It’s been a while since I posted any Amish Friendship Bread recipes, and that’s because this is the last one I made and I wanted to save it for December, since the flavor combination reminded me of Christmas.
Are you one that identifies certain foods with certain seasons and holidays, like I do? For me, pumpkin and pies are fall and Thanksgiving. December and Christmas is cookies, chocolate, and anything spiked with alcohol. Like this bread!
This was actually my favorite variation that I came up with, though I haven’t made very many yet. The bread is so incredibly moist, is nice and chocolatey with a punch of rum and just a hint of cinnamon from the sugar coating. Very festive, and so yummy! This would make great gifts, and I plan to break out one or two of the starters I froze in order to give some away this year. (If you don’t have any starters in your own freezer, you can click here to learn how to make your own.)
Double Chocolate-Rum Amish Friendship Bread
¼ cup sugar
1 tablespoon cinnamon
1 cup Amish Friendship Bread starter (or whatever is left after you’ve divvied it up)
1 cup oil
½ cup dark rum
¼ cup Dutch process cocoa
1 small box instant chocolate pudding
1 cup sugar
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
¼ cup mini semisweet chocolate chips
Preheat oven to 325 degrees. Combine sugar and cinnamon in a small bowl. Generously butter two loaf pans, then dust with the cinnamon sugar. Tap out excess and save for topping.
Whisk the eggs into the starter, then whisk in the oil and rum. Add everything but the chocolate chips and whisk until blended. Stir in 1 cup chocolate chips. Divide batter between pans, then sprinkle remaining cinnamon sugar over the tops. Sprinkle mini chocolate chips over the top and bake for an hour. Cool in pans for 10 minutes, then turn out to cool completely on wire rack.
Recipe source: adapted from Friendship Bread Kitchen