Chocolate Hazelnut Swirl Bread Recipes

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CHOCOLATE HAZELNUT SWIRL SPELT BREAD



Chocolate Hazelnut Swirl Spelt Bread image

Provided by Sophie

Categories     Dessert

Time 1h30m

Number Of Ingredients 18

75 grams organic butter (at room temperature)
75 grams organic sugar
1 organic or local large egg
3 drops almond extract
175 grams hazelnuts (toasted, cooled and finely ground)
265 grams all purpose, organic spelt flour (also called white spelt flour)
2 tsp baking powder
100 grams organic sugar
1/2 tsp organic vanilla extract
2 drops lemon extract
1 tsp dark rum (optional)
1 organic or local large egg
100 grams cold organic butter
100 grams quark or cottage cheese (drained overnight)
1 organic or local large egg
1 tbsp organic milk or cream
30 grams semi-sweet chocolate chips
1 tsp organic coconut oil

Steps:

  • If you're using cottage cheese, press it through a sieve or blend it briefly in a food processor until fine.
  • Grease a loaf pan and preheat the oven to 325 degrees F.

CHOCOLATE-HAZELNUT SWIRL BREAD



Chocolate-Hazelnut Swirl Bread image

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! -Nancy Tafoya, Fort Collins, Colorado

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (12 slices).

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large 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 sour cream
TOPPING:
1/3 cup finely chopped hazelnuts
1/3 cup miniature semisweet chocolate chips
3 tablespoons sugar
3/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Pour half of the batter into a greased 9x5-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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 15g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT BANANA BREAD



Chocolate Hazelnut Banana Bread image

Provided by Giada De Laurentiis

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1/2 cup melted and cooled coconut oil
3 very ripe bananas
2 large eggs, at room temperature
1/2 cup plain Greek yogurt
1 cup coconut sugar or granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup chopped hazelnuts, optional
1/2 cup bittersweet chocolate chips
1/3 cup chocolate hazelnut spread, warmed if needed to make spreadable

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
  • Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
  • Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
  • Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

CHOCOLATE HAZELNUT PULL-APART BREAD



Chocolate Hazelnut Pull-Apart Bread image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup cold heavy cream
1 tablespoon hazelnut liqueur
1 tablespoon confectioners' sugar
1/2 cup blanched hazelnuts (2 1/2 ounces)
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted
Two 11-ounce tubes French bread dough, such as Pillsbury
2/3 cup plus 1 tablespoon chocolate hazelnut spread
1/2 cup semisweet mini chocolate chips
2 tablespoons heavy cream

Steps:

  • For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
  • For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
  • In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
  • Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
  • Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
  • Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
  • With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
  • Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
  • Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
  • While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
  • Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.

MONKEY BREAD WITH HAZELNUT-CHOCOLATE SWIRL



Monkey Bread with Hazelnut-Chocolate Swirl image

We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make the dough the night before and set it in the fridge, then bring to room temperature and bake. Or make it the day of and serve for elevenses.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h25m

Yield Makes one 10-inch bundt cake

Number Of Ingredients 10

2 1/4 teaspoons active dry yeast (1 package)
1/2 cup plus a pinch granulated sugar
2 sticks unsalted butter, melted separately, plus more for brushing and pan
1 cup whole milk
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
4 1/2 cups unbleached all-purpose flour
1 1/4 cups hazelnut-chocolate spread, such as Nutella, melted in microwave
1 1/2 cups packed light-brown sugar
2 tablespoons ground cinnamon

Steps:

  • In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
  • Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
  • Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
  • Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
  • Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.

CHOCOLATE-HAZELNUT SWIRLED BANANA BREAD



Chocolate-Hazelnut Swirled Banana Bread image

We added chocolate-hazelnut spread to banana bread batter for a moist and delicious alternative to a traditional banana loaf.

Categories     Breakfast

Time 2h40m

Yield 12

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 cups mashed ripe bananas
1/3 cup plain low-fat yogurt
1 teaspoon vanilla
1/2 cup Nutella® hazelnut spread with cocoa

Steps:

  • Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
  • In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix).
  • Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly.
  • Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If it's browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely.

Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g

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