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.


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


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

Double-Chocolate Hazelnut Biscotti

Double-Chocolate Hazelnut Biscotti

This recipe is straight from the Ghirardelli site.  Light, crisp and filled with toasted  hazelnuts this biscotti does not disappoint.  Although I’m not usually a fan of chocolate biscotti (did I just say that?!) as I often find the biscotti taste just too one dimensional, the chocolate in this recipe adds another layer of flavour, along side the toasted hazelnuts and semi-sweet chocolate.

No hazelnuts or semi-sweet chocolate?  Use walnuts or pecans but toast first to bring out the flavour.  Instead of semi-sweet chocolate use white chocolate or dark chocolate.  I used white chocolate chips along with the hazelnuts in my biscotti.  Like all biscotti these will keep for a couple of weeks on the counter as long as they are well wrapped.  Great to add-in to your school or work lunch. These sturdy cookies pack well!

Double Chocolate-Hazelnut Biscotti

Preheat oven to 350F.  Parchment line 2 cookie sheets or 1 large cookie sheet.


2 cups all-purpose flour

1 cup granulated sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup Ghirardelli Sweet Ground Chocolate & Cocoa

4 ounces Ghirardelli semi-sweet chocolate bar, chopped

3 eggs

1 tsp pure vanilla extract

1 cup hazelnuts, coarsely chopped

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, ground chocolate, and semi-sweet chocolate (or chocolate of your choice).

In a separate bowl, combine the eggs and vanilla, and stir until well blended.  Pour the egg mixture into the flour mixture and beat with an electric mixer for a couple of minutes, on medium, until the dough comes together.  The dough should adhere to the beaters.  Fold in the nuts.

Divide the dough into 4 equal portions and shape into 1 1/4-inch X 10-inch log and flatten slightly.

Bake for 25 to 30 minutes, until firm to the touch.  Remove from the oven and let sit for 15 minutes.  Turn oven to 300F.  Cut into 1-inch thick slices with a serrated knife and space slightly apart on cookie sheets.  Return to 300F oven and bake until crisp, about 15 minutes.

If you prefer a softer biscotti remove from oven about 5 minutes sooner.

Cool and enjoy.