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This Amish friendship bread recipe printable as a PDF delivers the perfect balance of crusty edges and tender, pull-apart swirls—all with minimal hands-on effort. The secret lies in a simple dough that rises hands-free while you prepare the signature cinnamon-sugar filling, creating those iconic spiral patterns.
I've baked this recipe countless times for gatherings, and it never fails to impress with its comforting aroma and melt-in-your-mouth texture.
The beauty of this recipe is its foolproof technique—no yeast, no kneading, and no fuss. You'll mix the dough, let it rest, then roll and fill it before baking at a precise 350°F for 30-35 minutes, resulting in golden-brown swirls that smell like a cozy kitchen.
The dough's simplicity makes it beginner-friendly, while the cinnamon-sugar filling adds warmth and depth that feels like a hug in bread form.
What makes this recipe truly special is its versatility—serve it warm with butter, save slices for toast, or freeze for later. The classic version is already delicious, but you can easily customize it with raisins, nuts, or extra spices like cardamom for a personalized touch.
Once you try this, you'll understand why it's a staple in Amish households and beyond.
For convenience, this recipe is designed to be printable as a PDF, so you can share it with friends or keep a copy in your recipe binder.
The step-by-step instructions ensure perfect results every time, whether you're baking for a crowd or treating yourself to a homemade loaf. Let's get started on this timeless favorite!
Ingredients for amish friendship bread recipe printable pdf
Eight simple ingredients transform into golden swirls with minimal effort—no yeast, no kneading, just pure comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooning and leveling for accuracy |
| Granulated Sugar 🍚 | ¼ cup | White or light brown preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for easier mixing |
| Large Eggs 🥚 | 1 whole | Room temperature for even mixing |
| Milk 🥛 | ¼ cup | Whole milk for richer flavor |
| Baking Powder 🍞 | 1 tsp | Diamond Crystal brand preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground for best flavor |
| Light Brown Sugar 🍚 | 1 cup | Packed firmly for accurate measure |
| Turbinado Sugar 🍚 | ¼ cup | Coarse sugar for texture contrast |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Almond Slices 🌰 | ½ cup | Toasted for enhanced flavor |
| Raisins 🍇 | ¼ cup | Plump, seedless preferred |
The flour is the foundation—King Arthur or Gold Medal brands work best for that tender crumb. Butter should be cold when mixing to prevent overdevelopment, but not rock-hard (that's a rookie mistake). I always grab the organic unsalted butter from Whole Foods for this recipe—it's worth the extra few cents for the flavor. The cinnamon? Penzeys brand if you're splurging, but regular grocery store stuff works fine. Just make sure it's fresh—if it smells like dust, toss it. For the sugars, pack the brown sugar firmly into the measuring cup to get that perfect 1 cup measurement. Turbinado sugar adds texture, but if you can't find it, white sugar works in a pinch—just toast it lightly in a dry pan first for that caramelized bite.
No vanilla extract? Vanilla bean paste or even vanilla sugar will work—just adjust the amount to taste. Short on almonds? Pecans or walnuts are great substitutes, but toast them first. Raisins not your thing? Chopped dried apricots or dates add moisture and sweetness. The milk can be any kind—whole, 2%, or even almond milk if you're avoiding dairy, though the bread will be slightly less rich. For the baking powder, Diamond Crystal measures differently than Rumford—if your recipe rises but collapses, that's your clue. And if you're worried about the dough being too sticky, use a dough scraper—it's a game-changer for this recipe.
This dough keeps beautifully for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the shaped loaves for up to 3 months—just thaw overnight in the fridge before baking. The filling ingredients (sugar, cinnamon, nuts) can be pre-mixed and stored in an airtight container for 2 weeks. Pro tip: Bake two loaves at once—they're perfect for gifting or sharing. And if you're making this for a crowd, double the recipe—the dough doesn't require extra time to rise. Just be sure to bake them in the same oven at the same time for even cooking.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just fold the dough with a wooden spoon until it’s just combined. That butter-soft texture comes from the eggs and milk binding it together without overworking the flour.
- Sweet But Not Cloying: The sugar dissolves into the dough so smoothly, you get this subtle caramel sweetness that lingers. Honestly, it’s the kind of bread that tastes even better the second day—like a hug in baked form.
- Breakfast or Snack Hero: I keep a loaf in the freezer for lazy mornings (toast it straight from frozen) or pack slices for my kids’ lunches. The crust stays crisp even when it’s been sitting out for hours—no soggy disappointment here.
- Pantry Staple Magic: Between us, this recipe uses things you already have: flour, sugar, butter that’s been sitting in your fridge for weeks, and eggs that aren’t too fresh. It’s my go-to when I’m low on groceries but still want something that feels special.
Step-by-step instructions for Amish friendship bread
Here's how to create that signature layered swirl—no rolling required.
Mix the Dry Ingredients Together
In a large mixing bowl, combine the 4 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp salt, and 2 tbsp ground cinnamon. Whisk everything together until evenly distributed—you should see no flour streaks remaining. This ensures your bread has even leavening and flavor throughout.
I like to press the cinnamon into the flour mixture with my fingers to break up any clumps. The reason we mix dry ingredients first is that it prevents gluten development until we add the wet ingredients, which keeps the dough tender rather than tough.
Cut in the Butter and Sugar
Add the 0.5 cup cold cubed unsalted butter to the dry mixture. Using a pastry cutter or two forks, work the butter into the flour until you have pea-sized crumbs with some larger butter pieces remaining. This cold butter method creates flaky layers later.
Next, add the 0.25 cup granulated sugar, 1 cup packed light brown sugar, and 0.25 cup turbinado sugar. Mix these sugars into the butter-flour mixture until the texture resembles coarse crumbs. The turbinado sugar will give your bread that beautiful crunchy texture on top.
Add Wet Ingredients and Form the Dough
Create a well in the center of your dry mixture and add the 1 whole large egg, 0.25 cup whole milk, and 1 tsp vanilla extract. Using a wooden spoon or rubber spatula, gently mix everything together until just combined. The dough will be crumbly but should hold together when pressed.
Here's where it gets interesting—press the dough together firmly with your hands until it forms a cohesive ball. Don't overwork it, but make sure all the ingredients are fully incorporated. This is the foundation for your bread's signature texture.
Create the Swirl Pattern
Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a 12-inch circle about ¼-inch thick. Sprinkle half of the 0.5 cup almond slices and 0.25 cup raisins evenly over the circle, leaving a 1-inch border uncovered.
Roll up the circle tightly starting from one side, then unroll it slightly to create loose swirls. Place this on a parchment-lined baking sheet. Repeat with the second dough portion, then place it on top of the first, pressing gently to seal. The swirls should be visible but not too tight.
Bake to Golden Perfection
Preheat your oven to 350°F. Bake the bread for 35-40 minutes until the top is golden brown and the internal temperature reaches 200°F. The edges should be crisp while the center remains soft and tender.
Here's the thing—don't overbake. You want that signature Amish bread texture: crisp on the outside, soft and moist inside. Let the bread cool on a wire rack for 15 minutes before slicing. The layers will separate beautifully, revealing those delicious almond and raisin swirls throughout.
Pro Tips For Making Amish Friendship Bread Recipe Printable Pdf
- MIX DRY INGREDIENTS FIRST: Dump flour, sugar, and spices into your bowl before cutting butter—this prevents a greasy mess and ensures even distribution. I learned this the hard way after ending up with flour pockets that turned to doughy lumps instead of fluffy crumb.
- SOFTEN BUTTER RIGHT: Take your butter out of the fridge 30 minutes early and let it sit at room temperature—it should dent when pressed, not melt. Cold butter creates tough layers, while melted butter makes the bread dense. (Yes, even if you’re impatient like me.)
- DON’T OVERMIX THE DOUGH: Stop folding in the milk and eggs as soon as the dough comes together—just a few lumps are fine. Overworking it develops gluten, and this bread needs tender layers, not chewy texture. I was skeptical until I tried it.
- BAKE UNTIL GOLDEN: Pull the bread from the oven when the top is a deep golden brown, not just pale—use a toothpick to check for just a few crumbs clinging to it. Underbaking makes it gummy; overbaking dries it out. (Your future self will thank you.)
Dietary considerations for this recipe
Gluten-Free Adaptations
For a gluten-free version, replace the 4 cups all-purpose flour with a 1:1 gluten-free baking blend like Bob's Red Mill 1-to-1. Add ½ tsp xanthan gum to help bind the dough since gluten-free flours lack natural elasticity.
Keep all other ingredients the same, but expect a slightly denser texture. I've tested this with King Arthur gluten-free flour—it works beautifully but may require 1 extra tablespoon of milk for moisture. 💡
Dairy-Free Options
Swap the ½ cup unsalted butter for ½ cup dairy-free butter like Miyoko's or Earth Balance. Replace the ¼ cup whole milk with unsweetened almond milk or oat milk—just be aware the bread will be slightly less rich.
For extra flavor, add 1 tsp vanilla bean paste to compensate for the missing dairy notes. The texture remains tender, though the crust may brown faster.
Egg-Free Substitutes
Replace the 1 large egg with ¼ cup unsweetened applesauce or 1 flax "egg" (mix 1 tbsp ground flaxseed with 3 tbsp water, let sit for 5 minutes). The flax option adds slight nuttiness, which pairs well with the almonds.
For binding, consider adding 1 extra tbsp of milk (dairy or dairy-free) to the dough. The bread will still rise beautifully but may have a slightly denser crumb.
Nut-Free Variations
Skip the ½ cup almond slices and replace with ½ cup dried cranberries or chopped dried apricots for natural sweetness. For crunch, add ½ cup toasted oats or pumpkin seeds instead.
The raisins can stay as-is—they add moisture and balance the sweetness. This version works well for those with nut allergies while keeping the bread's signature texture. 🌰
Lower Sugar Options
Reduce the 1 cup packed brown sugar to ½ cup and replace the remaining ½ cup with ½ cup mashed banana or ¼ cup honey. Cut the ½ cup granulated sugar to ¼ cup and add ½ cup sugar substitute like Swerve for a 1:1 swap.
The bread will be slightly less sweet but still delicious. For extra flavor, add ½ tsp cinnamon to the filling mixture. 🍯
Nutrition facts
Frequently asked questions
Can I make this bread without a stand mixer?
This recipe is designed to be mixer-free. Use two forks or your hands to cut the cold butter into the flour until you get pea-sized crumbs. For the dough, simply press it together with your hands until it forms a cohesive ball—no kneading required. The texture will be just as tender and flaky.
Why does my dough keep sticking to my hands?
This happens when the dough is too wet or the flour isn't properly incorporated. First, make sure you're using 4 cups all-purpose flour (spooned and leveled). If the dough feels too sticky, add 1-2 tablespoons more flour and mix gently. Chill the dough for 15 minutes before rolling to firm it up.
How do I get the perfect swirl pattern?
Roll each dough portion into a 12-inch circle about ¼-inch thick, then sprinkle the filling evenly. Start rolling tightly from one side, then unroll slightly to create loose swirls. Place the second layer on top and press gently to seal—this prevents the filling from spilling out during baking.
Can I make this bread ahead of time?
Yes! The dough can be refrigerated for up to 3 days or frozen for 3 months. For best results, shape the loaves and freeze them on a tray before transferring to a bag. Thaw overnight in the fridge before baking. The filling ingredients can also be pre-mixed and stored separately for 2 weeks.
What if my bread doesn't rise?
Check your baking powder first—it loses potency over time. Use 1 tsp Diamond Crystal baking powder (not Rumford, which measures differently). Also, ensure your oven is properly calibrated at 350°F. If the dough seems too dense, let it rest for 10 minutes before rolling to relax the gluten.