Loaf With a Chocolate Swirl
This loaf with a chocolate swirl combines fluffy yeasted dough with ribbons of dark chocolate, cinnamon, and coconut sugar—perfect for breakfast or dessert!
What Makes This Recipe Special
This loaf with a chocolate swirl transforms simple pantry staples—active dry yeast, whole wheat flour, dark chocolate, and warm cinnamon—into bakery-worthy bread with gorgeous marbled layers and a tender, pull-apart crumb that stays soft for days.
I stumbled onto this recipe during a particularly cold January weekend when I wanted something that felt like a hug in bread form. The result? A beautifully swirled loaf that’s part breakfast bread, part dessert, and 100% worth the wait while the dough rises.
This isn’t your typical quick bread—it’s a yeasted dough that develops incredible flavor as it rises, then gets rolled with a chocolate-cinnamon filling that creates those Instagram-worthy swirls.
Table of Contents
What Is a Loaf with a Chocolate Swirl?
If you’ve been puzzling over a loaf with a chocolate swirl crossword clue, here’s your answer: it’s a yeasted sweet bread where chocolate filling is rolled directly into the dough to create beautiful marbled swirls throughout every slice. Think of it as babka’s simpler cousin—you get all those gorgeous chocolate ribbons without the complicated braiding or twisting.
The magic happens when you roll out enriched dough (made with milk, butter, and eggs), spread it with chocolate and spices, then roll it up like a spiral and bake it in a standard loaf pan. As it bakes, the chocolate melts into swirls while the bread develops a tender, pull-apart texture that stays soft for days.
This technique has European roots—similar swirled breads appear in Eastern European and Scandinavian baking traditions—but this version uses accessible ingredients you probably have in your pantry right now.
Why You’ll Love This Loaf with a Chocolate Swirl
Loaf with a chocolate swirl crossword clue got you here? Stay for the actual baking magic. Here’s why this recipe deserves a permanent spot in your rotation:
It looks fancy but isn’t fussy. Despite the bakery appearance, you’re basically making a simple dough, spreading chocolate on it, and rolling it up. No braiding, no complicated shaping—just roll and bake.
The texture is everything. That combination of whole wheat flour, all-purpose flour, and a touch of rye creates this incredible tender crumb that’s sturdy enough to hold all that chocolate without getting soggy. I learned this trick from King Arthur Baking’s whole grain bread guide—mixing flours gives you better structure and deeper flavor than all-purpose alone.
It stays soft for days. Thanks to the milk and butter in the dough, this loaf doesn’t go stale after six hours like some homemade breads. I’ve eaten slices four days later (toasted with butter) and they were still phenomenal.
You control the chocolate situation. Love dark chocolate? Use 70% cacao. Prefer milk chocolate? Go for it. Want white chocolate with cranberries? I won’t stop you. The base dough is your canvas.
Chocolate Swirl Loaf
Equipment
- Stand mixer with dough hook
- 9×5-inch loaf pan
- Rolling Pin
- Small bowls
- Kitchen thermometer
- Bench scraper
- * Clean kitchen towel
Ingredients
Dough
- 2 ¼ tsp active dry yeast
- 1 tbsp coconut sugar
- ¾ cup whole milk warmed to 110°F (43°C)
- 1 large egg yolk
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- ¼ cup rye flour
- ½ tsp kosher salt
- 2 tbsp unsalted butter melted and slightly cooled
Filling
- 3.5 oz dark chocolate bar finely chopped
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 3 tbsp unsalted butter room temperature
Finishing
- 1 whole egg plus 1 tbsp water for egg wash
- powdered sugar optional
Instructions
- In a small bowl, combine the warm milk (it should feel like bathwater—110°F is ideal), 1 tablespoon coconut sugar, and yeast. Stir gently and let it sit for 5 minutes until it’s foamy and smells slightly beery. If nothing happens, your yeast is dead—start over with fresh yeast. Once foamy, whisk in the egg yolk and 2 tablespoons melted butter.
- In your stand mixer bowl, whisk together all three flours and the salt until evenly distributed. Attach the dough hook and turn to low speed. Slowly pour in the yeast mixture, letting the dough come together. Increase to medium speed and knead for 5-7 minutes—you want a smooth, soft dough that’s slightly tacky but doesn’t stick to your fingers when you touch it. If it’s too sticky, add flour one tablespoon at a time. Shape it into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled.
- While the dough rises, mix the finely chopped dark chocolate, 3 tablespoons coconut sugar, and cinnamon in a small bowl. Keep the 3 tablespoons of softened butter separate—you’ll spread it on the dough first to help the chocolate mixture stick.
- Once your dough has doubled (it should feel pillowy and hold a finger indent), punch it down gently to release air. Grease your 9×5-inch loaf pan thoroughly. On a lightly floured surface, roll the dough into a 16×12-inch rectangle—the short side should be 12 inches wide facing you.
- Spread all 3 tablespoons of softened butter evenly over the dough using an offset spatula or the back of a spoon, leaving about a 1-inch border on all sides. Sprinkle the chocolate-cinnamon-sugar mixture evenly over the butter. Don’t pile it in the center—even distribution means even swirls.
- Starting from the short 12-inch side closest to you, roll the dough tightly away from you into a compact log, like you’re making cinnamon rolls. Pinch the seam firmly to seal, then place the log seam-side down into your prepared loaf pan.
- Cover the pan loosely with a kitchen towel and let it rise for 45-60 minutes. You’re looking for the dough to become puffy and rise to about ¾ inch below the rim of the pan.
- Preheat your oven to 350°F while the dough does its second rise. Beat the remaining egg with 1 tablespoon water and brush it gently over the top of the loaf. Bake for 35-40 minutes until the top is deeply golden and the internal temperature reads 190-195°F. If the top browns too quickly (check around 25 minutes), tent it loosely with foil.
- Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack. Dust with powdered sugar if you’re feeling fancy. Try to wait at least 20 minutes before slicing so the interior sets.
Notes
Nutrition
Nutritional Peek (Per Slice, Makes 12 Slices)
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Protein | 5g |
| Carbohydrates | 32g |
| Fat | 8g |
| Fiber | 2g |
These are estimates—your actual numbers will vary based on chocolate choice and slice thickness.
What You’ll Need for a Loaf with a Chocolate Swirl
If you’ve been searching “what is a loaf with a chocolate swirl,” you’re about to find out—and you probably have most of these ingredients already. This recipe makes one standard 9×5-inch loaf (about 12 generous slices).
| Amount | Ingredient |
|---|---|
| 2¼ tsp | Active dry yeast |
| 1 tbsp + 3 tbsp | Coconut sugar (divided) |
| ¾ cup | Whole milk, warmed to 110°F |
| 1 large | Egg yolk (save the white for egg wash!) |
| 1 cup | All-purpose flour |
| 1 cup | White whole wheat flour |
| ¼ cup | Rye flour (adds a subtle earthy note) |
| ½ tsp | Kosher salt |
| 5 tbsp | Unsalted butter, divided (2 tbsp melted, 3 tbsp softened) |
| 3.5 oz | Dark chocolate bar, finely chopped (not chips—they don’t melt the same!) |
| 1 tsp | Cinnamon |
| 1 whole | Egg + 1 tbsp water for egg wash |
| — | Powdered sugar for dusting (optional but pretty) |
A note on the chocolate: I use a good-quality 60-70% dark chocolate bar and chop it with a serrated knife. Chocolate chips have stabilizers that prevent melting, so you won’t get those gorgeous melty swirls.
Equipment You’ll Want
Essential:
- Stand mixer with dough hook (or strong arms and a bowl)
- 9×5-inch loaf pan
- Rolling pin
- Small bowls for mixing
- Kitchen thermometer (for checking milk temperature and doneness)
- Pastry brush (for egg wash)
Makes Life Easier:
- Bench scraper for handling dough
- Kitchen scale for precise measurements
- Clean kitchen towel for covering during rises
How to Make This Chocolate Swirl Loaf
Let’s make a loaf with a chocolate swirl that’ll have your kitchen smelling like a European bakery. The process is simpler than you think—just a little patience while the dough rises.
1. Wake up the yeast. In a small bowl, combine the warm milk (it should feel like bathwater—110°F is ideal), 1 tablespoon coconut sugar, and yeast. Stir gently and let it sit for 5 minutes until it’s foamy and smells slightly beery. If nothing happens, your yeast is dead—start over with fresh yeast. Once foamy, whisk in the egg yolk and 2 tablespoons melted butter.
2. Build the dough. In your stand mixer bowl, whisk together all three flours and the salt until evenly distributed. Attach the dough hook and turn to low speed. Slowly pour in the yeast mixture, letting the dough come together.
Increase to medium speed and knead for 5-7 minutes—you want a smooth, soft dough that’s slightly tacky but doesn’t stick to your fingers when you touch it. If it’s too sticky, add flour one tablespoon at a time. Shape it into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled.
3. Prepare your filling. While the dough rises, mix the finely chopped dark chocolate, 3 tablespoons coconut sugar, and cinnamon in a small bowl. Keep the 3 tablespoons of softened butter separate—you’ll spread it on the dough first to help the chocolate mixture stick. This is the key to getting filling in every bite instead of it all sliding out during baking.
4. Roll out the dough. Once your dough has doubled (it should feel pillowy and hold a finger indent), punch it down gently to release air. Grease your 9×5-inch loaf pan thoroughly. On a lightly floured surface, roll the dough into a 16×12-inch rectangle—the short side should be 12 inches wide facing you.
5. Add the chocolate magic. Spread all 3 tablespoons of softened butter evenly over the dough using an offset spatula or the back of a spoon, leaving about a 1-inch border on all sides. Sprinkle the chocolate-cinnamon-sugar mixture evenly over the butter. Don’t pile it in the center—even distribution means even swirls.
6. Roll it up (the right way). Here’s where people often go wrong in a loaf with a chocolate swirl crossword—this isn’t a twisted babka. Starting from the short 12-inch side closest to you, roll the dough tightly away from you into a compact log, like you’re making cinnamon rolls. Pinch the seam firmly to seal, then place the log seam-side down into your prepared loaf pan.
7. Second rise time. Cover the pan loosely with a kitchen towel and let it rise for 45-60 minutes. You’re looking for the dough to become puffy and rise to about ¾ inch below the rim of the pan. Don’t skip this step—it’s what makes the texture light instead of dense.
8. Bake to golden perfection. Preheat your oven to 350°F while the dough does its second rise. Beat the remaining egg with 1 tablespoon water and brush it gently over the top of the loaf—this creates that beautiful golden-brown shine.
Bake for 35-40 minutes until the top is deeply golden and the internal temperature reads 190-195°F. If the top browns too quickly (check around 25 minutes), tent it loosely with foil. You should hear a hollow sound when you tap the bottom.
9. Cool (if you can wait). Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack. Dust with powdered sugar if you’re feeling fancy. Try to wait at least 20 minutes before slicing so the interior sets—though I won’t judge if you can’t resist.
Pro Tips & Guidance for Chocolate Swirl Success
What is a loaf with a chocolate swirl really about? It’s about technique. These tips come from years of testing and a few spectacular failures.
Temperature matters more than you think. Room-temperature ingredients incorporate more evenly, creating a stable emulsion—this is why professional bakers temper eggs and butter.
According to Serious Eats’ bread science guide, a temperature difference greater than 10°C can cause the batter to break, resulting in uneven texture. Let your butter and egg sit out for 30 minutes before starting.
Don’t over-knead the dough. With a stand mixer, it’s easy to get aggressive. You want the dough to be smooth and elastic but still slightly tacky. Over-kneaded dough becomes tough and won’t have that tender pull-apart texture we’re after.
The windowpane test works here—stretch a small piece of dough between your fingers. If it stretches thin enough to see light through without tearing, you’re done.
Chop the chocolate small. Big chunks look dramatic but they can create air pockets or fall out when you slice. Aim for pieces about the size of a lentil. I use a serrated knife and chop right on the wrapper to avoid mess.
Watch the rise, not the clock. Your kitchen temperature affects rising time dramatically. In summer, my dough doubles in 45 minutes. In winter, it takes 2 hours. The dough should feel airy and spring back slowly when poked—that’s your signal, not the timer.
Troubleshooting Guide
Why didn’t my dough rise? Check your yeast expiration date first. Also, if your milk was too hot (over 120°F), it killed the yeast. If it was too cold (under 100°F), the yeast is just slow—give it more time in a warmer spot.
Why did my chocolate filling all leak out? You probably didn’t seal the seam well enough, or you overfilled the dough. Next time, press that seam firmly and leave a proper border when spreading filling. Also make sure your butter layer is even—it acts like glue.
Why is my loaf dense instead of fluffy? This usually means the dough didn’t rise long enough, or you skipped the second rise. Yeasted dough needs both rises to develop that light texture. Be patient—it’s worth it.
What if the top browns too fast? Every oven runs differently. If your top is getting dark at 25 minutes but the inside isn’t done, just tent it loosely with aluminum foil for the remaining baking time. The loaf will continue cooking without burning.
Can I make this without a stand mixer? Absolutely. Mix the ingredients in a bowl, then knead by hand on a floured surface for about 10 minutes. You’ll know it’s ready when the dough is smooth, elastic, and springs back when poked.
Variations & Twists
Loaf with a chocolate swirl crossword might have one answer, but this recipe has endless variations.
White chocolate raspberry version: Replace dark chocolate with chopped white chocolate and add ⅓ cup dried raspberries to the filling. It’s like Valentine’s Day in bread form.
Nutty chocolate swirl: Add ½ cup finely chopped toasted hazelnuts or pecans to the filling mixture. The crunch is addictive.
Orange chocolate twist: Add 1 tablespoon orange zest to the filling and use orange-infused dark chocolate if you can find it. The citrus cuts through the richness beautifully.
Make it vegan: Substitute the milk with oat milk, replace butter with vegan butter, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, left to gel).
If you love swirled breads, our pistachio chocolate babka pull apart takes the same chocolate-swirling idea and turns it into an ultra-soft, shareable loaf packed with nuts and ribbons of chocolate.
How to Serve, Store & Reheat Your Loaf
Serving this chocolate swirl bread: This loaf is gorgeous sliced thick and served slightly warm with salted butter melting into those chocolate swirls. It’s perfect for brunch, afternoon tea, or honestly, straight from the pan at midnight with a glass of milk.
Storage tips: Wrap the completely cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The moisture from the milk and butter keeps it soft much longer than typical bread.
Freezing for later: Slice the loaf first, then freeze slices in a single layer on a baking sheet. Once frozen, transfer to a freezer bag with parchment between slices. They’ll keep for 3 months and you can toast individual slices straight from frozen.
Reheating magic: Pop a slice in the toaster for crispy edges and melty chocolate centers. Or wrap the whole loaf in foil and warm at 300°F for 15 minutes to refresh it completely.
For a super-fast alternative, our easy banana bread with cake mix turns pantry staples into a tender, cozy loaf—perfect when you’re craving something simple alongside your chocolate swirl.
No-Waste Kitchen Magic
Leftover egg white? Brush it on pie crust edges before baking, add it to scrambled eggs tomorrow morning, or freeze it in an ice cube tray for future meringues.
Stale end pieces? Turn them into chocolate bread pudding by cubing them, soaking in a custard mixture, and baking until golden. Or pulse into crumbs for a topping on ice cream.
Extra chocolate bits? Melt them into your morning coffee for a mocha, stir into overnight oats, or fold into pancake batter this weekend.
FAQs About Chocolate Swirl Loaf
Can I freeze this loaf with a chocolate swirl before baking?
Yes! After shaping the loaf and placing it in the pan, cover tightly with plastic wrap and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, let it do the second rise at room temperature, then bake as directed.
What is a loaf with a chocolate swirl exactly?
It’s a yeasted sweet bread where dough is rolled with a chocolate filling to create beautiful marbled swirls throughout each slice—kind of like a babka but simpler to shape.
Can I make chocolate swirl bread without a stand mixer?
Definitely. Mix ingredients by hand in a large bowl, then knead on a floured surface for about 10 minutes until smooth and elastic. It takes a bit more elbow grease but works perfectly.
What’s the secret to a moist chocolate loaf?
Using whole milk and butter in the dough keeps it tender, and not over-baking is crucial. Pull it from the oven when it hits 190-195°F internally—beyond that and it dries out.
What kind of chocolate is best for loaf baking?
A quality dark chocolate bar (60-70% cacao) chopped small works best. Avoid chocolate chips since they’re formulated not to melt, which means no gooey swirls.
Why do I need three different types of flour?
Each flour adds something different: all-purpose gives structure, white whole wheat adds nutrition and a subtle nutty flavor, and rye contributes earthy depth. Together they create better texture and more complex flavor than all-purpose alone.
Final Thoughts on This Chocolate Swirl Beauty
This loaf with a chocolate swirl has become my go-to recipe when I want to feel like a baking wizard without actually spending all day in the kitchen. There’s something deeply satisfying about slicing into that first piece and seeing those perfect chocolate ribbons spiraling through tender bread.
I hope you try this recipe and love it as much as I do. Drop a comment below with your favorite way to eat it—I’m always collecting new serving ideas! And if you snap a photo of your loaf, tag Dessert Haven so I can celebrate your success.
Want a simpler loaf for busy days? Our banana bread recipe with cake mix skips the yeast and still gives you a moist, bakery-style loaf in under an hour.
Baked with love by Rebeccah Ellene.
