The combination of rum and chocolate in this Double Chocolate Rum Amish Friendship Bread recipe is wonderful for the holidays. Thanks to Kitchen Friend Veronica Miller for submitting this decadent recipe!
Want to share a gift with someone? Wrap up these mini loaves and give them to friends, neighbors, or teachers!
Kitchen Friend Michelle Sears tried different brands of Rum for different flavors: “I used Bacardi Select and the rum flavor came through really nicely. For another batch I used Whaler’s Original Dark Rum but wished I’d thrown in some rum flavoring. It smelled more like straight alcohol than rum.”
Double Chocolate Rum Amish Friendship Bread
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup dark rum
- ¼ cup Dutch process cocoa
- 1 small box chocolate instant pudding
- 1 cup sugar
- 2 cups flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ¼ cup mini semisweet chocolate chips
- ¼ cup sugar
- 1 tablespoon cinnamon
- Preheat oven to 325° F (165° C).
- Combine ¼ cup sugar and 1 tablespoon cinnamon in a small bowl.
- Generously butter two loaf pans, then dust with the cinnamon sugar. Tap out excess and save for topping. Set aside.
- In a mixing bowl, 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 or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- Cool in pans for 10 minutes, then turn out to cool completely on wire rack.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
Pat Cole says
I’d like to know if I could use white/clear rum?
Hi Pat! We haven’t tried white/clear rum with this recipe, so you’d have to experiment, but it should work!
I made this over the weekend and it was ah-mazing. I didn’t have chocolate chips, so I subbed in butterscotch, and I added 1 T vanilla and 1T instant coffee.
It was rich and moist and absolutely delicious! I will definitely be making this again over the holidays.
I do have a question about the rum – my loaf had a very slight rum flavor on the ends, but was pretty (very) intense in the middle. The edges of my bread had a nice crust and it was cooked all the way through. I don’t think it was overcooked, but that was the only thing I could come up with? We did eat it a few hours after it was cooked. It was cool, but had not set for any length of time. Do I need to cook it less? Let it sit overnight? I used Bacardi Gold – does the type of rum make a difference?
Thanks for any input!
DIANNA GARNER MCNUTT says
I have an Amish Friendship bread starter and I think I will try the chocolate rum cake, it sounds so gogoogogood. I would love to win yeast and try starting a sourdough starter as well. Thanks .
Michelle S says
This recipe is stellar! I used up some baggies of starter from my freezer and made 10 loaves (8 were small loaves for gifts) this past Christmas. This will definitely be my go-to gift bread recipe. It’s not too strong but has just enough of a rum flavor to make it feel festive. One of the people I gave a loaf to said it was “divine.” I agree! 🙂
Michelle S says
Wow – yum! I am going to have to add this to my “to bake” list. I like your idea about making them into mini loaves. Any recommendation on bake time for the smaller size?
Martha Nichols says
It sounds really good!