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
Description
Soft chocolate cake boasts chocolate chips, hazelnut pieces and a tempting Nutella icing to bring it all together.
Ingredients
For the Bread
- All purpose Flour - 1 cup (240 ml)
- Whole wheat pastry flour - 1/2 cup (120 ml)
- Sugar - 3/4 cup (180 ml)
- Unsweetened Cocoa Powder - 1/4 cup (60 ml)
- Baking Powder - 1 1/2 tsp
- Baking Soda - 1/4 tsp
- Salt - 1/2 tsp
- Sour Cream - 1 1/2 cups (360 ml)
- Vegetable Oil - 1/2 cup (120 ml)
- Eggs - 2, large
- Vanilla extract - 1 tsp
- Semi sweet chocolate chips - 1/2 cup (120 ml)
- Milk Chocolate chips - 1/2 cup (120 ml)
- Toasted Hazelnuts - 1/2 cup (120 ml), chopped
For the Glaze
- Nutella - 1/4 cup (60 ml)
- Milk - 1 tbsp
Instructions
- Preheat oven to 350°F. Line a 9?x5? loaf pan with parchment paper. Coat with cooking spray.
- Combine flours, sugar, cocoa powder, baking powder, baking soda and salt in a mixing bowl and whisk.
- In another bowl, combine sour cream, oil, eggs and vanilla extract.
- Add wet ingredients to dry ingredients and mix. Stir in chocolate chips and hazelnuts. Pour into prepared pan and bake 50-60 minutes until a cake tester comes out clean.
- Cool bread slightly and pour glaze while still warm.
- For the glaze: Warm hazelnut spread with milk to thin, then pour over 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!