Reviewed: Dec. 3, 2008

This bread turned out really well. It worked great even at my very high altitude. I didn't have to adjust it at all.

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Rebecca Ashley

Cooking Level: Intermediate

Home Town: Lander, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Dec. 2, 2008

As I sit here licking the crumbs from my plate, I reflect on the confusion I experienced with this recipe. But first, let me say it IS delicious. The recipe called for "1 (5.9 oz.) pkg instant chocolate pudding mix". The largest I could find was Jello's 2.1 oz. size. So, I assumed it was a typo. Also, it called for TWO 9x5 loaf pans, but it could have easily fit into ONE as they raised only to about 2 to 2 1/2" high. I used the one box of 2.1 oz. Jello pudding, substituted the sugar for a slightly less amount of Altern (Splenda), used olive oil instead of regular vegetable oil and a bit less than the 1 cup, and used a litthle less salt. It was really moist and tasty. My huband loved it! Next time I'll get adventurous and add chocolate chips. Thank you, KATHY422, for this great recipe!

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Penny1cent

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Reviewed: Oct. 20, 2008

This was absolutely perfect! I added chocolate chunks and it was so moist and rich that everyone who tasted it asked for a bag of friendship bread and the recipe. I will definately make this again. To the person who got green bread. I think your chocolate pudding was old and it probably didn't cook long enough.

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IFETAYO

Cooking Level: Expert

Home Town: Hillside, New Jersey, USA

Living In: Owings Mills, Maryland, USA

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Reviewed: Sep. 12, 2008

If you love brownies, this is for you! I also added macadamia nuts and sprinkled coconut on top before baking. It is the best......

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Ronna

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Reviewed: Aug. 30, 2008

This is exactly what I was looking for! And to those who said it turned out dry--you cannot eliminate the oil in a sourdough recipe or it will be extremely dry. You can replace it with applesauce, though. I've tried cutting back the oil and it was terrible. I used almost all applesauce with only about a tablespoon or 2 of oil. I also had only one small box of chocolate pudding, so I added about 1/2 cup of cocoa. I did not increase the sugar since I used sweetened applesauce in place of the oil. I also added about a cup of semi-sweet chocolate chips. I made it into 22 muffins and followed another reviewer's guidelines and baked 20 minutes at 350. They turned out fabulous!

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hbakes

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Reviewed: Jul. 19, 2008

My co-worker made this and I made the lemon-poppy seed version (very good) to bring to work last week. The chocolate bread was okay but very bland; not chocolately tasting at all, so I'm not sure why so many reviewers claim it's like chocolate cake or even fudge brownies! (Makes me wonder if they've ever had *real* chocolate cake before! LOL) Meanwhile, I think the recipe can be salvaged by using chocolate *fudge* pudding and/or adding cocoa to the mix. It could also really benefit from chocolate chips, peanut butter chips, Andes mint chips (loved that suggestion, folks!), and/or nuts. Or another suggestion is to make the bread as is but serve it with a spread made with peanut butter or Nutella, cream cheese and powdered sugar.

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kareninfla

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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Reviewed: Jul. 18, 2008

I used half applesauce and half oil instead of all oil. I split the batter in half. Then in one batter I added Andes Candy mint chocolate bars crushed up about 1/2 cup of the candy. If you can find andes candy mint chips that works well also. In the other batter I added 2 tblsps. of chunky peanut butter and 1/2 cup of Reeses peanut butter chips. The breads came out wonderful and both tasted great!

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debmac39

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Reviewed: Jul. 13, 2008

came out like a think, dense, fudgy brownie crossed with a moist gourmet chocolate cake without frosting. i made it in a bundt pan, and used Jell-O Brand Chocolate Fudge pudding mix. also used applesauce instead of oil, and subbed half the flour with whole-wheat flour. i also added finely chopped zucchini - you cant even see it in there AT ALL! nobody knew i put wheat, applesauce, or zucchini in it - they thought it was the BEST chocolate cake they have ever tasted! oh, i also sprinkled chopped walnuts on top of the mix once i put it in the bundt pan and pressed them down some, so when it came out there were nuts on the bottom of the cake. i also left out the vanilla on accident - whoops! still the best ever - i will make this again and again

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Melissa O.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Jun. 30, 2008

My family loved this! My husband doesn't usually eat bread like this. He ate half the loaf before going to bed. I added half a bag of milk chocolate chips and baked for 5 extra minutes. I am waiting for my starter dough to be ready for another round.

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voomen

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Reviewed: Jun. 17, 2008

I made this recipe and was utterly unimpressed. In fact, I was disappointed...it was dry, didn't taste like much of anything, and it got dark before the suggested time. I had high hopes for it, too.

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Mandy

Cooking Level: Expert

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Reviewed: Jun. 9, 2008

Very good!! I always add a teaspoon of cinnamon into the flour mix, as well as one cup of frozen chocolate chips just before baking for an extra punch of chocolate.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 5, 2008

This recipe turned out great. I did four mini loaves, which took about 50 minutes (do not fill your container more than half full! this stuff puffs right up). My pudding package sizes were a bit different; I used 3.9 oz of Instant Chocolate and 1.34 oz of Instant Sugar-Free Vanilla, since that's the closest I could get with what I had! Then added 2 T. of cocoa powder, after reading all the reviewers wishing for more chocolate flavor. The only other thing I did different was coat the pan with cinnamon/sugar, kuz I love cinnamon flavored chocolate. The taste was awesome, wonderful texture; will make again!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 24, 2008

This is really good. I only gave it 4 stars because I modified it. First,I mixed 1/3 cup cocoa powder and 1 tsp cinnamon with the dry ingredients. Next, I used 1/2 cup oil and 1/2 cup applesauce instead of a whole cup of oil. Last, I folded in a 12 ounce bag of semi sweet chocolate chips. I made one loaf and 12 muffins. The muffins baked for 20 mins and the loaf baked for 60 mins. They both came out perfect! I can't wait to try other variations on the Amish Friendship starter!

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Reviewer:

Brook08

Cooking Level: Intermediate

Home Town: Utica, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Apr. 10, 2008

My favourite kind of Amish bread! People thought it was cake but it tastes good so it didn't matter. I added some golden raisins to the bread. Will definitely make again!

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Alice Li

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 4, 2008

I added chocolate chips one time, and Andes Crème de Menthe Baking Chips the next - excellent! A recipe you can keep experimenting with!

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rms1590

Cooking Level: Expert

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Reviewed: Mar. 19, 2008

This was my 1st experience w/ the Friendship Bread starter and this is a great recipe. Not quite chocolaty enough for me so will add cocoa next time. I did add craisins & chocolate chips and they were nicely distributed through out instead of sinking to the bottom. Overall 4.5 ****

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CHEFLYNNS

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Reviewed: Feb. 22, 2008

I baked my cake in a bundt pan at 350 degrees for 1 hr and 15 minutes. The only variation I made was to put a can of pecan coconut frosting in the bottom of the pan before I added the batter. This is absolutely delicious!! Just like a German Chocolate Cake. The frosting coated the whole top of the cake.

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CONDRYE

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Reviewed: Jan. 13, 2008

I made this recipe as was written and was disappointed. I thought the flavor was lackluster for what had the texture of a chocolate cake. Next time, I'll just make chocolate cake...

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Reviewer:

sarahg

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Jan. 10, 2008

Yummy! It is a nice, new recipe to use with my Friendship Bread starter. I've passed this along to my friends who are tired of the same bread receipe for the starter. I didn't have the Chocolate Instant pudding on hand so I substituted a small box of White Chocolate Instant pudding, a box of Vanilla Instant pudding and a T. of cocoa powder and it tasted great.

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Reviewer:

sherree

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Litchfield Park, Arizona, USA

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Reviewed: Dec. 19, 2007

Update: just checked breads and they were not done in center...but toothpick came out clean!!! Must have been the high fat content..should bake them 40 minutes at 325 probably. I made this with the following changes: I only used 1/2 teaspoon salt since regular recipe only calls for a 1/2, I always only use 3/4 cup sugar (less sugar lets you taste the chocolate), added 1/4 cup unsweetened cocoa to dry mixture, used 1/2 cup cream instead of milk and heated cream 30 seconds and then disolved 1 teaspoon instant dry decaf in it, (milk or half & half would have worked too) and added 1 cup mini semisweet chocolate chips. Baked in two loaf pans at 325 for about 35 minutes, came out tasting and looking like a cakey brownie and the center fell-but tasted very chocolatey. Still, might not go through this trouble again to make a brownie. The regular cinnamon (or you can make it maple flavored by omitting the vanilla and adding maple flavoring) amish bread can't be beat...

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