Friendship Bread With Flavor!!!!

Okay – a friend gave me some Friendship Bread starter at work today, (big Thank You’s here!!!), and then told me that her husband had kindly given away her directions on what to do with the batter when he had taken a batch to another friend of theirs! 

I refered her to a previous post I had made here, where she could find/print off a new set of directions to keep on hand. See my May 2010 post titled Quilting Gremlins and Amish Friendship Bread . I also told her that I had several different flavor/ingredient variation recipes for the Friendship Bread on here as well.

What I didn’t realize was that I had only included the Add-Ins in that post that were for the fresh ingredients/fruit. I had told her that my flavored Add-Ins were there as well. But alas, they are not…. So, that must be changed!    😉   

Here is how you “Flavor” your Friendship Bread – and never have a loaf refused as a gift!! This means you can give 1 person several loaves at a time (handy around the Holidays), and no 2 of those loaves ever have to be alike!

Ready for the secret??????

It’s in the pudding!

I can hear you saying “WHAT!?!?!? – She’s lost her mind! We’re making bread – not pudding!”

You are very right….on a couple of counts – but let’s not go there now, shall we?


The secret flavor-changer for Friendship Bread is a Large Box of Instant Pudding and Pie Filling mix (or 2 small boxes, if that is what you have). The sky is the limit on your flavor combinations and choices. Just use the 2 small box version – and pick a different flavor for each box of pudding (i.e. – 1 chocolate + 1 vanilla, or 1 mint + 1 chocolate, or…. you get the idea).

With that in mind – here is the “base recipe” to “Flavor” your bread:

Preheat oven to 325 degrees.

Grease and sugar (not flour)  2 loaf pans.

In a large mixing bowl, add the following ingredients to your batter:

1 cup oil

1 cup sugar

1 tsp. vanilla

3 large eggs

2 cups flour

1/2 cup milk

1/2 tsp. baking soda

1 + 1/2 tsp baking powder

1/2 tsp salt

2 tsp. cinnamon

1 large ( 5.1 oz.) box Instant Pudding and Pie Filling mix (or 2 small boxes)

Stir all above together until well mixed. Split batter between the two loaf pans, and sprinkle the top with some more sugar before baking.

Bake in 325 degree oven for 1 hour, then place pans on cooling racks for 10 – 15 minutes. Remove bread from pans. Serve warm, cool or wrap securely and place in freezer for up to 6 months.



Oh – and a quick P.S……

For those of you who want the “newfangled” way of dealing with Friendship Bread Starter using a ziplock baggie (unlike the instructions on my previous linked- to post above), here you go:

Day 1 – do nothing
Day 2 – squeeze baggie
Day 3 – squeeze baggie
Day 4 – squeeze baggie
Day 5 – squeeze baggie
Day 6 – Add 1 cup flour, 1 cup sugar and 1 cup milk to baggie and squeeze to blend
Day 7 – squeeze baggie
Day 8 – squeeze baggie
Day 9 – squeeze baggie
Day 10 – in a large non-metal bowl, combine the batter with 1+ 1/2 cups flour, 1+ 1/2 cups sugar and 1+ 1/2 cups milk. Mix together using a wooden spoon or plastic spatula until well blended.
Now measure out 4 one cup starters into 4 seperate gallon size ziplock baggies, and give 3 of those baggies away. Keep the 4th baggie for yourself for your next batch in 10 days. With what remains in the bowl – make into bread using the recipe for Friendship Bread of your choice!!



Quilting Gremlins and Amish Friendship Bread


Okay, I know that is a weird title for a post – and because of it I must explain for those of you who are not acquainted with the dreaded “Quilting Gremlins”.

The Quilting Gremlins are those nasty little unseen creatures who wander off with things in your sewing room/quilt studio when you are not looking.

Don’t feed them with your things – it gets ugly!!

No – this is not one of them…..just one of the ones who are SUPPOSED to keep them away.

He’s FIRED!!

Just kidding.

Okay. Explanation of situation time….

Yesterday I went looking for a tablerunner I had made so that I could batt, back and finish it for a gift. Where I left it is NOT where it is at!! I’ve looked everywhere for it, and it has just plain disappeared! Gone from the premises! Gremlin food, I presume…..

The GOOD thing that came out of all that searching, however, is that I found a bunch of orphan quilt blocks from a project that I did 4 months or so ago!!

I totally forgot that these even existed!!

I have to make a throw quilt for a special occasion next week – and there were enough already made quilt blocks for me to be able to just sew them together, add a border, and have a quilt done!!! Alleluia!!!

Here, take a look…..

Now, mind you, these are just some of the blocks that I found (placed on my too short design wall)  with the bottom ones laying on my ironing board. But, this gives you an idea of what I am going to be working with.  😉 

This makes me happy, because this just saved me a LOT of time and work!!! I’ll let you know how it turns out.  🙂 

In the mean time, here is a recipe that you are not going to find lying around anywhere. I am not putting pictures of this one up because, well, you don’t need them. Trust me.

This was given to me years ago, and is not generally published/shared often. But, it is the season when you will start looking for the product to be floating around. If you are lucky, someone might give you some of this starter. If you are not so lucky, I’m going to teach you how to make your own – but, SHHHHHHHHHHH……it’s a secret!  🙂  

And “YES”, this actually came from an Amish Lady who was willing to Bless me with the actual recipe!!  🙂   

Amish Friendship Bread Starter


2 cups all-purpose flour

2 cups milk

1 cup + 1 Tblsp sugar

1/3 cup warm water

2 Tblsp. or 2 pkgs. active dry yeast


Sprinkle 1 Tblsp. sugar over the warm water.

Sprinkle yeast over that, and let it stand in a warm place until it doubles in size. (about 10 minutes)

Mix milk, rest of sugar, flour and the above yeast mixture in a plastic or glass container that is about the size of a five-quart ice cream bucket. Stir – using ONLY a wooden spoon/fork, as metal objects will retard the natural growth of the product.

Cover LOOSELY with a plastic cover, or a glass plate so that the product can breath, and expand. (It will double or even triple at times of vigorous rising!!!)

Let stand overnight in a warm place. Next day – refrigerate, covered, and stir each day for 5 (five) days.

On 5th day, divide the starter into 3 (three) 1 cup portions placed into a 1 gallon zipper-type plastic bag. Use 1 of the 1 cup portions to bake for yourself with; give 1 of the 1 cup portions to a friend; save the last 1 cup portion as your starter for your next batch!!!

Starter Usage Directions – for you and friend

Day 1 – Receive starter. Do nothing to it. Leave on counter (or in cupboard) covered for next 10 (ten) days.

Days 2, 3, 4 – Stir well with wooden spoon each morning.

Day 5 – Add 1 cup of sugar, 1 cup of milk, and 1 cup of flour to the starter and stir well.

Days 6, 7, 8, 9 – Stir well.

Day 10 – Add 1 cup of sugar, 1 cup of milk, 1 cup of flour to the starter and mix well. Take out 3 (three) 1 cup portions of the starter (will leave you with approximately 2 cups worth in your container), and place each portion into individual plastic bags for distribution – but be sure to keep 1 of these bags/1 cup portions for YOUR starter for the next batch!!!.


Amish Friendship Bread

Add the following to your 2 cups of starter from above:

3/4 cup vegetable oil

3 eggs

1 cup sugar

2 cups flour

2 tsp. vanilla extract

1 + 1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. baking powder

Mix all together well, then choose which Add-In you would like to include from below:


ADD INS:   Add 1, or a combination of, any of the following….

2 cups pumpkin, or

2 cups blueberries, or

3 ripe bananas, or

1 cup applesauce, or

1 cup chopped apples, or

1 cup raisins, or

1/2 cup nuts – your choice of variety.


Gently fold-in the ingredient you chose. Place into 2 greased loaf pans and bake at 350 degrees for approximately 55 minutes.

If you prefer to make these into Muffins – Fill greased muffin tins approximately 3/4 full and bake at 400 degrees for 15 to 18 minutes. Will make 2 – 3 dozen muffins.


Now remember – SHHHHHHHH – this is a secret, so keep this starter recipe to yourself, and just smile sweetly when questioned about where/how you got it, and just say “A friend”.  😉 


Your friend,