Buttermilk Chocolate Swirl Bread

Indulge in the perfect combination of soft, pillowy bread and rich, chocolatey swirls with this Buttermilk Chocolate Swirl Bread recipe. Made with tangy buttermilk for a tender crumb, this eye-catching loaf features layers of vanilla-hued dough spiraled with a decadent cocoa and chocolate chip-infused section. The bread is lightly brushed with an egg wash for a glossy, golden crust that’s as irresistible as the flavor inside. Ideal for breakfast, dessert, or a midday treat, this homemade bread is easier to make than it looks, thanks to straightforward kneading and rolling techniques. Whether served warm with a pat of butter or enjoyed plain, this stunning loaf is guaranteed to impress both in taste and presentation. Perfect for chocolate lovers, and great for special occasions or a cozy weekend bake!

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 10

Ingredients

• 3.75 cups All-purpose flour
• 0.5 cup Granulated sugar
• 1 teaspoon Salt
• 2.25 teaspoons Instant yeast
• 1 cup Buttermilk
• 4 tablespoons Unsalted butter (melted)
• 2 large Eggs
• 0.25 cup Cocoa powder
• 2 tablespoons Milk (warm)
• 0.5 cup Chocolate chips
• 1 tablespoon Vegetable oil

Directions

Step 1

In a large mixing bowl, combine 3 cups of all-purpose flour, sugar, salt, and instant yeast. Mix well.

Step 2

In a separate bowl, whisk together buttermilk, melted butter, and one of the eggs. Warm the mixture slightly to room temperature if the buttermilk is cold.

Step 3

Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

Step 4

Knead the dough for 8-10 minutes, either by hand or with a stand mixer fitted with a dough hook, until smooth and elastic. If the dough is sticky, add the remaining flour a little at a time until it is manageable but still slightly tacky.

Step 5

Divide the dough into two pieces. Place one piece back into the mixing bowl. Add cocoa powder, warm milk, vegetable oil, and chocolate chips to this portion. Knead until the cocoa and chocolate chips are evenly incorporated.

Step 6

Cover both pieces of dough with a slightly damp towel and let rise for 1 hour, or until doubled in size.

Step 7

Once risen, roll out the plain dough into a rectangle about 9x12 inches. Repeat with the chocolate dough.

Step 8

Place the chocolate dough on top of the plain dough, aligning the edges, and gently press them together.

Step 9

Starting at the shorter end, roll the dough tightly into a log. Pinch the seam to seal the roll.

Step 10

Transfer the dough seam-side down to a greased 9x5-inch loaf pan. Cover with a towel and let rise for 30-40 minutes, or until it has risen slightly above the edges of the pan.

Step 11

Preheat your oven to 350°F (175°C).

Step 12

Lightly beat the second egg and brush it over the top of the risen bread for a glossy finish.

Step 13

Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Step 14

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	1141 grams (1141.0g)

Amount per serving	% Daily Value*
Calories	3456

Total Fat 118.50g	152%
Saturated Fat 61.50g	308%
Polyunsaturated Fat 10.10g
Cholesterol 525mg	175%
Sodium 2800mg	122%
Total Carbohydrate 544.00g	198%
Dietary Fiber 28.30g	101%
Total Sugars 176.50g
Protein 80.00g	160%

Vitamin D 225IU	1123%
Calcium 513mg	39%
Iron 29mg	163%
Potassium 1801mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 9.0%

Carbs: 61.1%