Y’all the time has come- it’s finally #PumpkinWeek ! I’m sharing my favorite fall flavored bread for gift giving along with a printable recipe.
This bread is made using a Amish Friendship Bread starter. Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared with friends along with the recipe and instructions for preparing the starter, baking the bread, then sharing with friends. Kind of like a food chain letter!
Ava loves making the bread with me and giving the starter as gifts!
Scroll down to download your printable recipe and instructions for gift giving!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Chocolate Chip Pumpkin Spice Amish Friendship Bread
For the Sourdough Starter:
- 1/4 cup warm water about 110 degrees
- 1 package active dry yeast* 2 1/4 teaspoons
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
For Chocolate Chip Pumpkin Amish Bread:
- 1 Cup Amish Friendship Bread Starter
- 1 cup oil
- 1 cup sugar
- 1 tsp pumpkin pie spice
- 3 eggs
- 1 1/2 tsp baking powder
- 1/2 cup milk
- 1/2 tsp baking soda
- 2 cups flour
- 1 tsp vanilla
- 1/2 tsp salt
- 1 15 oz can pumpkin puree
- 1 cup milk chocolate chips
- 2 tbsp cinnamon sugar
For the Sourdough Starter:
- Pour the warm water into a small glass bowl.
- Sprinkle the yeast over the water. Let this stand for 5-8 minutes to allow it to dissolve.
- In a larger glass bowl (or plastic bowl. Don’t use metal bowls or utensils for sourdough), mix together the flour and sugar with a wooden spoon.
- Stir in the milk and then the yeast mixture.
- Cover loosely with plastic wrap and allow it to stand until bubbly.
- Once the mixture is bubbly, pour it into a gallon-size zippered plastic bag and seal. Do not refrigerate.
For Chocolate Chip Pumpkin Spice Bread:
- Preheat oven to 325 degrees.
- Combine all ingredients except the last two in a large mixing bowl.
- Mix well until blended.
- Finally, add in chocolate chips and stir gently to combine.
- Spray a large bundt pan with cooking spray.
- Sprinkle the pan with cinnamon sugar.
- Pour batter into pan.
- Bake for 50-60 minutes until cooked through.
- Let cool slightly then invert on a plate or platter.
- Cool completely and then slice and serve.
This recipe calls for 1 cup of Amish friendship bread starter.
If you do not have any you can make your own.
1/4 cup warm water about 110 degrees
1 package active dry yeast* (2 1/4 teaspoons)
1 cup all-purpose flour
1 cup granulated sugar
1 cup milk
I use one whole can of pumpkin puree for this bread.
I also like to use 1 box of pudding mix in place of pumpkin for a different flavor.
Pumpkin spice pudding is delicious as is vanilla.
Add 1 cup of Amish friendship bread starter in a large mixing bowl then add remaining ingredients.
Mix well until combined.
Finally, add in chocolate chips and stir gently to combine.
Spray a large bundt pan with cooking spray then sprinkle the pan with cinnamon sugar.
Pour batter into pan.
Bake for 50-60 minutes at 325 degrees until cooked through.
Let cool slightly.
Invert on to a plate or platter.
Cool completely and then slice and serve.
You can also make these into muffins! Bake at 325 degrees for 35 minutes.
Download the Amish Friendship Bread printable recipe and instructions here.
Check out all these delicious #PumpkinWeek recipes.
- Hot Pumpkin Apple Cider by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
- Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
- Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
- Disney’s Pumpkin Muffins by Simply Inspired Meals
- Easy Pumpkin Bread by Veggies First Then Dessert
- Easy Pumpkin Monkey Bread by Love & Confections
- Keto Pumpkin Bread by Keto Basic AF
- Pumpkin Cranberry Bread Recipe by Blogghetti
- Pumpkin Croissants by The Redhead Baker
- Pumpkin Rolls by Sweet Beginnings
- Pumpkin Smoothie by Our Sutton Place
- Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
- Pumpkin Spice Granola by The Mandatory Mooch
- Pumpkin-Apple Muffins by A Little Fish in the Kitchen
- Vegan Pumpkin Crepes by Happily Curated Chaos
- Fall Harvest Chowder by A Day in the Life on the Farm
- Pumpkin Chili by Cheese Curd In Paradise
- Pumpkin Ravioli by Cindy’s Recipes and Writings
- Spiced Pumpkin Hummus by Our Good Life
- Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles
- Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
- Easy Pumpkin Turnovers w/ a Chocolate Toffee Drizzle by The Freshman Cook
- Maple Pumpkin Cheesecake by Shockingly Delicious
- Pumpkin Macarons by April Golightly
- Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking