Chocolate Walnut Loaf Bread

Chocolate Walnut Loaf Bread

Course Bread
Cuisine International


For the bread:

  • 1 1/4 cups fresh milk
  • 1 tablespoon instant dry yeast
  • 1/3 cup refined sugar
  • 2 whole eggs, beaten
  • 3 tablespoons cocoa powder
  • 4 cups MAYA All-Purpose Flour (plus additional, if needed)
  • 1/2 teaspoon salt
  • 1/3 cup softened butter
  • 1/2 cup chocolate chips
  • 3/4 cup chopped walnuts
  • melted butter (for brushing)

For the chocolate ganache sauce:

  • 1/2 cup dark chocolate chips
  • 1/2 cup heavy cream


  • Grease one to two large loaf pans with vegetable oil shortening or butter.
  • Dissolve the instant dry yeast in milk. Pour in the sugar, egg, cocoa powder, all-purpose flour (add additional flour if dough is still sticky), and salt; then stir.
  • Knead the dough for 14 to 16 minutes or until it is almost smooth and elastic. Sprinkle flour if dough is still sticky.
  • When the dough is almost smooth and elastic, add the softened butter and chocolate chips; continue kneading until the dough reaches the desired consistency.
  • Transfer the dough to a bowl greased with vegetable oil shortening or butter. Cover with a damp towel or plastic wrap, then allow to rise for 1 hour or until the dough has doubled in size.
  • Once the dough has doubled in size, transfer it again to a flat surface. Gently push or punch down the dough to deflate.
  • Shape the deflated dough into a rectangle, then form it into a log. Transfer it to the prepared loaf pans, and let it rise again (covered with damp towel or plastic wrap) until it doubles in size.
  • Preheat the oven to 375°F. Brush the top of the unbaked loaf with melted butter, then bake in the preheated oven for 30-40 minutes or until firm.
  • Heat the chocolate chips together with the cream in a bowl, mix until the chocolate is melted.
  • Pour the ganache sauce on top of the bread. Serve.

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