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Paleo Chocolate Hazelnut Bread with Molasses

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Bread.. oh bread. How I love the smell of baking bread, or anything sweet for that matter. And can I tell yo something? 80% of the time, the gluten free food/treats I bake are for the Kiwi. Don’t get me wrong, I eat them too, but I mean I make things I know he will love (flavor wise). Then again, there isn’t much that man won’t eat. Which makes my job easy!

That other 20% of the time, I make something that is MY FAVORITE and then completely hoard it. Okay, I give him a few pieces, then hide the rest. Come on, you know you’ve done that before.

paleo cocoa molasses hazelnut bread. Grain free baking at it's finest! Flour chocolate goodness that great for breakfast or dessert!

Well, this bread is my craving. My dark chocolate, nutty, molasses craving. And it’s grain free because that’s what my body wanted.

paleo cocoa molasses hazelnut bread 4 (4 of 1)

paleo cocoa molasses hazelnut bread 10 (4 of 1)

This bread.. it’s rich, in the best possible way. And if you warm it up, add butter or coconut butter, and drizzle with more molasses or dark chocolate sauce, you’re totally allowed to lick the plate.

paleo cocoa molasses hazelnut bread. Grain free baking at it's finest! Flour chocolate goodness that great for breakfast or dessert!

This bread… I probably make again soon for the Holidays, and the hoard more. Hey, sometimes a Sherpa Wife needs to be selfish. Oh and that I did!

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Paleo Cocoa Hazelnut Bread with Molasses

  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45-50 min
  • Yield: 8-9 1x
Print Recipe

Description

Paleo Cocoa Hazelnut Bread with Molasses. Updated 2018

Scale

Ingredients

 

  • 1 1/2 grain free flour (ie. cassava flour or almond flour) See notes for baking times.
  • 1/4 c arrowroot flour or tapioca starch
  • 1/4 cup coconut flour
  • 1/3 cup cocoa powder (unsweetened)
  • 1/2 cup chopped hazelnuts
  • 1 cup almond or coconut milk
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 2–3 tbsp molasses
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • Optional –> to make sweet feel free to add in stevia baking sugar or 1/2 cup coconut sugar/brown sugar, etc.

Instructions

  1. Mix your dry ingredients first in a bowl. In another bowl, whisk your eggs and milk. Pour into bowl with dry mix. Whisk until batter is smooth.
  2. Fold in your hazelnuts and molasses and beat or mix until batter has consistent texture. If there are any flour clumps, be sure to remove them.
  3. Pour into an oiled 8×4 bread pan and bake at 350F for about 35 to 45 minutes. Check center of bread for doneness at 25 minutes to see how it’s baking.
  4. If you are using a different flour, it could take longer/shorter. Adjust accordingly.
  5. Once done, remove and let cool, do not touch, for 15 minutes. The bread will have a very dense cake like texture.
  6. Once cooled, drizzle with extra molasses, cocoa powder, and chopped hazelnuts to top!
  7. Makes about 8-9 slices.

Notes

You can use other paleo flour like cassava flour here or gluten free multipurpose flour if you don’t have plantain flour

  • Category: bread
  • Method: oven
  • Cuisine: american

paleo cocoa molasses hazelnut bread. Grain free baking at it's finest! Flour chocolate goodness that great for breakfast or dessert!

Make this, share if you’d like, or selfishly save it all for YOU! Santa won’t put you on the naughty list quite yet, I promise.

paleo cocoa molasses hazelnut bread 6 (4 of 1)

Do you hide food from your family? Favorite way to use Molasses?

Cheers!

LC

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  4. Cara's Healthy Cravings says

    December 8, 2014 at 6:44 AM

    Chocolate, molasses, pumpkin, so many good things in this lovely bread, I can see why you hoarded it. I often hoard my home baked granola from my hubbie, tucking it to the back of the shelf, so it’s there, but not really there 😉

    Reply

  5. Tina Muir says

    December 8, 2014 at 6:50 AM

    Yep! Me too, I just made my weekly loaf last night….although I forgot it was rising, went to yoga, came back and it was flat….I honestly think it must have gone too high and popped…..bummer….but it still tastes good at least. Love the idea of adding molasses, yum yum!

    Reply

  6. Cat Neligan says

    December 8, 2014 at 6:59 AM

    I tried hard not to click on this (moments from lunch time and I need to get through some more work before I take my break!) but here we are and I’m DROOLING over the thought of this. Keep meaning to get my mits on some tigernut flour – do you find it gives things a distinct flavour, or no?

    Reply

  7. SuzLyfe (@suzlyfe) says

    December 8, 2014 at 7:19 AM

    This sounds incredible. I almost think it would be even cooler to add in actual plantain chips and chunks as well! (I just got some plantain chips, and they are rocking my world, so I’ve a bit of tunnel vision around the matter, haha).

    Reply

  10. Laura @ Sprint 2 the Table says

    December 8, 2014 at 7:54 AM

    My brother… can you just ship me this? With a side of balls.

    What if you made melting balls? So when I had a slice of this hot, I’d just top it with the ball and it would ooze all over. Yeah… I’d lick that plate shamelessly.

    Reply

  15. Heather (Where's the Beach) says

    December 8, 2014 at 8:30 AM

    I still haven’t tried plantains let alone plantain flour. I had a big mishap with molasses once so I’m a bit gun shy on using it. I was trying to make a maple pumpkin pie for Jason’s family for Thanksgiving. I grabbed and used a TON of molasses instead. Holy cow it was STRONG.

    Reply

  18. Shashi @ runninsrilankan says

    December 8, 2014 at 8:47 AM

    I so love the smell of sweet treats baking, though I have yet to bake with molasses – think I found the perfect recipe to give it a go 😉
    Yes – I have sharing issues – and I also have a teen who is taller than me and can hide her stash on shelves that I cannot reach! GAH!

    Reply

  22. Sarah says

    December 8, 2014 at 9:21 AM

    Ohhh yum! I almost shared a “gingerbread” recipe today too but decided last minute to go another way. I have over a dozen “gingerbread” recipes and realized I may have an obsession more than past years with it this year. I am thinking this bread will be made this week for my grandmother on a very big day as I always think of these flavors and in a bread/cake as a warm hug. Thank you for sharing!

    Reply

  37. Min says

    December 8, 2014 at 2:49 PM

    Haha yes yes, I’m notorious for “hiding” baked goods. When Tim asks why the house smells so good, I’ll say I baked for a friend and there are no leftovers ;). Fast forward several hours and I’ll share a piece or two out of guilt haha. Anyway, this looks so so good, Lindsay!! I can only imagine what the house smells like! Want some now!!

    Reply

  43. Sarah Jane @ Fit Betty says

    December 8, 2014 at 6:42 PM

    This looks awesome! I really miss hazelnuts – my daughter is pretty allergic to them so we can’t have them around the house. Sometimes I find the single serve Justin’s Chocolate Hazelnut butter at the store and get my fix when my not at home 😉

    Reply

  47. Arman @ thebigmansworld says

    December 8, 2014 at 9:51 PM

    omg you teased us on instagram and now I’m just…besotted? Is that appropriate? I still remember almost a year to this day I made your sticky loaf (remember that!) and now I have a new one to make! Although tiger nut flour is new to me- might try with peanut!

    Reply

  50. Brooke says

    December 8, 2014 at 11:41 PM

    Mmmmm, now I’m craving this too. And I don’t have plantain flour, but want to keep it grain free, so I may need to get some. Like, now.

    Reply

  52. Jen says

    December 9, 2014 at 1:41 PM

    oh my word, this sounds wonderful. Just like Christmas! I’ve never heard of plantain flour – where did you find it? My favorite way to use molasses is in my famous gingerbread cookies!!!

    Reply

  54. GiGi Eats says

    December 11, 2014 at 12:59 AM

    Plantains are ALL THE RAGE these days, they’re kind of like Jennifer Lawrence….. I don’t know why, but that’s the first celeb’s name that came to my mind! ha ha

    Reply

  56. Ric says

    August 29, 2018 at 4:59 PM

    Okay I have had this in the oven now for 45 mins and its still semi liquid….why? Are you sure this is the actual recipe?

    Reply

    • Lindsay Cotter says

      August 29, 2018 at 5:05 PM

      I’m so sorry to hear that ric! What flours are you using. This works well with TIgernut flour. It’s an old recipe. I’ll be sure to update it with new times after we retest with other Paleo flours. Because it is delicious!

      Reply

    • Katie Sommerfeldt says

      August 29, 2018 at 9:00 PM

      Hi Ric! I always do the 1/3 cup almond flour plus another 1 1/3 cup of almond flour for grain free! I set the timer for 25 minutes and then watch it closely after that!

      Reply

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