Friendship Bread Recipe With Pudding

Sliced Friendship Bread with vanilla pudding and no starter.

5 from 5 votes

Friendship Bread Recipe With Pudding

Perfect for sharing with friends or enjoying a slice with your morning coffee, this recipe is all about making your days a little sweeter and a lot more special. Let's create something special together with this vanilla pudding Friendship Bread with no starter.

Prep Time15

Cook Time1

Total Time1 15

Course: Sweet Breads, Muffins and Scones

Cuisine: American

Servings: servings

Calories: 159kcal

Author: Gabriela

Ingredients

For the pans:

¼ cup granulated sugar
½ teaspoon cinnamon

For the batter:

1 cup vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ teaspoon salt
2 teaspoons cinnamon
2 ½ cup all purpose flour
1 ½ cups buttermilk
½ teaspoon baking soda
1 ½ teaspoon baking powder
1 box vanilla instant pudding 3.4 ounces size box
⅓ cup chopped pecans

US Customary - Metric

Instructions

Preheat oven to 325F.
Grease 2 large loaf pans, and sprinkle them with cinnamon and sugar.
In a large mixing bowl, thoroughly mix the vegetable oil, granulated sugar, vanilla, salt, and eggs. Add buttermilk and mix well.
Gradually incorporate flour, vanilla pudding, baking powder, salt, baking soda, and cinnamon into the wet mixture. Mix until just combined.
Mix and add nuts.
Split the batter among the baking greased loaf pans. Bake in the preheated oven for one hour.

Notes

Mixing Technique Matters: Avoid overmixing the batter once dry ingredients are added to keep the bread tender. Mix just until combined.
Buttermilk Hack: If you don't have buttermilk, make your own by mixing 1 ½ tablespoons of lemon juice or vinegar with enough milk to make 1 ½ cups, then let it sit for 5 minutes before using.
Customize with Add-ins: Consider adding dried fruits, nuts, chocolate chips, or citrus zest to personalize your bread. Each addition can transform the flavor profile, making it uniquely yours.
Don't Skip the Sugar-Cinnamon Coating: The sugar and cinnamon coating for the pans is essential for creating a sweet, spiced crust that complements the moist interior.
Storage Suggestions: Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.
Make individual servings: Bake the batter in muffin tins or mini loaves that are great for gifting.

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