Are you searching for a truly decadent and comforting baking project that yields incredible results every time? Look no further! This homemade chocolate bread recipe, featuring luscious white chocolate chunks and a unique hint of warm spices, is an absolute game-changer. It’s surprisingly easy to make, requires just a handful of simple ingredients, and consistently turns out soft, fluffy, and bursting with flavor.

Each bite of this delightful loaf delivers a rich, deep chocolate experience, beautifully complemented by pockets of melting white chocolate. Imagine serving it warm, perhaps with a slather of butter, and transforming your home into a cozy bakery. And that irresistible aroma of freshly baked chocolate bread filling your kitchen? Pure magic!

The combination of rich chocolate and comforting bread is a culinary classic that has captivated taste buds for centuries across many cultures. From the delicate pain au chocolat of France to sweet breakfast loaves enjoyed in various European countries, this pairing is always a guaranteed hit. This particular recipe takes that beloved combination to a new level by incorporating the aromatic warmth of Speculaas spices, adding an unexpected depth and a touch of cozy nostalgia.

Whether you’re looking for an impressive centerpiece for breakfast, a delightful addition to your brunch spread, or simply a sweet treat to enjoy with your afternoon coffee, this chocolate bread truly never disappoints. One of its best qualities is its versatility: it’s absolutely divine served warm straight from the oven, but it’s also incredibly delicious toasted and enjoyed the following day. Pair a slice with a steaming cup of coffee, a rich hot chocolate, or a simple glass of milk, and you’ll be savoring a little slice of chocolatey heaven.

What Makes This Chocolate Bread So Special?

This recipe isn’t just another chocolate bread. It stands out thanks to a few key elements:

• Dutch Unprocessed Cocoa: This provides an intense, pure chocolate flavor without excessive sweetness, ensuring a deep, rich color and taste.
• Speculaas Spice Mix: A traditional Dutch spice blend, speculaaskruiden typically includes cinnamon, cloves, nutmeg, ginger, and cardamom. This unique mix infuses the bread with a warm, complex, and subtly spiced aroma that beautifully complements the chocolate. It elevates the bread from a simple chocolate loaf to an experience that feels both familiar and exotic.
• White Chocolate Chunks: Unlike chocolate chips that hold their shape, coarsely chopped white chocolate melts into glorious, gooey pockets, creating a delightful textural contrast and an extra layer of sweetness that balances the dark cocoa.
• Soft and Tender Crumb: Despite being a rich loaf, the careful balance of ingredients and proper kneading ensures an incredibly soft and tender crumb, making each bite truly melt-in-your-mouth.

Creating this delicious loaf starts with high-quality ingredients. Here’s a quick look at what you’ll need and why:

• Instant Yeast: Chosen for its convenience, instant yeast doesn’t require proofing beforehand, though we’ll give it a quick boost with lukewarm water and a touch of sugar to ensure it’s active.
• Lukewarm Water: Essential for activating the yeast without killing it. Aim for a temperature between 105-115°F (40-46°C).
• Dark Brown Sugar: Adds moisture, a subtle caramel note, and helps achieve that beautiful golden-brown crust.
• All-Purpose Flour: The backbone of our bread, providing structure and chewiness.
• Dutch Unprocessed Cocoa Powder: For that signature deep chocolate color and robust flavor. Ensure it’s unsweetened.
• Speculaas Spice Mix: The secret ingredient! If you can’t find a pre-made mix, you can create your own by combining ground cinnamon, cloves, nutmeg, ginger, and a pinch of white pepper. Find my homemade Speculaas Spice Mix recipe here!
• Salt: Balances the sweetness and enhances all the other flavors.
• White Chocolate Chunks: Coarsely chopped from a bar for superior melting compared to chips. Feel free to use good quality white chocolate baking bars.
• Melted Butter: Brushed on top after baking for a soft crust and an extra layer of richness and shine.

Don’t be intimidated by yeast bread! This recipe is designed to be straightforward, even for beginner bakers. Follow these steps for a perfect chocolate loaf:

1. Activate the Yeast: Combine instant yeast with lukewarm water and a teaspoon of brown sugar. Let it sit for 5-10 minutes. This step is crucial; if no bubbles form, your yeast might be old or the water too hot/cold, and you’ll need to start with new yeast. Bubbles indicate your yeast is alive and ready to work!
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, speculaas spice mix, salt, and the remaining brown sugar. This ensures even distribution of flavors and prevents lumps.
3. Form the Dough: Pour the activated yeast mixture into the dry ingredients. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface or attach your dough hook to a stand mixer.
4. Knead to Perfection: Kneading is key for developing gluten, which gives bread its structure and chewiness. Knead for 10-15 minutes by hand (it’s a great arm workout!) or with a stand mixer on medium speed. The dough should become smooth, elastic, and pass the “windowpane test” (you can stretch a small piece thin enough to see light through it without tearing).
5. First Rise (Bulk Fermentation): Lightly grease a clean bowl with oil, place the dough in it, and turn it once to coat. Cover the bowl tightly with plastic wrap to prevent a skin from forming. Let it rise in a warm place for about 1 hour, or until it has doubled in size. A warm oven (turned off, with just the light on) or a sunny spot works wonders.
6. Incorporate Chocolate & Second Rest: Gently punch down the risen dough to release air. Flatten it slightly, then sprinkle the coarsely chopped white chocolate over the surface. Gently knead for just a minute or two to distribute the chocolate evenly. Over-kneading here can melt the chocolate too much. Let the dough rest for another 20 minutes; this allows the gluten to relax before shaping.
7. Shape and Second Rise (Proofing): Shape the dough into a round or oval loaf, resembling a half-ball, and place it on a baking tray lined with parchment paper. Cover it again with greased plastic wrap, making sure it doesn’t stick to the dough. Let it rise for another hour in a warm place until noticeably puffy. This second rise is essential for a light and airy texture.
8. Preheat Oven & Bake: Towards the end of the second rise (around 30 minutes in), preheat your oven to 430°F (220°C) or 390°F (200°C) fan-forced. The initial high temperature helps create a beautiful crust. Bake for 10 minutes, then reduce the temperature to 380°F (190°C) or 350°F (175°C) fan-forced and continue baking for another 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. Butter Brush & Cool: As soon as the bread comes out of the oven, brush it generously with melted butter. This adds a beautiful sheen, enhances flavor, and keeps the crust soft. Let the bread cool completely on a wire rack before slicing. This is crucial as slicing warm bread can result in a gummy texture.

Did you make this delicious homemade chocolate bread recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card below! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Homemade Chocolate Bread with White Chocolate Chunks

Andréa

How to Enjoy Your Chocolate Bread

• Warm with Butter: The classic choice! A slice of warm chocolate bread with a generous smear of softened butter is pure bliss.
• With Coffee or Tea: It’s the perfect companion to your morning coffee or an afternoon cup of tea, offering a delightful balance of flavors.
• Hot Chocolate Companion: For the ultimate chocolate lover, pair it with a rich mug of hot chocolate.
• Cream Cheese or Jam: A dollop of cream cheese or your favorite fruit jam can add another layer of flavor and texture.
• Toasted the Next Day: Don’t underestimate day-old chocolate bread! A quick toast brings out its flavors and makes it wonderfully crisp on the outside while remaining soft inside.

Pro Tips for the Best Chocolate Bread

• Don’t Skimp on Kneading: Proper gluten development is essential for that signature soft and elastic texture. Trust the process, even if it feels like a long time!
• Warm Place for Rising: Yeast loves warmth. A slightly warm (but not hot) environment will ensure your dough rises beautifully. Draughts are the enemy of rising dough!
• Chop Your Own Chocolate: While chocolate chips are convenient, chopping a good quality chocolate bar results in better melting and more luxurious pockets of chocolate throughout the bread.
• Cool Completely: Resist the urge to slice into the bread immediately after it comes out of the oven. It continues to cook and set as it cools, leading to a better texture.
• Use a Digital Scale: For precise baking, especially with flour and cocoa, a digital kitchen scale provides the most accurate measurements, leading to consistent results.

Can I use a different type of chocolate?

Absolutely! While white chocolate offers a beautiful contrast and sweetness, you can easily swap it for an equal amount of milk chocolate or dark chocolate chunks. A mix of different chocolates can also create a wonderfully layered flavor experience.

What if I don’t have Speculaas spice mix?

If you can’t find pre-made Speculaas spice mix, you can create a similar warm spice profile with a blend of cinnamon, ground cloves, nutmeg, ginger, and a tiny pinch of cardamom. Adjust to your personal preference for spice intensity.

Can I add nuts or dried fruit?

Yes, you can! For extra crunch, add ¼ cup of chopped walnuts, pecans, or almonds when you incorporate the chocolate. Dried cranberries or cherries would also make a lovely addition, complementing the chocolate and spices.

How should I store this chocolate bread?

This bread is best enjoyed fresh on the day it’s baked for ultimate softness and flavor. However, you can store it at room temperature in an airtight bread container or wrapped tightly in plastic wrap for up to 3 days. Avoid storing it in the refrigerator, as it can dry out bread quickly.

Can chocolate bread be frozen?

Yes, it freezes beautifully! Once completely cooled, wrap the loaf tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 2 weeks. To enjoy, thaw at room temperature, then warm in the oven at 350°F (180°C) for 10-15 minutes until heated through and softened.

Baking homemade bread, especially one as rich and flavorful as this chocolate loaf with white chocolate chunks and a hint of Speculaas spice, is one of life’s true simple pleasures. The process of kneading the dough, watching it rise, and finally pulling a perfectly baked, fragrant loaf from the oven is incredibly rewarding. This recipe is designed to be accessible yet impressive, bringing bakery-quality taste right into your kitchen.

We encourage you to embark on this delicious baking adventure. The unique combination of deep cocoa, creamy white chocolate, and warm Dutch spices creates a treat that’s perfect for sharing with loved ones or savoring all by yourself. Enjoy the process, revel in the incredible aroma, and most importantly, delight in every soft, chocolatey bite of your freshly baked masterpiece!