The following tables can be used to convert liquid and dry measurements for any Amish Friendship Bread recipe.
Some of our most popular and helpful AFB-specific conversions are below. Looking for a printable? We have one! It’s in our FREE printables library here.
Measuring Starter
You can use a 1 cup dry measuring cup or a 1 cup liquid measuring cup to measure your Amish Friendship Bread starter. For liquids, the measure is equivalent and it may be easier to use a dry measuring cup when scooping out your starter from a mixing bowl or Ziploc bag.
Amish Friendship Bread Starter
1 cup unfed = 230 grams
1 cup fed (in the past hour) = 245 grams
Traditional Sourdough Starter
1 cup unfed = 230 grams
1 cup fed (in the past hour) = 238 grams
Pudding
3.4 ounces (96 grams) for a small box
5.0 ounces (141 grams) for a large box
Remember that pudding is used primarily for a flavor boost and to add moisture to your bread, but circulating recipe instructions call for 1-2 boxes, which means there’s a little wiggle room when deciding how much pudding to use. Some bakers leave it out, so experiment to see what works best for you. Check out this FAQ here (Do I need to use instant pudding?). You can also make your own.
Liquid Measures
| 1 cup | 8 fluid ounces | ½ pint | 237 ml |
| 2 cups | 16 fluid ounces | 1 pint | 474 ml |
| 4 cups | 32 fluid ounces | 1 quart | 946 ml |
| 2 pints | 32 fluid ounces | 1 quart | 946 ml |
| 4 quarts | 128 fluid ounces | 1 gallon | 3.784 liters |
Dry Measures
| 3 teaspoons | 1 tablespoon | ½ ounce | 14.3 grams | |
| 2 tablespoons | ⅛ cup | 1 fluid ounce | 28.3 grams | |
| 4 tablspoons | ¼ cup | 2 fluid ounces | 56.7 grams | |
| 5⅓ tablespoons | ⅓ cup | 2.6 fluid ounces | 75.6 grams | |
| 8 tablespoons | ½ cup | 4 ounces | 113.4 grams | 1 stick butter |
| 12 tablespoons | ¾ cup | 6 ounces | .375 pound | 170 grams |
| 32 tablespoons | 2 cups | 16 ounces | 1 pound | 453.6 grams |
| 64 tablespoons | 4 cups | 32 ounces | 2 pounds | 907 grams |
Temperature Conversions
- Take the temperature in Fahrenheit and subtract 32.
- Divide by 1.8.
- The result is degrees in Celsius.
Fahrenheit to Celsuis
Here are some of the commonly used temperature conversions you’ll find on our site.
| 300° F | 150° C |
| 325° F | 165° C |
| 350° F | 180° C |
| 375° F | 190° C |
Other Helpful Conversions
“A cup is a measure of volume, but a dry ounce is a measure of weight …[therefore] a cup of water will weigh more than a cup of flour.” To help with these tricky conversions, our friends at Wiki Answers have provided a helpful table that shows how 1 cup of different ingredients commonly used in Amish Friendship Bread recipes may result in different weights.
| Almonds, slivered | 1 cup | 3.810 ounces | 108 grams |
| Butter | 1 cup | 8.007 ounces | 227 grams |
| Cocoa | 1 cup | 4.409 ounces | 125 grams |
| Flour, white (all-purpose) | 1 cup | 4.409 ounces | 125 grams |
| Maple Syrup | 1 cup | 11.358 ounces | 322 grams |
| Milk, dry | 1 cup | 2.399 ounces | 68 grams |
| Milk, non-fat | 1 cup | 8.642 ounces | 245 grams |
| Milk, sweetened condensed | 1 cup | 10.794 ounces | 306 grams |
| Oil | 1 cup | 7.901 ounces | 224 grams |
| Raisins | 1 cup | 5.820 ounces | 165 grams |
| Sugar, brown, packed | 1 cup | 7.760 ounces | 220 grams |
| Sugar, confectioners’ (powdered/icing) | 1 cup | 3.880 ounces | 110 grams |
| Sugar, granulated | 1 cup | 7.055 ounces | 201 grams |
| Water | 1 cup | 8.325 ounces | 236 grams |
Bake Time for Different Bakeware
The following table is based on the standard Amish Friendship Bread loaf recipe which has a bake time of 1 hour for two loaves, each in a 9″ x 4″ loaf pan.
Unless otherwise specified in the recipe, fill ⅔ full and bake at the same temperature. In some cases you may have a small amount of batter remaining. Remember that the more you put into your oven, especially if the bakeware are different sizes, the more you pull heat in different directions. If you take something our early (i.e. a couple mini loaf pans you have baking alongside a Bundt pan), do it quickly as your oven loses heat each time you open that oven door.
| Mini loaf pans (6) | 25-35 minutes |
| Cupcake or muffin tins (12) | 30-35 minutes |
| Mini cupcake or muffin tins (24) | 18-25 |
| Cake pans, 9″ (2) | 45-55 minutes |
| Bundt pan, 10″ | 1 hour |
As far as oven temperatures go, if the loaf recipe is 350° F, you’ll want to increase it for muffins or cupcakes by 25° F unless otherwise the recipe specifies otherwise. Bundt pans and cake pans usually bake at 350° F. Of course, this will vary oven to oven so you might want to check your bread for doneness 5-10 minutes prior–a toothpick in the center of the one should come out clean.
Your bread will continue to cook for a few more minutes after you remove it from the oven. You should always allow it to cool for at least 5 minutes before removing from the pan and up to 30 minutes before slicing.
A special note about muffins and muffin tops: if you like a nice muffin top, preheat the oven to 400° F to 425° F. This will help you get a good peak to your muffin (though you may need to experiment at first to find the optimal temperatures for your oven). After 10-15 minutes, reduce the heat to the proper temperature per the guidelines above. For example, if a loaf recipe says 325° F, you’ll increase the baking temperature to 350° F. If you want a loftier top, pre-heat to 400° F and then bake for 10-15 minutes and then reduce back to 350° F.
