bakingglutenfreememories This is one of those bakes that I threw together on a whim because I made hazelnut milk and I had leftover nuts that I had strained out. Instead of discarding the pulverized nuts, I decided to make chocolate hazelnut bread with them. To my surprise, it turned out really good on the first try! I had to go back and measure some ingredients to make it close to that original recipe and so here it is.
Chocolate and hazelnuts are so good together; I’ve always been a Nutella fan! This bread is naturally sweetened with maple syrup, but it is not a very sweet bread. Sprinkling chocolate chips on top are optional as well as powdered sugar if you would like an extra bit of sweetness. The texture is soft, moist, and it holds together very well. This bread is gluten free, dairy free, refined sugar free, and there are no gums!
Ingredients You Will Need
- eggs
- maple syrup
- water
- oil
- hazelnuts – dry, roasted, and unsalted
- tapioca flour / starch
- sorghum flour
- cacao powder or cocoa powder
- baking powder
- salt
- chocolate chips, optional
If you enjoy double chocolate bakes, check out my Double Chocolate Muffins for another tasty breakfast option!
How to Make Chocolate Hazelnut Bread
First, preheat the oven to 375 degrees Fahrenheit and lightly oil a bread pan.
Next, we will make hazelnut milk. So in a high speed blender, pour in the roasted hazelnuts and water. Blend on high for 1 minute until the hazelnuts are pulverized, but still a little chunky. I like to make the hazelnut milk in a Magic Bullet blender since it does such a great job and it is so easy to clean after!
Then in a medium sized bowl, add in the eggs, maple syrup, oil, and hazelnut milk. Make sure to scrape the mixer to get all of the hazelnut chunks, that’s what makes the flavor! Stir the ingredients together until it is well blended.
Now for the dry ingredients…
Pour in the sorghum flour, tapioca flour, cacao powder, baking powder, and salt and stir well. If the batter is too clumpy, use a large whisk to thoroughly mix the batter. The batter should be nice and smooth and it will be a thinner consistency.
Finally, pour the batter into the prepared bread pan. Bake the bread on the middle oven rack for 35 minutes. At this point, you will cover the pan with foil before continuing to bake it. If you plan on adding chocolate chips, sprinkle them on top before covering the pan with foil. Return the bread to the oven for an additional 25 minutes. Since the batter is so thin, mixing chocolate chips in before baking the bread does not work. The chocolate chips will all sink to the bottom of the bread. However, sprinkling them on top and covering them with foil ensures that both the bread and chocolate chips won’t start to burn at that temperature and baking duration.
Lastly, insert a toothpick to make sure it is fully baked. It is ready when a few sticky crumbs stick to the toothpick. Allow it to cool completely before slicing it to serve. Cutting it while it is hot may cause pieces to crumble apart. Enjoy!
Storage Notes and Tips
- Store the bread in a sealed container at room temperature for 3 days or refrigerate for 4-5 days
- This bread does keep well in the freezer. Slice and individually wrap each piece in plastic before freezing. Allow frozen bread to thaw completely before eating for the best texture.
- Other topping options include chopped hazelnuts, powdered sugar, or a hazelnut chocolate spread like Nutella (for those that really have a sweet tooth)
- The chocolate chips that I use are Hu No Added Sugar Chocolate Chips that are sweetened with dates, but you can use any preferred chocolate chips
Chocolate Hazelnut Bread
Ingredients
- ½ cup dry roasted hazelnuts, unsalted (123g)
- 1½ cups water (356ml)
- 2 eggs
- ½ cup maple syrup (155ml)
- ⅓ cup oil, canola or avocado (69ml)
- 1½ cups sorghum flour (200g)
- ¾ cup tapioca flour / starch (90g)
- ½ cup cacao or cocoa powder (43g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- chocolate chips for topping, optional (I use Hu No Added Sugar Chocolate Chips)
Instructions
- Preheat the oven to 375°F and lightly oil a bread pan.
- In a high speed blender, pour in the hazelnuts and water. Blend on high for 1 minute and set aside.
- Then in a medium sized mixing bowl, add in the eggs, maple syrup, oil, and hazelnut milk with pulp. Stir together well.
- Next, add in the sorghum flour, tapioca flour, cacao powder, baking powder, and salt. Stir the ingredients together and use a whisk to ensure the batter is smooth without any clumps of flour.
- Now, pour the batter into the prepared bread pan. Bake on the middle oven rack for 35 minutes. At this point, you will remove the pan from the oven and cover the pan with foil or sprinkle the bread with chocolate chips and then cover with foil. Return the bread to the oven to bake for an additional 25 minutes. Insert a toothpick to test if it is done. It is ready when the toothpick is coated with a few sticky crumbs.
- Allow the bread to completely cool before serving.
