This nutty loaf is the perfect afternoon tea fix; it’s great eaten on it’s on, toasted with melting butter or even topped with banana and melted chocolate for a real sweet treat. The smell of bread baking in the oven is always a welcoming scent to the kitchen so try adding a mixture of whatever nuts you have in the cupboard, or even try adding dried fruits too.
Ingredients
- 120g salted butter
- 150g soft brown sugar
- 2 eggs, beaten
- 100g hazelnuts chopped
- 220g strong white flour
- 1tbsp baking powder
- pinch of salt
WEIGHT CONVERTER
Method
- Grease a 22cm x 12 x 7cm tin with butter and line the base with greaseproof paper. Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5.
- Cream the butter and sugar in a large bowl until fluffy and pale. Add the eggs. Add the hazelnuts to the mixture.
- Sift the flour and baking powder and salt in to the mixture. Gently fold everything together.
- Tip the mixture into the tin and bake in the oven for 45-50mins. Allow to cool before turning out onto a wire rack and slicing before serving.
Top Tip for making Hazelnut loaf
Make sure the butter in this recipe is salted and at room temperature before baking.
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