Best 13 Hazelnut Bread Recipes

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

HAZELNUT WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

MONKEY BREAD WITH HAZELNUT-CHOCOLATE SWIRL

Steps:

• In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
• Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
• Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
• Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.

HAZELNUT YEAST BREAD

Steps:

• In a bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your bread machine may audibly signal this), add hazelnuts.

GLUTEN-FREE HAZELNUT BREAD (ABM)

Steps:

• Fit the bread pan with the kneading paddle.
• Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
• Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
• Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
• Press Menu and select Gluten Free.
• Select dough size.
• Press start to mix, knead, rise, and bake.
• Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
• When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.

HAZELNUT DATE PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD

Steps:

• Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
• Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
• Add salt and yeast, butter and honey and knead for 5 minutes.
• Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
• Remove dough and place in a straight-sided clear container noting the level of the dough.
• Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
• Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
• Preheat oven to 375°F.
• Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
• Bake for 15 minutes and rotate the loaves for even baking.
• After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
• Tip the loaves out onto racks and let cool to room temperature.

FIG AND HAZELNUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
• Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
• Place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. Stir egg into bread mixture until evenly mixed. Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter.
• Bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes.
• Beat cream and honey together in a bowl using an electric mixer until stiff peaks form. Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.

CHOCOLATE HAZELNUT BREAD (BREAD MACHINE)

Steps:

• Warm milk in microwave for 40 seconds on high, run egg under tap water for a minute if its cold.
• Add ingredients in the order suggested by the manufacturer, except the chocolate chips and the nuts.
• Set the cycle to sweet/nut/fruit cycle, 1 1/2 lb loaf.
• Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablspoon of water at a time, until dough forms a smooth round ball.
• Add the nuts and chips at the add-in beep.

HAZELNUT SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, potato flakes, shortening, sugar, eggs, salt, whole wheat flour and 1 cup all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x9-in. rectangle., For filling, in a small bowl, beat butter, brown sugar and egg yolks until creamy. Add milk and vanilla; mix well. Stir in hazelnuts. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 15 minutes. Cover with foil. Bake 20-25 minutes longer or until golden brown. Remove from pans to wire racks to cool.

HAZELNUT-RAISIN CORN BREAD

Steps:

• Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins., Pour into two greased 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BAKED TOMATOES WITH HAZELNUT BREAD CRUMBS

Steps:

• Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
• Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F.
• Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.
• Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme.

HAZELNUT BREAD

Steps:

• Place 1 ¾ C. warm water in large bowl. Sprinkle active dry yeast over and stir to dissolve. Add 2 cups unbleached all purpose flour and 1 cup whole wheat flour. Stir mixture 100 times. Cover yeast mixture with plastic wrap and let stand in warm draft-free area until foamy, about 30 minutes. Combine rye flour, mild powder and salt in medium bowl. Add butter and rub in using fingertips until mixture resembles fine meal. Stir rye flour mixture into yeast mixture. Stir in hazelnuts, currants and remaining 1 cup whole wheat flour. Knead dough on floured surface until smooth and elastic, adding more unbleached flour if dough is too sticky, about 8 minutes. Grease clean large bowl. Place dough in bowl, turning to coat completely. Cover with plastic. Let rise in warm draft-free area until doubled in volume and dough does not spring back when 2 fingers are gently pressed into side, about 2 hours. Grease cookie sheet. Punch dough down. Let stand 10 minutes. Knead dough 2 minutes. Form dough into 8 inch diameter round. Transfer to prepared cookie sheet. Cover loaf with damp towel or plastic. Let rise in warm draft free are until almost doubled in volume, about 50 minutes. Preheat oven to 375 F. Sprinkle loaf lightly with additional whole wheat flour. Using serrated knife, score top of loaf in tic-tac-toe pattern. Bake until bread is brown and sounds hollow when tapped on bottom, about 1 hour 15 minutes. Cool slightly. Serve warm or at room temperature.