Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe

Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe
Staff Writer
Orange-Coconut Cocoa Bread with Hazelnut Frosting

Amie Valpone

Orange-Coconut Cocoa Bread with Hazelnut Frosting

No worries, it’s a healthy one. And even though I’m a total chocoholic, I have a spot in my heart strictly reserved for baking breads. So I thought, why not combine the two and make a fabulous chocolate bread? Oh and I did just that.

This bread is the quick version of my grandma Isabel’s classic German chocolate cake. Growing up, my absolute favorite dessert of all time was Isabel’s amazing cake. She always made it for special occasions and I couldn’t get enough of the rich frosting combined with the sweet coconut flakes.

So I thought, why not try to create a gluten-free version but a in a bread form and this time with a bit of pizazz from orange zest and ground cashews. It’s great to make for a crowd and looks like it takes a lot of time and effort when it really doesn’t at all. But, that’s our little secret.

Notes

*Note: Store-bought will not achieve the right flavor.

Directions

For the frosting

Combine all of the ingredients in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and warm over medium heat for 3-4 minutes, mixing well. Cover and keep warm.

For the bread

Preheat the oven to 350 degrees.

In a large mixing bowl, sift all of the dry ingredients together. In a separate bowl, combine all of the wet ingredients. Add the wet ingredients to the dry ingredients and mix well until combined. Add the cacao nibs, coconut flakes, orange zest, and ground cashews. Mix well.

Transfer the mixture to a 9-by-5-inch loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 40-45 minutes. Remove the bread from the oven, and let cool for 15 minutes before serving. Serve warm with the frosting drizzled over the top.

Nutrition

Calories per serving:

413 kcal

Daily value:

21%

Servings:

9
  • Carbohydrate, by difference 39 g
  • Protein 11 g
  • Total lipid (fat) 26 g
  • Vitamin A, IU 59 IU
  • Vitamin A, RAE 3 µg
  • Vitamin C, total ascorbic acid 8 mg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 7 µg
  • Arginine 1 g
  • Ash 3 g
  • Beta-sitosterol 30 mg
  • Caffeine 5 mg
  • Calcium, Ca 118 mg
  • Campesterol 3 mg
  • Carotene, alpha 3 µg
  • Carotene, beta 30 µg
  • Cholesterol 12 mg
  • Choline, total 12 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 7 µg
  • Fatty acids, total monounsaturated 15 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 6 g
  • Fiber, total dietary 7 g
  • Fluoride, F 4 µg
  • Folate, DFE 25 µg
  • Folate, food 29 µg
  • Folate, total 29 µg
  • Fructose 4 g
  • Glucose (dextrose) 4 g
  • Glutamic acid 1 g
  • Iron, Fe 6 mg
  • Lutein + zeaxanthin 42 µg
  • Magnesium, Mg 80 mg
  • Manganese, Mn 2 mg
  • Niacin 3 mg
  • Phosphorus, P 188 mg
  • Phytosterols 26 mg
  • Potassium, K 458 mg
  • Proanthocyanidin 4-6mers 18 mg
  • Proanthocyanidin 7-10mers 10 mg
  • Proanthocyanidin dimers 7 mg
  • Proanthocyanidin polymers (>10mers) 35 mg
  • Proanthocyanidin trimers 4 mg
  • Selenium, Se 3 µg
  • Sodium, Na 225 mg
  • Stigmasterol 3 mg
  • Sucrose 8 g
  • Sugars, total 16 g
  • Theobromine 57 mg
  • Tocopherol, gamma 2 mg
  • Water 65 g
  • Zinc, Zn 2 mg
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