Description
Chocolate Donut Bread is a soft, moist, and rich chocolate-flavored bread combining the best qualities of a donut and loaf bread. Topped with a crunchy cinnamon-sugar coating and finished with a smooth milk chocolate ganache, this treat delivers a delicious indulgence perfect for snack time or dessert.
Ingredients
Bread
- 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
Topping
- 3 tablespoons unsalted butter, melted
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon regular unsweetened cocoa powder
- ¼ teaspoon ground nutmeg
Milk Chocolate Ganache
- 1 bag (11.5 ounces) milk chocolate chips
- ¾ cup (6 ounces) heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray to prevent the bread from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, light brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt until fully combined and smooth.
- Combine Wet Ingredients: In a separate bowl, whisk the whole milk, large egg, melted butter, and vanilla extract until the mixture is smooth and well incorporated.
- Make the Batter: Gradually add the dry ingredients into the wet ingredients, gently folding with a spatula until just combined. The batter should be a bit loose and slightly lumpy; avoid overmixing to keep the bread tender.
- Pour and Bake: Evenly pour the batter into the prepared loaf pan and spread it out. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack placed over parchment paper to cool completely.
- Prepare Topping: While the bread is still warm, brush the entire surface with melted butter. In a small bowl, combine granulated sugar, cocoa powder, and ground nutmeg. Sprinkle this mixture evenly over the buttered bread, pressing lightly to help it stick. Rotate the loaf to coat all sides thoroughly.
- Make Ganache: Place the milk chocolate chips in a heat-safe bowl. Heat the heavy cream in a medium saucepan over medium-high heat until it begins to simmer, stirring occasionally to avoid burning.
- Combine Ganache Ingredients: Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Then gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
- Finish Bread: Drizzle or pour the ganache over the top of the bread, allowing it to drip elegantly down the sides. Let the ganache set for a few minutes before slicing to enjoy the decadent finish.
Notes
- Ensure the egg is at room temperature for better batter consistency and rise.
- Do not overmix the batter to maintain a tender, moist crumb.
- Use whole milk for a richer flavor; you can substitute with a non-dairy milk if desired, though texture may vary slightly.
- Allow the ganache to cool slightly before pouring to prevent melting the sugar topping.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Rewarm slices gently before serving to enhance flavor and texture.
