Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread
Hazelnut Streusel Bread recipe on sweetenufblog.ca

Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.

I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.

To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes.  No peeled hazelnuts (or filberts as they are sometimes labeled), on hand?  Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally.  Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins.  Don’t be worried if some of the skins remain.

Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!

Hazelnut Streusel Bread

Preheat oven to 350F.  Grease a 9 x 5-inch loaf pan.

Ingredients:

StreuselFor the Streusel:

3 tbsp all-purpose flour

1/4 cup packed brown sugar

1 tsp cinnamon

3 tbsp cold butter

1/2 cup hazelnuts, rough chopped (toasted and peeled)

For the Batter

1/3 cup hazelnuts (toasted and peeled)

2/3 cup granulated sugar

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 tablespoons butter, room temperature

2 eggs

1 tsp vanilla

3/4 cup sour cream or plain yogurt

1/2 cup chocolate chips or chocolate chunks

Method:

For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly.  Transfer to a bowl and add in the 1/2 cup chopped hazelnuts.  Set aside.

For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground.  Add the flour, baking powder, baking soda and salt and process to combine.  Transfer to a large bowl.

In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy.  Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined.  Add in sour cream and process.  Scrape into bowl with the dry ingredients and stir together.  Add chocolate chips and fold in.

Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.

Bake for approximately 45-50 minutes, rotating halfway through baking.  Toothpick inserted in centre will come out clean.

Let cool completely and slice!Look at the delicious streusel

Butterscotch Toasted Walnut Pound Cake

Butterscotch Toasted Walnut Pound Cake

A little sunshine for you!
A little sunshine for you!

No, this pic has no bearing on tonight’s recipe.  It just reminds me of the warm weather and sunny skies I left behind in Mexico this past weekend.  Since the last time I looked out the window the snow was falling, again, and the temperature was dropping, again, I thought sharing a little sunshine would be nice.

Caramel by Carole Bloom
Caramel by Carole Bloom

Now on to our Butterscotch Toasted Walnut Pound Cake.  This recipe is from one of Carole Bloom’s great books, ‘Caramel’.  I resisted as long as I could before ordering this baking book since I still need to bake my way through the other 75 or more books I have.  But anyone that knows me well knows I hung on as long as I could before the overwhelming urge for delicious, new baking ideas presented on shiny pages with colourful photos became to much to bear! Let’s get started on this beautiful, moist, pound cake with toasted walnuts and some toffee bits. Just follow the photos below for step by step instructions.

Beautiful!  Nicely risen and studded with walnuts and toffee pieces. Butterscotch Toasted Walnut Pound (2) Butterscotch Toasted Walnut Pound

Butterscotch toasted walnut pound cake
Butterscotch toasted walnut pound cake

Butterscotch Toasted Walnut Pound Cake with my modifications Preheat oven to 325F.  Parchment line and spray a 9 x 5-inch loaf pan. 1/2 cup toasted walnuts 1/2 cup toffee pieces 2 cups cake flour 1 tsp baking powder 1/4 tsp salt 1 cup unsalted butter, room temperature 1 cup packed brown sugar 4 eggs 3 tablespoons milk or cream 2 tsp vanilla Using an electric or stand mixer cream butter well.  Add in brown sugar and beat together until well creamed, scraping down sides of mixing bowl.  Add in eggs 1 at a time, mixing well after each and scraping down the sides of the bowl before adding each egg. In a medium bowl, whisk together the cake flour, baking powder and salt.  In a small bowl combine milk with vanilla. Add flour mixture and milk/vanilla to creamed mixture alternately, starting and finishing with flour in 3 additions, and mix together.  Fold in your walnuts and toffee bits. Fill loaf pan with batter and smooth top.  Bake approximately 50-65 minutes until a toothpick inserted in centre comes out clean. Cool completely and slice into 10-12 slices.  Enjoy!