At the last minute, I realized I had no poppy seeds on hand so I added about a cup or so of fresh blueberries. Also made a glaze of lemon juice and powdered sugar as so many people said this recipe needed a bit more lemon flavor. Turned out great!

Like many others, I added the zest of a lemon, knowing from experience that lemon pudding mix alone wouldn't give it enough lemon flavor. I think the zest of 2-3 lemons would really be much better. I also made a glaze of lemon juice, powdered sugar, and a little milk (just to thin it out). I drizzled half of the glaze over the top of the loaves just after they came out of the oven and then drizzled the remaining glaze over tops after the bread had cooled for about an hour. Everyone loved it at work; they ate more of mine than they did my co-worker's chocolate version (although I think the chocolate bread would be good if you added a little cocoa and/or some choc. chips, peanut butter chips, or nuts to the batter.) Finally, my loaves took much longer than an hour to bake. I would give them at least 15 to 20 minutes extra, depending on the heat of your oven. But overall, this recipe is a keeper. Thanks so much for sharing it!

Instead of oil, I used applesauce. I also added grated lemon peel from 2 large lemons and the juice of one lemon to the batter. When the bread was done cooking, I mixed confectioners sugar with water and fresh squeezed lemon juice in a small bowl. After the bread had cooled for about 15 minutes, I poked holes in the top of both breads with a wooden skewer and spooned the icing mixture over the top of the breads until well covered and running down the bread. I let the breads cool about 20 minutes more, then removed them from the pans. I took a loaf to my husbands work the next day, and every one loved it. Some asked me for the recipe!

This is my favorite recipe to use with the starter! My whole family loved it!

This turned out very well. Hit with the kids and husband. Thanks.

Very Good. I used 1/2 C sugar and 1/2 C Splenda without sacrificing texture or flavor. Since I had only one box lemon pudding, I used that and one of lemon pudding. I substituted 1/2 t of lemon juice and 1 1/2 t of vanilla. Not too tart. Could add grated lemon rind and more poppy seeds.

I made this twice already!My co-workers loved it. I did add an additional rine of 1 lemon, no applesauce, & an extra half cup of milk & oil.Either way this a great recepie.

This was a very moist bread, and I liked that it was lower fat than most of the friendship bread recipes. I used lemon extract instead of vanilla, and I thought that there was a strong chemical lemon taste between the pudding and the extract. I would stick with vanilla next time.

Awesome. Everyone loved it. Added about a tablespoon of lemon juice because it was handy. Making again--great way to get rid of all my starter!

Exactly what I was looking for. Thanks for the recipe. Haven't tried it yet but will have a starter ready in 3 days. will see how it goes then.

Really good. I followed the recipe exactly but next time will try using lemon extract just because I like it real lemony.

My family loves this recipe though I made muffins rather than a loaf bread. I put in muffin tins and baked approx 25 minutes at 325 and they were great.

Good recipe- those who like the sweetness. For me its too sweet for health reason- Its because pudding,apple sauce, amish batter already has sugar on it.I only used 1/2 cup of sugar, 1 box of lemon pudding, added more milk with 1/4 or 1/2 cup of milk then watch for the right consistency otherwise its too thick. It cook very well and it comes out perfect for me. You dont have to add more milk if you dont want to. I used pure vanilla or Lemon extract if available -eaither way both great flavor. Thanks for sharing.

This recipe is much better then the original Amish Friendship Bread. I used 1 tsp lemon extract and 1 tsp vanilla extract in place of the 2 tsp of vanilla. I cut the sugar back to 3/4 cup because otherwise it is just to sweet, may try 2/3 cup next time. The only other change was I baked the bread for 50 minutes and it was perfect. The lemon flavor got stonger as it cooled. Will make again and include this recipe in the starter kits I give out.

Thanks for the recipe!. My daughter loves lemon poppy seed bread/ muffins. Turned out great.

Watch this bread so that it does not get too done. But a wonderful moist sweet bread!