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Chocolate Swirl Bread (Oh Yes I DID Just Say Chocolate!)

October 5, 2009 by Laura 30 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

After showing you how to make Cinnamon Swirl Bread…I got a notion to try Chocolate Swirl Bread. (I get chocolate notions all the time.)

Let me just say that I’m very glad I got that notion. Now we can all have chocolate for breakfast!!! What a great start to the day…

Chocolate Swirl Bread is just as simple to make as the Cinnamon Swirl Bread…you pretty much just substitute cocoa powder for cinnamon!

chocolateswirlbread2sm

Yum

I used this bread recipe, then rolled out the dough before shaping the loaf. Then I spread butter over the dough and sprinkled on about 1/4 cup sucanat (dehydrated cane sugar juice) mixed with 2 teaspoons of cocoa powder. Roll it up and bake as directed.

Chocolate_Swirl_Bread

Do you think it would be too much to have this Chocolate Swirl Bread with Hot Cocoa? I think I could handle washing down my chocolate with a little chocolate.

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Filed Under: Bread and Breakfast, Recipes

Comments

  1. Josette says

    October 6, 2009 at 10:14 pm

    You IS Bad….thank you!

    Reply
  2. Meghan says

    October 6, 2009 at 10:41 pm

    I think having it with hot cocoa would just double your pleasure. There’s no such thing as too much chocolate in my book.

    Reply
  3. SnoWhite says

    October 7, 2009 at 5:43 am

    looks delicious. :)

    Reply
  4. Kathy Shaner says

    October 7, 2009 at 7:10 am

    In my opinion, you’ve just added to the List of Civilized Ways to Start the Day. Thank you! :)

    Reply
  5. bridget {bake at 350} says

    October 7, 2009 at 7:26 am

    Yummy! Chocolate + bread….does it get any better?

    Reply
  6. Amy says

    October 7, 2009 at 7:56 am

    Two of my favorite foods. Homemade bread and chocolate. MMMM! Thanks.

    Reply
  7. Courtney says

    October 7, 2009 at 7:58 am

    yum yum yum!!

    Reply
  8. staci @ teaching money to kids says

    October 7, 2009 at 9:12 am

    so what could you use instead of sucanat?
    Staci

    Reply
    • Laura says

      October 7, 2009 at 9:51 am

      You can use regular white sugar or brown sugar in place of the sucanat…substitute it one for one!

      Reply
  9. wanda says

    October 7, 2009 at 9:42 am

    Oh my…..delicious!

    Reply
  10. Heather says

    October 7, 2009 at 12:39 pm

    Why do you use sucanet instead of rhapadura? Just curious since I’m still learning…I pretty much use rhapadura for everything unless it calls for brown sugar.

    heatherlbrandt (at) verizon (dot) net

    Reply
    • Laura says

      October 7, 2009 at 8:49 pm

      Rapadura and organic sucanat are the exact same thing (learned that after lots of research). BUT sucanat is cheaper. Rapadura is actually just a name brand for sucanat (like Kleenex is a name brand for facial tissues).

      Reply
  11. Lisa says

    October 7, 2009 at 12:42 pm

    What a good and creative idea! It sounds heavenly (just like your blog name, lol). I’m so happy you shared. Thank you.

    Reply
  12. Amy says

    October 7, 2009 at 1:33 pm

    Ok, I would totally leave in the cinnamon AND add the chocolate. I love those flavors together. Sound yummy!

    Reply
  13. Becky C says

    October 7, 2009 at 8:35 pm

    I agree with the cinnamon and the chocolate together. I found out recently how good they are together. Thanks.

    Reply
  14. karen says

    October 7, 2009 at 8:46 pm

    Make two loaves (or six) and use the leftovers for chocolate bread pudding or chocolate overnight french toast.

    Reply
    • Melissa says

      October 7, 2009 at 9:01 pm

      oh my goodness; what a wonderful idea!!!!!!

      Reply
  15. Linda says

    October 8, 2009 at 10:25 am

    I never thought of this! Now I’m going to have to try it. The kids will love this! oh, yeah….I will too!

    Reply
  16. Marianne says

    October 8, 2009 at 10:39 am

    This sounds absolutely, positively yummy! I think Nutella would also be good in this recipe.

    Reply
  17. Eliza Welch says

    October 9, 2009 at 6:19 pm

    I really enjoyed looking around your lovely blog and would absolutely love it if you would stop by my blog!
    Eliza’s Blog

    Reply
  18. John says

    October 11, 2009 at 2:38 pm

    This sounds delicious, I always buy cinnamon swirl bread, but I’ve never tried chocolate swirl bread. I can’t wait to make this.

    Reply
  19. Heather says

    October 12, 2009 at 6:24 pm

    Does it need to rise a 2nd time like in the honey wheat recipe?

    Reply
    • Laura says

      October 12, 2009 at 8:05 pm

      Yes, it does need to rise the second time! :)

      Reply
  20. Aaron says

    October 14, 2009 at 1:15 pm

    Oops… I’m new to making bread & the principles behind the steps…. Just finished baking cinnamon rolls & chocolate swirl bread, to realize, huh! Maybe I was supposed to let them rise. Not just once, mind you… TWICE! Lesson learned! lol.

    Reply
    • Aaron says

      October 20, 2009 at 2:25 pm

      We’re trying again… this time, with both risings. So far, they look very promising! Can’t wait to take them out of the oven. Thank you for sharing your tips & recipes! My boys have been thrilled to make their own bread… but SWIRL bread make life so much more sweeter! :)

      Reply
      • Aaron says

        October 20, 2009 at 4:06 pm

        TASTEEEEEEEE. Can’t wait for hubby to come home & try a piece! Definitely will be repeating this one. Thanks again! (Wish you could’ve seen my 8 yr old’s face when I suggested we make it more often instead of salivating over Pepperidge Farm’s Cinnamon Swirl at the store… Priceless anticipation!

        Reply
        • Becky Clark says

          January 30, 2010 at 2:53 pm

          I was thinking the same thing today!! And I can’t wait to use this to make french toast!! I used cinnamon swirl bread all the time to make toast, and was thinking how good this would taste that way!!!!!!!!!!

          Reply
  21. Becky Clark says

    January 30, 2010 at 2:51 pm

    I made this today. It’s gonna be so hard to save it for tomorrow morning’s breakfast. (We do bus, So I always make a “made ahead” recipie for Sunday Morning.) At any rate, I can’t WAIT to try it!!!!!!!!!!!!

    Reply
  22. Danielle says

    February 19, 2010 at 7:55 am

    yum!!! that’s it, this will be ONE of the loaves I make!

    Reply
  23. Megan says

    March 27, 2010 at 8:13 am

    I’m making this for the first time….and using my organic cocoa powder from Tropical Traditions!! :) Yayness!

    Reply

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