Best 13 Hazelnut Bread Recipes

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Indulge in the nutty goodness of our delectable hazelnut bread, a symphony of flavors that will tantalize your taste buds. With three irresistible variations to choose from, this bread is a versatile treat perfect for any occasion. Embark on a culinary journey as we unveil the secrets behind each recipe, promising an explosion of flavors in every bite.

The classic hazelnut bread takes center stage with its straightforward approach, allowing the natural flavors of hazelnuts to shine through. A symphony of textures awaits in our chocolate hazelnut bread, where rich cocoa and crunchy hazelnuts unite in perfect harmony. For those seeking a delightful twist, our orange hazelnut bread infuses zesty citrus notes into the mix, creating a refreshing and vibrant flavor profile.

Here are our top 13 tried and tested recipes!

CHOCOLATE HAZELNUT BANANA BREAD



Chocolate Hazelnut Banana Bread image

Provided by Giada De Laurentiis

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1/2 cup melted and cooled coconut oil
3 very ripe bananas
2 large eggs, at room temperature
1/2 cup plain Greek yogurt
1 cup coconut sugar or granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup chopped hazelnuts, optional
1/2 cup bittersweet chocolate chips
1/3 cup chocolate hazelnut spread, warmed if needed to make spreadable

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
  • Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
  • Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
  • Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

MONKEY BREAD WITH HAZELNUT-CHOCOLATE SWIRL



Monkey Bread with Hazelnut-Chocolate Swirl image

We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make the dough the night before and set it in the fridge, then bring to room temperature and bake. Or make it the day of and serve for elevenses.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h25m

Yield Makes one 10-inch bundt cake

Number Of Ingredients 10

2 1/4 teaspoons active dry yeast (1 package)
1/2 cup plus a pinch granulated sugar
2 sticks unsalted butter, melted separately, plus more for brushing and pan
1 cup whole milk
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
4 1/2 cups unbleached all-purpose flour
1 1/4 cups hazelnut-chocolate spread, such as Nutella, melted in microwave
1 1/2 cups packed light-brown sugar
2 tablespoons ground cinnamon

Steps:

  • In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
  • Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
  • Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
  • Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
  • Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.

HAZELNUT WHEAT BREAD



Hazelnut Wheat Bread image

I developed this recipe in an effort to match the flavors of our favorite store-bought bread, adapting it to a recipe in my bread machine manual. It's a hearty, great-tasting loaf! -Ruth Fanger, Monroe, Oregon

Provided by Taste of Home

Time 3h20m

Yield 1 loaf (1-1/2 pounds, 12 pieces).

Number Of Ingredients 14

1 cup water (70° to 80°)
1 tablespoon honey
1 tablespoon butter, softened
3 tablespoons toasted wheat germ
2 tablespoons mashed potato flakes
1 tablespoon nonfat dry milk powder
1 tablespoon ground flaxseed
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon salt
1-1/4 cups whole wheat flour
1 cup bread flour
1/4 cup chopped hazelnuts
1-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 213mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD



Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method image

This is a short-cut method to my all time favorite bread. The loaves are light and very flavorful. Do not skip the autolzye or resting period or kneading time will greatly increase. This is a combination of methods and recipes by Jeffery Hamelman and Peter Reinhart.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 2h15m

Yield 2 medium loaves, 32 serving(s)

Number Of Ingredients 8

5 cups whole wheat flour (605 g, I use fresh ground wheat berries)
2 cups water (443 g room temperature)
2 teaspoons salt (11.4 g table salt or fine sea salt)
2 1/2 teaspoons instant yeast (8.5 g)
1 1/2 tablespoons honey (18.9 g)
1 tablespoon butter (softened - 14 g)
1 cup hazelnuts (113 g roughly roasted & roughly crushed)
1 cup raisins (113 g)

Steps:

  • Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
  • Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
  • Add salt and yeast, butter and honey and knead for 5 minutes.
  • Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
  • Remove dough and place in a straight-sided clear container noting the level of the dough.
  • Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
  • Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
  • Preheat oven to 375°F.
  • Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
  • Bake for 15 minutes and rotate the loaves for even baking.
  • After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
  • Tip the loaves out onto racks and let cool to room temperature.

Nutrition Facts : Calories 111, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 150, Carbohydrate 18.7, Fiber 2.7, Sugar 3.8, Protein 3.4

GLUTEN-FREE HAZELNUT BREAD (ABM)



Gluten-Free Hazelnut Bread (Abm) image

Based on a recipe from my Cuisinart's Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.

Provided by mersaydees

Categories     < 4 Hours

Time 2h54m

Yield 1 Loaf

Number Of Ingredients 15

1 1/2 cups low-fat milk, at 80-90 F (1 cup plus 1 tablespoon)
4 tablespoons unsalted butter, cut into 1/2-inch pieces at room temperature (3)
4 tablespoons maple syrup (not artificially-flavored pancake syrup use real maple syrup, 3)
2 large eggs, at room temperature (gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot ta)
1 teaspoon cider vinegar (3/4)
2 teaspoons salt (1 1/2)
1 3/4 cups brown rice flour (1 1/3)
1 cup cornstarch (3/4)
1 cup potato starch (3/4)
1/2 cup tapioca flour (1/3)
1/2 cup garfava flour (1/3)
1/2 cup hazelnuts, chopped (1/3)
2 1/4 teaspoons xanthan gum (2)
1 1/4 teaspoons gelatin (1)
2 1/4 teaspoons instant yeast (2 1/4) or 2 1/4 teaspoons bread machine yeast (2 1/4)

Steps:

  • Fit the bread pan with the kneading paddle.
  • Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
  • Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
  • Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
  • Press Menu and select Gluten Free.
  • Select dough size.
  • Press start to mix, knead, rise, and bake.
  • Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
  • When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.

HAZELNUT DATE PUMPKIN BREAD



Hazelnut Date Pumpkin Bread image

In the fall when the leaves are changing, baking fever takes over. This tender pumpkin bread will make your home smell delicious. The crunchy hazelnuts and sweet dates make it feel extra special. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 1h15m

Yield 3 loaves (12 slices each).

Number Of Ingredients 14

5 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons baking soda
1-3/4 teaspoons ground cinnamon
1-1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
2 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
1 cup 2% milk
1 cup canola oil
1 teaspoon vanilla extract
2 cups chopped hazelnuts
2 cups chopped dates

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 252 calories, Fat 11g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

HAZELNUT YEAST BREAD



Hazelnut Yeast Bread image

A flurry of yuletide activities-and a tasty recipe-can help you make the most of your handy bread machine during this hectic time. This hearty loaf is nutty and simply delicious.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1 pound, 16 slices).

Number Of Ingredients 9

2/3 cup warm milk (70° to 80°)
2 tablespoons butter, melted
1 egg
1/2 teaspoon almond extract
1/2 teaspoon salt
2 cups bread flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/2 cup chopped hazelnuts, toasted

Steps:

  • In a bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your bread machine may audibly signal this), add hazelnuts.

Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT BREAD (BREAD MACHINE)



Chocolate Hazelnut Bread (Bread Machine) image

Make and share this Chocolate Hazelnut Bread (Bread Machine) recipe from Food.com.

Provided by najwa

Categories     Yeast Breads

Yield 12 serving(s)

Number Of Ingredients 13

3/4 cup nonfat milk
2 tablespoons nonfat milk
1 large egg
1 1/2 tablespoons butter, at room temperature
1 teaspoon salt
3 cups bread flour
1/4 cup brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1 teaspoon cinnamon
2 1/4 teaspoons yeast
1/2 cup chocolate chips
1/2 cup hazelnuts, roughly chopped

Steps:

  • Warm milk in microwave for 40 seconds on high, run egg under tap water for a minute if its cold.
  • Add ingredients in the order suggested by the manufacturer, except the chocolate chips and the nuts.
  • Set the cycle to sweet/nut/fruit cycle, 1 1/2 lb loaf.
  • Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablspoon of water at a time, until dough forms a smooth round ball.
  • Add the nuts and chips at the add-in beep.

FIG AND HAZELNUT BREAD PUDDING



Fig and Hazelnut Bread Pudding image

Crunchy hazelnuts, tart apricots, sugary-sweet figs, and a hint of citrus. This rich, dense bread pudding is great served hot or cold, with a dollop of whipped cream.

Provided by KellyM

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 45m

Yield 8

Number Of Ingredients 16

2 tablespoons butter, divided
8 slices challah bread, toasted
1 cup thinly sliced dried Turkish figs
½ cup thinly sliced dried apricots
½ cup golden raisins
¼ cup coarsely chopped hazelnuts
¼ cup brown sugar
1 lemon, zested and juiced
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon salt
1 egg, beaten
2 dried figs, sliced, or as needed
2 dried apricots, sliced, or as needed
1 cup heavy whipping cream
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
  • Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
  • Place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. Stir egg into bread mixture until evenly mixed. Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter.
  • Bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes.
  • Beat cream and honey together in a bowl using an electric mixer until stiff peaks form. Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.

Nutrition Facts : Calories 437.6 calories, Carbohydrate 64.2 g, Cholesterol 92 mg, Fat 19.6 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 9.8 g, Sodium 281 mg, Sugar 36.4 g

HAZELNUT SWIRL BREAD



Hazelnut Swirl Bread image

I invented this recipe a few years ago after eating hazelnut whole wheat bread at a restaurant. Each savory slice has a tender crumb that appeals to all palates. -Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 17

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup mashed potato flakes
2/3 cup shortening
1/2 cup sugar
2 eggs, lightly beaten
1 teaspoon salt
3 cups whole wheat flour
3 to 4 cups all-purpose flour
FILLING:
3 tablespoons butter, softened
2/3 cup packed brown sugar
2 egg yolks
2 tablespoons milk
1/4 teaspoon vanilla extract
2 cups finely chopped hazelnuts

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, potato flakes, shortening, sugar, eggs, salt, whole wheat flour and 1 cup all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x9-in. rectangle., For filling, in a small bowl, beat butter, brown sugar and egg yolks until creamy. Add milk and vanilla; mix well. Stir in hazelnuts. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 15 minutes. Cover with foil. Bake 20-25 minutes longer or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 228 calories, Fat 11g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.

BAKED TOMATOES WITH HAZELNUT BREAD CRUMBS



Baked Tomatoes with Hazelnut Bread Crumbs image

Provided by Ruth Cousineau

Categories     Tomato     Side     Bake     Vegetarian     Quick & Easy     Dinner     Summer     Healthy     Hazelnut     Potluck     Breadcrumbs     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)
4 to 6 large beefsteak tomatoes (about 3 pounds total)
1 1/2 tablespoons chopped lemon thyme or regular thyme, divided
1/2 stick unsalted butter
1 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped

Steps:

  • Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
  • Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F.
  • Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.
  • Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme.

HAZELNUT-RAISIN CORN BREAD



Hazelnut-Raisin Corn Bread image

I entered the corn recipe contest at the 1998 Iowa State Fair. I improvised with a banana nut bread recipe I had. I replaced the bananas with cream-style corn and used hazelnuts instead of pecans. I won both the blue ribbon and the overall ribbon!

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (8 slices each).

Number Of Ingredients 10

3/4 cup raisins
1/2 cup boiling water
1/2 cup butter, softened
1 cup sugar
2 large eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely crushed hazelnuts

Steps:

  • Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins., Pour into two greased 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 239mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

HAZELNUT BREAD



HAZELNUT BREAD image

Categories     Bread     Bake     Dinner

Yield 1 loaf

Number Of Ingredients 11

1 ¾ C. warm (105 F- 115 F) water
1 Tsp. active dry yeast
2 C. (or more) unbleached all purpose flour
2 C. whole wheat flour
½ C. rye flour
¼ C. nonfat dry milk powder
1 ½ Tsp. salt
2 Tbs. butter, room temperature
½ C. toasted hazelnuts, finely chopped.
½ C. dried currants
Additional whole wheat flour

Steps:

  • Place 1 ¾ C. warm water in large bowl. Sprinkle active dry yeast over and stir to dissolve. Add 2 cups unbleached all purpose flour and 1 cup whole wheat flour. Stir mixture 100 times. Cover yeast mixture with plastic wrap and let stand in warm draft-free area until foamy, about 30 minutes. Combine rye flour, mild powder and salt in medium bowl. Add butter and rub in using fingertips until mixture resembles fine meal. Stir rye flour mixture into yeast mixture. Stir in hazelnuts, currants and remaining 1 cup whole wheat flour. Knead dough on floured surface until smooth and elastic, adding more unbleached flour if dough is too sticky, about 8 minutes. Grease clean large bowl. Place dough in bowl, turning to coat completely. Cover with plastic. Let rise in warm draft-free area until doubled in volume and dough does not spring back when 2 fingers are gently pressed into side, about 2 hours. Grease cookie sheet. Punch dough down. Let stand 10 minutes. Knead dough 2 minutes. Form dough into 8 inch diameter round. Transfer to prepared cookie sheet. Cover loaf with damp towel or plastic. Let rise in warm draft free are until almost doubled in volume, about 50 minutes. Preheat oven to 375 F. Sprinkle loaf lightly with additional whole wheat flour. Using serrated knife, score top of loaf in tic-tac-toe pattern. Bake until bread is brown and sounds hollow when tapped on bottom, about 1 hour 15 minutes. Cool slightly. Serve warm or at room temperature.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your bread.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Let the batter rest for at least 10 minutes before baking. This will allow the gluten to develop and make the bread more tender.
  • Bake the bread in a preheated oven. This will help the bread to rise evenly.
  • Don't overbake the bread. Overbaking can make the bread dry and crumbly.
  • Let the bread cool completely before slicing. This will help to prevent the bread from crumbling.

Conclusion:

Hazelnut bread is a delicious and versatile bread that can be used for breakfast, lunch, or dinner. It's also a great gift for friends and family. With a few simple tips, you can make a perfect loaf of hazelnut bread at home. So next time you're looking for a delicious and easy-to-make bread recipe, give hazelnut bread a try!

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