There’s something special about baking Amish bread. It’s soft, sweet, and made with simple ingredients you likely already have. No fancy tools, no long wait—just a comforting loaf that fills your kitchen with warmth.
Why We Love This Homemade Amish Bread Recipe
You don’t need to be an expert baker to fall in love with Amish bread. Here’s why it’s become a staple in so many homes:
Foolproof Ingredients: Everything on the list is likely already in your pantry.
Incredible Texture: Fluffy and moist, without being heavy.
Mild Sweetness: Perfectly balanced to enjoy with both sweet and savory toppings.
Great Yield: Makes two generous loaves, ideal for sharing.
Customizable: From cinnamon to chocolate chips, you can adapt it to suit your taste.
This is one of those go-to recipes you’ll find yourself turning back to again and again.
Ingredients
Flour – Use all-purpose flour for the soft, tender texture that Amish bread is known for.
Leavening – Baking powder helps the bread rise. Do not substitute it with baking soda.
Oil – Adds moisture and keeps the bread soft.
Sugar – Gives a mild sweetness that balances the bread perfectly.
Eggs – Help bind the ingredients and add richness.
Milk – Keeps the bread moist and tender.
Vanilla pudding mix – Adds extra softness and a subtle vanilla flavor.
How to Make Amish Bread from Scratch
Preheat and Prep
Start by preheating your oven to 325°F (163°C). Lightly grease two loaf pans or line them with parchment paper for easy cleanup.
Combine Wet Ingredients
In a large mixing bowl, whisk together the oil, eggs, vanilla, and milk until fully blended.
Mix Dry Ingredients Separately
In another bowl, sift the flour, pudding mix, sugar, baking powder, baking soda, and salt.
Blend Together
Slowly add the dry mixture to the wet ingredients, stirring until just combined. Don’t overmix.
Optional Cinnamon Swirl
If you’re adding a swirl:
Mix 2 tablespoons sugar with 2 teaspoons cinnamon.
Pour half the batter into the pans, sprinkle with the cinnamon mixture, then top with the remaining batter.
Bake to Perfection
Bake for 55–60 minutes. Check doneness with a toothpick — it should come out clean. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack.
Expert Tips for Perfect Amish Bread
You want every loaf to be bakery-level good. Here’s how to get there:
Use Room Temp Ingredients: Cold eggs or milk can make the batter lumpy and uneven.
Avoid Overmixing: Stir until just blended to maintain that soft crumb.
Test Early: Start checking at the 50-minute mark, as oven temps can vary.
Cool Completely Before Slicing: It’s tempting, but cutting too early leads to a gummy texture.
Creative Variations on Classic Amish Bread
The beauty of Amish bread is how easily it welcomes flavor upgrades:
Cinnamon Crunch: Add a cinnamon sugar topping before baking.
Chocolate Chip: Fold in ½ cup mini chocolate chips for a dessert twist.
Banana Bread Style: Mix in 2 mashed bananas and reduce the milk slightly.
Zesty Lemon: Swap vanilla pudding for lemon and add lemon zest for brightness.
Nutty Delight: Add chopped walnuts or pecans for texture.
You can even create seasonal versions — think pumpkin spice in fall or cranberry-orange in winter.
How to Serve and Enjoy Amish Bread
Serve it fresh and warm, and you’ll see it disappear fast. Here are a few ways to make it even more enjoyable:
Spread with butter, honey, or jam
Toast slices and top with peanut butter or cream cheese
Serve with a side of scrambled eggs for breakfast
Wrap a loaf in parchment and gift it to a friend or neighbor
More Bread recipes you will love!
dollywood cinnamon bread recipe
Frequently Asked Questions About Amish Bread
What is Amish bread made of?
Amish bread is made from simple baking staples like flour, sugar, eggs, oil, and pudding mix. It may or may not use a fermented starter.
Can I make Amish bread without a starter?
Yes. This recipe is designed to skip the traditional 10-day fermentation process while still delivering amazing taste and texture.
How should I store Amish bread?
Wrap in foil or plastic wrap and keep at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
Is Amish bread the same as Amish friendship bread?
They’re close. Friendship bread typically uses a sourdough-like starter shared among friends, while this version is quicker and more accessible.
Why is my Amish bread too dense?
Most often, dense texture comes from overmixing or cold ingredients. Mix gently and allow items to come to room temperature before baking.
Amish Bread
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
Starter (optional)
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk
Bread Batter
- 1 cup vegetable oil
- 3 large eggs
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 box instant vanilla pudding mix 5.1 oz
- 0.5 cup milk
- 1 cup sugar
- 2 teaspoons ground cinnamon optional, for swirl
Instructions
- Preheat oven to 325°F (163°C). Lightly grease two loaf pans or line with parchment paper.
- In a large bowl, whisk together vegetable oil, eggs, vanilla extract, and milk.
- In a separate bowl, sift together flour, instant pudding mix, sugar, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients. Stir gently until just combined. Do not overmix.
- If using cinnamon swirl: mix 2 tbsp sugar with 2 tsp cinnamon. Pour half the batter into pans, sprinkle cinnamon sugar, then top with remaining batter.
- Bake for 55-60 minutes. Check doneness with a toothpick; it should come out clean.
- Cool loaves in pans for 10 minutes, then transfer to wire racks to cool completely before slicing.