"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Hazelnut Swirl Bread Recipe

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This recipe for Chocolate Hazelnut Swirl Bread, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Connie Cramer


1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. almond extract
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp salt
1 cup sour cream
1/3 cup finely chopped hazelnuts
1/3 cup miniature semisweet chocolate chips
3-4 Tbsp sugar
3/4 - 1 tsp cinnamon

Cream butter and sugar. Add eggs, one at a time beating well. Beat in extracts. Combine flour, baking powder, baking soda and salt. Add to the butter mixture alternately with sour cream. Pour half of the batter into a greased 9 x 5 loaf pan. Combine the topping ingredients, sprinkle 2/3 over the batter. Top wiht the remaining batter. Sprinkle the remaining topping on. Press down lightly. Bake st 350 for 60-70 minutes or until toothpick inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
1 loaf




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