This breakfast bread is a hazelnut lover’s dream: a tender, nutty texture studded with melty chocolate chips and a thick layer of crunchy hazelnut streusel on top.
Hazelnut Streusel Bread
For the streusel:
For the batter:
To make the streusel, in a food processor, combine the flour, brown sugar, cinnamon and butter and process until crumbly. Transfer to a bowl and stir in the 1/2 cup chopped hazelnuts. Set aside.
To make the batter, in the food processor, process the 1/3 cup whole hazelnuts and half of the granulated sugar until finely ground. Add the flour, baking powder, baking soda and salt. Process to combine and transfer to a large bowl.
In the food processor, process the butter and remaining granulated sugar until light and creamy, scraping down the sides of the bowl with a rubber spatula as you go. Add the eggs and vanilla and process until fully combined. Add the sour cream and process until combined. Scrape into the bowl with the dry ingredients and stir together. Stir in the chocolate chips, if using.
Scrape about half of the batter into the prepared pan. Sprinkle with about half of the reserved streusel. Dollop the rest of the batter over the streusel and spread it evenly in the pan, then top with the remaining streusel.
Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Let cool in the pan for about 10 minutes, then remove from the pan and let cool completely on a wire rack. Cut into slices to serve. Makes 1 large loaf.