Chocolate-Hazelnut Marble Loaf

Prep time: 5 min
Total time: 75min
Serves: 12
1 2/3 cups
all-purpose flour, divided
400 mL
1 tsp
baking powder
5 mL
1/2 tsp
baking soda
2 mL
1/2 tsp
salt
2 mL
1/2 cup
unsalted butter, room temperature
125 mL
1 cup
sugar
250 mL
3
eggs
2 tsp
vanilla extract
10 mL
1/2 cup
plain 2% yogourt
125 mL
1/2 cup
chocolate hazelnut spread
125 mL
1/3 cup
chopped hazelnuts
75 mL
Per serving (1 slice):
calories
300
fat
15 g
saturated fat
7 g
carbs
37 g
sugar
25 g
protein
5 g
cholestrol
70 mg
fibre
1 g
sodium
200 mg

Directions

  1. Preheat oven to 350°F (180°C). In medium bowl, whisk 1 1/2 cups (375 mL) flour with baking powder, baking soda and salt. In another bowl, use hand mixer to beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.

  2. Stir dry ingredients into butter mixture alternately with yogurt (3 additions of dry ingredients, 2 additions of yogourt). Transfer half the batter to a medium bowl and blend in chocolate hazelnut spread and remaining all-purpose flour.

  3. Using 2 spoons, alternate scooping vanilla and chocolate hazelnut batters into greased and parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Swirl using skewer or tip of a knife. Sprinkle with hazelnuts.

  4. Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.