Name: Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups (187.5 g) all-purpose flour; 1 ½ cups (300 g) light brown sugar, packed; ½ cup (59 g) regular unsweetened cocoa powder; ½ teaspoon espresso powder; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 ¼ cups whole milk; 1 large egg, room temperature; 2 tablespoons unsalted butter, melted; 1 tablespoon vanilla extract; 3 tablespoons unsalted butter, melted; ⅓ cup (67 g) granulated sugar; 1 tablespoon regular unsweetened cocoa powder; ¼ teaspoon ground nutmeg; 1 bag (11.5 ounces) milk chocolate chips; ¾ cup (6 ounces) heavy whipping cream

I absolutely adore sharing this Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe with you because it perfectly combines two of my favorite treats: rich chocolate donuts and soft, comforting bread. Every bite bursts with deep chocolate flavor, balanced by a sugary crunchy topping and the silky smoothness of homemade milk chocolate ganache. It’s one of those recipes that feels like an indulgent celebration but comes together with surprisingly simple ingredients and straightforward steps. Whether you’re craving a special breakfast, an afternoon pick-me-up, or a dessert that’s guaranteed to impress, this recipe always hits the spot for me.

Why You'll Love This Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe

When I first made this Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe, I was hooked by the flavor profile. The bread itself is moist, tender, and incredibly chocolatey thanks to the combination of cocoa powder and a touch of espresso powder that enhances the chocolate notes without overpowering them. The brown sugar in the batter adds a lovely depth and subtle caramel warmth that I find irresistible. What truly makes this bread stand out, though, is the finishing touch: a sugary coating with a hint of nutmeg adds a delightful crunch and spice that perfectly complements the rich ganache drizzled on top.

Another reason I love this recipe is how approachable it is. Even though the final product feels decadent and fancy, the process is straightforward — I don’t have to use any tricky techniques or hard-to-find ingredients, which means I can whip it up any time a chocolate craving hits. The loaf pan method means minimal mess, and the ganache comes together quickly while the bread is cooling, which is such a satisfying multitasking moment in the kitchen.

Also, this chocolate donut bread is wonderfully versatile when it comes to occasions. I’ve served it for weekend brunch with friends, packaged it for festive holiday gatherings, and even brought it along to weeknight dinners to share a little something sweet without going overboard. If you want a dessert that feels special but doesn’t require hours in the kitchen, this recipe has your name on it.

Ingredients You'll Need

A dark brown chocolate cake loaf with a rough, crumbly texture sits on a flat surface with a white marbled texture. Thick, glossy chocolate sauce is being poured from a spoon onto the top right side of the loaf, forming thick shiny drips that run down the front and side surfaces. There are already several straight lines of the same chocolate sauce drizzled on the top left side of the cake, contrasting with the matte cake texture. Some drops of chocolate sauce have fallen on the surface near the cake. The background is softly blurred in warm tones. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe are easy to find but thoughtfully chosen to create that perfect harmony of flavors, textures, and colors. Each item plays a key role in making this bread soft, rich, and beautifully topped.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides structure and tenderness to the bread.
Light brown sugar: Adds sweetness and moisture with a hint of caramel flavor.
Unsweetened cocoa powder: Drives the rich chocolate flavor and deep color.
Espresso powder: Enhances the chocolate’s complexity without adding coffee taste.
Baking powder: Ensures a nice rise and light crumb in the bread.
Kosher salt: Balances sweetness and intensifies overall flavors.
Whole milk: Makes the crumb soft and tender with richness.
Large egg: Binds ingredients and adds moisture.
Unsalted butter: Adds richness and buttery flavor to both the batter and topping.
Vanilla extract: Brings warmth and rounds out the chocolate notes.
Granulated sugar: Used in the sugary sugar topping for crisp sweetness.
Ground nutmeg: Adds subtle warmth and spice to the topping.
Milk chocolate chips: The key ingredient for the luscious ganache.
Heavy whipping cream: Creates the smooth, glossy ganache texture.

Directions

Step 1: Preheat your oven to 350°F and lightly spray an 8 ½ by 4 ½ inch loaf pan with nonstick cooking spray to prevent sticking.

Step 2: In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt until they are fully combined and uniform in color.

Step 3: In a separate bowl, beat the milk, egg, melted butter, and vanilla extract until everything is smooth and creamy — no lumps here.

Step 4: Gently pour the dry ingredients into the wet mixture and fold with a spatula just until combined. The batter should be slightly loose and you want to avoid overmixing to keep the bread tender.

Step 5: Transfer the batter into your prepared loaf pan, smoothing the surface evenly with the spatula.

Step 6: Slide the pan into the oven and bake for 60 to 70 minutes. To test doneness, insert a toothpick into the center — it should come out with just a few moist crumbs, no wet batter.

Step 7: Allow the bread to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack set over parchment paper, which will catch any ganache drips later.

Step 8: While the bread is still warm, brush the top generously with melted butter. In a small bowl, mix together granulated sugar, cocoa powder, and nutmeg, then sprinkle this topping evenly over the buttered surface, gently pressing it so it sticks well. Rotate the loaf as needed to coat all sides.

Step 9: For the ganache, place the milk chocolate chips in a heat-safe bowl. In a small saucepan, bring the heavy cream to a gentle simmer, stirring to make sure it doesn’t burn.

Step 10: Pour the hot cream over the chocolate chips and let it sit undisturbed for 1-2 minutes. Then, slowly stir until the ganache is smooth and glossy with no lumps.

Step 11: Drizzle the ganache generously over the top of the bread, letting it elegantly drip down the sides for a stunning finish.

Step 12: Let the bread rest for a few minutes so the ganache firms up slightly before slicing and serving.

Servings and Timing

This Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe yields about 12 generous slices, perfect for sharing with friends or family. I usually set aside 15 minutes for prep, where I mix all the ingredients and prepare the topping, followed by an hour to 1 hour and 10 minutes baking time. Add a little extra cooling and resting time (about 15 minutes) before slicing and serving, and you’re looking at roughly 1 hour and 30 minutes total. This timing feels just right to me for a leisurely baking project that delivers serious wow factor.

How to Serve This Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe

The image shows three slices of rich dark chocolate cake placed on a piece of parchment on a wooden board. The top two slices display a moist, slightly crumbly texture with a deep brown color. The bottom slice is covered in a shiny layer of melted chocolate drizzle that glistens under light. Some chocolate crumbs and drizzle are scattered on the parchment and wooden board, adding a rustic feel. A metal knife with worn spots lies next to the cake, and in the background, a white marbled surface is visible along with the edge of a white cup. photo taken with an iphone --ar 4:5 --v 7

One of my favorite ways to serve this bread is just slightly warm so the ganache is soft but not runny. Slicing it into thick pieces really lets you enjoy the tender crumb and layered flavors. If you want to make it really special, I like to add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side — the contrast in temperature and textures is pure magic.

For brunch or festive gatherings, this bread pairs beautifully with fresh berries or a simple fruit salad, which adds brightness to the rich chocolate. Garnishing the plate with a sprinkle of powdered sugar or leftover cocoa sugar from the topping looks lovely and adds that extra touch. I also enjoy pairing this treat with a robust cup of coffee or a creamy latte for the perfect chocolate-coffee combination.

If you’re thinking about beverages for adults, a smooth port wine, a milk-based cocktail like a chocolate martini, or even a light pinot noir beautifully complements this bread’s flavor. I find this recipe especially fun to serve at weekend brunches, holiday parties, or anytime I want to surprise people with a unique take on chocolate dessert bread.

Variations

I’ve found this Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe is wonderfully adaptable to different tastes and dietary needs. For instance, I sometimes swap out the all-purpose flour for a gluten-free blend and add a bit of xanthan gum to keep the texture just right — the results are just as delicious. Vegan variations are also easy by using plant-based milk, an egg substitute like flaxseed meal, and vegan butter, while the ganache can be made from dairy-free chocolate chips and coconut cream instead of heavy cream.

If you want to experiment with flavors, you can deepen the cocoa flavor by using dark chocolate chips instead of milk chocolate, or add a splash of orange extract to the batter for a bright citrus contrast. Another fun twist is to swirl in some dulce de leche or peanut butter before baking for surprise pockets of extra indulgence.

Finally, while baking is the best method I’ve tried, this bread could also be made as muffins or cupcake-sized treats by adjusting bake time accordingly, which is perfect for portion control or gifting. The sugary topping and ganache stay just as tasty no matter the shape.

Storage and Reheating

Storing Leftovers

I always store leftover slices in an airtight container at room temperature if I plan to eat them within 1-2 days. The ganache topping helps keep the bread moist but if it’s warm weather, refrigerating is safer. When refrigerated, the bread stays fresh for about 4-5 days but I prefer to take it out a little early so it comes back to room temperature before enjoying.

Freezing

This bread freezes beautifully, which is great for making ahead or saving extras. I like to slice it first, then wrap each slice tightly in plastic wrap and place the wrapped pieces in a freezer-safe bag. It keeps well for up to 2 months in the freezer. When ready to enjoy, I thaw slices overnight in the fridge or leave them on the counter for a few hours.

Reheating

To reheat, I find the oven is best for preserving texture — simply place slices on a baking sheet and warm at 325°F for 8-10 minutes until just heated through. Avoid the microwave if possible, as it tends to make the bread a bit gummy and can alter the ganache texture. If you must microwave, do so in short bursts and allow to rest a moment for the ganache to settle.

FAQs

Can I use dark chocolate instead of milk chocolate for the ganache?

Absolutely! Dark chocolate will give the ganache a more intense, slightly bitter richness that balances the sweetness of the bread and sugary topping. Just make sure to use good-quality chocolate with at least 60-70% cacao for the best texture and flavor.

Is the espresso powder necessary?

While you can omit the espresso powder, I highly recommend including it because it enhances and deepens the chocolate flavor without adding any coffee taste. It’s a subtle but effective secret ingredient that elevates the bread’s complexity.

Can I make this bread ahead of time?

Definitely. You can bake the bread a day or two in advance and store it covered at room temperature or refrigerated. I usually add the sugary topping right after baking, and then pour the ganache just before serving so it’s fresh and glossy.

How do I know when the bread is done baking?

Use a toothpick inserted into the center of the loaf. It should come out with a few moist crumbs but no wet batter. If you get wet batter, bake for a few more minutes and check again. Ovens vary, so it’s best to keep an eye toward the end of the baking time.

Can I use low-fat milk instead of whole milk?

You can, but whole milk gives the best richness and tenderness to this bread. Using low-fat milk might result in a slightly drier crumb. If needed, you could substitute but you may want to add a little extra butter or a tablespoon of oil to compensate.

Conclusion

I truly hope you give this Chocolate Donut Bread with Milk Chocolate Ganache and Sugary Sugar Topping Recipe a try soon. It’s one of those feel-good treats that’s as rewarding to make as it is to eat, and it never fails to bring smiles to my table. From its luscious chocolate layers to the addictive sugary crust and silky ganache, every bite feels like a hug in dessert form. I can’t wait to hear how it becomes a favorite in your kitchen too!