This chocolate cherry bread recipe is the perfect treat for cozy mornings, with rich chocolate and tart cherries in every bite. Whether you have it for breakfast or as a snack, it’s delicious with a pat of butter and a mug of hot chocolate.

It’s also a fantastic twist on traditional bread with its sweet flavor profile. You’ll definitely impress your family with this easy-to-follow recipe.

close up view of sugar topped bread with swirled chocolate.

Chocolate Cherry Bread

A soft, sweet, yeasted bread that's perfect for breakfast or snacking. Spread with butter and serve with hot chocolate for the coziest winter breakfast.

Prep Time 45

Cook Time 40

Rising time 4

Total Time 5 25

Serving Size servings

Equipment

Stand mixer or bread machine
8.5 x 4.5 x 2.5 inch loaf pan
Plastic Wrap

Ingredients

For the Dough

¼ cup water
½ cup milk
4 tablespoons unsalted butter
3 eggs
¼ cup granulated sugar
4 cups all-purpose flour
1 ½ teaspoon salt
2 ¼ teaspoons instant yeast
1 cup semi-sweet chocolate chips
1 cup dried cherries (roughly chopped)

To top the buns

1 egg beaten
Sparking or pearl sugar

Instructions

Warm the wet ingredients. Place the water, milk, and butter in a microwave-safe bowl or measuring cup. Microwave on low for 90 seconds until the mixture is warm but not hot.
Prepare the dough. In a large mixing bowl or the bowl of your bread machine, combine the warm water mixture, eggs, sugar, flour, salt, and yeast. Then, knead the dough using a stand mixer with a dough hook attachment or a bread machine on the dough cycle. The dough will start wet but become smooth and stretchy as you knead it. If it's too sticky, add more flour, one tablespoon at a time, until it forms a sticky but cohesive ball.
Incorporate add-ins. Once the dough is smooth and elastic, gently knead in the chocolate chips and chopped cherries until they are evenly distributed. If you're using a bread machine, add these during the kneading cycle's last 1-2 minutes.
First rise. Transfer the dough to a clean, lightly oiled bowl. Cover it with plastic wrap and let it rise for 1 hour in a warm room until doubled in size.
Shape the dough. Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces and gently shape each piece into a round ball. If the dough sticks to your hands, lightly spray them with cooking spray.
Arrange in a pan. Place the dough balls in the loaf pan, arranging four balls on the bottom and four on top. Cover the pan with heavily greased plastic wrap and let it rise for 45 minutes at warm room temperature until the dough balls have risen and are touching each other.
Prepare for baking. Towards the end of the rising time, preheat your oven to 350°F (175°C) and place the oven rack in the center position.
Bake the bread. Brush the top of the risen dough with the beaten egg and sprinkle with sparkling sugar. Bake for 35-45 minutes, until the loaf is a deep golden brown and the internal temperature reaches 195°F (90°C).
Cool the bread. Remove the bread from the oven and run a butter knife along the edges to loosen it. Turn the loaf out onto a wire rack to cool completely before slicing.

Notes

Make sure your yeast is fresh. If it’s old or expired, it won’t rise properly and your bread will be dense. If you’re unsure, test it in warm water with a bit of sugar to see if it bubbles.

Bring your eggs and butter to room temperature before you start to help them mix more easily into the dough.

The water, milk, and butter mixture should be warm, not hot. If it’s too hot, it can kill the yeast. Aim for a temperature between 100-110°F (38-43°C).

You can shape this like a regular sandwich loaf, but I find that shaping it into balls helps keep the chocolate swirl better.

The chocolate will melt as the dough rises, and you shape it, creating a swirl. Use a light touch, or it will mix into the bread.

Allow the bread to cool completely on a wire rack before slicing. Cutting it too soon can make it gummy and hard to slice.

More Tips:

Remember to avoid using too much flour, as this can make the dough too heavy. Use a spoon to fill your measuring cup with flour and then level it off with a knife. You can also use a kitchen scale for more precise measurements.

Keep an eye on the consistency of the dough. It should come together in a ball but still be slightly sticky.

Kneading is crucial, but don’t overdo it, as this can make the dough tough. Stop kneading once the dough becomes smooth and elastic.

To make sure that your bread is baked just right, use an instant-read thermometer. When it’s done, the internal temperature should reach 195°F (90°C).

Allow the dough to rise in a warm, draft-free spot. If your kitchen is cool, you can create a warm environment by putting the dough in the oven with the light on or near a slightly warm oven.

If you notice that the chocolate chips are melting too much, refrigerate the dough for about 30 minutes after the first rise. This will help the chips stay intact as you shape the dough.

sliced loaf of bread with dried cherries and chocolate swirl.

Serving Suggestions

Serve this bread with a mug of hot chocolate, a cup of coffee, a glass of milk, a fresh fruit salad, a dollop of whipped cream, some mascarpone cheese, vanilla yogurt, or fruit jams or preserves.

Key Ingredients and Tools

To make this bread, you’ll need a few important tools and ingredients:

Quick-acting yeast: This yeast works fast and can be added directly to the dry ingredients without needing to be proofed in water first.
Dried cherries: These give the bread a tangy flavor. You can find them in the dried fruit section of the grocery store.
Semi-sweet chocolate chips: These chips provide a perfect blend of sweetness and richness.
Sparkling or pearl sugar: This sugar adds a decorative and crunchy topping. It’s available in the baking aisle or specialty baking stores.
Stand mixer: This tool makes kneading the dough much easier, ensuring it is well-mixed and properly developed.

Having these items will help you make delicious bread.

You can try these ingredient alternatives for the recipe:

Instant yeast: You can use active dry yeast instead. Just make sure to dissolve it in warm water with a bit of sugar for 5-10 minutes before using.
Dried cherries: If you don’t have dried cherries, use dried cranberries or raisins for a different taste.
Semi-sweet chocolate chips: Instead of semi-sweet chocolate chips, try dark chocolate chips or white chocolate chips for a different flavor.
Sparkling or pearl sugar: Replace it with regular granulated sugar or turbinado sugar for a similar crunchy topping.

Remember that these changes will affect the flavor and texture of the bread, but you can try them out and see which one you prefer!

Storage Instructions

You can keep the bread in a sealed container or wrapped in plastic at room temperature. It will stay fresh for up to 3 days.

If you like, you can store the bread in the fridge in a sealed container or wrapped in plastic. It will keep for up to 5 days in the fridge.

To freeze, wrap the whole loaf or individual slices tightly in plastic and then place them in a freezer-safe bag or container. It can be frozen for up to 3 months.

To thaw, leave the bread at room temperature for a few hours or in the fridge overnight. You can also warm it in the oven at 350°F (175°C) for about 10 minutes.

Enjoy making and sharing this delightful Chocolate Cherry Bread with your loved ones. It’s a perfect treat for any cozy morning or afternoon snack.

How to Make Soft and Sweet Chocolate Cherry Yeast Bread