Another way to use your Amish Friendship Bread Starter. If you don't have starter, use Amish Friendship Bread and Starter to start the process. You can add a simple glaze of 1/2 cup confectioner's sugar mixed with 1-2 Tbls. of milk, or you can leave it plain. Can be used as a dessert or coffeecake. In response to the 1-star reviews: I'm not sure why people are having problems with the recipe. It is just an adaptation of Friendship Bread (with pudding). I've made it numerous times without any problems (as you can see in the photos). There isn't any added sugar because the sugar is in the starter.
- 1 cup amish starter
- 3⁄4 cup unsweetened applesauce (or oil or half applesauce and half oil)
- 3 eggs
- 1⁄2 cup buttermilk (fat free is fine)
- 1 teaspoon almond extract
- 1 (3 1/2 ounce) box instant vanilla pudding (dry)
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 2 cups frozen blueberries
- Preheat oven to 325°F Lightly grease two loaf pans or a Bundt pan.
- Combine all ingredients, except blueberries, mixing thoroughly. Gently fold in blueberries. Pour into prepared pan(s).
- For loaf pans, bake 35-40 minutes or until test done with a toothpick. For Bundt pan, bake 60 minutes. or until test done.
This sounded so good, so I added sugar, thinking that would fix the problem Chef #210160 had (I looked at other Friendship Bread recipes and the sugar seemed to be the only omission). Unfortunately, it tastes awful! I baked it in the bundt pan and it took at least 1 1/2 hours. I say, "at least" because I never did get it to finish baking. Perhaps it's the pan... I don't know why this Friendship bread tastes terrible, but every other loaf I've made (the classic recipe) have turned out delicious. I have no idea how Marg got her cake to look so beautiful and yummy... Mine was hard on the outside and dense and chewy on the inside. I'm very bummed since I'll have to throw it out.
No stars given. I just made this as written and baked in a bundt pan. The cake fell after taking it out of oven. The cake is glue like in taste and texture. I wonder if some sugar was missed in the ingredient list. Sorry I'm not sure if it's me or the recipe.
I have found that it's important to add at least half the oil in the recipe, as it serves to bind the bread and keep the texture light but moist even.