Chocolate Chestnut Bread
- 80 grams chestnut flour
- 60 grams tapioca starch
- 30 grams hazelnut meal
- 30 grams cocoa powder
- 150 grams sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 200 grams (200 milliliters) whole milk
- 100 grams (two) eggs, lightly beaten with a fork
- 100 grams butter, melted
- 125 grams chopped roasted or marinated chestnuts
- 100 grams semisweet chocolate chips
Preheat the oven to 350ºF (180ºC). Combine the gluten-free chestnut flour, tapioca starch, hazelnut meal, cocoa powder, sugar, baking powder, and salt together in a large mixing bowl and stir until thoroughly blended. In a separate bowl, whisk together the milk, eggs, and butter until well combined. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the chestnuts and chocolate chips.
Pour into a greased 9×5-inch loaf pan dusted with GF flour and bake for about an hour or until it passes the clean test with a toothpick. Let cool on a wire rack. When cool, remove from the pan and enjoy!
Makes 1 loaf
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