Serving Details
- Serves: 8 slices
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Recipe Description
This Raspberry, Chocolate & Hazelnut Breakfast Bread from The Cook Book is a perfect balance of sweet, tart, and nutty flavors. Soft, moist, and studded with fresh raspberries, chunks of rich chocolate, and crunchy toasted hazelnuts, this loaf is an indulgent yet wholesome way to start your day.
Cooking Time
- Preparation: 15 minutes
- Baking: 45 minutes
Nutritional Information (Per Slice)
- Calories: 260 kcal
- Protein: 5g
- Fat: 12g
- Carbohydrates: 33g
- Sugar: 15g
- Fiber: 3g
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150g) caster sugar
- 2 large eggs
- ½ cup (120ml) Greek yogurt
- ⅓ cup (80ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ½ cup chopped dark chocolate
- ½ cup toasted hazelnuts, roughly chopped
Method
- Preheat oven to 175°C (350°F). Grease and line a loaf tin.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat eggs and sugar until light and fluffy.
- Add Greek yogurt, oil, and vanilla extract to the egg mixture and mix well.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Carefully fold in raspberries, chopped chocolate, and toasted hazelnuts.
- Pour batter into the prepared loaf tin and smooth the top.
- Bake for 40–45 minutes or until a skewer inserted into the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
FAQs
Q: Can I use frozen raspberries?
A: Yes, but thaw and drain them well to prevent extra moisture in the batter.
Q: Can I substitute the Greek yogurt?
A: Sour cream or buttermilk can be used as alternatives.
Q: How should I store this bread?
A: Store wrapped tightly in an airtight container at room temperature for up to 3 days or freeze for longer.
