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!!



Southern Strawberry Bread

This is some of the moistest, most amazing Strawberry Bread you will ever eat. Smothered with a Cream Cheese spread, it is a little slice of Heaven – and you don’t even have to use fresh strawberries to make it! Good eats at any time of day – breakfast, snack, dessert – doesn’t matter! Just be sure to stash it where it’s not in open view when you are not around – otherwise it will be all gone when you come back for seconds!!  😉 

Very easy to make with only a few ingredients required, and about an hour of your time, makes this a quick and scrumptous treat!

Shady’s Southern Strawberry Bread

*Makes 2 Loaves

Preheat oven to 325 Degrees

2 sticks butter

1  1/2 cups sugar

4 eggs – lightly beaten

1 cup strawberry jam or preserves

1 cup sour cream

3 cups flour

1/2 tsp. baking soda

3/4 tsp. cream of tartar

1 tsp. lemon extract

1 tsp vanilla extract

Line 2 loaf pans with wax paper and set aside.

In a large mixing bowl, cream your butter, sugar and eggs together.

In second mixing bowl, fold sour cream into jam.

In third mixing bowl sift flour, baking soda and cream of tarter together.

Now, add the flour mixture  ( 1/3rd at a time)  to the butter mixture while alternating with the jam mixture while mixing on LOW speed.

Now fold in the lemon extract and the vanilla with a spoon.

Pour into wax paper lined loaf pans – dividing batter evenly between pans, and place in preheated oven at 325 degrees on middle rack of oven. Bake for 1 hour.

While bread is baking make Cream Cheese Spread – if desired:

Cream Cheese Spread

1 pkg (8 oz.) softened cream cheese

1/2 cup milk

 1/2 cup powdered sugar (can up this to 3/4 cup if sweeter, thicker spread desired)

1/2 tsp vanilla extract

Mix all together on Med-High speed until well blended. Place in fridge until ready to use. (Please forgive my stained bowl – it’s around 17 years old and has been well-used)  🙂 

Now – when baking time is done, insert a toothpick into the centers of the loaves and check for doneness – it will come out clean when they are done. Remove loaves from oven, set pans on trivets or wire racks to cool for 5 minutes, then lift loaves out of pan by wax paper.

Peel off wax paper, slice loaves into hunks about 1/2 to 1 inch thick, spread with Cream Cheese spread (if desired – if not butter or plain is yummy too)!!

However – BEWARE – a hand will “magically” appear and snatch the first plate of strawberry goodness away before you even get done plating it all up!!

Guard the rest of the loaf wisely young grasshopper, guard it wisely!!!!

Enjoy!!  🙂