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Double Chocolate Swirl Bread Recipe

Indulge in this decadent Double Chocolate Swirl Bread! Two layers of rich dough are swirled with semi-sweet and white chocolate chips, crunchy almonds, and a luscious white chocolate drizzle. This easy-to-follow recipe yields four delicious mini loaves, perfect for sharing (or not!). Get ready for a chocolate lover's dream!

Prep Time 20 mins
Cook Time 60 mins
Calories 393.6 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Double Chocolate Swirl Bread 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Chocolate Swirl Bread

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How to Make Double Chocolate Swirl Bread

  1. Preheat oven to 375°F (190°C).
  2. Lightly spray a mini loaf pan with nonstick cooking spray.
  3. Coarsely chop 1/2 cup almonds and 1/2 cup white chocolate chips. Place in a medium bowl and set aside.
  4. Unroll one (1) package (13.8 oz) of refrigerated bread dough onto a lightly floured surface. Do not stretch.
  5. Lightly beat 1 large egg white and 1 tablespoon of water in a small bowl.
  6. Brush the egg white mixture over the dough.
  7. Evenly grate 1/2 cup semi-sweet chocolate chips over the dough.
  8. Sprinkle with the almond/white chocolate mixture.
  9. Lightly roll with a rolling pin, pressing the mixture into the dough.
  10. Unroll the second (1) package (13.8 oz) of refrigerated bread dough directly over the first layer, matching the edges. Roll lightly to seal.
  11. Brush the dough lightly with some of the remaining egg white mixture.
  12. Grate the remaining 1/2 cup semi-sweet chocolate chips over the dough and sprinkle with the remaining almond/white chocolate mixture.
  13. Lightly roll with a rolling pin.
  14. Starting at a narrow edge, roll the dough up tightly and pinch the edges to seal.
  15. Slice the roll into four equal portions.
  16. Place the portions seam-side down in the prepared loaf pans.
  17. Make a deep cut down the length of each loaf without cutting through the ends.
  18. Brush the loaves with the remaining egg white mixture.
  19. Bake for 25-30 minutes, or until golden brown.
  20. Remove from oven and let cool in the pan for 5 minutes.
  21. Remove loaves from the pan and cool completely.
  22. To make the drizzle: Melt 1/2 cup white chocolate chips and 1 teaspoon vegetable oil in a small saucepan. Drizzle over the tops of the cooled bread.
  23. Sprinkle with any remaining almonds and chocolate chips.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

63g

Fat

29g

Carbs

19g

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60 Minutes Or Less Time To Make Course Preparation Breads Dietary Quick Breads