Chocolate dulce de leche bread

Chocolate dulce de leche bread – soft, rich chocolate cake-like bread with dulce de leche swirls. An easy dessert for your morning cup of coffee, lunch break or after dinner treat. 

Chocolate dulce de leche bread - soft, rich chocolate bread with dulce de leche swirls. Recipe from

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.

That’s one of the reasons I hardly ever make quick breads. Most of the time I make muffins. Or I’d rather make scones.

But what’s a girl to do when her family make faces when asked what kind of muffins they’d like for breakfast?

Make a quick bread using the purple polka dots paper baking pans I bought a while back from Home Goods.

Chocolate dulce de leche bread - soft, rich chocolate bread with dulce de leche swirls. Recipe from

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.

Chocolate dulce de leche bread - soft, rich chocolate bread with dulce de leche swirls. Recipe from

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

Prep Time: 10 minutes

Cook Time: 50 minutes

1 hour, 30 minutes

Yield: 2 loaves

Chocolate dulce de leche bread

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


  1. Heat the oven to 350F.
  2. In a mixing bowl cream butter and sugar until light and fluffy.
  3. Add the eggs, one at a time scraping the sides of the bowl down after each addition. Add the vanilla extract.
  4. In a separate bowl sift together the flour, baking powder and cocoa.
  5. Add the buttermilk and flour mixture alternately in three additions.
  6. 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.
  7. Bake until a wooden skewer comes out clean. If using 7X2.5 baking pans like I did bake for about 50 minutes.
  8. Leave to cool slightly before slicing. Enjoy.

Chocolate dulce de leche bread - soft, rich chocolate bread with dulce de leche swirls. Recipe from

If you like this chocolate dulce de leche bread recipe, you might also like

Chocolate dulce de leche cupcakes

Chocolate dulce de leche cupcakes

Chocolate Layer Cake with Dulce de Leche Frosting

Chocolate Layer Cake with Dulce de Leche Frosting

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,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. says

    It’s so unfair for me to look at this right now. I just want to reach through my computer screen and grab a slice, you know which one. The one you keep torturing me with. The one with the swirl of dulce de leche showing so clearly I can almost taste it. Pinning and this IS on my baking list. If I can bear to part with them, these would make wonderful gifts.

  2. says

    I love, love, love chocolate bread and you added dulce de leche to it? Wow! I actually saw the post on my Facebook feed while I was on vacation and I couldn’t stop looking at it. Now with a bigger computer, I’m drooling. That is all.

  3. says

    This is such a beautiful loaf of chocolate bread, I just love all the creative baking recipes you come up with Roxana using chocolate and in this case dulce de leche, I’m craving one of those slices in the pictures;-)

  4. says

    My goodness, how could I live without this… I’d love to have this every morning or tea time. Gotta save this one for sure!!!! It looks moist and delicious. And looks manageable baking for me too! 😉 Thanks for the recipe Roxana!

  5. Suzanne Platt (@YouMadeThatblog) says

    Oh my this is so right up my alley, I love chocolate and caramel together and especially in a cake. Your such a awesome baker Roxana, I don’ t know how you do it all.

  6. Tommy Coulter says

    Is the cooking time you listed for making one loaf in the 7×2.5 pan? Have you tried using a mini loaf baking pan? Curious to see if there is any difference in the cooking time?

    • says

      Hi Toomy,
      Yes, the time listed is for the 7X2.5 inch pan. If you’re using mini pans, you’ll have to reduce the baking time. I’ve never tried so I can’t tell you how long you actually have to bake it. Start with 25-30 minutes and check every few minutes until the bread is complexly baked.


  7. mounica says

    the bread looks yummy!!!,
    i have a 9X5 inch loaf pan,what temperature and for how long should i bake for this recipe?
    pls let me know

    • says

      Hi Mounica,

      If you’re planning on using a 9X5″ loaf pan, my advice would be to bake at the same temperature but check for doneness after 1 hour and from there you’ll know how long you’ll still have to keep the bread in the oven.
      I have not used a 9X5″ loaf pan for this recipe and I can’t tell you for sure.
      Let me know if you have other questions.


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