Whenever I want to make a really fun dinosaur-themed dessert for my kids, my go-to is this dinosaur loaf. The surprise dino inside is always a hit and they just LOVE the glaze.
How to Make Dinosaur Loaf
To make the vanilla sponge:
- Mix the flour: Combine the flour and baking powder together in a bowl. Set aside.
- Mix the butter: Beat the softened butter and sugar for three to five minutes with a stand mixer, scraping the bowl occasionally until smooth and creamy. Add one egg at a time, beating well until all the eggs are added. Add the vanilla and beat to combine. Add the flour mixture and mix well.
- Bake: Pour the batter for the vanilla loaf into the prepared pan. Bake the dinosaur loaf for 45 to 50 minutes until golden and set all the way through. Remove the vanilla loaf from the oven and allow to get to room temperature. Slice the bread and using the dinosaur cookie cutter, cut out a dinosaur shape from each slice. Set aside.
To make the chocolate sponge:
- Mix the cocoa flour: Combine the flour, cacao powder, and baking powder. Set aside.
- Mix the chocolate batter: Beat the softened butter and sugar for three to five minutes using a stand mixer until smooth and creamy. Add one egg at a time, beating well until all the eggs are added. Add the milk and beat to combine. Add the cacao flour mixture and mix well.
- Add the dinosaurs: Pour a quarter of the chocolate batter into a two-pound loaf pan lined with parchment paper. Arrange the vanilla sponge dinosaur shapes side by side in a row, standing on top of the chocolate batter. Pour the rest of the chocolate sponge batter into a piping bag. Pipe the batter around the dinosaurs until they are no longer visible.
- Bake: Bake in preheated oven for 45 to 50 minutes. Remove the dinosaur loaf from the oven and allow it to get to room temperature.
To make the glaze:
- Mix it: Combine the powdered sugar and milk. Add green food coloring, one or two drops at a time, and stir to combine.
- Decorate: Drizzle the glaze over the bread. Decorate with sprinkles before the glaze sets.
Storing and Freezing Instructions
To Store: The dinosaur loaf will last for up to five days at room temperature. To prevent it from drying out prematurely, put the bread inside a container or zip-lock bag.
To Freeze: For longer storage, freeze the loaf for up to three months. Make sure to separate the dinosaur loaf slices with wax paper to make separating them easy after freezing. Put the bread in a zip-lock bag and freeze. To defrost, toast in a toaster or in the oven.
Recipe Variations
Matcha twist: For a green tea twist, substitute cocoa powder with a quarter of a cup of matcha powder.
Berry bread: Fold one cup of fresh raspberries, blackberries, and blueberries into the chocolate batter before pouring it into the loaf pan.
Orange zest bread: Add two tablespoons of orange zest to the vanilla sponge batter.
Coconut version: Mix half a cup of shredded coconut into the chocolate batter. Top the bread with toasted coconut flakes.
Almond twist: Stirr half a cup of chopped almonds into the vanilla batter. Top the glaze with almond flakes.
Pumpkin spice bread: Spice up the chocolate sponge with a tablespoon of pumpkin pie spice.
Lemon lime twist: For a zesty twist, replace vanilla extract with lemon and lime extracts. Use half a teaspoon of each extract.
Nutella yum: Swirl Nutella into the chocolate batter before baking for a rich hazelnut flavor. Use half a cup of Nutella.
Cinnamon swirl: Mix a quarter cup of brown sugar and one tablespoon of cinnamon, then layer it between the chocolate batter while piping the batter into the pan.
Double chocolate: Fold chocolate chips into both the vanilla and chocolate batters for an extra chocolaty treat. Use half a cup in each batter.
Dinosaur Loaf
Equipment
Ingredients
For the chocolate sponge:
- 1 ¼ cup granulated sugar
- 2 sticks butter, softened
- 4 eggs
- 3 tbsp milk
- 1 2/3 cups flour
- 1 ½ tsp baking powder
- pinch of salt
- ¼ cup cocoa powder
For the vanilla sponge:
- 2 sticks butter, softened
- 1 ¼ cup granulated sugar
- 3 eggs large
- 1 2/3 cups plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
For the glaze:
- ½ cup powdered sugar
- 1 tbsp milk or as needed
- 1 tsp vanilla extract
- Gel food coloring, green
- Dinomite sprinkles
Instructions
- Preheat oven to 350ºF.
- Line a 2 lb loaf tin with parchment paper. Set aside.
- To make the vanilla sponge, in a bowl combine the flour and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sugar, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla and beat to combine.
- Add the flour mixture and mix well.
- Pour the batter into the prepared pan.
- Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow to cool completely.
- Slice the bread.
- Using the dinosaur cookie cutter, cut out a dinosaur shape from each slice. Set aside.
- To make the chocolate sponge, in a bowl combine the flour, cacao powder and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sugar, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the milk and beat to combine.
- Add the cacao -flour mixture and mix well.
- Pour ¼ of chocolate batter in a 2 lb loaf pan lined with parchment paper.
- Arrange the dinosaur shapes closely together in a row in the mixture.
- Pour the rest of the chocolate batter into a piping bag.
- Pipe the batter around dinosaurs until the dinosaurs are no longer visible.
- Bake in preheated oven for 45-50 minutes.
- Remove from the oven and allow to cool completely.
- To make the glaze in a small bowl combine the powder sugar and milk.
- Add green food coloring and stir to combine.
- Drizzle the glaze over the bread.
- Decorate with sprinkles.
Notes
- Cooling process: To prevent the loaf from crumbling, allow it to cool completely before slicing. Use a wire rack to keep it off the counter to prevent condensation from making the bottom soggy.
- Cutting tip: When using the dinosaur cookie cutter, press firmly and evenly to get clear dinosaur shapes without deforming the loaf.
- Glazing instruction: Drizzle the glaze evenly over the cooled loaf for a glossy finish, and add sprinkles immediately before the glaze sets to ensure they adhere properly.
- Storage: Leftover dinosaur loaf slices can be stored at room temperature for up to five days as long as you use a container or ziplock bag to lock in the moisture or freeze for longer storage.
- Reheating: Warm individual slices in the microwave for a few seconds or toast to revive the flavors and enhance the texture.
- Creative freedom: Feel free to experiment with different glaze colors or sprinkle combinations to customize your dinosaur loaf for any occasion.
