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.

9
Servings
440
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

For the frosting

  • 2  tablespoons  cocoa powder
  • 2  teaspoons  maple syrup
  • 1  cup  hazelnuts, roasted

For the bread

  • 2  cups  gluten-free all-purpose flour, such as Bob’s Red Mill
  • 1/3  cup  sugar
  • 1/3  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1 1/2  teaspoon  baking powder
  • 3  tablespoons  cocoa powder
  • 3/4  teaspoons  xanthan gum
  • 3/4  cups  freshly squeezed orange juice*
  • 1/4  cup  butter, melted
  • large eggs
  • 1/2  cup  raw cacao nibs
  • 1/3  cup  coconut flakes
  • 1  tablespoon  orange zest
  • 3/4  cups  ground cashews

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.

Nutritional Facts

Total Fat
27g
39%
Sugar
12g
13%
Saturated Fat
6g
25%
Cholesterol
15mg
5%
Carbohydrate, by difference
42g
32%
Protein
11g
24%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
48mg
5%
Choline, total
7mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
31µg
8%
Iron, Fe
6mg
33%
Magnesium, Mg
79mg
25%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Phosphorus, P
159mg
23%
Selenium, Se
5µg
9%
Sodium, Na
71mg
5%
Water
56g
2%
Zinc, Zn
2mg
25%

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.