Print

Strawberry Hazelnut Loaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 44 reviews

This Strawberry Hazelnut Loaf is a delightful, moist bread studded with fresh strawberries and crunchy toasted hazelnuts, perfect for breakfast or an afternoon snack.

Ingredients

Units Scale

Ingredients

  • 1/2 cup Softened Butter (Or Equal Coconut Oil)
  • 3/4 cup Sugar
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1 cup Oat Flour (Or Whole Wheat Pastry Flour)
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • Dash of Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 cup Fat Free Greek Yogurt
  • 2 cups Strawberries, Trimmed & Sliced
  • 1 cup Chopped Toasted Hazelnuts, Plus 3 Tablespoons Chopped For Topping

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350 degrees F. and lightly grease and flour a 9X5 inch loaf pan.
  2. Beat butter and sugar: In one bowl beat together the butter and sugar with a hand mixer until light and fluffy.
  3. Add eggs: Add the eggs, one at a time, beating well between each.
  4. Add vanilla: Add the vanilla and mix until combined.
  5. Mix dry ingredients: In a separate bowl mix together the two flours, baking powder and soda, salt, and cinnamon.
  6. Combine first half of dry and yogurt: Add half the flour mixture to the butter mixture along with half the yogurt and beat on low just until combined.
  7. Add remaining flour and yogurt: Add the remaining flour and yogurt and mix again.
  8. Fold in fruit and nuts: Stir in the strawberries and hazelnuts.
  9. Pour batter into pan: Pour the batter into your prepared loaf pan and smooth the top.
  10. Add topping and bake: Sprinkle the top with the remaining chopped hazelnuts, then bake for around an hour or until lightly browned.
  11. Check doneness: A cake tester should come out clean when inserted into the center.
  12. Cool: Let cool 15 minutes then turn out of pan and cool on a wire rack until room temperature before slicing.

Notes

  • Use coconut oil as a butter substitute if preferred.
  • Loaf is done when a cake tester comes out clean from the center.
  • Allow the loaf to cool on a wire rack to room temperature before slicing.

Find it online: https://yumfoodusa.com/strawberry-hazelnut-loaf-recipe/