Hazelnut Chocolate Chip Loaf

Hazelnut Chocolate Chip Loaf. devour-blog.com

In Italy, we often stopped for an afternoon espresso and a bite of something sweet to tide us over until dinner. We found our favourite cookies in Venice, where the coffee shops served buttery, shortbread-like cookies filled with a creamy chocolate hazelnut filling. They were absolutely perfect dunked into our strong coffee.

I can’t actually buy Nutella, because if it is in my house, I will definitely sit in front of the TV and eat it with a spoon straight from the jar. It’s a weakness of mine. However, this loaf features the chocolate + hazelnut flavour I love about Nutella, and it can be just as addicting.

Hazelnut Chocolate Chip Loaf. devour-blog.com

The final product is dense, nutty, slightly crumbly and packed with melted chocolate chips. There isn’t much flour called for in the recipe; rather, ground hazelnuts make up a large portion of the dry ingredients, and the result is an intensely toasted nutty flavour. I would say the texture is somewhere in between a cake and a cookie (or biscotti).

Hazelnut Chocolate Chip Loaf. devour-blog.com

I made mine in a 9×5-inch loaf pan, which resulted in the longer, skinnier, flatter loaf you see pictured. If you have a smaller loaf pan – say, a 5×3 or similar – you could bake yours into a more traditional loaf shape. Either way, I highly recommend you try this recipe if you love Nutella! It’s delicious no matter how you bake and slice it, and perfect served alongside a cup of coffee, tea, or even a tall glass of milk (if that’s your thing).

Hazelnut Chocolate Chip Loaf. devour-blog.com

Hazelnut Chocolate Chip Loaf
Prep time
Cook time
Total time
Serves: 10
  • 1 and ½ cups hazelnuts (filberts)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup butter, at room temperature
  • 2 teaspoons vanilla
  • ½ cup plus 2 tablespoons sugar
  • 2 eggs
  • 1 cup chocolate chips
  1. Preheat oven to 325 degrees F. Grease a 9x5-inch loaf pan thoroughly and set aside.
  2. In a food processor, grind 1 cup of hazelnuts into a powder and transfer to a mixing bowl. Pulse the remaining ½ cup hazelnuts until finely chopped (but still chunky) and add to ground nuts. Stir in flour, baking powder and salt.
  3. In a medium bowl, cream butter, vanilla and sugar together until creamy. Add eggs one at a time, beating thoroughly after each addition. Mix in dry ingredients just until moistened. Fold in chocolate chips. Spoon into prepared pan and spread into an even layer.
  4. Bake 55-60 minutes, until a tester inserted in the centre comes out clean. Cool in pan for 10 minutes, then remove and transfer to a wire rack to cool completely. Will keep covered at room temperature for 1-2 days.

Source: Adapted from The Canadian Family Cookbook (“Filbert Bread” recipe).

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