This white chocolate bread takes just 15 minutes to throw together and will satisfy your chocolate cravings. This white chocolate loaf cake makes a delightful treat for breakfast, snacking, and teatime.
White chocolate loaf cake
The one thing truly bread-like about this recipe is the shape, but I’m okay with that because this white chocolate bread is essentially a cake that you can eat for breakfast.
The texture is lighter than pound cake, but the loaf has a little more structure than a layer cake.
Every bite is filled with the sweet, rich, and buttery taste of white chocolate. Simply heavenly!
It’s one of those quick breads you bake for a delicious, sweet breakfast or an afternoon snack.
It requires no garnish, but I like to decorate my loaf with a sumptuous white chocolate ganache and a sprinkle of white chocolate chips for good measure.
No fancy ingredients are needed for white chocolate bread. Please see the recipe card below for exact measurements.
- Chopped white chocolate: I recommend a chocolate baking bar (like Ghirardelli or Bakers) because it melts much better than white chocolate chips, which tend to clump. This article from Real Simple explains how to chop chocolate for baking.
- Whole milk gives the bread moisture and a tender crumb.
- Flour: Regular all-purpose flour creates a sturdy base for the white chocolate bread.
- Baking powder lets the loaf rise tall and makes the texture soft.
- Granulated sugar provides sweetness. Feel free to substitute light brown sugar for a slightly richer taste.
- Salted butter: Make sure the butter is softened to room temperature. You can also use unsalted butter + a pinch of salt.
- Eggs make the bread soft and tender. Like the butter, the eggs should be at room temperature as well.
- Vanilla: A splash of vanilla extract is a must in this white chocolate loaf cake.
How to make white chocolate bread
1. Melt white chocolate
- Place the chopped white chocolate and milk into a saucepan and melt over low heat. Set aside to cool.
2. Combine dry ingredients
- Whisk together the flour and baking powder in a medium bowl until combined.
3. Cream butter and sugar
- Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until pale and fluffy, about 3 minutes.
4. Incorporate eggs and vanilla
- Reduce the speed to low. Add the eggs, one at a time, fully incorporating after each addition. Mix in the vanilla extract.
5. Add flour and chocolate milk
- Alternate adding the chocolate milk mixture and flour mixture. Fully incorporate the flour/milk after each addition.
- Pour the batter into a lined loaf pan and spread it out evenly.
- Bake the bread for 50 to 60 minutes. The white chocolate loaf is done once a toothpick inserted into the center comes out clean.
- Place the loaf pan on a wire rack to cool for 10 minutes. Then, turn the bread out onto the wire rack to cool completely.
7. Garnish bread
- Put the chopped chocolate and cream in a saucepan.
- Heat over medium-low heat until smooth and combined. Set aside to cool for 5 to 10 minutes.
- Drizzle the chocolate ganache over the cooled bread and sprinkle mini chocolate chips on top. Allow the ganache to set.
White chocolate bread is simple to make, and here are a few tips to ensure perfect results:
- Use good-quality chocolate: White chocolate is the star of the show, so grab a good-quality baking chocolate.
- Room temperature ingredients: Cold ingredients will not incorporate as well and the texture of the bread might be off. So, set the butter and eggs out ahead of time.
- Measure the flour correctly: This is the number one reason why quick breads turn out dry. For best results, measure the flour with a digital kitchen scale. If you don’t have a scale, use the spoon and swipe method to ensure you aren’t adding too much flour.
- Don’t over-mix the batter: Over-mixing the batter can make the bread dense and dry. Be sure to stop mixing the batter once the flour and chocolate milk are just combined.
- Line the pan: I recommend lining the loaf pan with a piece of parchment paper so it’s easy to remove the bread from the pan for slicing and serving.
- Don’t overbake: Keep an eye on your bread and only bake until the loaf is set in the center, and a skewer/toothpick comes out clean, with just a few crumbs.
- Cool completely before glazing: The chocolate ganache will slide right off if the bread is too warm. Instead, wait until the bread has cooled to room temperature.
Mix-ins & variations
I adore this white chocolate bread, just as the recipe calls for. But if you want to customize the flavor, here are a few delicious ideas for add-ins and variations:
- White chocolate chips: Stir 1 cup white chocolate chips into the batter for even more white chocolate flavor.
- Nuts: Add 1/2 cup of chopped pecans or walnuts to the batter. Toast them for extra aroma.
- Shredded coconut: For white chocolate coconut bread, fold 1 cup of shredded coconut into the bread batter.
- Toffee bits: Scatter 1 cup toffee bits (like Heath English toffee bits) into the mixture before baking.
- Coffee: Use 1 cup of milk and 1/2 cup strong black coffee to melt the white chocolate.
- Almond extract: Add 1/2 teaspoon almond extract to give the bread a lovely almond flavor.
- Cinnamon: Create a holiday version by seasoning the batter with 1 to 2 teaspoons of ground cinnamon.
How to store white chocolate bread
Once the bread has cooled, keep it in an airtight container at room temperature. It will stay fresh for up to 3 days.
Storing the container in the fridge will extend the shelf life by a couple of days. Just make sure the container is airtight because refrigerating can dry out the bread.
Freeze white chocolate bread
- Freeze without glaze: Wrap the loaf in 2 layers of plastic wrap and pop it in a freezer bag or container.
- Freeze with glaze: Place the bread (or slices) on a baking sheet. Freeze until the glaze has hardened. Then, wrap the loaf and place it in a freezer bag or container.
- Freeze: The white chocolate pound cake will keep in the freezer for up to 3 months.
- Thaw: Defrost overnight in the fridge or at room temperature for 1 to 2 hours. Remove the plastic wrap so the glaze doesn’t stick once thawed.
More quick bread recipes
- Nutella Bread
- Starbucks Banana Bread
- 3-Ingredient Peanut Butter Bread
- 3-Ingredient Zucchini Bread
- Raisin Banana Bread
- Lemon Banana Bread
- Pistachio Banana Bread
- 5 oz / 140 g white chocolate, chopped
- 1 1/4 cups / 300 ml / 10 fl oz whole milk
- 3 cups / 360 g / 12.7 oz all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 cup / 170 g / 6 oz salted butter, at room temperature
- 1 cup / 200 g / 7 oz granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3 oz / 85 g white chocolate, chopped
- 2 tbsp / 30 ml / 2 fl oz heavy cream
- 1/4 cup / 45 g / 1.5 oz mini white chocolate chips
- Melt white chocolate. Place the chopped white chocolate and milk into a saucepan and melt over low heat. Set aside to cool.
- Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Lightly grease a 9-in-x-5-in / 23-cm x 13-cm loaf baking pan with vegetable oil and line it with a piece of parchment paper. Let the paper overhang on 2 sides so it is easier to lift the bread out of the pan later.
- Combine dry ingredients. Whisk together the flour and baking powder in a medium bowl until combined.
- Cream butter and sugar. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until pale and fluffy, about 3 minutes.
- Incorporate eggs and vanilla. Reduce the speed to low. Add the eggs, one at a time, fully incorporating after each addition. Mix in the vanilla extract.
- Add flour and chocolate milk. Alternate adding the chocolate milk mixture and flour mixture. Fully incorporate the flour/milk after each addition.
- Bake. Pour the batter into the prepared loaf pan and spread it out evenly. Bake the bread for 50 to 60 minutes. The white chocolate loaf is done once a toothpick inserted into the center comes out clean (without wet batter).
- Cool loaf. Place the loaf pan on a wire rack to cool for 10 minutes. Then, turn the bread out onto the wire rack to cool completely.
- Garnish bread. Put the chopped chocolate and cream in a saucepan. Heat over medium-low heat until smooth and combined. Set aside to cool for 5 to 10 minutes. Drizzle the chocolate ganache over the cooled bread and sprinkle mini chocolate chips on top. Allow the ganache to set.
- Serve. Cut the bread into slices and enjoy.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 98mgSodium: 279mgCarbohydrates: 58gFiber: 1gSugar: 30gProtein: 8g