Rosemary Lemon Amish Friendship Bread


This month my Amish Friendship Bread baking challenge took a new twist. I purchased some mini bundt bans at the store over the weekend, and wanted to put them to use right away. I figured if you can make Amish Friendship Bread in loaf pans and muffin tins—why not use a mini bundt pan?

Now that spring is in the air and it appears warmer weather is around to stay, it’s time to experiment with fresh springtime flavors. I decided to use a recipe that has hints of lemon and rosemary—two flavors that make me think of warmer weather. Typically you might think of these two flavors paired together for a savory dish such as chicken. I decided to pair them together in this bread recipe for a unique twist. The frosting drizzled over the top is the final touch that pulls everything together at the end.

If you’re interested in other Amish Friendship Bread recipes that I’ve tried this year, feel free to check out my Traditional Cinnamon Bread and Chocolate Cherry Almond Bread. Three recipes down and nine more to come… stay tuned!

Rosemary Lemon Amish Friendship Bread Recipe 


Bread Ingredients
1 cup Amish Friendship Bread Starter
3 eggs
1 cup extra virgin olive oil
1/2 cup milk
1 cup sugar
1/4 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup whole wheat flour
1 cup all purpose flour
2 tablespoons chopped fresh rosemary
1 small box lemon instant pudding

Lemon Glaze Ingredients
Juice of 1 lemon
2 cups confectioners’ sugar
Dash of lemon extract

Position a rack in the middle of the oven and preheat to 325 degrees F. In a large mixing bowl, add ingredients as listed. Grease mini bundt pans and dust with flour. Pour the batter evenly into mini bundt pans until slightly less than 3/4 full. Bake for approximately 35 minutes or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. Mix ingredients for lemon glaze and drizzle over the top once cooled. Garnish with a sprig of rosemary or lemon rind.

Heather’s Helpful Hints
This recipe yields a lovely and wonderfully moist bread. I used lemon pudding but if you’re not a fan of lemon, I’d recommend using 1 box vanilla pudding and eliminating the vanilla extract.