After indulging in a gluttonous brunch with bottomless mimosas on a Sunday last month at Back Bay Bistro, I did the what any normal human being would do; I went home and baked. Okay so maybe most people wouldn’t dream of baking chocolate nut bread after stuffing several rounds of waffles, omelets and crab legs into their face. In my defense, I had a tub of sour cream that was about to expire so I absolutely had to use it. Did I mention that I also made a lemon pound cake? Okay so call me crazy, but it would have been such a waste of sour cream if I did not take one for the team and make 2 cakes after brunch. Don’t judge me! I did actually go to the gym after brunch to build up my appetite again so that I could eat cake for dinner.
The best part about this chocolate nut loaf is that it makes an acceptable breakfast even though it taste like dessert!
Chocolate Nut Loaf
Author: Adapted from Tutti Dolci Chocolate Pound Cake
A hearty chocolate nut bread with a surprise peanut butter & Nutella center. Make sure to have a tall glass of milk on hand.
- 1¼ cups flour
- ⅓ cup unsweetened cocoa
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- ¼ cup peanut oil
- 1 tsp vanilla extract
- ½ cup light sour cream
- ½ cup low-fat buttermilk
- ¼ cup peanuts, chopped
- ¼ cup hazelnuts chopped
- ¼ cup peanut butter
- ¼ cup Nutella
- 2 Tbsp mini semisweet chocolate chips
- Preheat oven to 350 degrees and grease loaf pan with cooking spray.
- Sift together dry ingredients (flour through salt) in a medium bowl.
- In the bowl of your standmixer, beat butter and sugar until light and fluffy. Beat in egg, oil and vanilla.
- Combine the sour cream and buttermilk in small bowl. On low speed, add flour mixture and milk mixture, alternating between the two. Stir just until combined.
- Pour half of the batter into loaf pan. Generously dollop spoonfuls of peanut butter and Nutella over the batter and swirl with a knife. Sprinkle with chopped peanuts and hazelnuts. Cover with the rest of the batter.
- Bake for 45-55 minutes until a toothpick comes out clean