Hazelnut Chocolate Breakfast Bread

By michaelmeiner

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

Details

Servings 1

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.