Chocolate Streusel Loaf

This over-the-top teatime treat is gooey, cakey and crunchy, with a caramel and Nutella swirl.

The ingredient of Chocolate Streusel Loaf

• 225g 1 1 2 cups self raising flour
• 2 tbsp plain flour
• 215g 1 cup caster sugar
• 60g butter melted cooled
• 330g 1 1 4 cups greek style yoghurt
• 1 egg
• 1 tsp vanilla extract
• 100g 1 3 cup nutella softened
• 80ml 1 3 cup salted caramel topping
• lindt dessert 70 cocoa chocolate melted to serve
• 100g lindt dessert 70 cocoa chocolate coarsely chopped
• 90g 2 3 cup roughly chopped pecans
• 45g 1 4 cup lightly packed brown sugar
• 40g 1 4 cup plain flour
• 35g 1 2 cup shredded coconut
• 1 4 tsp ground cinnamon
• 50g butter melted cooled

The Instruction of chocolate streusel loaf

• preheat oven to 170c 150c fan forced line a 22 x 11cm loaf pan with baking paper allowing the long sides to overhang
• combine the flours and sugar in a large bowl make a well in the centre
• add the butter yoghurt egg and vanilla and stir until combined add the softened nutella and 2 tablespoons caramel sauce partially folding through to create a swirled effect spoon the batter into the prepared pan
• for the streusel topping place all the ingredients in a bowl and use your hands to combine scatter evenly over the batter
• bake the loaf for 1 hour cover the top with foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely
• drizzle the remaining 2 tablespoons caramel sauce and extra melted chocolate over the loaf just before serving

Nutritions of Chocolate Streusel Loaf

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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