White Chocolate Raspberry Amish Friendship Bread

White Chocolate Raspberry Amish Friendship Bread is a decadent twist on the beloved classic, combining the smooth sweetness of white chocolate with the vibrant tartness of raspberries. This recipe takes the comforting tradition of Amish Friendship Bread to a whole new level, creating a dessert that’s as visually stunning as it is delicious.

Whether you’re sharing a starter with friends or looking for a special treat to bake for loved ones, this bread is perfect for adding a touch of elegance to your table. With its irresistible blend of flavors and moist, tender crumb, it’s sure to become a new favorite

What is Amish Friendship Bread?

Amish Friendship Bread is a sweet, cinnamon-flavored bread that’s traditionally made from a fermented starter passed between friends and family. The starter, which can be shared and nurtured, is the key to the bread’s signature flavor and texture.

The tradition behind Amish Friendship Bread is rooted in the idea of community and sharing, as each person receives a portion of the starter to bake their own loaf while also passing some bread along to others. This creates a connection chain through baking, bringing people together one loaf at a time.

What makes this recipe different? This recipe calls for a variation of an Amish friendship starter, using an already active sourdough starter. Instead of making a large batch of starter, the recipe makes just the amount it needs. However, if you’d like to double the recipe and share a cup of starter with a friend, feel free to do so!

What is an Amish Friendship Starter?

An Amish Friendship Bread starter is a fermented mixture that acts as the base for the bread, similar to a sourdough starter. It’s traditionally made with flour, sugar, and milk, which is left to ferment at room temperature over a few days. This fermentation process gives the bread its signature light, airy texture and mild sweetness.

The starter is often shared among friends, allowing others to continue the baking tradition. Some variations may also include yeast to help kickstart the fermentation process.

All of my Amish recipes are inspired by the classic friendship starter—this is my personal take on it however it is not the exact same method.

Why I love this recipe

I was inspired by Amish friendship bread from a dear friend who used to make it all the time. When she told me how the starter is milk and sugar-based it reminded me of my Sweet Stiff Sourdough Starter and I was intrigued.

While I researched more about it, I realized that I didn’t need to start the process from scratch since I already have an active sourdough starter.

I decided to take a portion of my sourdough starter and feed it with milk, flour, and sugar and the results were incredible. Here is why I love this recipe:

• Taste & texture: the bread has a deliciously sweet flavor with a unique texture thanks to the Amish friendship starter. The crumb is moist, soft, and perfect for enjoying with coffee or tea.

• Convenience: It’s incredibly convenient to make as long as you have an active sourdough starter on hand, which means no waiting for a traditional starter to ferment over days.

• Versatility: The recipe itself can be used for muffins, cakes, and various sweet breads with different inclusions.

• Amish friendship sourdough starter: This is a unique starter that gives sweet recipes a decadent texture and crumb. You may want to keep it on hand more often than not!

Let’s talk Raspberries!

Fresh, frozen, or freeze-dried raspberries can be used for this recipe but here is how each version needs to be prepared for optimal results.

Fresh Raspberries

• Preparation: Gently rinse and pat dry before folding them into the batter.

• Tips: Fresh raspberries can be delicate, so avoid over mixing to prevent them from breaking apart. Tossing them in a bit of flour can help distribute them evenly and minimize sinking.

Frozen Raspberries

• Preparation: Thaw the raspberries completely and gently pat them dry with paper towels to remove excess moisture.

• Tips: Toss the thawed and dried raspberries in a little flour before folding them into the batter. This helps them stay evenly distributed without adding extra liquid to the bread.

Freeze-Dried Raspberries

• Preparation: Crush them lightly or use as they are, depending on your texture preference.

• Tips: Mix freeze-dried raspberries directly into the batter or crumble them on top for a vibrant raspberry flavor without extra moisture.

How to make white chocolate raspberry Amish friendship bread

Baker’s schedule: Make the Amish friendship sourdough starter the evening before you make the bread.

Ingredients

For the Amish friendship sourdough starter:

• 20 grams of active sourdough starter
• 20 grams of sugar
• 100 grams of milk
• 100 grams of all-purpose flour

For the White Chocolate Amish Friendship Bread

• 200 grams (1 cup) of Amish starter from above
• 226 grams (1 cup) of melted unsalted butter, slightly cooled
• 120 grams (1/2 cup) of milk (warmed)
• 200 grams (1 cup) of sugar
• 3 large eggs (brought to room temperature)
• 5 grams (1 teaspoon) of vanilla extract
• 250 grams of all-purpose flour (2 cups) (+1 tablespoon for coating the berries)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1.5 cups (frozen, fresh, or freeze dried raspberries see notes for preparation)
• 1/2 cup of (90-100 grams) of white chocolate chips

Equipment

• Food scale & measuring spoons
• Mixing bowls
• 2 8×4 inch loaf pans

Instructions

Make the Amish friendship sourdough starter:

• The evening before you make the bread mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.

The following morning:

• Preheat the oven to 325 degrees F and Grease two 8×4-inch loaf pans. Optional: sprinkle a little sugar in each pan.

• In a small saucepan warm the milk and butter until the butter melts. Set aside to cool.

• In a mixing bowl whisk together the flour, salt, baking soda, and baking powder.

• If using frozen raspberries thaw them completely before using and gently pat them dry to remove any additional moisture. Tip: to thaw frozen raspberries quickly place them in a bag and submerge in room temperature water. Skip this step if using fresh raspberries.

• Place the raspberries in a bowl with a tablespoon of flour and mix to ensure the berries are coated. This step can be skipped if using freeze dried raspberries.

• To a separate bowl add the milk and butter mixture and stir in the Amish starter and sugar until combined.

• Next, add the eggs and vanilla extract and whisk until combined.

• Gradually add the dry ingredients to the wet mixture and stir until combined. Be careful not to overmix.

• Gently fold in the raspberries and white chocolate chips and mix just until combined.

• Pour the batter evenly into the two prepared pans and sprinkle some coarse sugar over top (optional).

• Bake at 325°F (165°C) for 55-70 minutes, or until a toothpick inserted into the center comes out clean.

• Let the bread cool completely in the pan (45-60 min) before transferring to a wire rack.

Topping & storage

• White chocolate raspberry bread is lovely on its own but does well with a dusting of powdered sugar or a simple glaze (1 cup powdered sugar & 2 tablespoons milk).

• Once the bread has cooled completely, wrap it tightly in plastic wrap, or aluminum foil, or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.

More Amish friendship bread recipes

• Amish Friendship Bread
• Double Chocolate Amish Bread
• Amish Apple Cider Donut Bread
• Gingerbread Amish Friendship Bread