Pumpkin Spice Amish Friendship Bread

Image (c) Friendship Bread Kitchen

“Imagine a cool autumn day, a hot cup of tea and this warm spicy treat.”

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Yield: 2 loaves

Recipe at a Glance

  • reduce cinnamon to 1 teaspoon
  • reduce oil to 1/3 cup
  • substitute brown sugar for granulated sugar
  • substitute pumpkin spice pudding for vanilla (where available)
  • add 1 teaspoon pumpkin pie spice
  • add 1 cup canned pumpkin
  • add 1 cup mini chocolate chips, nuts, fruit

Ingredients

1 cup Amish Friendship Bread Starter
3 eggs
1/3 cup oil
1/2 cup milk
1 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 small box pumpkin spice instant pudding (use vanilla if pumpkin spice not available)
1 cup canned pumpkin

Directions

  1. Preheat oven to 325° F (165° C).
  2. In a large mixing bowl, add ingredients as listed.
  3. Grease two large loaf pans.
  4. Dust the greased pans with half of the sugar-cinnamon mixture of 1/2 cup sugar and 1 1/2 teaspoon cinnamon.
  5. Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
  6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
  7. ENJOY!

Kitchen Notes

For additional texture, try adding a combination of dried fruit and/or nuts: raisins and chopped walnuts or dates and chopped pecans. Chocolate chips add an extra yummy taste to this recipe.

From Teresa M Rue : “My changes to this recipe include the use of 2 eggs, 1 can of pumpkin, 1 cup of walnuts along with the other ingredients listed and omit the pumpkin pie spice. I use 6 mini-loaf pans and bake 35 minutes. Measure the oil first and then measure the starter using the same cup. The starter will slide out easily.”

From Desiree DiFabio: “Use two boxes of French vanilla pudding instead of the pumpkin spice pudding. Add the pudding mix with the canned pumpkin and pumpkin pie spice to give the bread a rich, creamy, decadent flavor. Everyone we’ve shared it with so far thinks it’s our best, yet!”

From Becky Lewis: “It is easy to cut down the oil in the recipe. Add only 1/3 cup of oil, 15 oz of pumpkin (or a tad less), no pudding mix and 1/2 cup more of sugar. The bread then didn’t have an oily taste and it turned out perfect.”

Image Gallery

L to R: Pumpkin Chocolate Chip (c) Friendship Bread Kitchen; Pumpkin Chocolate Chip (c) Friendship Bread Kitchen; batter (c) Desiree DiFabio; kids in the kitchen (c) Desiree DiFabio; (c) Desiree DiFabio; (c) Friendship Bread Kitchen; (c) Becky Lewis; (c) Becky Lewis

Comments

  1. this is one of the best variations that I have tried, I love pumpkin so I just hoped this would be good so with out a doubt it was. Thank you I so enjoy the recipe box

    Cherri
    Topeka KS

  2. Vallerie Vrabel says:

    I have used vanilla pudding (pumpkin not available) and added pumpkin pie spices to my liking and it was awesome! I’ve been making Friendship bread for over 20 years and it still tastes wonderful. I would love to win the book. Thanks from Mansfield, Ohio

  3. Donna Taylor says:

    I love Pumpkin and I love Amish Bread….so will definetly have to try this recipe! I would love to win a book too!!

  4. I want to make this with Teresa’s changes, except I want to add both raisins & nuts (probably 1 cup each). I would like to bake the bread in a 9 X 13 pan. Can anyone give me an idea as to how long it should bake? TY!

  5. i hope this doesn’t sound too stupid, but when it says 1 cup starter, does that means you dont you all of the starter that’s left in the bowl after you take out your 4 one cup starter to pass out? that you would maybe make 3 starter’s and on the 4th use it to make the pumpkin recipe?

  6. I want to try this recipe. My family is having an Oct family get together and I volunteered to make an Amish cake. So, I was turned between a pumpkin and carrot. I just couldn’t make up my mind which would go over best. So, I have decided to just make the pumpkin and add raisins and 3 shredded carrots. I will try it once and if it comes out well, then that will be the one I will make for the dinner. And I will bake it in a 9 x13 pan. I also am thinking of making a Carmel glaze to drizzle over the top.

    Any comments on my idea? Would love to hear them.

    • I will take a picture of my creation and will comment on how it turned out. But where do I send the picture?

      • I made the Pumpkin Spice Amish Friendship Bread and added 3 carrots to it and baked it in a jelly sheet pan and it turned out wonderful and so yummy too. I took a picture of it, but don’t know where to send the picture.
        Does anyone know what to do?

    • Faye…caramel glaze sounds great. and should be a good finishing touch for the bread..what’s the recipe for it?

  7. When you say “large loaf pans” what size is large? I am going to try and start a starter batch and am reading up on the receipes and notice most call for the large pans. Thanks so much for your help.

  8. Kristin Mullinnix says:

    Just made this today and absolutely love it! Not only that, it smells so good while it’s baking!

  9. Direction #4 says to “see below”. How far below? LOL. I don’t see where it says how much of this mixture to use to dust the pans with. Thanking you in advance.

  10. thank you for the starter recipe i moved to TN and had no starter and my grandkids love Amish bread

  11. Yum! I baked this pumpkin bread today. It is very yummy! 5 stars–! I used 1 box pumpkin instant pudding ( its in season now in grocery stores). I have a walnut tree so I’m fortunate to have my own nuts. I used 1 cup each of following ingredients : chopped walnuts, mini choc chips and dates It made 6 mini breads and I baked for 38 minutes – this recipe is a keeper!

  12. Sounds really good

  13. Debbie Hughes says:

    I have been baking Friendship Bread for many years, and this has to be one of my very favorite recipes. I use 1 box french vanilla pudding and 1 box pumpkin spice pudding (I stock up when in season). I add pecans to the top before baking. I get requests for this bread more than any other one. Thanks for a great recipe!

  14. Made this yesterday and it was quite tasty, w/out being too spicy. Sprinkled walnuts on top, but next time will put into batter itself. A definite keeper!

  15. Love your website! It always makes me hungry! I’m featuring your post in my Top 10 Thanksgiving Recipes & Crafts post.

    Thanks, SusieQTpies
    http://cafescrapper-scrapsoflife.blogspot.com/2012/11/Thanksgiving-Recipes-Thanksgiving-Crafts.html

  16. I used the recipe to the letter and the bread fell after I took it out to cool. Anyone know what happened?

    • It was done for sure, and then I baked the next one 10 minutes longer and it shrank to half the size it came out of the oven. It tasted good, but I couldn’t believe how much different it was from the regular bread recipe.

  17. Lori Vasquez says:

    I’m just wondering. If you take the 1 cup of starter mix out to make the pumpkin bread do you still follow the ingredients to cook the other loaf or do you alter it being you are making 2 different loaves?

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