Best Quick Amish Friendship Bread Or Muffins No Starter Required Recipes

AMISH FRIENDSHIP BREAD WITHOUT STARTER

Amish Friendship Bread without Starter image

Yes, you can make Amish Friendship Bread without starter! This easy cinnamon quick bread is moist and tender (thanks to pudding in the mix)!

Provided by Blair Lonergan

Time 1h15m

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 (5.1 ounce) large (6-serving) box vanilla instant pudding mix
2 teaspoons cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs
1 cup vegetable oil
1 cup granulated sugar
1 cup buttermilk
½ teaspoon vanilla extract
For the Topping: ¼ cup granulated sugar + 1 teaspoon cinnamon

Steps:

Preheat oven to 325°F. Grease two 8½ x 4½-inch loaf pans; set aside.
In a large bowl, whisk together flour, dry pudding mix, cinnamon, baking powder, baking soda and salt.
In a separate bowl, whisk together eggs, oil, sugar, buttermilk and vanilla extract.
Add the wet ingredients to the dry ingredients; mix just until combined (do not over-mix).
Divide the mixture evenly between the two prepared loaf pans.
In a small bowl, combine the sugar and cinnamon topping. Sprinkle over the two loaves.
Bake at 325°F for 1 hour, or until a toothpick inserted in the center of a loaf comes out clean.
Cool in the pan for about 10 minutes, then transfer to wire racks to cool completely before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 224 kcal, Carbohydrate 27 g, Protein 3 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 26 mg, Sodium 154 mg, Fiber 1 g, Sugar 16 g

AMISH FRIENDSHIP BREAD - NO STARTER

Amish Friendship Bread - No Starter image

We're big fans of Amish Friendship Bread and really liked this no starter version. This bread is made with pantry ingredients. It's got the texture of banana bread and it's filled with a nice cinnamon taste. Not overly sweet, it will be lovely with a cup of tea or coffee for an afternoon treat. It's an easy recipe kids can help...

Provided by Tara Grimshaw

Categories Breads

Time 1h20m

Number Of Ingredients 17

Ingredients

STARTER
3/4 c sugar
3/4 c milk
3/4 c all-purpose flour
BREAD
1 c oil
1/2 c milk
3 large eggs
1 tsp vanilla extract
2 c all-purpose flour
1 c sugar
1 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 pkg instant vanilla pudding, 5.1 oz
1 c finely chopped nuts (optional)

Steps:

1. Preheat oven to 325. Combine all "starter" ingredients in mixing bowl; mix.
2. Add in oil, milk, vanilla, and eggs.
3. In a separate bowl, mix together flour, sugar, salt, cinnamon, baking powder, baking soda, pudding mix, and (optional) nuts.
4. Add to the liquid mixture and stir well.
5. Pour into Bundt pan, muffin pan (makes approx 48) or 2 greased 9x5 in. loaf pans.
6. Bake at 325 for 1 hour for loaf or Bundt pan (30 minutes for muffins) or until cooked thoroughly.

EASY & QUICK AMISH BREAD

Easy & Quick Amish Bread image

I have had this recipe for at least 10 years, it was given to my by my mom after i got married but i just started making this about a year ago when i got pregnant with my second child and only wanted fresh homemade baked bread.. this bread is awesome. I make at least 4 loaves a week for my family. It is the simplest bread recipe i have and the tastiest . 1 loaf is usually gone hours after it comes out of the oven. Now here is the thing I am NOT avid baker, if its too complicated i screw it up, so this recipe in my book is fool proof..... If you make it and it doesn't come out.. you did something out of order ,... it is not the recipe.... follow the mixing directions exactly.. good baking and enjoy..

Provided by Ravenn2

Categories Yeast Breads

Time 2h

Yield 2 loafs, 24 serving(s)

Number Of Ingredients 6

Ingredients

2 cups warm water, 105-115 F degrees
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 -1 1/2 teaspoon salt
1/4 cup vegetable oil or 1/4 cup unsalted butter
6 cups bread flour, I use white bleached it works fine

Steps:

I use a mixer with a dough hook but it is just as easy to mix by hand if you don't have one.
Proof the dough in a warm draft free place, I turn the stove on warm (150 F) when the yeast is proofing the turn off when I add the flour.
==============================.
In your mixer bowl pour warm water and sugar, stir until sugar is dissolved.
After sugar dissolves stir in yeast and allow the yeast to proof until yeast gets to a creamy foamy state. about 5-10 minutes max. depending on how warm the water is.
After yeast proofs mix in oil and salt into the yeast.
mix in flour 1 cup at a time, after all four has been mixed(6c.) it it will still be a little sticky. do not add more flour to the mixer.
Turn bread out onto a well floured surface an knead until smooth .
Place dough in a well oiled bowl and turn dough to coat with oil.
Cover bowl with a damp cloth/towel and allow dough to rise in a warm place and double in size. about 1 hour.
After dough doubled punch center down and tun onto your floured surface again an knead for a few minutes, and then divide the dough n 1/2 and shape into loaves .
Place the 2 loaves in well oiled bread pans and let rise a second time for about 30-45 minutes, until dough rises about 1-2 inches above the pans. If you happen to forget about them an they rise higher , no harm you just will have a bigger loaf.
I proof them in the oven the then just turn the heat on.
Bake a 350 degrees for 30-35 minutes.