Reviewed: Apr. 27, 2008

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.

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A-BANANNA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 24, 2008

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.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 23, 2008

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!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 10, 2008

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.

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Dana

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Reviewed: Feb. 27, 2008

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

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PESTEE40

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Reviewed: Feb. 9, 2008

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.

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Barb

Cooking Level: Intermediate

Home Town: Wray, Colorado, USA

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Reviewed: Jan. 28, 2008

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.

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Grace

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Reviewed: Jan. 18, 2008

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.

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Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

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Reviewed: Jan. 1, 2008

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

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Luci

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Reviewed: Nov. 24, 2007

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

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Jun. 2, 2007

This was not lemony enough and the texture was heavy. Also, the starter flavor came through too much in a way that didn't go with the lemon flavor.

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M2MIN

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 11, 2007

This was good and my husband liked it. I do appreciate the variation on the regular friendship bread recipe. However, it was too "gummy" as others have described it. Maybe too much pudding... and a little more lemony than I would have liked - again too much pudding. I may try it again with only one box of pudding.

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WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

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Reviewed: Mar. 24, 2007

This recipe was so delicious! Ok I did make some changes as I made muffins. First I only had the Mango/Mandarin Orange applesauce my kids take with them in their lunches. I assumed it was 1/2 cup. It gave it some awesome flavor. If you all haven't tried it with different applesauces yet you should try it. I made 20 lage size muffins. I probably added to much of the batter in the cups. But that did not take away from their taste. I baked them at 425 for 20 to 23 minutes. The first batch 23 the last 20 they were golden brown and oh so moist. I did add in quite a bit more poppyseeds than it called for. I went for how the instant mixes looked and just added more in till it looked right. My husband said that these were much better than the instant mixes. served with ice cold milk on the side they are sweet, moist and they even melt in your mouth. Thank you for the recipe. Next batch: Banana Nut Muffins with Blueberry morning applesauce. Should be interesting. Thanks!!!

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DAWNSCOTT

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Lebanon, Kentucky, USA

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Reviewed: Feb. 14, 2007

Good flavor, but a little too light and "gummy" for my taste. I already had the starter and have been making the "regular" friendship bread with vanilla pudding for several weeks. I decided to try this version for variety, but I like the density/chewyness of the loaf version better.

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Emily Duff

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2005

I am not as impressed as the others. It is okay, but not as good as the Cinnamon recipe I have. I sent it to a church lock-in for about 30 kids, and half still came back. Here's another view on the temp. I went 60 min at 350 and had a slightly burned outside, not done inside. Turned the oven down to 325 and let it go another 10-15 min and inside was just right. I did a bundt, muffins and small loaf. The bundt and muffins both burnt, I learned by the time of the small loaves! (I make triple or quadruple batches...no one to give my extra starter to!)I won't make this again, by request of my family. I will try the chocolate version (sans cherries).

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Carisa

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Spokane, Washington, USA

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Reviewed: Apr. 21, 2004

This recipe was very good. The only thing I would change on this recipe is that if you cook it the full hour it will be too dry. Therefore, I started out at 50 minutes. The color was perfert, but it was a little bit not done. Another thing I would add (if I had a recipe for it)is a lemon based sugar icing. Otherwise this was excellent.

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Susan

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Reviewed: Apr. 18, 2004

The recipe was good, but the tempature was too low. I cooked at 325 for 60 minutes and was still very runny. Left cook for another 15 minutes and it was cooked on top but after cooled the bottom stuck to pan and was raw in middle. I will try again, but try at 350.

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Donna

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Reviewed: Jul. 13, 2003

Yummy, yummy. I made these as muffins....wow. Thanks for posting.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 28, 2003

This is a wonderful recipe for breakfast muffins! Following is a variation you might wish to try which I've developed from this recipe: Make the following substitutions: Instead of the poppy seeds, use 1/2 cup each of chocolate chips and chopped walnuts; instead of the ground cinnamon, use 1 tablespoon of cocoa powder; instead of lemon pudding mix, use chocolate pudding mix; instead of vanilla, use chopped maraschino cherries and their juice.

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L80BUG

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Reviewed: May 12, 2002

This was yummy and worked great as muffins!

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TICKLEB270

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Lemon Poppy Seed Amish Friendship Bread

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