Chocolate raisin hazelnut loaf
This Chocolate Raisin Hazelnut Loaf combines rich cocoa, sweet raisins, and crunchy hazelnuts for a moist, indulgent treat. It's perfect for chocolate lovers and great for any occasion.
Cook time 50 min
Prep time 20 min
Ingredients:
1.50 cups all-purpose white wheat flour1/3 cup dry cocoa powder
1 tsp baking powder
1 tsp baking soda
3/4 cup sugar
3 eggs
3/4 cup olive oil
1/2 cup milk (1% fat)
1 cup raisins
1/2 cup hazelnuts
1 cup dark chocolate
1/3 cup heavy whipping cream
Indulge in the decadent flavors of our Chocolate Raisin Hazelnut Loaf. Perfect for chocolate lovers, this delightful treat combines rich cocoa, sweet raisins, and crunchy hazelnuts to create a wonderfully moist and tasty loaf. Whether you’re baking for a special occasion or simply treating yourself, this recipe promises to deliver a scrumptious experience.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easier removal.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the sugar and eggs together until the mixture is light and fluffy. This should take about 3-4 minutes.
- Gradually add in the olive oil while continuing to beat, then mix in the milk until well combined.
- Slowly add the dry ingredients to the wet mixture, folding gently until the batter is just combined. Avoid overmixing to keep the loaf tender.
- Fold in the raisins and chopped hazelnuts until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the loaf is cooling, make the chocolate glaze. In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer (do not let it boil).
- Remove the cream from heat and add the chopped dark chocolate. Let it sit for about 2 minutes, then stir until the chocolate is completely melted and the mixture is smooth and shiny.
- Once the loaf has cooled, pour the chocolate glaze over the top, allowing it to drip down the sides.
- Let the glaze set before slicing the loaf.
- Slice the loaf and serve. Enjoy your rich and indulgent Chocolate Raisin Hazelnut Loaf with a cup of coffee or tea.
Your Chocolate Raisin Hazelnut Loaf is now ready to be enjoyed. With its moist texture, rich cocoa flavor, and delightful bites of raisins and hazelnuts, it’s a true crowd-pleaser. Serve it warm or at room temperature for a delicious treat that’s perfect for any time of the day.
Chocolate raisin hazelnut loaf FAQ:
Use a 9x5 inch loaf pan for this recipe. It provides the right depth and size for even baking.
Bake the loaf for about 50-60 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute olive oil with another vegetable oil, such as canola or coconut oil, for a similar texture and flavor.
Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap for up to 2 months.
You can substitute raisins with dried cranberries, chopped dates, or even chocolate chips for different flavors while keeping the texture similar.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting to mix, as this helps to maintain a smooth and consistent batter.
- Toast the hazelnuts lightly before adding them to enhance their nutty flavor.
- Use a good quality dark chocolate to elevate the richness of the loaf.
- Do not overmix the batter, as this can cause the loaf to be dense and tough. Mix until just combined.
- Check the loaf for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your loaf is ready.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.
- For an extra indulgent touch, drizzle some melted chocolate on top of the loaf before serving.
Nutrition Facts
8 ServingsCalories 350kcal
Protein 11g
Carbohydrates 77g
Fiber 8g
Sugar 40g
Fat 45g
More recipes
Apple and raspberry muffins
Delicious apple and raspberry muffins, dairy-free and easy to make.
05 May 2026Cinnamon and apple teacake
A delightful cinnamon and apple teacake for tea time or dessert.
05 May 2026Walnut & cinnamon loaf with coffee icing
Enjoy a scrumptious Walnut & Cinnamon Loaf topped with coffee icing.
05 May 2026Caramelised apple tea cake
Enjoy a light Caramelised Apple Tea Cake with cinnamon icing.
05 May 2026