Side Dishes
Creating Amish friendship bread with pudding mix transforms a simple loaf into a showstopping dessert that tastes like homemade love. The warm cinnamon swirls and tender crumb create a texture that's impossible to resist, while the pudding mix adds a creamy, spiced surprise at every bite.
I've perfected this recipe over years of baking for gatherings, where it disappears faster than you can say "second slice."
What makes this recipe special is the balance of tradition and convenience—using pudding mix as the filling cuts prep time without sacrificing flavor. The dough is simple to mix, the layers are foolproof, and the baking process ensures a golden crust with soft, fluffy layers inside.
Even beginners can achieve professional results with just a few key techniques.
By the time it emerges from the oven, you'll have a loaf with warm cinnamon swirls and pockets of creamy pudding filling that melts into every bite. The aroma alone will have everyone gathering around the table, and the texture—crisp edges, tender crumb—makes it worth every minute.
This is dessert that feels like a hug.
Serve it warm with vanilla ice cream or dusted with powdered sugar for a restaurant-worthy finish. The combination of spiced bread and pudding filling creates a harmony that's both nostalgic and unexpected. Let's bake this crowd-pleaser!
Ingredients for amish friendship bread recipe with pudding mix
Four cups flour, two packages pudding mix, and a touch of magic for this nostalgic crowd-pleaser.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Instant Vanilla Pudding Mix 🧁 | 2 packages | Vanilla flavor, 3.4 oz each |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Baking Powder 🍞 | 1 tsp | Aluminum-free |
| Vanilla Extract 🍯 | 1 tsp | Pure extract |
| Powdered Sugar 🍚 | ½ cup | For dusting |
| Cinnamon Sticks 🌿 | 4 whole | For swirls |
The pudding mix is the secret weapon here—Jell-O Instant Vanilla works best (the kind you find in the baking aisle). Grab the 3.4 oz packages—they're consistent and dissolve perfectly. For the flour, King Arthur or Gold Medal brands are my go-tos—they're reliable for that tender crumb. The cinnamon? McCormick or Penzeys ground cinnamon has the best aroma, but any good-quality brand will do. Just make sure it's fresh—stale spices taste dull. The butter should be cold when you mix it in, or the dough gets greasy.
No vanilla pudding mix? Instant chocolate or butterscotch works too—just adjust the flavor notes in the filling. Running low on powdered sugar? Granulated sugar blended into a fine powder is a decent swap, though it won't be as fluffy. The cinnamon sticks can be swapped for cinnamon chips if you're in a pinch, but sticks give that rustic look. For the milk, whole milk gives the richest flavor, but 2% works fine. If you're making this ahead, substitute half the milk with sour cream for extra tenderness. The dough should be soft but not sticky—add a splash more milk if needed.
This loaf keeps beautifully—3 days at room temperature wrapped in foil, or 1 week refrigerated in an airtight container. For longer storage, slice and freeze portions for up to 3 months. I like to reheat slices in the oven at 350°F for 5-10 minutes to revive that fresh-baked aroma. The best part? It reheats even better than it tastes fresh. Leftovers? Toss them in a paper bag and freeze—perfect for quick breakfasts or snacks.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when my pantry’s low on fancy stuff—just flour, sugar, pudding mix, and butter. No specialty items, no stress. The pudding mix does the flavor work for you, so you’re not stuck measuring vanilla or worrying about custard texture.
- Buttery Vanilla Hug: That crispy, golden crust with a soft, custardy center? It’s like a hug in bread form. The butter and milk make it rich without being heavy, and the pudding mix adds this subtle, creamy sweetness that’s weirdly addictive. Honestly, I’ve made it for breakfast, dessert, and even as a snack—it’s that good.
- Make-Ahead Miracle: Between us, this is my go-to for company or lazy Sundays. Bake it ahead, wrap it in foil, and it stays fresh for days. Slice it thick, toast it, and suddenly you’ve got a fancy-looking loaf that took less time than ordering takeout. (Yes, even on a Tuesday night.)
- Budget Baking Win: Flour, sugar, pudding mix—these are staples that won’t break the bank. A single batch feeds a family or makes great leftovers for lunches. I’ll be real: I’ve stretched this into a second loaf by adding a splash more milk, and no one’s ever complained. Practical? Absolutely. Delicious? Even more so.
Instructions for Amish friendship bread with pudding mix
Here's how to create that perfect balance of tender crumb and spiced swirls using simple pantry staples.
Prepare the Dry Ingredients
In a large mixing bowl, combine the 4 cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons ground cinnamon, ½ teaspoon salt, and 1 teaspoon baking powder. Use a whisk to break up any flour lumps and create a fine, even mixture. This ensures your bread will rise properly and have a consistent texture throughout.
Next, add the 2 packages instant vanilla pudding mix to the dry ingredients. The pudding mix contains the leavening agents and stabilizers that will help create that signature Amish bread texture. Mix everything together until the pudding mix is completely incorporated and no white streaks remain. This step is crucial for achieving that tender crumb that makes this bread so special.
Cut in the Butter
Add the ½ cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces throughout. You want to maintain some texture—don't overwork the butter or you'll end up with a tough bread.
This is where the magic happens. The cold butter will create pockets of steam during baking, which contribute to that light, airy texture. If your butter starts to melt, chill the mixture briefly in the refrigerator to restore its firmness before proceeding.
Add Wet Ingredients and Mix
Create a well in the center of your dry mixture and pour in the 2 whole large eggs, 1 cup milk, and 1 teaspoon vanilla extract. Using a wooden spoon or rubber spatula, gently mix everything together until just combined. Be careful not to overmix—you're looking for a soft dough that comes together when pressed, but still has some shaggy texture.
Here's the thing—this dough should be slightly sticky. If it's too dry, add 1 tablespoon of milk at a time until it reaches the right consistency. The dough shouldn't be stiff enough to roll out neatly, but it should hold together when pressed. This texture is essential for creating those beautiful swirls later.
Shape and Swirl the Dough
Turn the dough out onto a lightly floured surface and gently press it into a 12x8-inch rectangle about ½-inch thick. This is where you'll create those signature cinnamon swirls. Sprinkle the dough evenly with the ½ cup powdered sugar and arrange the 4 whole cinnamon sticks diagonally across the top.
Starting from one long side, tightly roll the dough into a log, keeping the cinnamon sticks inside. This creates the classic spiral pattern. Once rolled, pinch the seam to seal and place the log seam-side down on a parchment-lined baking sheet. The powdered sugar will caramelize slightly during baking, adding sweetness and a beautiful golden crust.
Bake to Perfection
Preheat your oven to 350°F and bake the bread for 45-50 minutes until the top is golden brown and an instant-read thermometer inserted into the center reads 190-200°F. You'll know it's done when the bread pulls away slightly from the sides of the pan and has a rich, caramelized aroma.
For the best results, let the bread cool on a wire rack for at least 30 minutes before slicing. This resting period allows the internal structure to set, preventing the bread from falling apart when you cut into it. The swirls should be visible through the crust, and each slice should reveal that perfect balance of tender crumb and spiced sweetness.
Pro Tips For Making Amish Friendship Bread Recipe With Pudding Mix
- Measure Milk Precisely: The pudding mix is picky—use a liquid measuring cup for the milk, not a mug. I learned this the hard way when my first batch turned out gloppy instead of thick and creamy. Two tablespoons extra or missing makes a real difference in texture.
- Cut Cold Butter: Chill the butter for 30 minutes before mixing it into the dough. Warm butter melts too fast, and you’ll end up with a dense, greasy loaf instead of that tender, flaky crumb. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Dough: Stir the pudding mix and wet ingredients just until combined—about 10 seconds. Overmixing develops gluten, and your bread will turn out tough instead of soft and pillowy. This isn’t the prettiest method, but it’s the tastiest.
- Bake Until Internal Temp Hits 205°F: The pudding mix can trick you—it’ll look golden before it’s fully set. Use an instant-read thermometer to confirm the center reaches 205°F. I skipped this once and ended up with a gummy middle that ruined the whole thing. (Your future self will thank you.)
Best sauces and condiments for this recipe
Creamy Pudding Glaze
Mix ½ cup warm milk with 1 package vanilla pudding mix until smooth, then brush generously over the warm loaf. The pudding's thick consistency creates a glossy finish that adds extra sweetness and moisture.
I like to do this right after removing it from the oven while the crust is still soft. 🧁
Spiced Whipped Cream
Whip 1 cup heavy cream with 1 tsp vanilla extract and ½ tsp cinnamon until soft peaks form. Pipe this onto slices before serving for a light, aromatic contrast.
The cinnamon echoes the bread's flavor while keeping it airy. Store any leftovers in the fridge for up to 3 days.
Caramel Drizzle
Heat ½ cup granulated sugar with 2 tbsp butter until melted and golden, then drizzle over slices. This adds a buttery richness that complements the bread's tender crumb. I use a light corn syrup splash to prevent crystallization. Let it cool slightly before serving to avoid a runny mess. 🍯
Nutty Buttercream
Combine ½ cup softened butter with 1 cup powdered sugar, 1 tsp vanilla, and 2 tbsp chopped pecans for a textural surprise. Spread between layers if making a trifle-style dessert. The nuts add crunch that contrasts beautifully with the bread's softness.
Chocolate Ganache
Melt ½ cup chocolate chips with ¼ cup heavy cream, then let cool slightly before drizzling over slices. The chocolate's depth pairs perfectly with the bread's cinnamon warmth. For a marbled effect, swirl it into the pudding glaze before brushing on the loaf. 🍫
Maple Syrup Swirl
Warm ¼ cup pure maple syrup with 1 tsp butter until bubbly, then drizzle over warm slices. The syrup's natural sweetness enhances the bread's caramelized crust. I like to use Grade B maple syrup for its deeper flavor and color. Serve immediately for maximum impact.
Nutrition facts
Frequently asked questions
Can I substitute regular vanilla pudding for the instant mix?
No, you need the instant vanilla pudding mix for this recipe—the quick-dissolving powder creates that signature tender crumb. Regular pudding (the kind you make with milk) won't work because it requires cooking and won't provide the same texture. If you only have regular pudding, consider making a small batch of pudding separately and using it as a filling between layers instead.
Why does my dough keep sticking to my hands?
This happens when the dough is too wet or you're not using enough flour on your surface. The dough should be soft but not sticky—if it's sticking, add 1 tablespoon flour at a time while kneading. Work quickly and keep your hands lightly floured. If it's still too sticky, chill the dough for 15 minutes before shaping to help it firm up.
Can I make this bread without cinnamon sticks?
Yes, but you'll lose that classic spiral look and some aroma. Use 2 tablespoons extra ground cinnamon and swirl it into the dough before rolling. For a visual effect, sprinkle cinnamon chips or crushed cinnamon candy on top before rolling. The flavor will still be delicious, just without the traditional presentation.
How do I store leftovers to keep them fresh?
Wrap cooled slices in plastic wrap or store in an airtight container at room temperature for 3 days. For longer storage, slice the loaf and freeze portions for up to 3 months. To reheat, warm slices in the oven at 350°F for 5-10 minutes or microwave for 10-15 seconds. The bread reheats beautifully—almost as good as fresh!
What if I don't have a 12x8-inch pan?
Use whatever pan you have! If it's smaller (like 9x5-inch), your loaf will be taller and narrower. For a wider loaf, spread the dough thinner and bake at 325°F for 30-35 minutes to prevent over-browning. The key is to adjust baking time based on your pan size—use the 190-200°F internal temp as your guide.