Cocoa Quick Bread Recipe

Photo credit: © Eatwell101.comFresh-baked homemade breads make a perfectly comforting addition to any meal and are a favorite goodie to give. This one is a true hazelnut lover’s dream: a tender, nutty texture folded into a strong and fragrant cocoa layer. Also lovely for breakfast or tea, you can prepare this the night before. Wrap it up in cling film, it will remain soft for a few days.

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Ingredients List for Cocoa Quick Bread Recipe

Serves 6 :

• 2 1/2 cups (250g) flour
• 1/2 lb (250g) unsalted butter
• 6 eggs
• (200g) sugar
• 2 tablespoons of  good-quality cocoa powder
• 1 tbsp of baking powder
• 2 oz (60g) of crushed hazelnuts (with your food processor or other)

Photo credit: © Eatwell101.com

Directions

1. Preheat oven to 390°F (200°C). Butter a regular loaf pan.
2. Sift and mix flour and baking powder together in a bowl.
3. Beat the butter and sugar with an electric mixer to obtain a creamy texture. Add eggs, one at a time, alternating with flour.
4. Divide the dough in half. Fold the crushed hazelnuts in half and the cocoa powder in the other.
5. Pour a little hazelnut dough into the buttered pan and cover with cocoa paste, then finish with the remaining hazelnut paste.
6. Bake for 45-50 minutes. Check for doneness with a knife. Allow to cool for 15 minutes, then turn out onto a wire rack to let cool completely.

Cocoa Quick Bread Recipe

by eatwell101
Yield: 6   Prep Time: 15 min   Cook Time: 50 min

PIN TO SAVE PRINT RECIPE MEAL PLAN

Ingredients

Scale: 1x 2x 3x

• 2 1/2 cups (250g) flour
• 1/2 lb (250g) unsalted butter
• 6 eggs
• (200g) sugar
• 2 tablespoons of  good-quality cocoa powder
• 1 tbsp of baking powder
• 2 oz (60g) of crushed hazelnuts (with your food processor or other)

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Instructions

1. 1. Preheat oven to 390°F (200°C). Butter a regular loaf pan.
2. 2. Sift and mix flour and baking powder together in a bowl.
3. 3. Beat the butter and sugar with an electric mixer to obtain a creamy texture. Add eggs, one at a time, alternating with flour.
4. 4. Divide the dough in half. Fold the crushed hazelnuts in half and the cocoa powder in the other.
5. 5. Pour a little hazelnut dough into the buttered pan and cover with cocoa paste, then finish with the remaining hazelnut paste.
6. 6. Bake for 45-50 minutes. Check for doneness with a knife. Allow to cool for 15 minutes, then turn out onto a wire rack to let cool completely.

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