Amish Friendship Chocolate Peanut Butter Bread
This Amish Friendship Chocolate Peanut Butter Bread is rich, moist, and swirled with cocoa and chocolate chips, made with a sweet starter for an irresistibly tender crumb.
Servings:
2
loaves
Equipment
- Food scale & measuring cups and spoons
- Mixing bowls
- 2 8x4 inch loaf pans
Ingredients
For the Amish friendship sourdough starter
- 15 grams active sourdough starter
- 15 grams sugar
- 60 grams milk
- 60 grams all-purpose flour
Wet Ingredients
- 120 grams (1/2 cup) Amish friendship sourdough starter
- 3 large eggs
- 190 grams (3/4 cup) creamy peanut butter (no added sugar)
- 100 grams (1/2 cup) neutral oil (avocado or canola oil )
- 60 grams (1/4 cup) sour cream or plain Greek yogurt
- 125 grams (1/2 cup + 2tbsp) 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
Dry Ingredients
- 250 grams (2 cups) all-purpose flour
- 8 grams (1 tablespoon) 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 semi-sweet chocolate chips
Chocolate Swirl
- 15 grams (3 tablespoons) dutch processed cocoa powder
- 30-45 grams (2-3 tablespoons) 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 : optional )
Instructions
Make the Amish friendship sourdough starter
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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
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Your Amish friendship sourdough starter is ready to use once it has doubled in size, has some bubbles, and smells sweet.
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Preheat the oven to 325 degrees F and Grease two 8×4-inch loaf pans or line with parchment paper for easy transfer.
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In a large mixing bowl, whisk together the starter, eggs, peanut butter, oil, sour cream, sugars, milk, and vanilla until smooth.
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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).
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Add the dry mixture to the wet mixture and stir until just combined.
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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.
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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.
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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.
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Cool completely in the pan (40-45 minutes) and then transfer the bread to a wire rack.
Make the peanut butter frosting
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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.
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Any leftover Amish friendship chocolate peanut butter bread can be stored in an airtight container for 3-4 days on the counter.
Notes
Baker’s schedule: Make the Amish friendship sourdough starter the evening before you make the bread.
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.
