Orange Chocolate Hazelnut Bread
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A delicious whole grain loaf cake packed with hazelnuts, chocolate, and flavored with orange – what is there not to love? And this Orange Chocolate Hazelnut Bread gets a DOUBLE dose of yummy hazelnut flavor for an irresistible treat that is sure to become a favorite!
Here’s something to tempt your taste buds and spark your creativity in the kitchen. Imagine a moist, golden brown loaf cake, its aroma rich with the nutty warmth of hazelnuts, the decadent allure of chocolate, and the bright, citrusy tang of orange zest. It’s made with whole wheat flour or spelt, bringing an earthy depth and wholesome twist.
Growing up in Germany I’m very accustomed to baking with hazelnuts. A lot of traditional German cakes and pastries use them and their flavor is very nostalgic to me. After I moved to the U.S. I soon realized that they’re relatively uncommon here. Hazelnuts are often overlooked in favor of their more famous cousin, almonds, but hazelnuts are something special and bring a toasty richness that’s unmistakably cozy (check out my Hazelnut Shortbread cookies.) They also pair seamlessly with chocolate (think Nutella) and the two are a perfect match for a number of baked goods. I wanted to create something original that featured hazelnuts and chocolate and so back in 2013, just a few months after launching my website, I developed this hazelnut loaf cake that features chocolate, orange, and is made with whole grains that contribute a wonderful earthiness. This cake also gets a double dose of hazelnut flavor between the ground hazelnuts and the hazelnut oil. Each slice of this hazelnut bread is a harmonious blend of nutty warmth, heavenly chocolate, and sunny zest — a combination that feels like a big comforting hug.
Storage
To keep the cake moist, store it in an airtight container at room temperature. It will keep for up to 4 days. You can also freeze it for up to 3 months and let it thaw at room temperature. Heating it up briefly in the microwave will make it taste like it came straight from the oven!
Orange Chocolate Hazelnut Bread Recipe
Let’s get started!
Grind the hazelnuts (use raw hazelnuts for maximum flavor). Or buy pre-ground hazelnut meal. For optimal flavor toast the ground hazelnuts in the oven. In a medium bowl, sift together the flour, baking powder, baking soda and salt in a bowl. Set aside.
In a large mixing bowl, add the butter and brown sugar. Cream the butter and brown sugar until fluffy. Add the eggs, hazelnut oil, and vanilla extract. Beat until combined.
Zest the orange. Add the zest and buttermilk and beat until combined. Add the flour mixture to the wet mixture and use a rubber spatula to combine the mixture. Some lumps of flour will remain and that’s okay. Use the rubber spatula to fold in the ground hazelnuts.
Next, prepare the topping & swirl mixture. Chop the hazelnuts. Combine the chopped hazelnuts with the chocolate chips, brown sugar, and flour. Grease a 9×5 inch loaf pan. I used Fat Daddio’s pan for this – great pan!
Spread 2/3 of the batter into the loaf pan. Sprinkle evenly with half of the topping & swirl mixture. Add the remaining batter on top. Spread the batter out evenly using a rubber spatula. Sprinkle with the remaining topping & swirl mixture.
Bake in an oven preheated to 350 degrees F for 45-55 minutes, or until a toothpick inserted into the center comes out clean but moist. Be careful not to over-bake or the cake will be dry. Allow the cake to cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the loaf and serve.
Enjoy!
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Orange Chocolate Hazelnut Bread
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
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×5 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.
Originally published on The Daring Gourmet July 9, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
