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Chocolate Hazelnut Bread ~ a simple yeasted loaf of fluffy sweet bread, loaded with chunks of bittersweet chocolate and toasted hazelnuts. Serve with a slathering of Nutella for a wonderful treat!
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A simple yeasted loaf of fluffy sweet bread, loaded with chunks of bittersweet chocolate and toasted hazelnuts. Serve with a slathering of Nutella for a wonderful treat!
- 3 1/2 cups unbleached all-purpose flour, divided
- 1/3 cup light brown sugar, packed tightly
- 1 package active dry yeast = (1/4 oz.) or approximately 2 1/4 teaspoons
- 3/4 teaspoon salt
- 3/4 cup evaporated milk
- 5 tablespoons butter, cubed in 1/2” pieces
- 1/4 cup water
- 2 eggs, divided
- 6 ounces bittersweet chocolate, chopped (about 1 heaping cup)
- 1/2 cup toasted hazelnuts, rough chopped
- 1 tablespoon water
- 1 tablespoon turbinado sugar, if desired
- Nutella spread, optional for serving
- In a large mixing bowl, combine 2 cups of the flour, the brown sugar, yeast, and salt. Set aside.
In a small saucepan combine the evaporated milk, butter and 1/4 cup of water. Heat until the butter is almost melted and the mixture reaches 105-110 degrees on an instant read thermometer. Add the warm milk mixture to the flour mixture and add one of the eggs. Beat with an electric mixer on low speed until combined, about 30 seconds. Beat on high speed for 3 minutes. This will be a very sticky, shaggy dough. Stir in the chopped chocolate and hazelnuts.
- Now add some of the remaining flour stirring with a wooden spoon until the dough is soft, but still sticky. I used the remaining 1 1/2 cups, but no more. Cover and let the dough rise in a warm place until it doubles in size (about 1 hour).
- Grease a 2-quart round or square baking dish. Punch down the dough and transfer to the prepared pan. Cover and let the dough rise again in a warm place until double in size (about 1 hour).
- Preheat oven to 350 degrees. In a small bowl beat the remaining egg with 1 tablespoon water until blended. Brush the egg mixture on the top of the bread then sprinkle with the turbinado (or coarse) sugar.
- Bake for 50 minutes or until the loaf sounds hollow when lightly tapped. Cover the bread with foil after the first twenty minutes of baking to prevent over browning. Cool in the dish for about 10 minutes then transfer to a rack to cool completely. Serve with Nutella if desired.
Make sure the butter and milk mixture is not too hot. Anything above 120-130 degrees will kill the yeast.
Baking time may vary depending on the size of the pan used to bake the bread. If the loaf is not very thick, check at the 30 minute interval. For a thick loaf, bake 45-50 minutes.
If baking in a glass pan, be sure to reduce the oven temperature to 325 degrees.
(recipe adapted from Better Home and Gardens January 2012)
Recipe originally posted on May 27, 2013. Photos and recipe updated.
If you love the chocolate and hazelnut combination, don’t miss our fabulous Chocolate Hazelnut Mousse Cake! It is so much easier to make than you would think and it’s so pretty too. Sue from The View from Great Island recently posted an amazingly simple, rich and creative recipe for Drinkable Nutella. If you were wondering what to do with leftover Nutella and evaporated milk, be sure to try her recipe! For the holidays I want to try these Chocolate Hazelnut Crunch Truffles ~ from Sally’s Baking Addiction. And don’t miss this Flourless Chocolate-Hazelnut Cake Recipe from Epicurious. It looks amazing!
Thanks so much for stopping by and hope you have a great week!
Tricia
Jim Zahniser says
March 3, 2019 at 1:53 amVirtually all of the comments gushed about how the bread looked great, how it looked so simple and they should try it. Congrats on the photography. But no one said they followed the recipe and it worked. Ifollowed the recipe and it didn’t work for me. And how they love Nutella!!! Posh posh. Pinterest posts… ehhh.
Tricia Buice says
March 3, 2019 at 7:22 amSorry the bread did not work out for you Jim. I’ve made it many times and each was a success. You didn’t say what was wrong with the bread. Hope you’ll try again sometime. I find Nutella addictive and can eat it by the spoonful.
Marie says
October 23, 2017 at 6:50 pmBreakfast and dessert, I say. This looks beautiful 🙂
Tricia Buice says
October 24, 2017 at 12:48 pmThanks Marie – so easy too!
cheri says
October 19, 2017 at 1:51 pmWow! Is this bread fabulous Tricia, nothing like a hazelnut and chocolate combo!! It’s amazing how beautiful this turned out in your Dutch oven, pinned!
Tricia Buice says
October 19, 2017 at 4:26 pmIt’s so worth the splurge Cheri 🙂 Love my little Dutch oven – small but mighty!
Robyn says
October 19, 2017 at 7:17 amOh my gosh, Tricia, this sounds so delicious and I’m completely captivated by your photos! I need this for breakfast right now. Beautiful!
Tricia Buice says
October 19, 2017 at 10:03 amThank you Robyn!!! Chocolate and hazelnuts are the perfect pair 🙂
Paola says
October 19, 2017 at 1:33 amHello! Could you letnme know how much does a package of yeast contains? In ounces or grams. I am in Mexico and sometimes the packages do not contain the same amount.
Thanks!
Paola
Tricia Buice says
October 19, 2017 at 7:44 amHi Paola – sorry about that – and thanks for the great question. I will update the recipe to show: 1 package yeast = (1/4 oz.) or approximately 2 1/4 teaspoons. Thanks and enjoy 🙂
Liz says
October 18, 2017 at 6:51 pmI can’t imagine a better vessel for Nutella! Fabulous plain but even better with a thick smear of Nutella!!!
Tricia Buice says
October 19, 2017 at 10:03 amYes indeed Liz – this is a delicious combo 🙂
John/Kitchen Riffs says
October 18, 2017 at 11:59 amI’d definitely have this both for breakfast and dessert. And snacks — let’s not forget snacks. 🙂
Tricia Buice says
October 19, 2017 at 10:04 amNever forget snacks! A great anytime bread for sure John!
Karen (Back Road Journal) says
October 17, 2017 at 11:14 amI can certainly see why it would disappear quickly, especially with a smear of Nutella….yum.
Tricia Buice says
October 17, 2017 at 3:25 pmThanks Karen – hope you’re doing well!
Jennifer @ Seasons and Suppers says
October 17, 2017 at 8:20 amWell I am going to be all over this one! Love hazelnut and chocolate and together in a bread is just … perfect 🙂
Tricia Buice says
October 17, 2017 at 3:25 pmI thought of you when I made this recently Jennifer. Baking is such fun, especially with chocolate 🙂
[email protected]'s Recipes says
October 17, 2017 at 12:58 amDefinitely my kind of treat, Tricia. Hazelnut and chocolate are simply amazing together. This bread is a keeper.
Tricia Buice says
October 17, 2017 at 3:24 pmGreat combo Angie – thank you!
Susan says
October 16, 2017 at 1:52 pmSo happy you reposted this, Tricia! I love baking bread in the fall and glad to have a reminder of this delightful combination.
Tricia Buice says
October 17, 2017 at 3:24 pmThank you Susan – I love to bake breads in the fall too – hope you get the chance to make this one!
Gerlinde @Sunnycovechef says
October 16, 2017 at 1:32 pmHazelnuts and chocolate , what is there not to like, what a great bread.
Tricia Buice says
October 17, 2017 at 3:24 pmThanks Gerlinde! I’m going to try making this recipe into two smaller loaves so I can freeze one for later – or sooner 🙂 It’s a bit addictive!
Shannon @loveatfirstbento says
October 16, 2017 at 1:16 pmOMG, that closeup stacked shot deserves to be framed and adored! I am going to be back-logged on recipes of yours to try very soon, I think… not a bad thing though 😉
Tricia Buice says
October 17, 2017 at 3:23 pmHehe – you are so cute Shannon 🙂 You are the queen of cute and adorable food prep!
sue | theviewfromgreatisland says
October 16, 2017 at 12:06 pmOh yikes, that stack of slices is calling my name ~ love the sexy dollop of Nutella on top!
Tricia Buice says
October 17, 2017 at 3:22 pmThanks Sue! You do amazing things with Nutella so I’ll take that as a compliment 🙂
Chris Scheuer says
October 16, 2017 at 11:52 amThis is a Nutella lover’s dream come true Tricia! It sounds dangerously easy! 🙂
Tricia Buice says
October 17, 2017 at 3:20 pmThat it is Chris! Thanks 🙂
Kari Lindsay says
June 3, 2013 at 9:19 pmThis bread is the bomb! I just love the smell of fresh bread, and to add hazelnuts and chocolate to it…well that's just the icing on the cake, so to speak!
Rebecca Subbiah says
May 30, 2013 at 3:40 amwow this bread looks divine
Gerry @Foodness Gracious says
May 30, 2013 at 6:28 amI love sweet breads and it's hard to find a good chocolate bread but yours has given me faith 🙂 Looks fantastic as always!!
Daniela Grimburg says
May 29, 2013 at 10:41 pmHazelnuts, chocolate and Nutella- this bread sounds like heaven to me 🙂
Miss Smart says
May 29, 2013 at 2:09 pmOh my goodness. This looks AMAZING. Then you had to go and put Nutella on top? I have to say, I recently made plain, unadulterated, roasted hazelnut butter, and I liked it even better than the chocolate version. [Gasp!] Of course, now I need some bread to spread it on…
SavoringTime in the Kitchen says
May 28, 2013 at 11:28 pmThe bread looks fantastic! I'm a big fan of chocolate and hazelnuts but am not a fan of Nutella – strange, I know!
[email protected] is How I Cook says
May 28, 2013 at 8:51 pmIf that bread was in my kitchen, I wouldn't share.
Tanna at The Brick Street Bungalow says
May 28, 2013 at 12:35 pmHazelnut and Chocolate! Evan will be most pleased! Thank you. blessings ~ tanna
Anna and Liz Recipes says
May 28, 2013 at 11:56 amThanks for a yummy bread recipe…. will have to make this one very soon!
Anna and Liz Recipes says
May 28, 2013 at 11:53 amDelicious bread recipe! Yummy!
Angie Schneider says
May 28, 2013 at 4:25 amChocolate and hazelnut..wow..a bread with nutella. I love it, Tricia.<br />
Wendy says
May 28, 2013 at 2:46 amI have never made a sweet yeast bread (generally chicken of yeast) but that is going to change with this recipe. I like the idea of the texture of a yeast bread with the chocolate chips and sweetness that I would think of with a quick bread. Yum. :)<br />
Monica says
May 28, 2013 at 12:33 amI do not need to tell you this is my kind of bread, Tricia! It looks great and it must taste even better.
nessa says
May 27, 2013 at 11:52 pmYum!
Chris Scheuer says
May 27, 2013 at 11:28 pmTricia, that bread looks super amazing!