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Toasted Hazelnut Bread

Yield Makes 1 3/4-pound loaf; 14 servings
The recipe for this firm-textured quick bread densely laced with toasted hazelnuts came from Germany, reports Heide Gohlert.


  • 1 1/4 cups hazelnuts
  • 2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/3 cup firmly packed brown sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fresh-grated or ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 cup buttermilk
  • About 1/4 cup salad oil

Nutrition Information

  • calories 214
  • caloriesfromfat 46 %
  • protein 4.8 g
  • fat 11 g
  • satfat 1.3 g
  • carbohydrate 24 g
  • fiber 1.9 g
  • sodium 251 mg
  • cholesterol 16 mg

How to Make It

  1. Place nuts in an 8- or 9-inch-wide pan. Bake in a 375° oven until golden under skin, about 10 minutes. Pour nuts onto a towel and rub briskly to remove as much skin as possible. Let nuts cool about 5 minutes, then lift from towel; discard skins. In a food processor or blender, whirl nuts until finely ground.

  2. In a bowl, mix nuts, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, nutmeg, salt, and pepper.

  3. In another bowl, beat egg to blend with buttermilk and 1/4 cup oil.

  4. Add egg mixture to flour mixture. Stir just to evenly moisten. Scrape batter (it is very thick) into an oiled 5- by 9-inch loaf pan and spread level.

  5. Bake in a 375° oven until bread is browned and just begins to pull from pan sides, and a toothpick inserted into center comes out clean, about 45 minutes (about 40 minutes in a convection oven).

  6. Cool in pan on rack about 15 minutes. Invert loaf onto rack and let cool at least 1 hour. If making ahead, store airtight up to 2 days; freeze to store longer.