“Imagine a cool autumn day, a hot cup of tea and this warm spicy treat.”
Prep Time: 15 minutes
Cook Time: 1 hour
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
1 cup Amish Friendship Bread Starter
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
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with half of the sugar-cinnamon mixture of 1/2 cup sugar and 1 1/2 teaspoon cinnamon.
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
- 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.
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.”
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