Orange Chocolate Hazelnut Bread
Kimberly Killebrew
This delicious whole grain bread gets double dose of hazelnut flavor with the addition of hazelnut oil!
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
- 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
- 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 flour
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.
Keyword Orange Chocolate Hazelnut Bread