Chocolate Hazelnut Streusel Bread with Salted Caramel Drizzle
This Indulgent Treat packs a Super Chocolate-y Punch! Try my Chocolate Hazelnut Streusel Bread with Salted Caramel Drizzle. It's an Easy Recipe; No Mixer Required! And it's great with a cup of coffee.
Ingredients
For the Chocolate Hazelnut Streusel:
3tablespoonsunsalted butter
1/3cupall purpose flour
1/4cupgranulated sugar
1/4cupunsweetened cocoa powder
1/4cupchopped hazelnutsaka: filberts
For the Chocolate Quick Bread:
1 1/2cupsall purpose flour
1/3cupunsweetened cocoa powder
1/2cupmini chocolate chips
1tablespoonbaking powder
1/4teaspoonkosher salt
1/4cuphalf a stick unsalted butter
1cupgranulated sugar
1cupGreek yogurtI used nonfat
1large egg
1teaspoonvanilla extract
Additionally:
about 1/4 cup prepared salted caramel sauce
Instructions
Preheat the oven to 425 degrees F and lightly mist a loaf pan with non-stick spray.
Make the Chocolate Hazelnut Streusel:
Place the butter in a small microwavable bowl, and heat until melted (on my microwave this takes about 2 minutes on 50% power).
Add the flour, sugar, cocoa powder, and hazelnuts to the melted butter, and toss together with a fork. Set aside.
Make the Chocolate Quick Bread:
Place the flour, cocoa, chocolate chips, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
Place the butter in a large liquid measure, or a medium microwavable bowl, and heat until melted (on my microwave this takes about 1 1/2 minutes on 50% power).
Add the sugar, Greek yogurt, egg, and vanilla to the melted butter, and whisk until well incorporated.
Pour the liquid ingredients into the dry, and stir together with a silicone spatula or wooden spoon, just until BARELY combined (you should still see lumps).
Transfer the batter into the prepared loaf pan, and top with the reserved streusel. Bake for 10 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (don't open the oven door), and bake for an additional 40 minutes, or until a tester comes out clean.