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This Amish friendship bread with pudding mix recipe brings together two beloved traditions—warm, buttery bread and creamy dessert—all baked in one pan for maximum convenience.
The classic friendship bread, known for its sweet swirls and tender layers, gets an unexpected twist with a layer of instant pudding mix that transforms into a soft, custardy center.
I first tried this combination after a busy Sunday when I wanted to serve both bread and dessert without extra baking.
The beauty of this recipe lies in its simplicity and tradition. Amish friendship bread is traditionally made with a sweet, buttery dough rolled into layers and baked until golden, often shared among neighbors as a gesture of friendship.
By adding a layer of pudding mix before baking, you create a dessert that’s just as comforting as the bread itself. The pudding mix eliminates the need for separate dessert prep while keeping the dish authentically heartwarming.
What you’ll end up with is a one-pan wonder—a loaf with crispy, buttery edges, flaky layers of friendship bread, and a rich, custardy pudding center that’s perfectly set. The contrast between the warm, slightly sweet bread and the cool, creamy pudding makes every bite a delight.
This recipe is perfect for holidays, potlucks, or even a cozy weeknight treat when you want to impress without complicating things.
Pair it with a cup of coffee or tea for the full experience, or serve slices alongside vanilla ice cream for an extra indulgent dessert. The best part? It’s a foolproof method that combines tradition with modern convenience—no special skills required. Let’s get baking!
Ingredients for amish friendship bread recipe with pudding mix
Sweet, buttery layers and creamy pudding—all in one pan. Just these ingredients transform tradition into a foolproof dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for flaky layers |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Instant Vanilla Pudding Mix 🍮 | 3 tbsp | Vanilla flavor preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Powdered Sugar 🍚 | ¼ cup | For topping |
| Ground Cinnamon 🌿 | ½ tsp | For dusting |
The butter is non-negotiable here. Use European-style butter if you can find it—higher fat content means flakier layers. I grab mine from Whole Foods or Trader Joe's when it's on sale. Cold butter is key—don't let it soften before mixing. The flour? King Arthur or Gold Medal brands work best for that tender crumb. Sift it first, or you'll end up with dense bread. The pudding mix can be any vanilla flavor—Jell-O or Betty Crocker both work, but check the box for 'instant' on the label.
No instant pudding mix? Make your own custard with 2 cups milk, 4 egg yolks, 3 tbsp sugar, and 1 tsp vanilla—bake it separately in a ramekin. Short on butter? Vegetable shortening works too, though it won't taste as rich. Want extra flavor? Add a pinch of cinnamon or nutmeg to the dough. The powdered sugar topping? Sifted is best—clumps make a mess. For a festive touch, swap half the powdered sugar for coarse sugar.
This keeps beautifully for 3 days in an airtight container, though it's best the first day. Reheat slices in the oven at 300°F for 5 minutes to revive the crust. Freezes surprisingly well too—up to 3 months if you wrap it tightly. I like to slice it before freezing so I can grab just what I need. The pudding center stays creamy even after reheating, which is nothing short of magic.
Why You'll Love This Recipe
- Pantry Magic: I swear by this one—no fancy ingredients, just flour, sugar, butter, and that box of vanilla pudding mix I already own. The bread comes together faster than I can boil water, and honestly? That pudding mix is the secret weapon here.
- Creamy-Sweet Bliss: That buttery crust with the soft, custardy center? It’s like a hug in bread form. The pudding mix adds this unexpected richness that makes it taste like a dessert you’d actually want to eat for breakfast.
- Breakfast or Snack: Serve it warm with jam for a lazy Sunday morning, or cut into squares for a quick snack when the kids come home from school. I’ve even packed it in lunchboxes—it holds up better than most store-bought pastries.
- Leftovers That Don’t Suck: Unlike most homemade bread, this stays moist for days. I’ll make a batch on Sunday, and by Wednesday, I’m still pulling slices out of the fridge. Plus, the cost? A fraction of what you’d pay for bakery bread.
Step-by-step instructions for Amish friendship bread with pudding mix
Here's how to create those iconic swirled layers and rich pudding filling in one simple pan.
Prepare the Dry Ingredients
In a large bowl, whisk together the 4 cups of all-purpose flour, 0.75 cup of granulated sugar, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. I like to use a whisk for this step to make sure everything gets evenly distributed. Sift the flour mixture once to break up any lumps and create light, flaky layers for the bread.
Set this mixture aside while you prepare the wet ingredients. The dry ingredients will stay light and airy if you don't overmix them, so be gentle with the whisking. This is the foundation for that signature tender crumb that makes Amish friendship bread so special.
Mix the Wet Ingredients and Create the Dough
In a separate medium bowl, combine the 1 cup of cold, cubed unsalted butter, 2 whole room-temperature eggs, 0.5 cup of milk, 1 teaspoon of vanilla extract, and the 3 tablespoons of instant vanilla pudding mix. Mix these ingredients together until the butter is fully incorporated and the mixture looks smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. I usually use a wooden spoon for this part to avoid overmixing. The dough should be slightly sticky but manageable. If it feels too dry, add 1 tablespoon of milk at a time until it comes together.
Shape and Swirl the Dough
Turn the dough out onto a lightly floured surface and knead it gently for about 1 minute until it's smooth. Pat the dough into a 12x17-inch rectangle about 1/2-inch thick. This is where the magic happens - we're creating those beautiful swirls that make this bread so special.
Sprinkle the 0.5 teaspoon of ground cinnamon evenly over the dough, leaving a 1/2-inch border around the edges. Starting from one of the long sides, roll the dough up tightly into a log. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This chilling step is crucial for developing flavor and making the swirls hold their shape.
Prepare the Pudding Filling and Assemble
Preheat your oven to 350°F. While the dough is chilling, prepare the pudding filling by whisking together the 0.25 cup of powdered sugar, 0.5 cup of milk, and the 3 tablespoons of instant vanilla pudding mix in a small bowl until smooth. This will be the creamy center that makes this bread so special.
After the dough has chilled, remove it from the refrigerator and unwrap it. Using a sharp knife, cut the log diagonally into 1-inch thick slices. Arrange 8 slices in a greased 9x13-inch baking dish, slightly overlapping them. Spoon about 1 tablespoon of the pudding mixture between each slice, leaving a 1/2-inch border around the edges.
Bake to Golden Perfection
Bake the assembled bread in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The bread should puff up slightly and have a beautiful golden crust. I usually check it at the 35-minute mark to make sure it's browning evenly.
Let the bread cool in the pan for 10 minutes before removing it to a wire rack. Once completely cooled, cut into squares and serve. The contrast of the warm, spiced bread with the cool, creamy pudding filling is what makes this recipe so special. Store any leftovers in an airtight container for up to 5 days.
Pro Tips For Making Amish Friendship Bread Recipe With Pudding Mix
- Melt Butter Slowly: The pudding mix and butter play nice when the butter melts gradually—not poured in hot. I’ve seen batches seize up when hot butter hits cold pudding mix. Warm the butter just until it’s soft enough to cut with a knife, then stir it into the dry mix first before adding wet ingredients. This keeps the texture smooth and prevents lumps that turn into weird, grainy pockets.
- Whisk Eggs Cold: Room-temperature eggs are overrated here—keep them cold when mixing. Cold eggs blend more evenly into the batter, especially with that pudding mix, which can curdle if the eggs get too warm. Crack them into an ice bath first, then whisk them into the dry ingredients last. Trust me, your bread won’t have that weird, split consistency if you skip this.
- Don’t Overmix the Dough: This isn’t pie dough—handle it like a biscuit. Once you’ve combined everything, mix just until the flour is mostly incorporated. Overworking it turns the bread dense and tough, and that pudding mix makes it worse. Fold it together with a spatula, then let it rest for 5 minutes before shaping. Your future self will notice the difference in crumb.
- Grease the Pan Right: Butter the pan and dust it with flour—yes, even if the recipe says otherwise. The pudding mix can stick like glue if the surface isn’t properly prepped. Use a pastry brush to coat the pan with melted butter, then shake in a handful of flour, tapping out the excess. This ensures the bread pulls away cleanly, especially if you’re cutting it into those classic squares.
Creative variations of amish friendship bread recipe with pudding mix
Pumpkin Spice Twist
Swap the vanilla pudding mix for 3 tbsp pumpkin pie spice pudding mix (like Betty Crocker Pumpkin or Jell-O Pumpkin) and fold ½ cup pumpkin puree into the wet ingredients.
Brush the top with 1 tbsp melted butter before baking for a caramelized crust. The warm spices complement the bread beautifully, making this perfect for fall gatherings. 🍂
Chocolate Swirl Surprise
Replace half the vanilla pudding mix with 3 tbsp chocolate pudding mix (like Jell-O Chocolate) for a marbled effect. After cutting the dough, layer 1 tbsp chocolate pudding between every other slice.
Dust with ½ cup powdered sugar and ¼ cup cocoa powder before baking for a stunning chocolate-drizzled finish. 🍫
Apple Cinnamon Fusion
Add ½ cup finely diced apples (like Granny Smith) to the wet ingredients and sprinkle 1 tbsp cinnamon on top before rolling. Use apple pie pudding mix for the filling—it adds a fruity tang that pairs perfectly with the bread’s warmth.
Serve with a scoop of vanilla ice cream for a dessert-in-one. 🍎
Lemon Blueberry Bright
Infuse the dough with 1 tbsp lemon zest and fold ½ cup blueberries into the wet mix. Use lemon pudding mix for the filling and top with 1 tbsp lemon glaze (powdered sugar + lemon juice) after baking. The citrus cuts through the richness, making it a refreshing twist. 🍋
Coffee Mocha Layer
Add 1 tbsp instant coffee granules to the wet ingredients and use chocolate pudding mix for the filling. Dust the top with 1 tbsp cocoa powder before baking. The coffee enhances the chocolate flavor, creating a decadent mocha dessert that’s perfect for coffee lovers. ☕
Peanut Butter Joy
Mix ½ cup peanut butter into the wet ingredients for a nutty depth, then use vanilla pudding mix for the filling. After baking, drizzle with melted peanut butter and chocolate syrup for a Reese’s-inspired treat. The peanut butter adds protein and a satisfying crunch. 🥜
Nutrition facts
Frequently asked questions
Why does the pudding mix stay creamy after baking?
The instant pudding mix transforms into a custardy center because it's baked in a warm, moist environment. The heat from the bread gently sets the pudding without overcooking it. The key is using vanilla pudding mix and keeping the baking temperature at 350°F—any hotter, and it might dry out. The bread's buttery layers also help insulate the pudding, preserving its creamy texture.
Can I make this ahead of time for a gathering?
This dessert keeps beautifully for 3 days in an airtight container. For best results, wrap individual slices in plastic wrap and store them stacked. Reheat slices in the oven at 300°F for 5 minutes to revive the crust and warm the pudding center. You can even freeze it for up to 3 months—just slice before freezing for easy serving.
What if I don't have instant pudding mix?
No problem! Make a simple custard by whisking 2 cups milk, 4 egg yolks, 3 tbsp sugar, and 1 tsp vanilla together. Pour it into a small ramekin and bake it separately at 350°F for 20-25 minutes until set. After the bread cools, slice it open and spoon the custard between the layers. The texture will be slightly different but just as delicious.
How do I get the perfect swirls in the bread?
Chilling the dough is the secret! After rolling it into a log, refrigerate it for at least 1 hour (up to 24 hours works too). This firms up the butter and makes the swirls hold their shape when sliced. Use a sharp knife and cut the log at a 45-degree angle for even slices. The thinner the slices, the more pronounced the swirls will be.
Can I make this gluten-free or dairy-free?
For gluten-free, substitute 1:1 gluten-free flour blend and use dairy-free butter or coconut oil. For dairy-free, replace the butter with vegan butter and use dairy-free milk in both the dough and pudding mixture. Keep in mind the texture may vary slightly, but the concept remains the same. Test with a small batch first to adjust flavors and consistency.