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Chocolate Chips Hazelnut Bread

Course Breakfast
Cuisine American
Keyword brunch recipe idea, choclate chip hazelnut bread, chocolate chip bread
Prep Time 10 minutes
Cook Time 50 minutes

Ingredients

  • 1 2/3 Cups AP Flour (200 g / 7 oz)
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tsp Cinnamon
  • 3/4 Cup Florida Crystals® Organic Raw Cane Sugar (150 g / 5.5 oz)
  • 3/4 Cup Florida Crystals® Organic Brown Raw Cane (150 g / 5.5 oz)
  • 1/2 Cup Mini chocolate chip (85 g / 3 oz)
  • 1/2 Cup Chopped Hazelnut (60 g / 2 oz)
  • 2 Large Eggs
  • 3/4 Cup Buttermilk (120 ml / 4 oz)
  • 1/2 Cup Vegetable oil (120 ml / 4 oz)

Cinnamon Glaze

  • 1 tsp Cinnamon
  • 1 1/2 Cup Florida Crystals® Organic Powdered Raw Cane (170 g / 6 oz)
  • 2 TBS Milk

Instructions

  1. Preheat oven to 350 F. Line a 9”x3” loaf pan with parchment paper and grease the parts that are exposed.

  2. Sift flour, baking powder and baking soda in a large bowl. Add sugars, chocolate chips, and chopped hazelnuts. Use a hand whisk or a large spoon to blend all ingredients together.

  3. In a separate bowl, beat eggs, add buttermilk and pour the mix into the flour mix. Drizzle in the oil.

  4. Using a hand whisk or a large spoon, mix the ingredients just until they come together. Do not over mix, few lumps are ok.

  5. Pour batter in greased pan and bake for 45-50 minutes or until a toothpick comes out clean from the center of the cake.

  6. Remove from the oven and let cool for about 15-20 minutes before removing from the pan.

  7. Once ready to serve, mix powdered sugar with cinnamon. Add milk and mix. Drizzle on bread and serve.