Chestnut Bread

Updated 10th December 2024

Just like any quick bread, this Chestnut loaf cake smells heavenly when it bakes and is a treat to eat warm with a little butter or in this case with a nice slathering of chocolate ganache. It moist, tender, lightly spiced, just sweet enough with a nice nutty flavor.

This loaf cake is subtly spiced and fragrant and the chestnut purée not only adds its nutty sweet fragrance but it also adds moisture to the bread. No dry bread here. I added chopped pecans for extra texture and of course for the delicious flavour they add to quick bread. I thought I would add a little something to make this bread a little extra - so for these pictures I used a chocolate ganache that is a great way to dress the bread. It takes it from a quick bread to cake status. Now if you think this ganache might be too much you can definitively enjoy the bread without. If I wasn’t doing the ganache I would add some chopped dark chocolate into the batter along with the pecans (approx ½ cup) that way you get a bit of chocolate in there but not too extra like the ganache. Or serve it plain maybe with a little pat of butter, or dusted with powdered sugar or even with a simple glaze - I have also done a chestnut cream glaze with this bread and it is so good - recipes for the ganache and glaze included in recipe notes below.

Chestnut Cake Recipe Ingredients:

• CHESTNUT PUREE: I use unsweetened canned chestnut purée for this recipe but you can use homemade sweetened chestnut puree as well. Caned chestnut purees are packed tight in the can like canned cranberry sauce and the puree is lightish brown. I have also used canned sweetened chestnut purees with the same texture - packed tight and only slightly sweetened. If the chestnut puree is in a glass container with a dark creamy texture I would call that chestnut cream not chestnut puree - it almost looks like apple butter - glossy and creamy. I have tried the recipe with that type of chestnut puree and it just doesn’t work - even after changing the ratios in the recipe using the same ratios in my apple butter bread. But if you have the slightly sweetened type of chestnut puree that is packed tightly in a can you can use it and reduce the amount of sugar in this recipe by ⅓.
• EGGS: 4 room temperature large eggs is what you need for this recipe and they lend richness and moisture. Plus, they help bind the batter together. No need to separate egg yolks from egg whites in this recipe.
• SUGAR: I use granulated sugar for this recipe and it may seem like a lot but the bread can take it without it being overly sweet - If you were concerned about that then feel free to reduce amount of sugar by ⅓ - without changing the overall texture and flavor of the bread. The sugar not only sweetens the cake but it also adds moisture.
• VEGETABLE OIL: I use canola oil but you can use any vegetable oil you like even olive oil or coconut oil - just remember any fragrant oil with impart its flavor to the cake.
• FLOUR: All purpose flour is all you need for this recipe. I have not tested this recipe using a gluten-free flour but it should bake up well with a 1-1 gf all purpose flour.
• BAKING SODA & SALT: Used for leaving and flavor.
• VANILLA: I always add it to most baked goods for that delicious flavor it adds - I always use pure vanilla extract
• SPICES: I like to use a blend of ground cinnamon and nutmeg - feel free to adjust amounts to taste.
• OPTIONAL ADD INS: I like to add in some toasted chopped pecan or even walnuts to add texture and more nutty flavor. Chopped dark or semi sweet chocolate would be really nice in this loaf cake as well.
  
  

How To Make Chestnut Loaf Cake

1. Preheat Oven & Prepare pan: I usually grease or spray my pan with cooking spray then line it with parchment for easy removal
2. Whisk Together Dry Ingredients: Flour, baking soda, salt, cinnamon and nutmeg.
3. Beat Chestnut Puree: Usually the canned unsweetened chestnut puree comes super packed in the can and isn’t smooth - I like to beat it first alone until it’s creamier so that it incorporates well into the batter. Then I mix in the sugar
4. Mix In Rest of The Wet Ingredients: Mix in the eggs, oil and vanilla until smooth
5. Mix Dry Ingredients Into the Wet: Mix until just combined then fold in the nuts if using with a spatula. Do not over mix batter
6. Transfer Batter to Tin & Bake: Bake until golden and tester comes out clean
7. Cool Cake: Cool cake on rack for 10-15 minutes then remove from pan and allow to cool completely on rack
8. Slice & Serve: Serve as is or dusted with powdered sugar or with a few other glaze / ganache options listed in recipe notes below
   
   

Tips for making the best Chestnut bread recipe

• Ensure ingredients are at room temperature - specifically the eggs in this recipe.
• Combine the dry ingredients with a whisk, this acts a bit like sifting the flour
• Cooking times can vary slightly so be sure to check the bread early. Each oven is different, and different pans conduct heat differently so cooking times will vary. It may take 10-15 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, tent with foil.
• Bake just until a toothpick or cake tester inserted in the centre comes out clean or mostly clean. If it needs more time I usually still check on it every 5 minutes. Ensure the bread is cooked through before removing it from the oven otherwise it will sink in the middle.
• Avoid overmixing. Overmixing quick bread batter will result in a stodgy, dense loaf. For a more pillowy, moist cake-like crumb, mix the bread batter just until combined.
  
  

How to Store and Freeze Chestnut Cake/Bread

• STORAGE: Cover and store chestnut bread in an airtight container or with plastic wrap at room temperature for 2-4 days or in the refrigerator for up to 1 week.
• FREEZING: Chestnut bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator or overnight at room temperature before serving. Lightly toast individual slices for best results.