Receta Chocolate Hazelnut Quick Bread (Nutella Chocolate Quick Bread)
Bake-a-thon 2014: Day 2
Bake of the Day: Chocolate Hazelnut Quick Bread
Smart phones are so convenient to take photos of just about anything we see anytime, anywhere. I browse through food magazines at the check out lanes and click photos of interesting recipes on my phone. Doctor's office is another place where I usually end up taking lot of recipe photos on the phone.
Today's quick bread recipe was one of those I clicked from Food Network magazine in a grocery store. I think there were abut 50 quick bread recipes, both sweet and savory, and they looked very interesting -- so I made sure I saved them.
This Chocolate-hazelnut bread is very moist and delicious. The chocolate-hazelnut glaze on the top makes it even more delicious. My son said it tasted like a cake and loved it a lot.
Ingredients:
- All purpose Flour - 1cup
- Whole wheat pastry flour - ½cup (or use 1½cups of AP flour)
- Sugar - ¾cup
- Unsweetened Cocoa Powder - ¼cup
- Baking Powder - 1½tsp
- Baking Soda - ¼tsp
- Salt - tsp
- Sour Cream - 1½cups (I used a combination of sour cream and yogurt)
- Vegetable Oil - ½cup
- Eggs - 2, large (I used 2tbsp egg replacer powder whisked with 6tbsp water)
- Vanilla extract - 1tsp
- Semi sweet chocolate chips - ½cup
- Milk Chocolate chips - ½cup
- Toasted Hazelnuts - ¾cup, chopped
- For the Chocolate-Hazelnut GlazeI:
- Nutella (or any other chocolate-hazelnut spread) - ¼cup
- Milk - 1tbsp
Method:
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.
Linking this to this year's Bake-a-thon event.