Dark chocolate marzipan scone bread

A gorgeous, complex bread from Molly Yeh that tastes like a scone and is loaded with bursts of almond flavor!

Dark chocolate marzipan scone bread

Two weeks ago, I had the opportunity to fly to northern New Jersey for work. It was a memorable trip for several reasons. First, I spent the first 10 years of my life in northern New Jersey, and I was staying the next town over from my former hometown of Parsippany. Seeing some of the signs on the highway gave me nostalgia, particularly when we passed into the town of Denville and stayed overnight next to Short Hills Mall. While my brother may not remember too much about living in NJ, I have fond memories of living there until 4th grade.

Second, I took a quick side trip to visit my friend S in Jersey City (the third and final reason for the great trip was being able to see my coworkers). S is my skating mei mei, which means younger sister in Mandarin. I had the opportunity to hang out with her, her almost 2- year old daughter, and her husband for several hours before I had to check into my hotel.

Dark chocolate marzipan scone bread

When I arrived at S’s apartment, she had this dark chocolate marzipan loaf waiting for me. She had baked it prior to my arrival, and it had already cooled down by the time I got there. Her apartment smelled amazing, and I couldn’t wait to taste the bread. We both agreed that it was a keeper, and that adding another spice to the batter (perhaps cinnamon or another fall-ish spice) would have elevated it even further. Also, we thought that the top of the bread could have used some coarse sugar for a crunchy texture, which I included in the recipe below. Her husband and daughter also gave high marks to the bread.

Dark chocolate marzipan scone bread

After I got home from my work trip, I set out to recreate the bread right away. My husband gave this a 4 initially, but only because he had a drier end piece. The following day, he upgraded his rating to a 4.5. Our daughter has been happily munching on this throughout the week and polished the bread off pretty quickly. I’m almost 100% certain that I will be making this again soon.

Thank you, S, for baking this bread for me!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5


Dark chocolate marzipan scone bread

This wonderfully complex bread looks and feels like a scone and is loaded with bursts of almond flavor from the marzipan
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bread
Servings: 10
Author: Eva Bakes


  • 7 to 8 ounces marzipan chopped into ½ inch pieces
  • 1 Tablespoon powdered sugar
  • ½ cup chocolate chips
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoons granulated sugar
  • ¾ cup (1 and ½ sticks or 12 Tablespoons) unsalted butter cold and cut into small cubes
  • 2 large eggs
  • ½ cup buttermilk or heavy cream I used 1% milk and added about ½ teaspoon of white vinegar and let it sit and curdle before using
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • coarse sugar (like demerara) for sprinkling, optional


  • Preheat your oven to 400℉. Generously grease or line a standard 9"x5" loaf pan and set aside. I used a silicone pan and did not grease or line it.
  • In a large bowl, toss the marzipan with the powdered sugar together until well coated. Add in the chocolate chips and toss. Set aside.
  • In a food processor, add the flour, baking powder, salt, and the granulated sugar. Pulse until everything comes together. Add the butter and continue pulsing until the mixture looks like wet sand and there are clumps the size of small peas.
  • Transfer the butter mixture with the marzipan mixture and toss well. Set aside.
  • In a small bowl, whisk together the eggs, buttermilk/cream, vanilla, and almond extract. Transfer this to the large bowl with the other ingredients until everything is just combined.
  • Transfer the batter to your prepared baking pan and even out the top. If desired, sprinkle the top with additional chocolate chips and/or the coarse sugar.
  • Bake in your preheated oven for about 40 minutes or until the top is golden brown and the center feels firm when you gently press down on it. A toothpick inserted in the center may come out with moist crumbs, melted chocolate chips or a piece of soft marzipan, so it's not a good indicator of doneness.
  • Allow the bread to cool slightly before removing from the pan and allowing to fully cool on a wire rack.
  • Slice and serve. The bread is amazing with some jam.


Leftover bread should be stored in an airtight container at room temperature and will last several days.
Source: My friend S, who got it from Molly Yeh, via Food 52

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