Reviewed: Nov. 24, 2009

Very good with fresh walnuts! A very chunky loaf.

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Reviewed: Jul. 4, 2009

Definitely a dessert bread, but not so loaded with sweets as other recipes. I have to hide the 2nd loaf from my family if I want one to give!

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peglet

Cooking Level: Intermediate

Home Town: Willoughby, Ohio, USA

Living In: Avon, Ohio, USA

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Reviewed: May 10, 2009

Bread was moist and delicious. Not too sweet. I added a streusel topping which my family loved.

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pattyanne

Cooking Level: Intermediate

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Reviewed: May 2, 2009

This is an excellent recipe and I got raving remarks for it from my family. A good way of using up my apples too.The only extra thing that i did was, I sprinkled my loaf pan with 2T sugar and 1tsp cinnamon, placed it in mid-lower rack, and baked it for 50-53 minutes. I like the edges to be dark and crispy.

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lovefood

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Reviewed: Apr. 10, 2009

This is a great version for friendship bread. I love the apples and cinnamon combination. This recipe also has a lot less sugar than other friendship bread recipes and doesn't require pudding mix, which I rarely have on hand. My family thinks the bread is a real treat. I put one loaf in the freezer while we eat the other one as breakfast.

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TVGIRL35

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 3, 2009

This is THE best bread ever. The apples make it utterly delicious! I used 2 tsp of cinnamon and omitted the nuts. I made this for my husband's 96 year old grandmother and she said I had to bring more when we visited - she never asks for anything!

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thequeenmommy

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

This was a big hit! I thought two apples was going to be too much but it was great! Perfect blend of cinnamon and not too sweet. I used Granny Smith Apples.

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Leigh507

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Reviewed: Mar. 14, 2009

This is an absolutely delicious way to use up the starter. Very rich and flavorful cake. I made it as written but leaving out the nuts as the kids aren't crazy about them. My whole family loved this bread/cake, and it's even better after the first day. I made it in a Bundt pan and it took exactly 50 minutes to bake. I'm going to double the cinnamon next time to try it as a spicier bread, but it's delicious as written, too. Thanks!

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Feb. 12, 2009

This was my first attempt with making friendship bread and I decided to use this recipe with my starter that was given by a neighbor. What a wonderfully, delicious cake like bread. I chose to make this in 1 Bundt pan rather than making two loaves. I added just a sprinkling of nutmeg to the batter. Then I sprinkled with confectionary sugar after baking. Baking time in the Bundt pan took 45-50 minutes at the 350 degrees. I set my timer to check with a cake tester 5 minutes earlier to help prevent drying out and over baking. My first slice I tried plain, loved it. The second slice I tried with peanut butter. YUMMY! This bread went perfectly with a cup of coffee. I decided to send a sample slice of this bread and recipe to the people I pass the starter onto. After trying this recipe, I decided to keep a starter for myself and start over, so I can make this bread again and also freezing a starter to use at a later time. For those that don’t have the starter, you can find the recipe for “Amish Friendship Bread Starter” here at All Recipes.

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LuvsRecipes

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

I just made my first loaf of Amish Friendship Bread with my first try at a Amish Friendship Starter. I followed a recipe I found here for starter and it's great. I think it will be even better as the starter matures, becomes a little bolder, but I love the soft taste of this bread. I pulled the loaf (I only have one 9x5" pan, so I used an 11x13". Shaped like a cake, but whatever. I'll get a second tomorrow!) and shared a piece with my husband and brother in law. We all had our eyes popping out of our heads. I didn't have vanilla extract and I added a tad more cinnamon, because I love it. Again, it's awesome! And I feel good about experimenting with it.

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jWigs

Cooking Level: Intermediate

Living In: Ashburn, Virginia, USA

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Reviewed: Jan. 20, 2009

i uised bread flour instead of all purpose flour for a lighter loaf!!

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tommylearning

Cooking Level: Intermediate

Living In: Peterborough, Ontario, Canada

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Reviewed: Nov. 11, 2008

Cooking wise, this turned out great. I followed the recipe exact. I was was a little concerned that they might be a little too heavy, as the batter was really thick, but it turned out just fine. I covered both loaves with tinfoil halfway through to prevent the tops from burning. Smelled wonderful. I won't be sampling these myself, as these will be Christmas gifts that I'm freezing until that time, but I'll update when I hear how good they were. This recipe made two regular sized loaves and took me about an hour and twenty minutes to bake fully.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 9, 2008

I enjoyed this recipe. I made two changes; I omitted the nuts as my boyfriend is allergic. I also substituted pumpkin puree for the oil. The bread did get brown long before the inside was done; 40 minutes in I turned the temp down to 325 and gave it another 15 minutes to cook it all the way through. The taste is great though, just the right amount of cinnamon and apples.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 29, 2008

I liked the concept of this -- no pudding mix like other Amish bread recipes -- but I found it way too sweet. If I make it again, I'll cut the sugar way back to probably only 1/3 a cup. It was very moist though, and everyone else seemed to gobble it up. The loaves were quite large. I baked them in pyrex pans.

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shecancook

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

Awesome recipe added 1 teaspoon pumpkin pie spice great choice

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Tonya

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 7, 2008

Awesome! Not a recipe I will be tinkering with. Great the way it is!

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Holly

Cooking Level: Beginning

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Reviewed: Jul. 11, 2008

This bread is delicious! I made it just as the recipe stated and it turned out perfect! Thanks!

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SLB1633

Cooking Level: Expert

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Reviewed: May 24, 2008

This was wonderful

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Sharon H

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Reviewed: Apr. 7, 2008

This recipe is far better and healthier than the original friendship bread. I substituted some of the white flour for whole wheat and grated the apples and nuts to make them more acceptable to my children. It makes a very moist and delicious breakfast or snack.

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Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

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Reviewed: Jan. 18, 2008

I obtained some of the starter, and the recipe that the bag came with had instant pudding in it. I don't think the Amish use instant pudding! This sounds good, so I think I will use this instead.

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MirrorMask

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Amish Friendship Bread III

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