Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe

Staff Writer
Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe
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
439
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
  • 2 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.

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
13g
N/A
Saturated Fat
8g
41%
Cholesterol
55mg
18%
Protein
12g
24%
Carbs
46g
15%
Vitamin A
63µg
7%
Vitamin B12
0.1µg
1.8%
Vitamin B6
0.2mg
10.5%
Vitamin C
12mg
21%
Vitamin D
0.3µg
0.1%
Vitamin E
3mg
14%
Vitamin K
9µg
12%
Calcium
123mg
12%
Fiber
9g
35%
Folate (food)
36µg
N/A
Folate equivalent (total)
36µg
9%
Iron
5mg
26%
Magnesium
126mg
31%
Monounsaturated
14g
N/A
Niacin (B3)
0.8mg
3.8%
Phosphorus
323mg
46%
Polyunsaturated
3g
N/A
Potassium
426mg
12%
Riboflavin (B2)
0.1mg
7.6%
Sodium
243mg
10%
Sugars, added
8g
N/A
Thiamin (B1)
0.2mg
14%
Trans
0.2g
N/A
Zinc
2mg
15%

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