Chocolate Donut Bread Recipe

Introduction

This Chocolate Donut Bread Recipe delivers the irresistible flavor of a classic chocolate donut in a simple, no-fry loaf. It’s perfect for an easy weeknight treat or a cozy weekend baking project. For another comforting baked good, try these Buttermilk Biscuits. This recipe is straightforward and yields a wonderfully soft, chocolatey bread that everyone will love.

Ingredients

This decadent bread fills your kitchen with the irresistible aroma of freshly baked chocolate donuts, delivering a rich, moist crumb and deep cocoa flavor that satisfies every craving without any frying.

• 1 ½ cups (187.5 g) all-purpose flour
• 1 ½ cups (300 g) light brown sugar, packed
• ½ cup (59 g) regular unsweetened cocoa powder
• ½ teaspoon espresso powder
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ¼ cups whole milk
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 3 tablespoons unsalted butter, melted (for topping)
• ⅓ cup (67 g) granulated sugar (for topping)
• 1 tablespoon regular unsweetened cocoa powder (for topping)
• ¼ teaspoon ground nutmeg (for topping)
• 1 bag (11.5 ounces) milk chocolate chips (for ganache)
• ¾ cup (6 ounces) heavy whipping cream (for ganache)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This bread tastes EXACTLY like a chocolate donut – with no frying needed, and it’s ready about 30% faster than traditional fried donut recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all-purpose flour, cocoa powder, sugar, baking powder, salt, milk, egg, melted butter, and vanilla extract. Measure accurately for the best texture.

Tip: Use Dutch-process cocoa for a richer chocolate flavor that mimics a chocolate donut.

Step 2 — Combine Dry Ingredients

Whisk together flour, cocoa powder, sugar, baking powder, and salt in a large bowl. This ensures even distribution without overmixing later.

Sift the cocoa and flour if they are lumpy to avoid pockets of dry ingredients in your finished bread.

Step 3 — Mix Wet Ingredients

In a separate bowl, whisk the egg, milk, melted butter, and vanilla until fully combined. Use room-temperature ingredients for smoother blending.

Avoid overbeating—just mix until uniform to keep the bread tender.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until no dry streaks remain; a few small lumps are okay.

Overmixing develops gluten, which can make the bread tough instead of donut-soft.

Step 5 — Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.

Even heating is key—use an oven thermometer if your oven runs hot or cold.

Step 6 — Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

The top will be firm and spring back lightly when touched—this is your visual cue for doneness.

Step 7 — Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents sogginess.

Slice and enjoy as is, or dust with powdered sugar for an extra donut-like finish.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	45g
Fat	10g
Fiber	2g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a slightly nutty flavor while maintaining the tender crumb.
• Coconut sugar or monk fruit sweetener — Lowers the glycemic impact while keeping the rich sweetness.
• Greek yogurt or applesauce — Replaces oil for a protein boost or lower-fat option with moist results.
• Almond or oat milk — A simple dairy-free swap that doesn’t compromise the chocolate donut flavor.
• Gluten-free 1:1 baking flour — Lets you enjoy the same soft texture without gluten.
• Dark cocoa powder — Intensifies chocolate depth with less sugar than milk chocolate options.
• Reduced-sodium baking powder — Cuts back on salt without affecting rise or taste.
• Protein powder (unflavored or chocolate) — Blends smoothly into the batter for an extra protein kick.

Serving Suggestions

• Pair warm slices with a scoop of vanilla ice cream for a decadent dessert experience.
• Serve alongside your morning coffee or afternoon tea for a cozy, chocolatey treat.
• Bring a loaf to brunch gatherings or potlucks for a unique, crowd-pleasing baked good.
• Dust with powdered sugar or drizzle with a simple glaze for a classic donut-shop finish.
• Enjoy a slice with a cold glass of milk for the ultimate nostalgic snack.
• Cut into thick slices and toast lightly, then spread with a little butter for extra richness.

This bread tastes EXACTLY like a chocolate donut – with no frying needed, making it a versatile and delightful option for any time of day.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and makes the bread tough. Fix: Mix just until the flour disappears for a tender, donut-like crumb.
• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs and milk to room temperature to ensure better emulsion and a more even rise.
• Mistake: Incorrect oven temperature leading to under or over-baking. Fix: Use an oven thermometer to verify your oven is at the correct 350°F (175°C) before baking.
• Mistake: Opening the oven door too early, causing the bread to collapse. Fix: Avoid opening the oven for at least the first 20-25 minutes of baking.
• Mistake: Not properly greasing the loaf pan, making removal difficult. Fix: Generously grease and flour the pan, or use parchment paper for foolproof release.
• Mistake: Using old baking powder or soda, resulting in a dense loaf. Fix: Test your leavening agents for activity to ensure a proper, airy rise.
• Mistake: Skipping the vanilla or using imitation extract, which affects flavor depth. Fix: Use pure vanilla extract to enhance the rich, chocolate donut flavor.
• Mistake: Cutting the bread while it’s still hot, causing it to crumble. Fix: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
• Mistake: Over-measuring flour, the most common baking error. Fix: Use a kitchen scale for accuracy, or fluff the flour and spoon it into the measuring cup.
• Mistake: Using low-quality cocoa powder, which delivers a weak chocolate taste. Fix: Use a high-quality, natural cocoa powder for the intense chocolate flavor that mimics a donut.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and place in a freezer bag for up to 3 months.
• Reheat: Warm in a 300°F oven or toaster oven until an internal temperature of 165°F is reached.

This bread tastes EXACTLY like a chocolate donut – with no frying needed, and these storage methods help keep it fresh and delicious.

Conclusion

This chocolate donut bread really does taste exactly like a chocolate donut, with no frying needed. If you love this sweet treat, try our Cinnamon Roll Pumpkin Focaccia Recipe or Caramel Pecan Turtle Bars Recipe. Give this recipe a try and leave a comment with your results!

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FAQs

Does this bread really taste like a chocolate donut without frying?

Yes, this bread tastes EXACTLY like a chocolate donut thanks to its rich cocoa flavor and soft, cake-like texture. The recipe uses baking instead of frying to achieve that classic donut taste and feel.

Can I make this recipe if I don’t have a donut pan?

Absolutely. You can bake the batter in a standard loaf pan or muffin tin with excellent results. The key is the flavor combination that makes this bread taste EXACTLY like a chocolate donut, regardless of the pan shape.

How should I store this chocolate donut bread to keep it fresh?

Store the bread in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to a week or freeze individual slices for easy reheating.