Amish Friendship Bundt

It's been 10 days since my last batch of Amish Friendship Bread. This time I decided to stick to the original recipe with minor changes. I used butterscoth pudding instead of vanilla, simply because we didn't have vanilla pudding mix. I reduced the oil and salt and bumped up the vanilla. I added 1 cup of toasted, chopped pecans. Also, I decided to bake it in a bundt pan, instead of two loaf pans, because I was feeling vintage! Something about a bundt pan makes me want to vacuum in pearls and heels! ;D I'd say out of the three versions I've made, this is definitely my favorite so far. The butterscotch pudding didn't add any noticeable butterscotch flavor, but it helps to keep it moist. And the crunch from the cinnamon/sugar coating is the best part! I recommend baking your Amish Friendship Bread according to the original recipe first. Then if you don't like it, try a variation.

This is what my starter looked like on day 10 before the last addition of sugar, flour, and milk. The bundt...
...the mess!
Mmmm... but it was soooo worth it!
I think I'll have a slice right now!

This is my adapted version. You can find the original recipe AND the starter recipe here.

Amish Friendship Bundt
Serves about 16

You will need:
Leftover starter from day 10 in the basic Amish Friendship Bread recipe

Preheat oven to 325 degrees. Grease a bundt pan.

Mix in a small bowl:
1/4 cup sugar
½ tsp cinnamon
Dust your pan with this mixture. Tap out the excess and save it to sprinkle over the top.

In a large measuring cup, mix together:
3 eggs
3/4 cup of oil
½ cup of milk
1 tsp vanilla

In a large bowl, sift together:
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup of sugar
2 tsp cinnamon
1 box instant butterscotch pudding

Toast and chop:
1 cup pecans

Stir the mixture of wet ingredients into the bowl containing your leftover Amish Friendship Bread starter. Make a well in the center of your dry ingredients. Slowly add the wet mixture while stirring with a wooden spoon. Fold in chopped pecans. Pour batter into prepared bundt pan. Sprinkle remaining cinnamon/sugar mixture over the top. Bake 60-70 minutes, or until a knife inserted in the center comes out clean. Cool until bread loosens from sides, about 10 minutes. Invert bread onto a cooling rack to cool completely. Store at room temperature in an airtight container.