Amish Friendship Chocolate Peanut Butter Bread

There’s something undeniably nostalgic about the combination of chocolate and peanut butter, and this Amish Friendship Bread brings those cozy flavors together in the most comforting way. Made with a sweet Amish Friendship sourdough starter, this loaf is tender and moist, with swirls of cocoa and pockets of melty chocolate chips in every slice. It’s the kind of bake that feels like a warm hug—perfect with a cup of coffee, shared with a friend, or tucked into a lunchbox for a little something special.

This recipe was developed with my sweet friend Britany @frecklesourdough, thank you for making this bread what it is!

What is Amish friendship bread?

Amish Friendship Bread is a sweet, bread that’s traditionally made from a fermented starter passed between friends and family. The starter, which can be shared and nurtured, is the key to the bread’s signature flavor and texture.

The tradition behind Amish Friendship Bread is rooted in the idea of community and sharing, as each person receives a portion of the starter to bake their own loaf while also passing some bread along to others. This creates a connection chain through baking, bringing people together one loaf at a time.

What makes this recipe different? This recipe calls for a variation of an Amish friendship starter, using an already active sourdough starter. Instead of making a large batch of starter, the recipe makes just the amount it needs. However, if you’d like to double the recipe and share a cup of starter with a friend, feel free to do so!

If you like this recipe you will LOVE my Double Chocolate Amish Bread!

Why I love this recipe

I was inspired by Amish friendship bread from a dear friend who used to make it all the time. When she told me how the starter is milk and sugar-based it reminded me of my Sweet Stiff Sourdough Starter and I was intrigued.

While I researched more about it, I realized that I didn’t need to start the process from scratch since I already have an active sourdough starter.

I decided to take a portion of my sourdough starter and feed it with milk, flour, and sugar and the results were incredible. Here is why I love this recipe:

• Amish Friendship Sourdough Starter (milk starter): This is a unique starter that gives sweet recipes a decadent texture and crumb. You may want to keep it on hand more often than not!

• Taste & texture: the bread has a deliciously sweet flavor with a unique texture thanks to the Amish friendship starter. The crumb is moist, soft, and perfect for enjoying with coffee or tea.

• Convenience: It’s incredibly convenient to make as long as you have an active sourdough starter on hand, which means no waiting for a traditional starter to ferment over days.

When is my milk starter ready to use?

This type of sourdough starter operates much like a regular sourdough starter. It takes about 8-12 hours to peak depending on the temperature in your home. When it has reached its peak here are some visual signs to look for:

• Bubbles: You should see bubbles throughout the starter both on top and throughout.

• Double in size: The starter should be doubled or even tripled in size when it is at its peak.

• Domed or slightly flat surface: At its peak, the starter’s top will look domed and puffed up. If it’s slightly flattened or starting to fall, it’s still usable but nearing the end of its peak.

If you want to learn more about my spin on the Amish friendship starter check my article out- Amish Friendship Sourdough Starter (milk starter).

How to make Amish friendship chocolate Peanut butter Bread: step-by-step

Baker’s schedule: Make the Amish friendship sourdough starter the evening before you make the bread.

INGREDIENTs

For the Amish friendship sourdough starter:

• 15 grams of active sourdough starter
• 15 grams of sugar
• 60 grams of milk
• 60 grams of all-purpose flour

For the bread:

Wet Ingredients:

• 120 grams (1/2 cup) Amish Friendship starter
• 3 large eggs
• 190 grams (3/4 cup) creamy peanut butter (no added sugar)
• 100 grams (1/2 cup) neutral oil (avocado, canola, etc. )
• 60 grams (1/4 cup) sour cream or plain Greek yogurt
• 125 grams (1/2 cup + 2 tbsp) light brown sugar
• 125 grams (1/2 cup+2 tbsp) sugar
• 100 grams (scant 1/2 cup) milk or buttermilk
• 1 +1/2 teaspoons vanilla extract

Note: For best results, use natural peanut butter with only peanuts (and maybe a touch of salt) listed in the ingredients. Avoid peanut butters with added sugar, oils, or stabilizers, as they can affect the flavor and texture of the bread.

Dry Ingredients:

• 250 grams (2 cups) all-purpose flour
• 1 tablespoon (8g) cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 75 grams peanut butter chips
• 25 grams chocolate chips

Chocolate swirl:

• 3 tablespoons (15 grams) dutch processed cocoa powder
• 2-3 tablespoons (30-45 grams) hot water or espresso

Peanut butter frosting:

• 130 grams (1/2 cup) creamy peanut butter (no added sugar)
• 120 grams (1 cup) powdered sugar
• 60 grams (1/4 cup) milk
• a splash of vanilla & pinch of salt (to cut the sweetness)

Equipment

• Food scale & measuring cups/spoons
• Mixing bowls
• 2 8×4 inch loaf pans

Instructions

Make the Amish friendship sourdough starter:

• The evening before you make the bread mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours. It will be thick in texture, this is normal.

The following morning:

Your Amish friendship sourdough starter is ready to use once it has doubled in size, has some bubbles, and smells sweet.

• Preheat the oven to 325 degrees F and Grease two 8×4-inch loaf pans or line with parchment paper for easy transfer.

• In a large mixing bowl, whisk together the starter, eggs, peanut butter, oil, sour cream, sugars, milk, and vanilla until smooth.

• In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon (if using). Toss the peanut butter and chocolate chips in the dry mixture to evenly coat them (this helps to prevent sinking).

• Add the dry mixture to the wet mixture and stir until just combined.

• In a small bowl, whisk together the cocoa powder and hot water (or espresso to make a paste. Scoop out about 220 grams (1 cup) of the peanut butter batter and mix it with the cocoa paste.

• Pour only half of the peanut butter batter into the two pans, dividing it evenly. Spoon the chocolate batter over the top of each, then finish by adding the remaining peanut butter batter on top. Gently swirl with a knife for a marbled effect.

• Bake the bread for 55-60 minutes or until a toothpick inserted comes out with a few moist crumbs. Tent with foil if browning too quickly.

• Cool completely in the pan (40-45 minutes) and then transfer the bread to a wire rack.

• While the bread is resting, make the peanut butter frosting. Whisk together the peanut butter, powdered sugar, milk, vanilla, & salt if using until smooth and pourable. Add a little more milk if its still too thick and spread the glaze over the cooled loaves.

• Any leftover Amish friendship chocolate peanut butter bread can be stored in an airtight container for 3-4 days on the counter.

More Amish friendship recipes

• Amish Friendship Chocolate Chip Cookies (sourdough option included)
• Amish Friendship Bread
• Amish Peanut Butter Cookies
• Double Chocolate Amish Bread