Submitted by: Debbi Smith | Debbi Does Dinner Healthy
“This Amish Friendship Bread recipe uses 1/2 cup wheat germ, but you’d never know!”
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Yield: 1-9 x 13 pan
1 cup Amish Friendship Bread Starter
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
2 eggs, beaten
1 cup sugar
3/4 cup apple butter
1 teaspoon vanilla
1/2 cup wheat germ
1/2 cup sour cream
3/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup chopped pecans
- Preheat oven to 325° F (165° C).
- In a small bowl, combine the crumb ingredients; set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer, cream butter and white sugar together.
- Add eggs and beat well.
- Add apple butter, vanilla, and wheat germ; beat well.
- Add sour cream and Amish starter.
- Add flour mixture and beat until combined.
- Pour 1/2 the batter into a greased 9 x 13 pan.
- Sprinkle reserved crumb mixture, then spread remaining batter on 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.
We’re huge fans of superfoods, and wheat germ is one of those superfoods you can easily incorporate into baked goods or almost any meal. It helps stabilize blood sugar (so you don’t have those annoying highs and lows) and also helps curb snacking by giving you a sense of being full and decreasing cravings. Sounds good, right? We agree!
Don’t have any wheat germ on hand? Try substituting with oatmeal, oat bran, flax seed meal, ground almonds or ground almond meal.
From Vanessa Smith Findiesen: “It was very good. I varied it by using 2 loaf pans and sprinkling the nutmeg/brown sugar mixture over the top.”
From Paula Altenbach: “We made simple substitutions to this recipe using available ingredients. Instead of apple butter, applesauce took its place with an extra teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Greek Yogurt was a perfect substitution for the sour cream. As I had to save the last stick of butter for the crumble topping, oil was added to the batter. I found it much simpler to crumble the topping on top of the batter rather than put in in between batter layers. Some of the topping sunk and some stayed on-top, leaving the end result the same. Check the cake for doneness at 45 minutes rather than wait the full hour.”