This is my favorite Amish Bread so far. And it was green.
I made them in 2 - 8 x 8 pans. It cooked way better. The last 2 were overbaked around the edges to get the middle done. This has happened to me before with a loaf pan. Maybe it's just me. I like the 8 x 8 better so I am going to stick with that. Unless I decide to get fancy and make a bundt cake. We'll see.
Clearly I'm sticking with the amish bread thing. Everyone is enjoying it and it's fun. I'm not a baker. At all. So this is fairly new to me. Plus it's fun to "invent" new ones. I've been getting a lot of advice so the creativity is NOT my own.
The only problem with cooking in an 8 x 8 pan is that it officially becomes cake. I could rationalize calling it bread when it came out of a loaf pan but clearly in this pan, it's cake. It cooked perfectly and was light and spongy! Yum! My kids asked if there was frosting as it LOOKS as if it should have frosting but let me tell you, it doesn't need frosting at all. It's plenty sweet! I suppose if you serving this at a party, a nice glaze would look nice but it's fantastic just the way it is!
Check out my other Amish Bread creations!
Week 1 - Cinnamon
Week 2 - Almond Joy
Week 3 - White Chocolate Almond Craisin
Pistachio, Pineapple, Coconut Amish Bread
About a cup of Amish starter
1 cup oil
2 tbsp. milk
1 cup crushed pineapple, throughly drained (I pressed it with a paper towel)
1 cup flaked coconut
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of instant pistachio pudding
Coat 2 loaf pans or 2 - 8 x 8 pans with cooking spray. Coat lightly with sugar. Mix everything together and pour into pans. Bake 1 hour at 325. Let cool before serving.