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.

Bake-a-thon 2014

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