Not too long ago I shared how to make and maintain Amish Friendship Bread starter, but I never actually posted a recipe for what to do with it once you have a bubbling jar on the counter. The “classic” loaf is simple and really good—starter, cinnamon, vanilla, and a standard batter that bakes up moist and sweet. You can toss in chocolate chips and walnuts and it becomes one of those easy crowd-pleasers you can eat warm with coffee. But I’ve got a weak spot for Girl Scout cookies—specifically Samoa—so naturally my brain went straight to toasted coconut, caramel, and chocolate.
Samoa Girl Scout cookies are my forever favorite, so it was only a matter of time before I forced those flavors into Amish Friendship Bread. Toasted coconut, caramel, and chocolate just work, and Friendship Bread is the perfect vehicle because it’s mild, tender, and takes flavor really well. I’ve played around with the classic batter over and over again to create a lighter version that still stays moist and doesn’t get weighed down by the add-ins, and this is my go-to recipe now. I make mini loaves at the holidays and my family and friends rave about them—these disappear fast.
Samoa Friendship Bread
A lighter, moist Friendship Bread made with applesauce in place of some of the oil. Keeps the crumb soft, keeps the sweetness balanced, and lets the caramel + coconut shine.
Ingredients
- 1 cup Amish Friendship Bread starter
- ½ cup granulated sugar
- ¼ cup neutral oil or melted butter
- ½ cup unsweetened applesauce
- 2 large eggs
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk or buttermilk
Samoa Add-Ins
- 1 cup shredded coconut, toasted and cooled
- ½–⅔ cup caramel sauce (for ribbons + topping)
- 1 cup mini chocolate chips (½ for batter, ½ for topping/drizzle)
Instructions
- Mix wet: Whisk starter, oil, applesauce, eggs, vanilla, and sugar until smooth.
- Mix dry: In a second bowl, stir together flour, baking powder, baking soda, and salt.
- Combine: Add dry to wet and mix until just combined.
- Batter consistency: Stir in the milk—batter will be thick and scoopable.
- Fold in: Add ¾ of the toasted coconut and half of the mini chocolate chips.
- Pan & bake:
- Standard loaf: 350°F, 55–70 minutes
- Mini loaves: 350°F, 22–30 minutes
- Muffins: 350°F, 18–24 minutes
- Bundt (10–12 cup): 325°F, 55–75 minutes (rest 10 min before flipping)
Doneness cues: springy top, edges set, tester with moist crumbs.
Note: Applesauce slows browning—don’t overbake chasing color.
Topping your loaf
I made the mistake once of dumping chocolate chips on the hot loaf and trying to smear caramel + coconut on top—looked like a sugar crime scene. What works:
- Mix the remaining toasted coconut with a little caramel (save a pinch for garnish).
- Spread over the cooled loaf.
- Melt the remaining chocolate chips and drizzle over top.
- Finish with the reserved toasted coconut.
Clean, intentional, and the texture stays right.
Bake Notes
- This batter is naturally light and moist thanks to the applesauce—avoid overbaking.
- Use doneness cues instead of color: the top should spring back lightly and a tester should come out with moist crumbs, not wet batter.
- Let loaves rest 10–15 minutes before slicing to set the crumb.
- For mini loaves and muffins, check early; they go from perfect to dry quickly.
Why I Gift This One
This is one of my holiday signatures. I bake these as mini loaves, wrap them up, and they always get a reaction. There’s something nostalgic about the Samoa flavor profile, and paired with the tenderness of Friendship Bread, it feels like a grown-up treat without losing the fun. People ask for it by name now, so it stuck.
Download Printable Recipe Card
There are so many ways to make Amish Friendship Bread, and I plan to share a lot of them with you. This one, though, had to be first. It’s my favorite—the one I make on repeat, the one I gift, the one people ask about afterward. If you’re starting with a jar of starter and wondering where to go beyond the classic cinnamon loaf, this is a really good place to begin.
Put on an apron and join in!
Till next time ~
— Angie
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