I’m not a patient person.
I almost never try recipes that require baking over 1 hour. (bye bye meringues)
It doesn’t matter how long it takes me to make them, but baking should now last long, just enough time to allow me to clean the kitchen so I can enjoy the goodies without interruption.
But what’s a girl to do when her family make faces when asked what kind of muffins they’d like for breakfast?
If you’re a patience person you can bake this chocolate dulce de leche bread in a 9X5 baking pan making just one loaf instead of two or opt for mini loaf pans (5X3)
It’s totally your decision, either way I highly advice you to give this bread a chance.
If you still debate the size of the pan let me speed things a little bit by talking about the bread itself.
First, it’s a chocolate bread. Dark unsweetened cocoa is used to give the bread a rich chocolate flavor. Eggs and buttermilk enhance the batter giving the bread a nice soft crumb and swirls of dulce de leche are added just before baking it.
When you take it out of the oven you’ll see the bubbly dulce de leche oozing out.
If you got over the long baking time, waiting for the bread to cool just a little bit is probably the hardest part.
I cut it while it was still warm. I could not wait any longer. I had to take a bite. Mmmm
Why didn’t I bake it sooner?
Chocolate dulce de leche bread - soft, rich chocolate bread with dulce de leche swirls
- 1/2 cup (113 grams) room temperature butter
- 3/4 cup (150 grams) sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 2 cups (240 grams) all purpose flour
- 2 tsp (8 grams) baking powder
- 1/3 cup (28 grams) cocoa powder
- 1/3 - 1/2 cup dulce de leche
- Heat the oven to 350F.
- In a mixing bowl cream butter and sugar until light and fluffy.
- Add the eggs, one at a time scraping the sides of the bowl down after each addition. Add the vanilla extract.
- In a separate bowl sift together the flour, baking powder and cocoa.
- Add the buttermilk and flour mixture alternately in three additions.
- Pour the batter into the baking pan(s), scoop the dulce de leche on top and with a butter knife mix it into the chocolate bread batter.
- Bake until a wooden skewer comes out clean. If using 7X2.5 baking pans like I did bake for about 50 minutes.
- Leave to cool slightly before slicing. Enjoy.
If you like this chocolate dulce de leche bread recipe, you might also like
Dulce de Leche Banana Bread at Fat Girl trapped in a Skinny Body
Dulce de Leche Swirled Pound Cake at Sugarhero
Dulce de leche Brownies at David Lebovitz
Sending love your way,