This is a nostalgic bread with a twist that's also visually appealing, fun to eat and freezes beautifully. Wrap a fresh baked (or frozen) loaf in white parchment paper and tie with a ribbon or twine for a lovely Mother's Day surprise, teacher's gift or housewarming. You can also use the bread for french toast for a remarkable breakfast so delicious that everyone loves!
Technique tip: If you want to create more layers, alternate the batter and the chocolate-hazelnut spread more frequently. The chocolate-hazelnut bread is fantastic as a substitute for French toast bread!
Swap option: You can add chocolate chips, white chocolate chunks or mashed-up ripe bananas before the flour for a fruity twist.
- 2 pounds butter, melted, plus more for greasing pans
- 6 ½ cups all-purpose flour, plus more for dusting pans
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 cups granulated sugar
- 16 eggs
- 2 ½ tablespoons pure vanilla extract
- 16 ounces chocolate-hazelnut spread, warmed
1. Preheat oven to 275°F. Butter and flour 3 loaf pans.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, eggs and vanilla.
3. In a large bowl, combine the flour, salt, sugar and baking powder.
4. With the mixer on low speed, slowly add the dry ingredients and mix until just combined.
5. Evenly distribute the vanilla batter into 3 mixing bowls (one mixing bowl of batter will be used per loaf pan).
6. Pour a thin layer of the vanilla mixture into the bottom of a loaf pan followed by a drizzle of chocolate hazelnut spread. Using a knife, swirl the spread into the vanilla batter. Repeat with remaining batter and spread finishing off the vanilla batter as the top layer. Repeat the procedure until the remaining 2 mixing bowls and loaf pans have been layered with vanilla batter and chocolate-hazelnut spread.
7. Place the loaf pans in the oven and bake for 40 minutes. Increase oven heat to 300°F and bake until the tops are golden brown, about 10 more minutes. Depending on your oven, you may need to bake it for a little bit longer.
8. When done, let the loaves cool before cutting and serving.