Chocolate Amish Friendship Bread

Yep, that's right folks, I got another Amish friendship bread recipe for you today. And yep, I know that this is my third Amish friendship bread recipe this year. What can I say? I really love Amish friendship bread! It's just so moist and sweet and all-around tasty that I can't stop making it!

And this chocolate version? It's so very good! It has a lovely dense, cake-like texture and a wonderfully rich chocolate flavor. And did I mention that this bread is studded with both milk and semi-sweet chocolate chips? Because it is! And all those chocolate chips make this already delicious bread even better!

This time around I decided to make my friendship bread in a single bundt pan rather than two loaf pans because, well, bundt pans make food pretty! And also because the below recipe just happens to make the right amount of batter to fill a standard sized bundt pan. Isn't that convenient? You can still make this recipe in loaf pans, of course, though you might have to adjust the baking time a bit.

This recipe is adapted from the Amish Friendship Chocolate Bread recipe that is posted at allrecipes.com:

Chocolate Amish Friendship Bread

1 c Amish friendship bread starter
3 eggs
3/4 c oil
1/2 c milk
1 c sugar
1 tsp vanilla extract
2 c (280g) all-purpose flour
1/4 c (21 g) unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 large box (5.1 oz) instant chocolate pudding mix
1/2 c semi-sweet chocolate chips
1/2 c milk chocolate chips

1. Preheat your oven to 325°.

2. In a medium bowl, whisk together the starter, eggs, oil, milk, sugar, and vanilla extract until everything is well combined.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and pudding mix. Add the starter mixture to the flour mixture and gently stir until the batter just barely comes together. Gently stir in the chocolate chips.

3. Evenly pour the finished batter into a well-greased bundt pan. Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes before turning it out on a wire rack to cool completely.

Just like all the other kinds of Amish friendship breads that I've made, this chocolate bread improves in both texture and flavor as it ages. So while it's really yummy right out of the oven, it's even better a day or two after you bake it. This bread also freezes very well, so feel free to make some up ahead of time and freeze it for a later date!