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Ingredients
- HAZELNUT TOPPING
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup hazelnuts -- finely chopped
- 1/2 cup chocolate chips
- BREAD
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup margarine or butter -- softened
- 1 cup sugar
- 2 eggs
Preparation
Step 1
For the topping: combine the sugar and cinnamon in a small bowl and mix well. Stir in the hazelnuts and chocolate chips.
For the bread: sift the flour, baking soda, baking powder and salt together. Combine the sour cream and flavorings in a bowl and mix well. Beat the butter and sugar in a mixing bowl until creamy. Add the eggs and mix well. Add the dry ingredients alternately with the sour cream mixture to the creamed mixture, stirring well after each addition.
Spoon 1/2 of the batter into a greased 5 x 9 inch loaf pan. Sprinkle with 1/2 of the topping mixture. Top with the remaining batter and remaining topping. Bake at 350 for 1 hour or until loaf is brown and the chocolate is melted. Cool in the pan on a wire rack for 15 to 20 minutes. Remove the loaf to a wire rack. Slice and serve warm for gooey bread or let stand at room temperature.