This Chocolate-hazelnut bread is very moist and delicious. The chocolate-hazelnut glaze on the top makes it even more delicious.
Chocolate Chunk Hazelnut Loaf
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
Soft chocolate cake boasts chocolate chips, hazelnut pieces and a tempting Nutella icing to bring it all together.
Ingredients
- All purpose Flour - 1 cup (240 ml)
- Whole wheat pastry flour - 1/2cup (120 ml) (or use 1 1/2cups of AP flour)
- Sugar - 3/4cup (180 ml)
- Unsweetened Cocoa Powder - 1/4cup (60 ml)
- Baking Powder - 1 1/2tsp
- Baking Soda - 1/4tsp
- Salt - tsp
- Sour Cream - 1 1/2cups (360 ml) (I used a combination of sour cream and yogurt)
- Vegetable Oil - 1/2cup (120 ml)
- Eggs - 2, large (I used 2tbsp egg replacer powder whisked with 6tbsp water)
- Vanilla extract - 1tsp
- Semi sweet chocolate chips - 1/2cup (120 ml)
- Milk Chocolate chips - 1/2cup (120 ml)
- Toasted Hazelnuts - 3/4cup (180 ml), chopped
For the Chocolate-Hazelnut GlazeI:
- Nutella (or any other chocolate-hazelnut spread) - 1/4cup (60 ml)
- Milk - 1tbsp
Instructions
- Preheat oven to 350°F. Line a 9″x5″ loaf pan with parchment paper, leaving an overhang on 2 sides. Coat with cooking spray.
- In a mixing bowl, combine flours, sugar, cocoa powder, baking powder, baking soda and salt. Whisk until combined.
- In another bowl, combine sour cream, oil and vanilla extract.
- Add the wet ingredients to dry ingredients and mix until combined. Stir in the chocolate chips and hazelnuts. Pour into the prepared pan and bake for 50~60 minutes or until a cake tester inserted into the center of the bread comes out clean.
- Cool the bread slightly and pour the glaze while the bread is still warm.
For the glaze:
- Warm the hazelnut spread along with water to thin it out, then pour it over the warm bread. Let cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate for the chunks?
Yes, you can substitute milk chocolate for dark chocolate, but it will result in a sweeter flavor profile.
What type of hazelnuts should I use, and do I need to toast them?
Using raw or roasted hazelnuts is fine, but toasting them will enhance their flavor. Just be sure to let them cool before adding to the batter.
How do I ensure the glaze has the right consistency?
Make sure to melt the chocolate-hazelnut spread gently and mix in a small amount of cream or milk until you reach a pourable consistency.
You forgot the eggs in the step by step directions. :)
Thanks for sharing!