20 Delicious Amish Bread Recipes for Every Occasion

There’s something undeniably comforting about Amish bread—warm, wholesome, and made with love. Whether you’re craving a sweet loaf for Sunday brunch, a hearty sandwich bread for weeknights, or a seasonal treat to share with friends, these 20 delicious recipes have you covered. From classic favorites to surprising twists, get ready to fill your kitchen with the irresistible aroma of homemade goodness. Let’s bake!

Classic Amish Friendship Bread

This sweet, cinnamon-kissed bread is a beloved tradition—perfect for sharing with friends (or keeping all to yourself!).

Ingredients

• 1 cup Amish friendship bread starter
• 1 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ cups sugar
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 (5.1 oz) box instant vanilla pudding mix

Instructions

1. Preheat oven to 325°F. Grease two 9×5-inch loaf pans and dust lightly with sugar.
2. In a large bowl, whisk together 1 cup Amish friendship bread starter, 1 cup vegetable oil, 3 large eggs, and 1 tsp vanilla extract until smooth.
3. Add 1 ½ cups sugar, 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 tsp ground cinnamon, and the instant vanilla pudding mix. Stir just until combined (don’t overmix).
4. Divide batter evenly between pans. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in pans for 10 minutes, then transfer to a wire rack.

The pudding mix gives this bread an irresistibly moist crumb, while the cinnamon-sugar crust adds a cozy crunch.

Tip: For extra flair, sprinkle the tops with cinnamon sugar before baking!

Amish Cinnamon Swirl Bread

This tender, buttery loaf is packed with cozy cinnamon sugar and bakes up with a picture-perfect swirl—just like Grandma used to make.

Ingredients

• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm whole milk (110°F)
• 1/3 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 cup packed light brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp unsalted butter, softened (for filling)

Instructions

1. In a large bowl, dissolve yeast and 1 tsp of the granulated sugar in warm milk. Let sit until foamy, about 5 minutes.
2. Whisk in remaining granulated sugar, melted butter, egg, and salt. Gradually stir in flour until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
3. Punch down dough and roll into a 16×10-inch rectangle. Spread softened butter evenly over the surface. Mix brown sugar and cinnamon in a small bowl, then sprinkle over butter. Tightly roll dough into a log, pinching the seam to seal.
4. Place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise 30 minutes. Preheat oven to 350°F.
5. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool in pan 10 minutes, then transfer to a wire rack.

The secret? Rolling the dough just thin enough ensures those gorgeous, defined swirls without any gaps. Slice thick and toast for next-level French toast!

Tip: For extra shine, brush the warm loaf with a mix of 1 tbsp melted butter and 1 tbsp honey.

Amish Pumpkin Bread

This tender, spiced pumpkin bread is a cozy classic—moist, fragrant, and just sweet enough to feel like a treat without being overwhelming.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ⅓ cup water

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves in a bowl.
3. In a separate bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until smooth. Stir in 1 cup pumpkin puree and ⅓ cup water.
4. Gradually fold dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan. Bake for 60–65 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? The ⅓ cup water—it keeps the crumb extra tender without making the bread dense. Perfect with a smear of cream cheese or a drizzle of honey.

Tip: For even slices, wrap the cooled loaf in plastic and chill for an hour before cutting.

Amish Banana Nut Bread

This Amish-style banana nut bread is a cozy, old-fashioned treat with a tender crumb and just the right amount of crunch from toasted walnuts.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup chopped walnuts, toasted

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together mashed bananas, melted butter, 1 cup sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into the wet ingredients until just combined, then stir in toasted walnuts.
4. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack using the parchment overhang.

The secret to this bread’s rich flavor? Letting it rest overnight—the spices mellow and the crumb becomes even more tender.

Tip: For extra-moist bread, wrap the cooled loaf in foil and store at room temperature for up to 2 days before slicing.

Amish Zucchini Bread

This moist, spiced zucchini bread is a classic Amish recipe—simple, wholesome, and packed with cozy flavor.

Ingredients:

• 3 cups grated zucchini (about 2 medium)
• 3 large eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions:

1. Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
2. In a large bowl, whisk together 3 large eggs, 1 cup vegetable oil, 2 cups granulated sugar, and 1 tbsp vanilla extract until smooth.
3. Fold in grated zucchini until evenly combined.
4. In another bowl, sift together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt, 1 tbsp cinnamon, and 1/2 tsp nutmeg.
5. Gradually add dry ingredients to the wet mixture, stirring just until no flour streaks remain (don’t overmix!).
6. Divide batter evenly between pans. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

The zucchini keeps this bread incredibly tender, while the cinnamon and nutmeg add just the right warmth. It’s even better the next day—if it lasts that long!

Tip: For extra texture, fold in 1 cup chopped walnuts or raisins with the zucchini.

Amish Apple Cinnamon Bread

This cozy, spiced loaf is studded with tender apples and swirled with cinnamon sugar—perfect for slicing warm with a pat of butter.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup buttermilk
• 2 cups peeled, diced apples (like Honeycrisp or Granny Smith)
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In a separate bowl, cream 1/2 cup butter and 1 cup granulated sugar until fluffy. Beat in 2 eggs, 1 tsp vanilla, and 1/4 cup buttermilk.
4. Fold dry ingredients into the wet mix until just combined, then stir in 2 cups diced apples.
5. In a small bowl, mix 1/4 cup brown sugar and 1 tbsp cinnamon. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then repeat layers.
6. Bake for 50–55 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.

The ribbon of cinnamon sugar melts into the bread as it bakes, creating pockets of caramel-like sweetness in every bite.

Tip: For extra moisture, wrap cooled bread in foil overnight—the apples will soften further.

Amish Chocolate Chip Bread

This tender, lightly sweet bread is studded with melty chocolate chips—a simple treat that feels like a warm hug from Grandma’s kitchen.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg, room temperature
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1 cup buttermilk, 1/4 cup vegetable oil, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in 1 cup chocolate chips.
5. Transfer batter to the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean (avoid chocolate chips when testing).
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic here? Buttermilk keeps the crumb ultra-moist while letting the chocolate chips shine—no mixer required!

Tip: For extra richness, swap 1/4 cup of the oil with melted butter.

Amish Honey Oat Bread

This tender, slightly sweet loaf is a staple in Amish kitchens—soft, wholesome, and perfect with a smear of butter or jam.

Ingredients

• 1 cup rolled oats (plus 2 tbsp for topping)
• 1 1/4 cups boiling water
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup warm water (110°F)
• 3 cups all-purpose flour (divided)
• 1 tbsp milk (for brushing)

Instructions

1. In a large bowl, combine 1 cup rolled oats and 1 1/4 cups boiling water. Let sit 10 minutes to soften. Stir in 1/4 cup honey, 2 tbsp melted butter, and 1 tsp salt.
2. Dissolve 1 packet yeast in 1/4 cup warm water; let foam 5 minutes. Add to oat mixture with 2 cups flour. Mix until shaggy, then knead in remaining 1 cup flour until smooth (5–7 minutes).
3. Cover dough; let rise in a warm spot until doubled (1 hour). Punch down, shape into a loaf, and place in a greased 9×5″ pan. Cover; rise 30 minutes.
4. Preheat oven to 350°F. Brush loaf with 1 tbsp milk; sprinkle with 2 tbsp oats. Bake 35–40 minutes until golden and hollow-sounding when tapped.

The honey gives this bread a subtle caramelized crust, while the oats keep it wonderfully moist for days. Tip: For extra richness, swap half the flour for whole wheat—just add 1–2 tbsp more water if the dough feels dry.

Amish Sourdough Bread

This hearty, slightly tangy Amish Sourdough Bread is a labor of love—perfect for slicing thick and slathering with butter or turning into the ultimate sandwich.

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 ½ cups warm water (about 110°F)
• 2 tbsp honey
• 2 tsp salt
• 5–5 ½ cups all-purpose flour, divided
• 1 tbsp olive oil (for greasing)

Instructions:

1. In a large bowl, whisk together the sourdough starter, warm water, and 2 tbsp honey until smooth. Stir in 2 tsp salt.
2. Gradually add 5 cups flour, 1 cup at a time, mixing with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes, adding remaining flour as needed, until smooth and elastic.
3. Grease a clean bowl with 1 tbsp olive oil. Place dough inside, cover with a damp towel, and let rise at room temperature for 4–6 hours, or until doubled.
4. Punch down dough, shape into a round loaf, and place on a parchment-lined baking sheet. Cover and let rise another 2 hours.
5. Preheat oven to 375°F. Slash the top of the loaf with a sharp knife, then bake for 35–40 minutes until deep golden and hollow-sounding when tapped.

The slow fermentation gives this bread its signature chewy crumb and subtle tang—ideal for savoring plain or toasted.

Tip: For extra crustiness, spritz the loaf with water before baking and place a pan of boiling water in the oven.

Amish Whole Wheat Bread

This hearty, wholesome bread is a staple in Amish kitchens—soft, slightly sweet, and perfect for sandwiches or slathering with butter.

Ingredients

• 2 cups warm water (110°F)
• 1/3 cup honey
• 1 1/2 tbsp active dry yeast
• 1 1/2 tsp salt
• 2 tbsp vegetable oil
• 3 cups whole wheat flour
• 2 1/2 cups all-purpose flour (plus extra for dusting)

Instructions

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Stir in salt, vegetable oil, and whole wheat flour until combined. Gradually add all-purpose flour, 1 cup at a time, until a soft dough forms (it should pull away from the bowl but still be slightly sticky).
3. Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise again for 30 minutes.
5. Preheat oven to 350°F. Bake for 30–35 minutes until the top is golden and the loaf sounds hollow when tapped. Cool on a wire rack before slicing.

The honey gives this bread a subtle sweetness, while the blend of flours keeps it tender yet sturdy—ideal for toast that won’t crumble!

Tip: For extra-soft crust, brush the baked loaf with melted butter while still warm.

Amish Raisin Bread

This sweet, tender loaf is studded with plump raisins and has a hint of cinnamon—perfect for slicing thick and slathering with butter.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 tsp salt
• 1 tsp ground cinnamon
• 3 ½ cups all-purpose flour, divided
• 1 cup raisins
• 1 tbsp butter, softened (for greasing)

Instructions

1. In a large bowl, whisk together 1 cup warm milk, 2 ¼ tsp yeast, and ¼ cup sugar. Let sit for 5 minutes until foamy.
2. Stir in ¼ cup melted butter, 1 egg, 1 tsp salt, and 1 tsp cinnamon. Gradually mix in 3 cups flour until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes, adding remaining ½ cup flour as needed, until smooth. Fold in 1 cup raisins.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a butter-greased 9×5-inch loaf pan. Cover and rise for 30 minutes.
6. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped.

The secret? A double rise gives this bread its signature pillowy texture, while the cinnamon-sugar crust adds a subtle crunch.

Tip: For extra-juicy raisins, soak them in warm water for 10 minutes before folding into the dough.

Amish Blueberry Lemon Bread

This tender, citrus-kissed loaf is studded with juicy blueberries, making it a sunny addition to breakfast or afternoon tea.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries (tossed with 1 tbsp flour)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. Cream ½ cup butter and ¾ cup sugar until fluffy. Beat in eggs one at a time, then stir in ½ cup milk, 1 tbsp lemon zest, and 2 tbsp lemon juice.
4. Fold dry ingredients into wet until just combined. Gently fold in blueberries (tossed with 1 tbsp flour).
5. Pour batter into pan. Bake 50–55 minutes until a toothpick comes out clean. Cool 15 minutes before slicing.

The secret? Tossing blueberries in flour keeps them suspended in the batter, so every bite bursts with fruit. The lemon adds a bright contrast to the sweet, buttery crumb.

Tip: For extra zing, drizzle cooled bread with a simple glaze of ½ cup powdered sugar + 1 tbsp lemon juice.

Amish Cornbread

This Amish-style cornbread is delightfully moist, slightly sweet, and has that perfect golden crust—comfort food at its simplest.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 400°F and grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1 cup whole milk and 1/4 cup melted butter.
4. Pour the wet ingredients into the dry ingredients, mixing just until combined (a few lumps are fine).
5. Spread the batter into the prepared pan and bake for 20–25 minutes, until golden and a toothpick comes out clean.

The magic here? A touch of sugar balances the cornmeal’s earthy flavor, while the melted butter keeps every bite tender. Serve it warm with a drizzle of honey for extra coziness.

Tip: For extra-crispy edges, heat the greased pan in the oven for 5 minutes before adding the batter.

Amish Potato Bread

This soft, slightly sweet Amish Potato Bread is a comforting classic—perfect for sandwiches, toast, or just slathering with butter. The mashed potatoes keep it tender for days!

Ingredients

• 1 cup mashed potatoes (cooled)
• 1 cup warm whole milk (110°F)
• 2 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 ½ tsp active dry yeast
• 1 ½ tsp salt
• 4 cups all-purpose flour (divided)

Instructions

1. In a large bowl, whisk together the warm whole milk, 2 tbsp melted butter, 2 tbsp sugar, and 1 ½ tsp active dry yeast. Let sit for 5 minutes until foamy.
2. Stir in 1 cup mashed potatoes and 1 ½ tsp salt. Gradually mix in 3 cups of all-purpose flour until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8–10 minutes, adding the remaining 1 cup flour as needed, until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise again for 45 minutes.
6. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The potatoes give this bread an irresistibly pillowy crumb and a subtle richness that makes it stand out from regular white bread. It’s a loaf you’ll want to make again and again!

Tip: For extra-soft crusts, brush the baked loaf with melted butter right out of the oven.

Amish Carrot Cake Bread

This tender, spiced loaf tastes like carrot cake in bread form—perfect for slicing thick and slathering with cream cheese or enjoying with your morning coffee.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots (about 3 medium)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg in a bowl.
3. In another bowl, beat 2 eggs, 3/4 cup sugar, 1/2 cup oil, and 1 tsp vanilla until smooth. Stir in carrots and pineapple.
4. Fold dry ingredients into wet ingredients until just combined. Stir in nuts if using.
5. Pour batter into prepared pan. Bake 50–55 minutes until a toothpick inserted comes out clean.
6. Cool in pan 10 minutes, then transfer to a wire rack.

The pineapple keeps this bread incredibly moist while letting the warm spices shine—no frosting needed!

Tip: For extra richness, swap 1/4 cup oil with applesauce.

Amish Sweet Potato Bread

This Amish Sweet Potato Bread is a cozy, spiced loaf with a tender crumb and just the right amount of sweetness—perfect for slicing warm with a pat of butter.

• 1 cup mashed sweet potato (about 1 medium, roasted and peeled)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup buttermilk

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together the mashed sweet potato, melted butter, 1 cup granulated sugar, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, sift together the flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the sweet potato mixture, mixing just until combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sweet potato keeps this bread incredibly moist, while the warm spices add a nostalgic, almost caramel-like depth. Tip: For extra richness, swap the buttermilk for canned coconut milk.

Amish Maple Walnut Bread

This cozy, subtly sweet bread is studded with crunchy walnuts and kissed with real maple syrup—perfect for lazy weekend mornings or a comforting afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup pure maple syrup
• 1/2 cup buttermilk
• 1/4 cup melted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. In another bowl, whisk 1/2 cup maple syrup, 1/2 cup buttermilk, 1/4 cup melted butter, 1 large egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in 3/4 cup chopped walnuts.
5. Transfer batter to the prepared pan. Bake for 45–50 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic here? The maple syrup caramelizes slightly while baking, giving the crust a delicate, glossy sweetness that pairs perfectly with the toasty walnuts.

Tip: For extra maple flavor, brush the warm loaf with an extra tablespoon of syrup right after baking.

Amish Cranberry Orange Bread

This tender, citrus-kissed loaf is studded with tart cranberries—perfect for breakfast or an afternoon treat with tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ¾ cup freshly squeezed orange juice
• ¼ cup vegetable oil
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries, roughly chopped
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat 1 large egg, then stir in ¾ cup orange juice, ¼ cup vegetable oil, and 1 tbsp orange zest.
4. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in cranberries and walnuts (if using).
5. Transfer batter to the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The bright orange zest and pops of cranberry make every slice irresistibly moist and tangy—no glaze needed!

Tip: For extra flavor, soak the cranberries in orange juice for 10 minutes before chopping and adding to the batter.

Amish Molasses Bread

This tender, lightly sweetened bread is a cozy staple in Amish kitchens—perfect for slathering with butter or enjoying with a cup of coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/2 cup molasses (not blackstrap)
• 1/2 cup whole milk
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup hot water

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. In another bowl, beat 1 large egg, then stir in 1/2 cup molasses, 1/2 cup whole milk, 1/4 cup brown sugar, and 1/4 cup melted butter until smooth.
4. Gradually add the dry ingredients to the wet, mixing just until combined. Stir in 1/2 cup hot water (the batter will be thin).
5. Pour into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The molasses gives this bread a subtle caramel depth, while the hot water keeps it incredibly moist—no dry crumbs here!

Tip: For extra richness, swap the milk for buttermilk and add a pinch of cinnamon to the dry ingredients.

Amish Buttermilk Bread

This tender, slightly sweet loaf is a staple in Amish kitchens—soft, pillowy, and perfect for slathering with butter or turning into toast.

Ingredients

• 2 cups buttermilk, warmed to 110°F
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 tbsp active dry yeast
• 1 tsp salt
• 5–6 cups all-purpose flour, divided

Instructions

1. In a large bowl, whisk together warmed buttermilk, honey, melted butter, and yeast. Let sit 5 minutes until foamy.
2. Stir in 1 tsp salt and 2 cups flour until smooth. Gradually add remaining flour (3–4 cups), mixing until a soft dough forms.
3. Turn dough onto a floured surface and knead 8–10 minutes until elastic. Place in a greased bowl, cover, and let rise 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise 30 minutes.
5. Preheat oven to 350°F. Bake 35–40 minutes until golden and hollow-sounding when tapped. Cool 10 minutes before slicing.

The honey and buttermilk create a subtly tangy, moist crumb that stays fresh for days—if it lasts that long!

Tip: For extra richness, brush the baked loaf with melted butter while still warm.

Conclusion

With these 20 delicious Amish bread recipes, you’re ready to bake for any occasion—whether it’s a cozy breakfast, a potluck, or a sweet treat for the family. Each recipe brings comfort and tradition to your kitchen. Don’t forget to try your favorites, leave a comment about what you loved, and share this roundup on Pinterest so others can enjoy these wholesome bakes too. Happy baking!