Chocolate Walnut Bread [Recipe]

Okay everybody; let’s talk about delicious.  First, there’s dessert delicious.  Then, there’s bread delicious.  Then, there’s DESSERT BREAD delicious!  😀

Boo yeah!

My older sister used to make this bread when I was a kid, and it was always SOOOOOOOOOO good… That I had to make it again.

And guess what?

It is still SOOOOOOOOOOO good.  It’s super fluffy, soft, and just all-around great.  One thing I noticed, as one who makes and photographs food quite often, is that this isn’t that interesting looking.  In fact, by its look, it could almost pass for some type of dark wheat bread.  But oh no.  This… Is chocolate meets bread meets you.  Good — Times.

Oh, and it’s also really easy to make.  Did I mention that?

Here’s how it’s done!

Never made bread before?  Check out this recipe for Easy French Bread to learn some basics.

Chocolate Walnut Bread
Makes 1 loaf  (I tripled this recipe in this post)

1/2 Tbsp. dry active yeast
1/4 c. lukewarm water
1/2 tsp. sugar
1 c. lukewarm water
1/3 c. sugar
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. walnuts
1/4 c. semi sweet chocolate chips OR chopped dark chocolate
3 Tbsp. cocoa powder
3 c. flour (more or less; read the instructions before adding)

Dissolve the yeast in 1/4 c. lukewarm water with 1/2 tsp. sugar and let this stand for about 10 minutes or until risen.  If the yeast doesn’t rise, it is dead and you will have to start again.  

In a large mixing bowl, combine the rest of the water, sugar, and salt.  Stir to dissolve.  Add the risen yeast mixture, and then add the butter, chocolate chips, and walnuts. 

Now add the cocoa and about 1 c. of the flour.  Mix to combine, and continue adding flour, 1/4 c. to 1/2 c. at a time, until the dough becomes too difficult to stir.  Turn out onto a floured work surface and knead, adding more flour as you go, until the mixture forms a smooth, soft dough (with chocolate chips and nuts in it, of course.)  😉  Turn into a greased bowl, flip it upside down (smooth side up), and cover with plastic to rise.

If you are making this bread in a stand mixer:  Combine the water, sugar, and salt in the bowl of the electric mixer, and add the yeast, butter, chocolate chips, walnuts and cocoa to that.  Use the dough hook attachment and mix in 1 c. flour until it is well incorporated.  Add more flour and mix, again until incorporated.  Keep doing this until you get the consistency of a smooth, soft dough.  Turn into a greased bowl and cover to rise. 

Let the dough rise for 1 hour or until doubled in bulk.  Grease your hands with a bit of oil and punch the dough down.  Divide into 2 sections, and roll between your hands until you get two 15″ ropes.  
Twist the ropes together into a long loaf, pinching the edges to seal, and tucking the ends under to finish.  
Set the loaf onto a non-stick or lightly greased pan, cover loosely with a tea towel, and allow to rise 35 minutes.  Preheat the oven to 350 degrees F and allow the oven to heat 10 minutes (for a total rising time of 45 minutes).
Bake the bread for 35 minutes, or until it sounds hollow when tapped. 
Cool on wire racks.  Store in a sealed container or plastic bag.
Tips for making sweet dough:  

 – When making sweet dough, a softer consistency dough will help yield that light-as-a-cloud quality which makes sweet breads so delicious. You don’t want a sticky, gooey kind of dough for this – But definitely avoid adding too much flour!  The more flour you add, the stiffer the bread, and the quicker it will dry out when it’s done. 
 – Sweet breads are baked at a lower temperature than most.  This is due to the higher sugar content in the loaves, which would cause the bread to burn, sometimes even before it’s finished baking.  If your oven bakes hot, try making your bread in a 325 degree oven.

This bread is great sliced thick and eaten warm with butter, or toasted the next day and again, served with butter. It’s the ultimate comfort food!
Mm-MM.  🙂  Now imagine a piece of that with Nutella…
Let me know if you make this; I’d love to hear how it turned out!
Back soon,



  1. You can use whole wheat flour, though it will yield a much heavier bread.

    If you want to use partly whole wheat for health reasons, that won't alter the result too much — Though, I would use 1-2 cups and then add white after that.

    All the best!


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