Indulge in the rich and nutty flavors of this delightful chocolate hazelnut bread. Perfect for breakfast, dessert, or a sweet snack, this bread combines the deep taste of cocoa powder with the crunch of hazelnuts. It's a treat that will satisfy any chocolate lover's cravings.
If you don't usually keep buttermilk or hazelnuts in your pantry, you might need to make a trip to the supermarket. Buttermilk adds a tangy flavor and helps keep the bread moist, while hazelnuts provide a delightful crunch and nutty taste. Both ingredients are essential for achieving the perfect texture and flavor in this recipe.
Ingredients For Chocolate Hazelnut Bread
Flour: The base of the bread, providing structure and texture.
Sugar: Adds sweetness to balance the bitterness of the cocoa.
Cocoa powder: Gives the bread its rich chocolate flavor.
Baking soda: Helps the bread rise and become fluffy.
Salt: Enhances the overall flavor.
Buttermilk: Adds moisture and a slight tanginess.
Vegetable oil: Keeps the bread moist and tender.
Eggs: Bind the ingredients together and add richness.
Vanilla extract: Adds a hint of sweetness and depth of flavor.
Hazelnuts: Provide a crunchy texture and nutty taste.
Technique Tip for This Recipe
When folding in the chopped hazelnuts, be gentle to avoid overmixing the batter. Overmixing can result in a dense and tough bread. Use a spatula and fold in a figure-eight motion to evenly distribute the hazelnuts while maintaining a light and airy texture.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the bread denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the bread. Use ¾ cup honey for every 1 cup of sugar and reduce the liquid in the recipe by ¼ cup.
cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda, but omit the salt as baking powder contains it.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same quantity as regular salt.
buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and moisture. Use the same amount as buttermilk.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option. Use the same amount as vegetable oil.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative and adds fiber.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the chocolate and hazelnuts. Use half the amount as it is stronger in flavor.
chopped hazelnuts - Substitute with chopped almonds: Almonds provide a similar crunch and nutty flavor, making them a good alternative to hazelnuts.
Other Alternative Recipes Similar to This Bread
How To Store / Freeze This Bread
Allow the chocolate hazelnut bread to cool completely on a wire rack before storing. This helps prevent condensation, which can make the bread soggy.
Wrap the cooled bread tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep the bread fresh.
For added protection, place the wrapped bread in a resealable plastic bag or an airtight container. This will help maintain its moisture and flavor.
Store the bread at room temperature for up to 3 days. If you live in a humid climate, consider refrigerating it to extend its shelf life.
To freeze, wrap the bread in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.
Label the wrapped bread with the date using a permanent marker so you can keep track of its freshness.
Place the wrapped bread in a freezer-safe bag or container. This extra step ensures the bread remains fresh and flavorful.
Freeze the bread for up to 3 months. When ready to enjoy, thaw it at room temperature while still wrapped to retain moisture.
For quicker thawing, slice the bread before freezing. This allows you to take out individual slices as needed, reducing waste and ensuring each slice is as fresh as possible.
To refresh the bread after thawing, warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its original texture and aroma.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the chocolate hazelnut bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps retain the bread's moisture and texture.
Microwave Method: Place a slice of chocolate hazelnut bread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed. Be cautious not to overheat, as it can make the bread rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chocolate hazelnut bread slice directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, or until the edges are slightly crispy and the center is warm. This method gives a nice, toasty finish.
Stovetop Method: Heat a non-stick skillet over medium-low heat. Place a slice of chocolate hazelnut bread in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method is great for achieving a slightly crispy exterior with a soft interior.
Steam Method: If you have a steamer, place the chocolate hazelnut bread in a heatproof dish and steam for about 5 minutes. This method is excellent for retaining moisture and keeping the bread soft and tender.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the chocolate hazelnut bread slice in the air fryer basket. Heat for about 3-5 minutes, checking halfway through to ensure it doesn't get too crispy. This method is quick and gives a slightly toasted texture.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the bread.
Loaf pan: Grease this to hold the batter while baking.
Mixing bowl: Use one for dry ingredients and another for wet ingredients.
Whisk: Combine the buttermilk, vegetable oil, eggs, and vanilla extract.
Spatula: Fold in the chopped hazelnuts and mix the batter.
Measuring cups: Measure out the flour, sugar, cocoa powder, and buttermilk.
Measuring spoons: Measure the baking soda, salt, and vanilla extract.
Toothpick: Check if the bread is done by inserting it into the center.
Wire rack: Cool the bread completely after baking.
Cooling rack: Transfer the bread here after it cools in the pan for 10 minutes.
How to Save Time on Making This Bread
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the mixing process.
Use a stand mixer: A stand mixer can save you time and effort when combining wet ingredients and dry ingredients.
Chop hazelnuts in bulk: Chop extra hazelnuts and store them for future use to save time on prep.
Line the loaf pan: Use parchment paper to line the loaf pan for easy removal and less cleanup.
Batch baking: Double the recipe and freeze one loaf for later to make the most of your baking time.
Chocolate Hazelnut Bread
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- ½ cup Cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Buttermilk
- ½ cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Chopped hazelnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped hazelnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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