recipe FAQ
Traditional Amish Friendship Bread does, but our version does not. The traditional bread uses a sweet fermented starter that is maintained over a 10-day cycle. Our shortcut recipe uses buttermilk and baking soda instead, so you can make the bread right away.
The bread recipe on this page was specifically tested as a no-starter version using buttermilk. A traditional starter changes the moisture and structure of the batter, so we would use a separate tested traditional Friendship Bread recipe rather than adding starter to this formula.
Store: Store Amish Friendship Bread at room temperature in an airtight container, zip-top bag, or wrapped tightly in plastic wrap or foil for 2-3 days.
Freeze: Once completely cooled, wrap the loaf tightly in plastic wrap and again in foil. Freeze for 1-2 months. Thaw at room temperature before slicing
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.
What size pans do you use? Can this be made in the mini pans? If so, how much time ? Thank you.
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!
How many muffins does it make?
Depending on much butter you add to the liners, you should be able to bake about 24 regular sized muffins.
Just trying this today.. Wish me luck. It smells delicioius
If it smells delicious already, you’re off to a great start. Hope you love the final result!
Does this recipe ask for unsalted or salted butter, please
Thank you
We use unsalted butter.
I’m trying to make your recipe of Amish Bread do I use UNSALTED BUTTER OR SALTED
Oh, I should have believed the negative reviews. This recipe is not right. I made mini loaves for Christmas gifts and after an hour of baking they are not baked through. And they are ugly! They do not ever become a loaf and the texture of the bread becomes pocked and spongy. I don’t understand how there are so many good reviews. I just wasted a lot of time and ingredients
I’m sorry to hear the loaves didn’t turn out. Thank you for the honest feedback and for giving the recipe a try!
This recipe was so simple yet so delicious!! I made this last weekend and by demand I had to make more this weekend!! 😂😂😂
I baked my first ever loaf of bread with your recipe tonight and it came out flawless. Thanks so much!
Way to go!! That’s so exciting! You’re welcome.
I made this bread today and it was totally soggy in the center, I ended up baking it for an extra 45 minutes and it is still wet inside. Are you sure it is supposed to have 2 cusp buttermilk?
It is supposed to have 2 cups of buttermilk. So, 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, you can use a piece of tin foil to tent over the top to keep the crust from getting too dark and crisp while the middle continues to cook. Hope that helps!
Can i use a bundt pan?
Did you use 2 loaf pans or 1 ?
Hi! Can I make this bread in one loaf pan?
The full recipe makes enough for two loaves. You can always half the recipe and it will just make one. If two loaves are more than you need, this bread freezes great. So you could freeze one loaf and then defrost for a future time. Freezing instructions are in the post.
Sounds almost complete except one of the steps has you divide the batter into 2 pans … then the last step has instructions for the remaining batter. ?
Yes, so you’ll use 1/4 of the batter for one bread pan, then 1/4 of the batter for the other (which is 1/2 of the total batter), then sprinkle cinnamon topping on top of each of those. Then you will do the same thing again, topping with the remaining cinnamon topping. Hope that makes sense! The video of the recipe might provide a bit more clarification too.
Wonderful bread! Love this super easy recipe! Thank you for sharing. 😃
I read one recipe for Amish bread but it called for unsalted butter. and no salt added to the batter. What do you think about that?
You can always adjust the amount of salt if you feel like it needs a little bit. Using unsalted butter gives you a little more wiggle room to play with the salt content, so if you think it needs some, you could add it!
I love making this bread without the starter. It’s always been one of my favorites. So glad you have the recipe!
Can you tell me how many muffins this would make? I see it said you can make muffins but doesn’t say how many. Since you use half the batter then add sugar cinnamon then the other half batter I would like to know how many to make so I don’t use too much batter for the first layer. Thank you.
Do you think it makes a difference if you use either buttermilk or mix milk with vinegar?
I have made this 3 times this month it is the only recipe I will ever use!! This is a keeper! You know how you try things on Pinterest and they taste and look terrible big fails. This is not one of them ! This is a recipe I will pass down through generations! Thank you so much!
I’m I made this bread and it tastes wonderful. I baked it for 47 minutes tested with a stainless steel Kabob Point tested dry. After allowing it to cool for 30 minutes I flipped it and it was totally uncooked on the bottom. Do you think this was just a matter of not baking it long enough or is there something else you can think of?
Probably! I’m not totally sure why the bottom was uncooked. Perhaps you try baking on the bottom rack. Also, 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, you can use a piece of tin foil to tent over the top to keep the crust from getting too dark and crisp.
I had the same problem, totally raw in the center after 50 min. I baked an additional 45 and still raw. I think there is too much buttermilk in recipe!
It was so easy, quick and delicious. I did not have buttermilk so substituted milk and vinegar and it turned out just fine.
Would I be able to make this recipe as a banana friendship bread? If so would I just use less milk?
This bread is so good! I am making it for neighbor gifts this year!
I love this recipe too! I was wondering….can you make this into smaller loaves? I have the mini loaf pans and I would like to make those for gift giving. Not sure if the oven temperature would stay the same and for how long? Thanks!
Oh absolutely!! That’d be a fabulous gift idea. The oven temp can stay the same, but you’ll want to reduce the baking time. I’d say maybe check around 20-25 minutes. Depending on your oven and climate/altitude, it may need more time? But you can definitely make this in the mini loaves.
This is a favorite around here! I love how soft and moist this turns out every time.
It’s still cooling! I added veins of cinnamon in middle layer. Can’t wait!!!!! Thanks
Mmmm sounds tasty!! Hope you enjoyed the bread!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
This bread is a favorite of mine. I always get compliments when I make it and gift it. I love the cinnamon sugar crust!
This is a great cinnamon bread. I make a few lines in the bottom half after I sprinkle the cinnamon/sugar on with a knife to distribute it through the bread. SUPER YUMMY!!!!
Ooh that does sound yummy!! Thanks so much for sharing!
Would this Amish Cinnamon Bread freeze well? I’m wanting to freeze thick slices individually.
Yes, the bread can be frozen for up to 2 months. You’ll just want to wrap in plastic wrap and then again with foil. Just make sure to fully thaw before eating.
Can you tell me where all the sodium comes from.
It would mostly come from the butter and the buttermilk.
Can this be baked in a 9″ X 9″ pan instead of 2 loaf pans?
I have never tried baking it in a 9X9 before, but you could give it a try. Something to note: 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 (especially if using a larger/wider pan), use a piece of tin foil to tent over the top to keep the crust from getting too dark and crisp. You’ll have to let us know if you use that pan how the bread turns out.
Should I tent at the beginning of the bake or just if I see the center is taking longer to cook?
I’d say just if you see the center is taking longer. That way the rest of your crust won’t get too crispy or dark.
Followed recipe exactly and bread was runny!
I’m so sorry it didn’t turn out the way you had hoped. Thanks so much for giving the recipe a try!
Okay, this is seriously soooo good. I add a dry pack of pudding and slightly undercook and it’s the bestttttt.
Thanks so much!
The pudding sounds like a delicious addition! Thanks for sharing!
This would definitely be a new favorite but the pan size mentioned was too small. Suggest a large loaf pan.
The recipe calls for 2 loaf pans, and the batter is perfect if using 2. Yes, it is too much for just one pan.
Delish every time !!
I am so glad to hear that! Thank you for letting me know 🙂
Wow! The best ever Amish Bread without the starter. It’s now my favorite. I had to portion my share and gave the rest away to friends. They are all saying “WOW”. the best.
I tried it in a muffin pan and baked for 25 minutes and turned out just as perfect.
Yay!! That makes me so happy! Thank you for sharing that!
This is our new “go to” recipe. So moist and delicious. Not too sweet but flavorful enough to hit the spot.
One of my favorites.
Love this recipe. Very easy to make. My family loved it ❤️
I am so glad you do 🙂 I am so happy your family liked it! Thank you!
Amazing! I just love a great sweet bread recipe!
I’m smitten! I love Amish friendship bread, but I either don’t have a starter or don’t want to make one. This recipe is perfect for me!
This recipe is so amazing! I can’t eat just one slice. So quick to make too!
I once had the friendship starter But, after several batches, finally got weary of tending to it. I’m super excited to be able to just make a loaf or two whenever i want.
This is one of my favorite breads to take to friends/neighbors. It’s soft & easy to make!
This is one of my favorite breads to make & eat!! the cinnamon sugar mixture makes it out of this world!
I love the taste of this bRead. Its simPle and very delicious!
WILL THIS RECIPE WORK USING GLUTEN-FREE FLOUR?
I personally have not tried, but I am sure it would 🙂
I like that it made two loaves so i can give one away To my Amish neighbors. I added some crumb topping to make it a little more like coffee cake. It turned oUt great!
Glad it turned out! Yes, it’s perfect for gift giving! Thanks!
made just like recipe with addition of chopped nuts and raisins and extra cinnamon/sugar
Perfect!! Thanks for sharing what you added! Glad you liked it!
Found this recipe online and make a loaf for my husband and one for my aunt. They just love it. I dont eat sweets so I dont eat it. But it smells wonderful while baking. Was thinking if adding blueberries to it. Thoughts?
That would be a yummy idea! I haven’t tried, but you can’t go wrong with adding blueberries! Glad your family loved it! Thank you 🙂
AM trying it tonight will let you know how it is Mickey
So YUMMY!! MY kids and I loved this bread so much! WOW!!
We do too!! Thank you 🙂
I swap half the butter for 4 ounces of apple sauce. Have used this several times when cooking for our drama group when we feed the audience, as well as for a home that I work at, and served it warm with custard. Goes down very well with everyone. Totally yummm! (and you’re right – that’s a lot of cakes – tonight 8 cakes done, with another 8 to make tomorrow, lol).
Good idea!! Thank you for sharing that! Glad you like it!
i just had to comment on your introductory paragraph. My daughter (age 25) AND I JUST LAUGHED AND LAUGHED! YOU SAID “Not i says the cat!” i have used that phrase her entire life and never once until now have i heard or in this case seen anyone else use it! it comes from the story of the little red hen and nobody had time to help her make a loaf of bread. thank you for brightening our day with your wonderful sense of humor.
Cutest little book! Glad I could brighten your day 🙂 Thank you so much!
Did you use 8×4 or 9×5 inch PAns?
I used the 9×5, but either would work 😉
do you HAVE A RECIPE FOR THE BREAD THAT TAKES A LARGE BOX OF PUDDING IN THE BATTER ?
I have a couple…https://lilluna.com/white-chocolate-lemon-bread/ or https://lilluna.com/pistachio-bread/. Hope one of these, is what you are looking for.
This looks so good! Have you ever tried it using a gluten-free flour?
I have not, but I would think it would work 🙂
When looking at the nutrition facts it says one serving is 2977 calories. Is that really true or is one loaf that many calories? Haven’t tried the recipe, but if it tastes like the “mush” made Amish bread it will be wonderful!
I made this and my husband and just love it I have had to make three times to keep us in this bread. I’m going to bring this to a friend of mind who makes this old fashion Amish Bread and I bet she’ll through her starter away. Thanks so much for a great recipe.
You are so welcome!! This is such a yummy recipe! I am glad your hubby approves 🙂 Thank you!
Want the mint brownie recipe please
I am not sure what mint brownie recipe you are wanting, but if you put “mint brownie” on the search bar on the home page, all will pop up & hopefully, you can find the one you are wanting 🙂
What kind of flour
I just use regular all purpose flour 🙂
I WAS WONDERING IF YOU COULD TELL ME I MADE THIS BREAD VERY TASTY. I REALLY LIKE IT. BUT WHEN I SLICED IT IT ALL FELL APART INTO CRUMBS. COULD YOU TELL ME WHAT I DID WRONG
I’m glad you liked the taste! I’m not sure? I haven’t had that happen. Did you follow the recipe exactly?
Yes I did I even left it in for 60 minutes maybe I need to leave it in a little longer it was very moist
Thanks! I haven’t had a bag of mush starter in years. Looking forward to trying this recipe!
Oh, it is so good! I hope you like it! Thanks for stopping by!
So sorry that happened! Not sure why that happened either. Thank you for trying it!