Description
Nutella Swirl Bread is a rich, homemade chocolate treat featuring a moist, tender crumb with marbled Nutella swirls and a crunchy toasted hazelnut streusel topping. Perfect for breakfast, brunch, or an indulgent snack, this bread combines chocolate, hazelnuts, and cinnamon-scented streusel for a deliciously satisfying experience.
Ingredients
Scale
Streusel Topping:
- 2 tablespoons Flour (can be substituted with oats for added texture)
- 2 tablespoons Brown Sugar (or white sugar for a milder flavor)
- ¼ teaspoon Salt
- 2 tablespoons Butter, chilled
- ½ cup Chopped Toasted Hazelnuts (walnuts or almonds can be used)
Bread Batter:
- 2¼ cups Flour
- ½ teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup Sugar
- ½ cup Butter, room temperature
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- ½ cup Milk (almond milk can be used as a substitute)
Nutella Swirl:
- ½ cup Nutella
- 2 tablespoons Cocoa Powder
- 1 tablespoon Warm Water
- Chopped Hazelnuts from streusel mixture (to add into Nutella mix)
Instructions
- Prepare the Streusel: In a mixing bowl, combine the flour, brown sugar, salt, and chilled butter. Mix with your fingers or a pastry cutter until the mixture becomes crumbly. Fold in the chopped toasted hazelnuts and set this streusel mixture aside for later use.
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking by the time the batter is ready.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, and baking powder. This mixture provides the bread with structure and rise.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar until the mixture becomes light and fluffy. This process incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time into the creamed butter and sugar, mixing well after each addition. Stir in vanilla extract to impart aroma and flavor.
- Alternate Dry Ingredients with Milk: Gradually add the flour mixture alternating with milk, beginning and ending with the flour mixture. Mix gently until just combined to prevent overworking the batter.
- Make Nutella Swirl Mixture: In a separate bowl, combine Nutella, cocoa powder, chopped hazelnuts from the streusel mixture, and warm water. Stir thoroughly until smooth and well blended.
- Divide Batter: Split the batter evenly into two bowls. Gently fold the Nutella mixture into one half to create a marbled chocolate batter while keeping some plain batter separate.
- Layer Batter in Loaf Pan: Grease a loaf pan. Spoon alternating scoops of plain and Nutella batters into the pan, layering them to create a striped effect.
- Create Swirls: Use a knife to gently swirl through the batters to create a beautiful marbled pattern without overmixing.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 minutes.
- Add Streusel and Continue Baking: After 40 minutes, sprinkle the prepared streusel topping evenly over the bread and bake for an additional 20 minutes until the top is golden and a toothpick inserted comes out clean.
- Cool the Bread: Remove the loaf from the oven and let it rest for 5 minutes in the pan. Then transfer the bread to a wire rack to cool completely before slicing to maintain the structure and flavor.
Notes
- For added texture, substitute the flour in the streusel topping with oats.
- If you prefer a milder sweetness, use white sugar instead of brown sugar in the streusel.
- Almond milk or any dairy-free milk can replace regular milk to make this recipe dairy-free (except for butter).
- Substitute hazelnuts with walnuts or almonds for a different nutty flavor.
- Ensure the butter used in the batter is at room temperature for optimal creaming results.
- Be careful not to overmix the batter after adding flour to keep the bread tender.
- When swirling the batters, use gentle motions to preserve the marbled effect.
- Allow the bread to fully cool before slicing to prevent crumbling.
