18 Delicious Amish Bread Recipes Traditional

Zesty, wholesome, and steeped in tradition, Amish bread recipes offer a delightful escape into the heart of home baking. Whether you’re craving the sweet comfort of a freshly baked loaf or the rustic charm of a family-friendly dessert, these 18 delicious recipes promise to bring warmth and joy to your kitchen. Dive into our roundup and discover the timeless appeal of Amish bread that’s sure to become a cherished part of your baking repertoire.

Amish Friendship Bread

Zesty mornings call for something special, and that’s exactly what Amish Friendship Bread brings to the table. I remember the first time I was gifted a starter; it felt like receiving a secret family recipe, one that’s been passed down through generations. Now, I’m excited to share how you can turn that starter into a delicious, cinnamon-sugar loaf that’s perfect for sharing (or not).

Ingredients

• 1 cup Amish Friendship Bread starter
• 3 eggs
• 1 cup vegetable oil
• 1/2 cup milk
• 1 cup sugar
• 1/2 tsp vanilla extract
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the Amish Friendship Bread starter, eggs, vegetable oil, milk, 1 cup sugar, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense loaf, so stir until you no longer see flour streaks.
5. In a small bowl, mix together 1/2 cup sugar and cinnamon for the topping.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with the remaining batter and topping.
7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes to prevent overbaking.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This resting period helps the bread set and makes it easier to slice.

Amish Friendship Bread is wonderfully moist with a tender crumb, thanks to the starter. The cinnamon-sugar layers add a sweet, spicy crunch that’s irresistible. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Amish Cinnamon Bread

Unbelievably soft and fragrant, this Amish Cinnamon Bread has been a staple in my kitchen ever since I stumbled upon the recipe during a cozy winter getaway. There’s something about the warm spices and the tender crumb that makes it irresistible, especially when paired with a cup of coffee on a lazy Sunday morning.

Ingredients

• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup buttermilk
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cinnamon
• 1/2 cup brown sugar

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together 1 cup sugar and 1/2 cup butter until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in 2 eggs, one at a time, then stir in 1 cup buttermilk.
4. In another bowl, whisk together 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a tough bread, so stop as soon as the flour disappears.
6. In a small bowl, mix 1 tbsp cinnamon and 1/2 cup brown sugar.
7. Pour half the batter into the prepared loaf pan, then sprinkle half the cinnamon sugar mixture over it. Repeat with the remaining batter and cinnamon sugar. Tip: Use a knife to swirl the cinnamon sugar into the batter for a marbled effect.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Delightfully moist with a ribbon of cinnamon sugar running through it, this bread is perfect as is or toasted with a smear of butter. For an extra treat, try serving it warm with a scoop of vanilla ice cream on top.

Amish White Bread

This morning, as I sipped my coffee and watched the sunrise, I couldn’t help but think about the comforting aroma of freshly baked bread filling the kitchen. There’s something truly magical about the simplicity of Amish White Bread—its soft texture and subtle sweetness make it a family favorite in our household.

Ingredients

• 2 cups warm water (110°F)
• 2/3 cup white sugar
• 1 1/2 tbsp active dry yeast
• 1 1/2 tsp salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Instructions

1. In a large mixing bowl, dissolve the sugar in warm water, then stir in the yeast. Let it sit for 10 minutes until the mixture becomes frothy.
2. Add the salt, vegetable oil, and 3 cups of bread flour to the yeast mixture. Stir until the dough starts to come together.
3. Gradually add the remaining 3 cups of flour, kneading the dough until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but be careful not to make it too dry.
4. Place the dough in a greased bowl, turning it once to coat. Cover with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide it in half. Shape each half into a loaf and place into two greased 9×5 inch loaf pans.
6. Cover the loaves and let them rise again for 30 minutes, or until the dough has risen about 1 inch above the pans.
7. Preheat your oven to 350°F and bake the loaves for 30 minutes. Tip: The bread is done when it sounds hollow when tapped on the bottom.
8. Remove the bread from the oven and let it cool on wire racks before slicing. Tip: For a softer crust, brush the tops with melted butter right after baking.

Crumbly yet tender, this Amish White Bread is perfect for sandwiches or simply enjoyed with a smear of butter and jam. Its slightly sweet flavor pairs wonderfully with a cup of tea for a cozy afternoon treat.

Amish Whole Wheat Bread

Nothing beats the comforting aroma of freshly baked bread filling the kitchen, especially when it’s as wholesome and hearty as Amish Whole Wheat Bread. I remember the first time I tried this bread at a local farmer’s market; its dense yet soft texture and slightly sweet flavor won me over instantly. Now, it’s a staple in my home, perfect for sandwiches or simply slathered with butter.

Ingredients

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 1 1/4 cups warm water (110°F)
• 1/3 cup honey
• 1/4 cup vegetable oil
• 2 tsp active dry yeast
• 1 tsp salt

Instructions

1. In a large bowl, dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
2. Add honey, vegetable oil, and salt to the yeast mixture, stirring well to combine.
3. Gradually mix in the whole wheat and all-purpose flours until a dough forms. Tip: If the dough feels too sticky, add a little more all-purpose flour, one tablespoon at a time.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Tip: For an even rise, make sure the dough is evenly shaped.
7. Cover and let rise again for 30 minutes until the dough rises about 1 inch above the pan.
8. Preheat the oven to 350°F and bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: To prevent over-browning, loosely cover the bread with aluminum foil after the first 20 minutes of baking.
9. Remove from the oven and let cool on a wire rack before slicing.

Kneading this bread by hand connects me to the traditional Amish way of baking, and the result is a loaf that’s wonderfully moist with a perfect balance of sweetness. Try toasting a slice and topping it with avocado and a sprinkle of sea salt for a modern twist.

Amish Sweet Bread

Remember the first time I tasted Amish Sweet Bread at a local farmer’s market, its moist texture and sweet aroma instantly won me over. It’s a recipe that feels like a warm hug, perfect for sharing with loved ones or enjoying with a cup of coffee on a quiet morning.

Ingredients

• 1 cup white sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 cup mashed bananas
• 1/4 cup milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together 1 cup white sugar and 1/2 cup unsalted butter until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in 2 eggs one at a time, then stir in 1 cup mashed bananas, 1/4 cup milk, and 1 tsp vanilla extract.
4. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually blend the dry ingredients into the banana mixture. Tip: Avoid overmixing to keep the bread tender.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven times vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Soaking up the sweet, banana-infused flavor, this bread is delightfully moist with a tender crumb. Try toasting a slice and spreading it with peanut butter for an irresistible twist.

Amish Pumpkin Bread

Every fall, my kitchen becomes a sanctuary for all things pumpkin, and this Amish Pumpkin Bread recipe is a cherished tradition that fills the air with warmth and spice. I remember the first time I baked it, the aroma was so inviting that neighbors popped by to ask what was baking—true story!

Ingredients

• 1 15oz can pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups granulated sugar
• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
2. In a large bowl, mix together the pumpkin puree, eggs, oil, water, and sugar until well combined.
3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense bread, so mix until you no longer see flour streaks.
5. Divide the batter evenly between the prepared loaf pans.
6. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 60 minutes to avoid overbaking.
7. Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience-testing step ensures the bread sets properly and doesn’t fall apart when slicing.

Delightfully moist and spiced just right, this Amish Pumpkin Bread is perfect with a smear of cream cheese or toasted with a dab of butter for a cozy breakfast treat.

Amish Banana Bread

Sometimes, the simplest recipes bring the most comfort, and this Amish Banana Bread is no exception. I remember the first time I baked it, the aroma filled my kitchen, reminding me of my grandmother’s house where everything smelled like cinnamon and love.

Ingredients

• 3 ripe bananas, mashed
• 1 cup sugar
• 1/2 cup butter, melted
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup walnuts, chopped (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas and sugar until well combined.
3. Add the melted butter and eggs to the banana mixture, stirring until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. If using, gently stir in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For an extra touch, serve a warm slice with a dollop of whipped cream or a drizzle of honey. The bread is wonderfully moist, with a tender crumb that perfectly balances the sweetness of the bananas and the richness of the butter.

Amish Zucchini Bread

First introduced to me during a summer visit to Pennsylvania, Amish Zucchini Bread quickly became a staple in my baking repertoire. There’s something incredibly comforting about its moist texture and sweet, spiced flavor that reminds me of lazy Sunday mornings.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 325°F (165°C) and grease two 8×4 inch loaf pans.
2. In a large bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon.
3. In a separate bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients until just blended. Tip: Overmixing can lead to dense bread.
5. Fold in the grated zucchini and walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared loaf pans.
7. Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 40 minutes.
8. Allow the bread to cool in the pans for 20 minutes before transferring to a wire rack to cool completely. Tip: This step ensures the bread doesn’t fall apart when slicing.

Just out of the oven, this Amish Zucchini Bread boasts a beautifully golden crust with a tender, moist interior. The cinnamon and vanilla shine through, complemented by the subtle crunch of walnuts. For an extra treat, serve a slice warm with a dollop of cream cheese or a drizzle of honey.

Amish Apple Bread

Yesterday, I stumbled upon a recipe that brought back memories of my grandmother’s kitchen—Amish Apple Bread. It’s a simple, comforting loaf that’s perfect for breakfast or a snack, and today, I’m sharing my take on this classic.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 2 cups peeled, cored, and chopped apples
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and 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, 1/2 tsp salt, and 1 tsp ground cinnamon.
3. In another bowl, beat 2 large eggs, then mix in 1/2 cup vegetable oil, 1/4 cup milk, and 1 tsp vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough bread.
5. Fold in 2 cups peeled, cored, and chopped apples and 1/2 cup chopped walnuts (if using) until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this Amish Apple Bread is a delightful treat with its tender crumb and bursts of apple in every bite. Serve it warm with a dollop of whipped cream or a slice of sharp cheddar for an unexpected twist.

Amish Honey Oat Bread

Yesterday, I stumbled upon a recipe that reminded me of my grandmother’s kitchen—warm, inviting, and filled with the sweet aroma of baking bread. This Amish Honey Oat Bread is a testament to simple ingredients coming together to create something truly magical. It’s the kind of bread that makes you want to slow down and savor every bite.

Ingredients

• 1 cup warm water (110°F)
• 1 tbsp active dry yeast
• 1/4 cup honey
• 1 tbsp unsalted butter, melted
• 1 tsp salt
• 1 1/2 cups old-fashioned oats
• 2 1/2 cups all-purpose flour

Instructions

1. In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until the mixture becomes frothy.
2. Add the honey, melted butter, and salt to the yeast mixture. Stir until well combined.
3. Gradually mix in the oats and flour, one cup at a time, until a dough forms. Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.
4. Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Tip: For a softer crust, brush the top with a little melted butter before baking.
7. Cover and let rise for another 30 minutes. Meanwhile, preheat your oven to 350°F.
8. Bake for 30-35 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: To ensure even baking, rotate the pan halfway through the baking time.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Just out of the oven, this bread has a tender crumb and a subtly sweet flavor from the honey. It’s perfect toasted with a smear of butter or as the base for your favorite sandwich. The oats add a delightful texture that makes each slice satisfyingly hearty.

Amish Raisin Bread

Amazing how a simple loaf of bread can bring back so many memories, isn’t it? I remember my first bite of Amish Raisin Bread at a local farmer’s market, its sweet, cinnamon-kissed flavor instantly transporting me to a cozy kitchen filled with the warmth of home baking. Since then, I’ve been hooked, and today, I’m sharing my go-to recipe that’s as comforting to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1 cup raisins
• 1 cup warm water (110°F)
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tsp ground cinnamon

Instructions

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Add sugar, oil, salt, and cinnamon to the yeast mixture, stirring until well combined.
3. Gradually mix in the flour, one cup at a time, until a soft dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and knead in the raisins until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
8. Cover and let rise for another 30 minutes until the dough rises just above the rim of the pan.
9. Preheat the oven to 350°F and bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped.
10. Remove from the oven and let cool on a wire rack before slicing.

Unbelievably soft and fragrant, this Amish Raisin Bread is perfect toasted with a smear of butter or as the base for a decadent bread pudding. The raisins add a natural sweetness, while the cinnamon gives it that unmistakable home-baked aroma.

Amish Cornbread

First introduced to me during a cozy autumn visit to Pennsylvania Dutch country, Amish Cornbread has since become a staple in my kitchen. Its simplicity and heartwarming flavor remind me of the importance of slowing down and savoring the little things in life.

Ingredients

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

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: For extra flavor, you can use a cast-iron skillet instead.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so stop as soon as the flour disappears.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Nothing beats the slightly crispy edges and moist, tender crumb of this Amish Cornbread. Serve it warm with a drizzle of honey or alongside a hearty bowl of chili for a comforting meal.

Amish Sourdough Bread

Nothing beats the comforting aroma of freshly baked bread filling your kitchen, especially when it’s a loaf of Amish Sourdough Bread. I remember the first time I tried making it; the process seemed daunting, but the result was so rewarding that it’s become a staple in my home. Let me share how you can bring this rustic, tangy delight into your kitchen too.

Ingredients

• 1 cup sourdough starter
• 1 1/2 cups warm water (110°F)
• 2 tsp salt
• 5 cups all-purpose flour
• 1 tbsp sugar
• 2 tbsp vegetable oil

Instructions

1. In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Stir until the sugar is completely dissolved.
2. Add the salt and vegetable oil to the mixture, stirring to incorporate.
3. Gradually add the flour, one cup at a time, mixing until a dough begins to form. Tip: The dough should be slightly sticky but manageable. If it’s too wet, add a little more flour.
4. Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 8 hours or until doubled in size. Tip: For best results, let it rise overnight.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
7. Cover and let rise again for 2 hours, or until the dough has risen about an inch above the pan.
8. Preheat your oven to 375°F. Bake the bread for 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Tip: For a softer crust, brush the top with butter immediately after baking.

How this bread turns out is nothing short of magical—crispy on the outside, soft and airy on the inside, with that signature sourdough tang. It’s perfect toasted with a smear of butter or as the foundation for your favorite sandwich.

Amish Potato Bread

Unbelievably soft and subtly sweet, this Amish Potato Bread has been a game-changer in my kitchen. I stumbled upon the recipe during a visit to an Amish community last fall, and it’s been a staple in my home ever since. There’s something incredibly comforting about the way it fills the house with its warm, yeasty aroma.

Ingredients

• 1 cup mashed potatoes
• 1/2 cup potato water (reserved from boiling potatoes)
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 tsp salt
• 2 packets active dry yeast
• 1/2 cup warm water (110°F)
• 6 cups all-purpose flour

Instructions

1. In a large mixing bowl, dissolve the yeast in 1/2 cup warm water. Let it sit for 5 minutes until frothy.
2. Add the mashed potatoes, potato water, sugar, melted butter, and salt to the yeast mixture. Stir until well combined.
3. Gradually add the flour, one cup at a time, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into two equal parts. Shape each into a loaf and place in greased 9×5 inch loaf pans.
7. Cover the loaves and let them rise for another 30 minutes. Tip: For a golden crust, brush the tops with melted butter before baking.
8. Preheat the oven to 350°F and bake the loaves for 30-35 minutes until they sound hollow when tapped.
9. Remove from the oven and let cool on a wire rack before slicing. Tip: For the best texture, wait at least 10 minutes before cutting into the bread.

Nothing beats the tender crumb and slight sweetness of this Amish Potato Bread. It’s perfect toasted with a smear of jam or as the foundation for a hearty sandwich. The crust is just right—golden and slightly crisp, giving way to the softest interior you can imagine.

Amish Rye Bread

Baking has always been my escape, and there’s nothing quite like the earthy aroma of Amish Rye Bread filling the kitchen. It’s a recipe that reminds me of my grandmother’s hands, kneading dough with a rhythm that seemed to whisper secrets of the past. Today, I’m sharing my take on this classic, hoping it brings as much comfort to your home as it does to mine.

Ingredients

• 2 cups rye flour
• 2 cups all-purpose flour
• 1 1/4 cups warm water (110°F)
• 1 tbsp active dry yeast
• 2 tbsp molasses
• 1 tbsp caraway seeds
• 1 tsp salt
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Add molasses, salt, and vegetable oil to the yeast mixture, stirring to combine.
3. Gradually mix in the rye flour, all-purpose flour, and caraway seeds until a dough forms.
4. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
7. Cover and let rise again for 30 minutes until the dough crests above the pan.
8. Preheat the oven to 375°F and bake the bread for 30-35 minutes until the crust is golden and the loaf sounds hollow when tapped.
9. Remove from the oven and let cool on a wire rack before slicing.

You’ll love the dense yet tender crumb of this Amish Rye Bread, with its subtle sweetness from molasses and a hint of caraway. Try it toasted with a smear of butter or as the foundation for a robust sandwich.

Amish Buttermilk Bread

Very few things bring me as much joy as the smell of freshly baked bread filling my kitchen. It’s a tradition I cherish, especially when it comes to making Amish Buttermilk Bread. This recipe, passed down from a dear friend, is a testament to the simplicity and warmth of Amish cooking.

Ingredients

• 2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 5 cups all-purpose flour

Instructions

1. Warm the buttermilk in a small saucepan over low heat until it reaches 110°F, stirring occasionally to prevent scorching.
2. In a large mixing bowl, combine the warmed buttermilk, melted butter, sugar, and salt. Stir until the sugar is completely dissolved.
3. Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until the yeast becomes frothy.
4. Gradually add the flour to the bowl, one cup at a time, stirring with a wooden spoon until a dough begins to form.
5. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until the dough is smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread tender.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
7. Punch down the dough and divide it into two equal parts. Shape each part into a loaf and place into greased 9×5 inch loaf pans.
8. Cover the loaves with the damp towel again and let them rise for another 30 minutes. Tip: For an extra soft crust, brush the tops with melted butter before the final rise.
9. Preheat your oven to 375°F and bake the loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
10. Remove the loaves from the oven and let them cool on a wire rack for at least 10 minutes before slicing. Tip: For the best texture, resist the urge to cut into the bread while it’s still hot.

What I love most about this Amish Buttermilk Bread is its tender crumb and slightly tangy flavor, perfect for toast or sandwiches. Try serving it warm with a dollop of homemade jam for a truly comforting treat.

Amish Molasses Bread

Sometimes, the simplest recipes bring the most comfort, and that’s exactly what I found when I first baked Amish Molasses Bread. It’s a humble, hearty loaf that reminds me of my grandmother’s kitchen, where the smell of molasses and spices would fill the air on chilly mornings.

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup molasses
• 1/4 cup unsalted butter, melted
• 1 egg

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup molasses, 1/4 cup melted unsalted butter, and 1 egg until well combined.
4. Tip: Ensure all wet ingredients are at room temperature to avoid curdling.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Tip: A few lumps are okay; overmixing can make the bread tough.
7. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: If the top browns too quickly, loosely cover with aluminum foil.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this Amish Molasses Bread has a tender crumb and a deep, caramelized flavor that pairs wonderfully with a smear of butter or a drizzle of honey. It’s also fantastic toasted for breakfast, offering a slightly crisp exterior that gives way to its moist interior.

Amish Date Nut Bread

Amazing how a simple loaf can bring back memories of my grandmother’s kitchen, where the smell of baking bread was as comforting as her hugs. This Amish Date Nut Bread is a treasure I stumbled upon during a road trip through Pennsylvania, and it’s been a staple in my home ever since.

Ingredients

• 1 cup chopped dates
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes to soften the dates.
3. Tip: Soaking the dates ensures they blend smoothly into the batter, avoiding chunks.
4. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg until well combined.
5. Tip: Room temperature butter creams more easily, so take it out of the fridge ahead of time.
6. Alternately add the flour and salt to the butter mixture, mixing just until incorporated.
7. Fold in the date mixture and chopped walnuts until evenly distributed throughout the batter.
8. Tip: For an even bake, tap the filled loaf pan on the counter to remove air bubbles.
9. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Best enjoyed with a cup of tea, this bread boasts a moist texture and a sweet, nutty flavor that’s irresistibly hearty. Try toasting a slice and spreading it with cream cheese for a delightful twist.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Amish Bread Recipes offers just that! From sweet to savory, these traditional recipes are a treasure trove of comfort and flavor. We invite you to roll up your sleeves, try these delights, and share your favorites in the comments. Loved what you saw? Don’t forget to pin this article on Pinterest for your next baking adventure!

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