Gluten Free Chocolate Hazelnut Quick Bread

Gluten-Free Chocolate Hazelnut Quick Bread

Decadent, sweet, and full of flavor, all in a quick bread! You’ll love this Gluten-Free Chocolate Hazelnut Quick Bread recipe.

5 from 1 vote
Gluten Free Chocolate Hazelnut Quick Bread
Print Recipe

Gluten-Free Chocolate Hazelnut Quick Bread

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack
Servings: 10 servings (1 loaf)
Calories: 321kcal


  • 1⅔ cups (200 g) gluten-free all-purpose flour
  • 1 teaspoon (3 g) xanthan gum
  • cup (40 g) Dutch processed cocoa powder
  • ½ cup (115 g) granulated sugar
  • 1 teaspoon (4 g) aluminum-free baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ½ cup (65 g) plus 1 tablespoon (8 g) chopped hazelnuts, divided
  • 2 large eggs , room temperature
  • ¼ cup (50 g) light brown sugar
  • ½ cup (120 mL) plain yogurt, room temperature*
  • cup (158 mL) milk, room temperature*
  • cup (80 mL) avocado oil or other neutral oil
  • 1 teaspoon (5 mL) pure vanilla extract
  • cup (100 g) gluten-free chocolate hazelnut spread*


  • Preheat the oven to 350F and coat a 9x5-inch loaf pan with gluten-free nonstick cooking spray, then line with parchment paper.
  • In a large bowl, whisk together the gluten-free flour blend, xanthan gum, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Stir in the chopped hazelnuts and set aside.
  • In a medium bowl, whisk together the eggs, brown sugar, yogurt, milk, oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Transfer the batter to the prepared loaf pan and spread evenly in the pan.
  • Use a spoon to dollop the chocolate hazelnut spread over the top of the batter. Use a butter knife to swirl it in, then top with the remaining 1 tablespoon of chopped hazelnuts.
  • Bake for 50-60 minutes or until a cake tester or toothpick comes out clean. Cool in the pan for 20 minutes on a wire rack, then remove from the pan and parchment paper to cool completely.
  • Store the room temperature bread wrapped tightly in plastic wrap for up to 3 days. To freeze, wrap tightly in plastic wrap and keep in a freezer-safe bag for up to 3 months.


*For dairy-free, use unsweetened coconut milk beverage, dairy-free plain (or vanilla) yogurt, and dairy-free chocolate hazelnut spread. I prefer Nocciolata.


Nutrition Facts
Gluten-Free Chocolate Hazelnut Quick Bread
Amount Per Serving
Calories 321 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Cholesterol 36mg12%
Sodium 243mg10%
Potassium 185mg5%
Carbohydrates 41g14%
Fiber 4g16%
Sugar 23g26%
Protein 6g12%
Vitamin A 86IU2%
Vitamin C 1mg1%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bread Chocolate Hazelnut Shay Lachendro
Previous Post

Grain-Free Muesli

Next Post

Gluten-Free Sourdough Pumpkin Bread

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Enter your Email below to recieve a free Ebook!