Amish Friendship Bread (Sugar-Free)

Submitted by: Friendship Bread Kitchen
Image (c) Friendship Bread Kitchen

“A sugar-free version of the classic Amish Friendship Bread.”

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Servings: 16
Yield: 16 pieces


1 cup Amish Friendship Bread Starter (Sugar-Free)
3 eggs
1 cup oil
1/2 cup milk
1 cup Splenda
1 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1-2 small boxes sugar-free cheesecake instant pudding


  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. Pour the batter evenly into loaf or cake pans.
  5. Bake for 40-45 minutes or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
  6. ENJOY!

Kitchen Notes

Sugar-free vanilla instant pudding can also be used in this recipe; however, the cheesecake flavor seems to produce a more moist bread.

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  1. Minakovic says:

    Where can I find sugar-free instant pudding ?? never seen any sugar free instant pudding at grocery store, they do not seem to be available in Canada… only the refrigirated Jello ready to eat no sugar added pudding…. Can I use this one ? or do you have any other suggestion ?


  2. donna coats says:

    I just made the starter, and I used a metal whisk. Is that going to ruin the start? Should I discard it and start over? And, if I freeze a cup of starter on the 10th day, when I want to use it do I just thaw it and make the bread. I don’t have many friends who share my love for baking.

    • i have often had this problem of not being able to bake on the 10th day, would like the option to refreeze, what do you mean by “feed” it before baking?

      • You can read about this on our FAQs, Gwen, but in general it helps to take your starter out a couple of days before you want to bake and let it “activate” again by bringing it back to room temperature for a few days and then feeding it (as you would on Day 6 or Day 10, depending on how much starter you want to share afterwards). If you don’t want to give out starter, then just bring your frozen starter back to room temperature, give it a couple of days, and then bake. You can bake with it on the same day it comes back to room temperature, too, but you might notice slightly better (flavor) results if the yeast is allowed to get going again.

      • I have never frozen any batter. If I can’t bake on day 10, I have never had a problem with continuing to mash the bag and let the air out until I can bake. I think I have gone as long as 18 days before I could bake. When I was ready to bake, I just followed the directions and everything came out just as good as if it was day 10. I have so many people that want the batter that I never have any to freeze….good luck

    • I know this one is old but, if the whisk was newer or didn’t have any scratched up or worn spots it should be fine, I forgot once and used a metal spoon to stir my starter and it survived. And yes, just thaw the starter and feed it the top section of the day 10 instructions (milk, sugar, flour or if you are doing sugar free the milk and sugar) and continue on. If you are going to freeze it I would feed it after you thaw and let it stand in a warm spot covered with a towel for about a half hour to let the yeast wake up again and get bubbly.

      • Remember, the oldest “starters” were probably often stored in tin pails and stirred with whatever was available. It doesn’t effect the outcome at all (in my experience).

  3. Sharon King says:

    I’ve made AFB often in the past & (though not a ‘true baker’) I was always trying to make it healthier. I used a 3-1 sucralose/sugar blend, egg substitute, skim milk, sugar-free pudding, no-sugar-added applesauce instead of oil, & a half & half or 3/4-1/4 whole wheat/white flour blend. Most of the time, everything turned out well – but, sometimes it didn’t (& I never knew why).

    When using the sugar-free starter & replacing ALL the sugar with sucralose, do you lose any of the bread’s quality? Is it heavier with a coarser texture? I’m about to start holiday baking & hoped you could guide me.

  4. Sharon King says:

    PS – I use the baking soda, vanilla, salt, & baking powder, too…was just noting in my 1st post the healthier versions of the other ingredients.

  5. Does anyone know why Cinnamon is omitted from the sugar free Friendship Bread version?

    • Mainly because this variation uses a cheesecake pudding flavor as a base — you could certainly add it back in, especially if you use the sugar-free vanilla variation.

  6. alot of my breads sink in the middle, can you give me reasons why this happens/

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