What I love about Amish Friendship Bread is that it's so versatile that you're not always making the same sweet bread. And, it's friendly. My variation is less sweet but still tasty. Keeping in mind that you are adding only 1 cup of either nuts or fruit or a combination of both, this is what I did. 1/4 cup each of finely chopped Fennel, 1/4 cup finely chopped carrot, 1/4 cup chopped rhubarb, and 1/4 cup chopped almonds. I dry-roasted the almonds with 1/2 teaspoon Fennel seeds and 1/2/ teaspoon Anise seeds until the almonds just started to brown at the edges. Remove from heat to cool.
In a large mixing bowl with balance of Amish Friendship Bread starter, I added the following: 2/3 cup oil, 3 eggs, 1/2 tsp. salt (optional), 1 tsp. vanilla, 1 tsp. cinnamon, 1/2 teaspoon mint leaves, 1 cup sugar, 2 cups plain flour, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda. Blended, then beat, the mixture by hand; added the chopped fennel, carrots, rhubarb, and toasted almond mixture. Decided to try out my new non-stick Bundt pan and did not grease it. Did grease one loaf pan with butter and sprinkled it with sugar instead of flour.