This breakfast bread is a hazelnut lover’s dream: a tender, nutty texture studded with melty chocolate chips and a thick layer of crunchy hazelnut streusel on top.
If you can find them, purchase already peeled hazelnuts. Otherwise, spread them on a baking sheet and toast in a 325ºF (165ºC) oven for about 10 minutes, shaking the pan occasionally. Then, pour the warm nuts into a kitchen towel and rub them together to remove the skins. Don’t worry about removing all of the skins — the bread will still taste great.
Hazelnut Streusel Bread
For the streusel:
3 Tbs. all-purpose flour
1/4 cup (2 oz./60 g.) firmly packed light brown sugar
1 tsp. ground cinnamon
3 Tbs. cold unsalted butter
1/2 cup (2 1/2 oz./75 g.) hazelnuts, toasted, peeled and roughly chopped
For the batter:
1/3 cup (2 oz./60 g.) hazelnuts, toasted and peeled
2/3 cup (5 oz./155 g.) granulated sugar
1 1/4 cups (6 1/2 oz./200 g.) all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
Scant 1/2 tsp. kosher salt
6 Tbs. (3 oz./90 g.) unsalted butter, softened
2 large eggs
1 tsp. pure vanilla extract
3/4 cup (6 oz./185 g.) sour cream or plain yogurt
1/2 cup (3 oz./90 g.) miniature semisweet chocolate chips or chunks (optional)
To make the streusel, in a food processor, combine the flour, brown sugar, cinnamon and butter and process until crumbly. Transfer to a bowl and stir in the 1/2 cup chopped hazelnuts. Set aside.
Position a rack in the middle of the oven and preheat to 350ºF (180ºC). Generously butter a 9-by-5-inch (23-by-13-cm.) loaf pan.
To make the batter, in the food processor, process the 1/3 cup whole hazelnuts and half of the granulated sugar until finely ground. Add the flour, baking powder, baking soda and salt. Process to combine and transfer to a large bowl.
In the food processor, process the butter and remaining granulated sugar until light and creamy, scraping down the sides of the bowl with a rubber spatula as you go. Add the eggs and vanilla and process until fully combined. Add the sour cream and process until combined. Scrape into the bowl with the dry ingredients and stir together. Stir in the chocolate chips, if using.
Scrape about half of the batter into the prepared pan. Sprinkle with about half of the reserved streusel. Dollop the rest of the batter over the streusel and spread it evenly in the pan, then top with the remaining streusel.
Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Let cool in the pan for about 10 minutes, then remove from the pan and let cool completely on a wire rack. Cut into slices to serve. Makes 1 large loaf.
Find more irresistible baked treats in our cookbook Home Baked Comfort by Kim Laidlaw.