Lemon Poppy Seed Amish Friendship Bread Recipe - Allrecipes.com
Lemon Poppy Seed Amish Friendship Bread Recipe

Lemon Poppy Seed Amish Friendship Bread

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"This is a yummy variation of Amish Friendship Bread. It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings


  1. In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
  2. In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
  3. Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2003

This is a very moist and delicious recipe. I added 1/2 teaspoon Lemon Peel and substituted Lemon Extract for the Vanilla Extract. Even more Lemony. Thanks for a good recipe to used with the Amish Starter.

Most Helpful Critical Review
May 05, 2009

I did not care for this recipe.

Feb 09, 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.

Sep 11, 2003

Excellent recipe. I already had the friendship bread starter. This is lower fat tha my other recipe and just as good as the really fat version. Thanks!

Aug 15, 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.

Apr 11, 2003

I thought I would have to freeze some of this bread because it made so much, but my family ate it up before it ever needed to be frozen. Delicious! This would make great gifts, and works well in small loaf pans. I used 6 individual loaf pans for one recipe. I also added a teaspoon of lemon extract.

Aug 15, 2003

This is a great tasting recipe. Moist and full of flavor. It freezes well too.

Apr 16, 2010

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! UPDATE: Made medium sized muffins; takes about a half hour to bake, but they really don't rise very much. Tasty to eat though!


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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