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Gluten Free Nutella Crumble Swirl Bread

Gluten Free Nutella Crumble Swirl Bread

This gluten free Nutella swirl bread with a crunchy cookie crumble topping is an irresistible treat worth every bite. Perfect for anyone who loves chocolate and hazelnut together.
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Equipment

  • 9x5 inch loaf pan
  • wire rack

Ingredients

For the Cookie Crumble

  • 1/3 cup Gluten Free 1-to-1 Baking Flour
  • 3 tbsp Dark Brown Sugar
  • 2 tbsp Unsweetened Cocoa Powder
  • 3 tbsp Cold Unsalted Butter, cubed
  • 1/4 cup Chopped Hazelnuts

For the Bread

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/3 cup Almond Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 2/3 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 2/3 cup Nutella

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper. Make the cookie crumble by combining the 1/3 cup gluten free flour, brown sugar, cocoa powder, and cold butter in a small bowl. Use your fingers to rub it together until coarse crumbs form, then stir in the chopped hazelnuts. Refrigerate until needed.
  • In a medium bowl, whisk together the 2 cups gluten free baking flour, almond flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until smooth.
  • Fold the dry ingredients into the wet ingredients with a spatula until just combined.
  • Warm the Nutella in the microwave for 15 to 20 seconds until it is easily pourable. Pour half the batter into the prepared pan. Drizzle half the Nutella over the batter in thick ribbons. Top with the remaining batter, then drizzle the rest of the Nutella on top.
  • Use a toothpick or skewer to swirl the Nutella through the batter in large, lazy loops. Don't overswirl - you want visible pockets of Nutella.
  • Scatter the chilled cookie crumble evenly over the top, pressing it in very lightly.
  • Bake for 55 to 65 minutes, tenting loosely with foil after 40 minutes if the crumble is browning too fast. A toothpick inserted in the center should come out with a few moist crumbs. Let the bread cool in the pan for 20 minutes before removing to a wire rack.
Course: Dessert
Cuisine: American
Keyword: crumble bread, gluten-free, Nutella bread, quick bread
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 slices

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g
Calories: 382kcal
Cost: $14