Orange Chocolate Hazelnut Bread

Name: Orange Chocolate Hazelnut Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 serving
Ingredients: 1/3 cup unsalted butter; 1 cup brown sugar; 3 tablespoons hazelnut oil; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon fresh orange zest; 1 cup buttermilk; 1/3 cup ground hazelnuts or hazelnut meal/flour; 2 cups whole wheat or spelt flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; For Topping & Swirl Mixture:; 1/3 cup finely chopped hazelnuts; 1/3 cup chocolate chips; 3 tablespoons brown sugar; 1 tablespoon whole wheat or spelt flour

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5.0

39 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Course
Dessert

Orange Chocolate Hazelnut Bread

Nevaeh Sloan

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This delicious whole grain bread gets double dose of hazelnut flavor with the addition of hazelnut oil!

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Ingredients

1/3 cup unsalted butter at room temperature
1 cup brown sugar
3 tablespoons hazelnut oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon fresh orange zest
1 cup buttermilk
1/3 cup ground hazelnuts or hazelnut meal/flour
2 cups whole wheat or spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
For Topping & Swirl Mixture:
1/3 cup finely chopped hazelnuts
1/3 cup chocolate chips
3 tablespoons brown sugar
1 tablespoon whole wheat or spelt flour

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Instructions

Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan.Cream the butter and sugar in a large mixing bowl until fluffy. Add the eggs, hazelnut oil, and vanilla extract and beat until combined. Add the orange zest and buttermilk and beat until combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet mixture and stir with a rubber spatula just until combined. Stir in the ground hazelnuts. Prepare the swirl mixture by combining all ingredients.
Pour 2/3 of the batter into the loaf pan. Sprinkle evenly with 1/2 of the swirl mixture. Pour the remaining batter over the top and spread with a rubber spatula to even it out. Sprinkle with the remaining swirl mixture and gently press it into the batter.Bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean but moist. Be careful not to over-bake or the bread will be dry.Let the bread cool in the pan for at least 15 minutes, then transfer to a wire rack to cool.Slice and serve.