Moist Chocolate Chips Hazelnut Bread (no yeast)

A tender, and moist chocolate chip hazelnut quick bread made with only two bowls and no yeast

Course Breakfast

Cuisine American

Keyword hezlnut bread

Prep Time 10

Cook Time 50

Servings people

Preheat oven to 350 F. Line a 9”x3” loaf pan with parchment paper and grease the exposed parts.
Sift flour, baking powder and baking soda in a large bowl and mix to blend. Mix in chocolate chips, and chopped hazelnuts.
In a large bowl, mix the sugars, vegetable oil, sour cream, and eggs and whisk until smooth. Set the bowl aside for about 10-15 minutes.
Mix the dry mixture over the wet mixture and mix just until the flour is hydrated. Lumps are ok.
Transfer the batter into the greased pan and bake over the medium oven rack for 45-50 minutes. Or until the bread is puffy, golden brown and a tooth pick comes out of the center with a few moist crumbs.
Remove from the pan and allow it to cool for 15-20 minutes before inverting and serving.
When ready to serve mix the powdered sugar with the cinnamon, mix in the milk until smooth. Drizzle over the bread and serve.

Store at room temperature, covered, for up to 3 days. Best enjoyed within the first 36 hours.
For a refreshed taste and texture, toast slices for 1–2 minutes.
To keep leftovers or prepare ahead:
- Wrap tightly in plastic wrap and place in a plastic bag.
- Freeze for up to 6 weeks.
When ready to eat, unwrap and let sit at room temperature.
Make sure the ingredients are at room temperature.
Over mixing the batter will yield a dense chewy bread, so only mix until you no longer notice any dry flour.
Replace the sour cream with buttermilk, and the chocolate chip with more chopped hazelnuts.
Use a kitchen knife to chop the hazelnuts to the size you prefer, or a food processor.
Keep in mind that when the bread is warm it might melt the icing.
Use nutella as icing instead of the cinnamon icing.