Paula Altenbach
Many spices marry well with chocolate: cinnamon and vanilla, but cayenne pepper is one of our favorites, especially in this Mexican Hot Chocolate Amish Friendship Bread!
Paula Altenbach
Paula Altenbach
Serve this with a dollop of whipped cream just as you would a warm, spicy cup of Mexican hot chocolate!
Paula Altenbach
Paula Altenbach
Kitchen Friend Pia decided to mellow the sweetness in this recipe: “It turned out wonderful. I used just half the sugar in the ingredients. They all loved it!”
Paula Altenbach
Paula Altenbach
Kitchen Friend Paula Altenbach experimented with baking this recipe at high altitude: “This recipe is a ”MUST MAKE AGAIN!” The cinnamon doesn’t hit you in the face or fade in the background. It stands side by side with the chocolate chips. I became excited the second the batter colored to cinnamon spice. Then the aroma in the kitchen seconded that thought! To compensate for my altitude at 6,035′, I added ⅓ extra flour and dropped each baking powder and baking soda back by ¼ teaspoon. I had a minor dip in the rise. With further consideration, I will not cut back on both leavening ingredients, only a bit less soda.”
Paula Altenbach
Paula Altenbach
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Paula Altenbach
Paula Altenbach
Many spices marry well with chocolate, but cayenne pepper is one of our favorites, especially in this Mexican Hot Chocolate Amish Friendship Bread!
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- 1 cup sugar
- ½ teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon cayenne pepper
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1 small box vanilla instant pudding
- 2 cups chocolate chips shaken with 1 teaspoon cinnamon
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
-
Dust the greased pans with sugar-cinnamon mixture (½ cup granulated sugar mixed with 1 teaspoon cinnamon).
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
Monique Eden says
March 16, 2011 at 5:41 pmYou mentioned cayenne pepper was a good addition to this recipe. Any ideas on the amount?
Thank you
Friendship Bread Kitchen says
March 16, 2011 at 7:44 pmHi Monique! We only meant to mentioned that, like cinnamon, cayenne pepper is a spice that’s complimentary to chocolate. Sorry for the confusion!
Pia says
May 30, 2011 at 7:43 amI added 1 teaspoon of cayenne petter to give it a kick and it turned out wonderful and used 1/2 the sugar.
They all loved it!
maddymama says
March 14, 2013 at 4:39 pmI made this today…. I love it. I did make a few minor changes…. I did the homemade instant pudding mix from another link on this website, I used 1/4 tsp cayenne pepper in the cinnamon/chips mixture, and I only had two eggs. I did “make” a 3rd egg by soaking 1 tablespoon chia seeds in 1/3 cup water for a few minutes. It worked great as an “emergency binder.”
I also made it as a bundt cake, and increased the cooking time by 15 minutes.
Catie says
May 24, 2013 at 7:48 amThis is my absolute favorite recipe on this site! I love the chocolate with the spice of the cayenne. I could eat this everyday!