Chocolate-Hazelnut Swirl Bread Recipe

Chocolate-Hazelnut Swirl Bread Recipe
Chocolate-Hazelnut Swirl Bread Recipe photo by Taste of Home
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Chocolate-Hazelnut Swirl Bread Recipe

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Homemade breads are my favorite goodies to give. After delivering these lovely loaves to friends and family one Christmas, people kept asking me for the recipe. I was happy to share it!
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • TOPPING:
  • 1/3 cup finely chopped hazelnuts
  • 1/3 cup miniature semisweet chocolate chips
  • 3 tablespoons sugar
  • 3/4 teaspoon ground cinnamon

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream.
Pour half of the batter into a greased 9-in. x 5-in. loaf pan. Combine topping ingredients; sprinkle two-thirds over the batter. Top with remaining batter. Sprinkle with remaining topping; press down lightly. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Chocolate-Hazelnut Swirl Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p171

Nutritional Facts

1 slice: 318 calories, 15g fat (8g saturated fat), 69mg cholesterol, 286mg sodium, 40g carbohydrate (23g sugars, 1g fiber), 5g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • TOPPING:
  • 1/3 cup finely chopped hazelnuts
  • 1/3 cup miniature semisweet chocolate chips
  • 3 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream.
  2. Pour half of the batter into a greased 9-in. x 5-in. loaf pan. Combine topping ingredients; sprinkle two-thirds over the batter. Top with remaining batter. Sprinkle with remaining topping; press down lightly. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Chocolate-Hazelnut Swirl Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p171

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