Tender and crumbly, this Hazelnut Chocolate Chip Loaf is the perfect treat for a cozy breakfast, afternoon coffee break, or quick snack during the day. Packed with nutty flavour and melty chocolate chips, this loaf is simple to make yet incredibly satisfying.
Recently, I discovered a big bag of ground almonds sitting in the pantry that I had originally bought to make this year’s Easter figolli. Since it was still waiting to be used, I decided it was the perfect excuse to experiment with a new bake. At first, I couldn’t decide whether to make a cake or a loaf, but I eventually chose the latter since loaf cakes are something I rarely bake and wanted to explore more. This Hazelnut Chocolate Chip Loaf turned out wonderfully moist, soft, and full of flavour, with just the right balance of warm cinnamon and rich chocolate. Best of all, it’s incredibly easy to prepare — the hardest part is simply waiting for it to finish baking while the kitchen fills with the most delicious aroma.
How to make this Hazelnut Chocolate Chip Loaf
To make this Hazelnut Chocolate Chip loaf, start by preheating your oven to 180°C (350°F) and preparing a 21 cm loaf tin by lightly spraying it with neutral oil and lining it with parchment paper. In one bowl, mix together the flour, baking powder, baking soda, ground hazelnuts, cinnamon, and salt. In a separate bowl, whisk the brown sugar, vanilla, eggs, vegetable oil, and milk until well combined. Gently fold the dry ingredients into the wet mixture, being careful not to overmix, then stir in the chocolate chips. Pour the batter into the prepared tin and bake for around 55 minutes, or until a skewer inserted into the centre comes out clean. Once baked, let the loaf cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
FAQs
How to store this loaf
You can store the Hazelnut Chocolate Chip Loaf in an airtight container at room temperature for up to 3 days. To keep it extra moist, make sure the loaf has cooled completely before storing. If your kitchen is particularly warm, you can also refrigerate it for up to 5 days, though I recommend bringing a slice back to room temperature or warming it slightly before serving for the best texture and flavour. This loaf also freezes beautifully. Wrap individual slices or the whole loaf tightly in cling film and then in foil or a freezer-safe bag before freezing for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm a slice in the microwave for a few seconds.
How to serve?
Serve this Hazelnut Chocolate Chip Loaf on its own as a simple sweet treat, or warm up a slice slightly to make the chocolate chips extra gooey and delicious. It pairs beautifully with a dollop of vanilla ice cream or creamy Greek yogurt for a more indulgent dessert or comforting breakfast. For an extra cozy touch, enjoy it alongside a hot cup of coffee or tea.
Hazelnut Chocolate Chip Loaf
Ingredients
- 250 g plain flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3 large eggs
- 150 g light brown sugar
- 85 g mini chocolate chip
- 1 tsp vanilla
- 40 ml milk
- 120 g ground hazelnut
- 120 ml vegetable oil
- 1 teaspoon cinnamon
- 3/4 tsp salt
Instructions
- Preheat the oven to 180°C or 350°F. Spray a small loaf tin (21cm) with neutral oil and line with parchment paper.
- In a bowl combine together the flour, baking powder, baking soda, ground hazelnuts, cinnamon and salt.
- In another bowl mix together the brown sugar, vanilla, eggs, vegetable oil and milk. To this mixture add the dry ingredients, mix until combined, do not over mix. Fold in the chocolate chips.
- Fill the loaf tin with the mixture. Bake the loaf for about 55 minutes, or until a toothpick or skewer comes out clean once inserted in the middle.
- Leave to cool in the pan for 15 minutes before transferring the loaf to a cooling rack to finish cooling.
Nutrition
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