Wednesday, March 26

Hazelnut Streusel Bread

Shock horror... I've been baking again.
I know, I know. I'm probably not helping many Lent attempts right now, but I did make a compromise today to accommodate the non-chocolate eaters out there.
This Hazelnut Streusel Bread is one of my favourites. It's a little bit like a banana bread in texture, but with added crumbly-ness on top.
Usually I would add a couple of handfuls of dark chocolate chips to really compliment the nutty nature of this loaf, (think molten Nutella), but since my taste testers are attempting Lent, I felt compelled to omit my favourite addition.

The reason I set about baking this particular loaf was because the lovely company over at Beko are opening a new online recipe page to compliment their kitchen range. I set about umm-ing and ahh-ing about which recipe to use, with a category as broad as 'baking' this is never an easy challenge for those with over two cook books, and this beauty won hands down.

(I'll update this page with the link etc. once the recipe section has gone live!)

Ridiculously simple to make, beautiful if warmed up on the grill or in the microwave (especially if chocolate is added), and all of the ingredients are easily accessible.
Just proper, simple & feel good baking!

To make your own Hazelnut Streusel Bread, you will need:

(For the Streusel)
- 4tbsp plain flour
- 60g brown sugar
- 1tsp ground cinnamon
- 4 tbsp cold, unsalted butter
- 100g roughly chopped hazelnuts

(For the Batter:)
- 100g hazelnuts
- 155g light brown sugar
- 200g plain flour
- 2tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 100g unsalted butter, softened
- 2 large eggs
- 1tsp vanilla extract
- 185g sour cream or plain yoghurt
(Optional 150g dark/milk chocolate chips)

Preheat your oven to 180C/160 fan and line a loaf tin with baking parchment.

In a mixing bowl, slide in all of the streusel ingredients and with your fingers, rub together until crumbly. (A little bit like when making a crumble!)
Set to one side.

In another large mixing bowl, beat together the butter and sugar until thick and creamy. Add the eggs one at a time, mixing well in between, before adding the vanilla extract and yoghurt.
Keep on scraping down the sides as you go to make sure everything is incorporated well.

Add the flour, baking powder, bicarbonate of soda and the salt.
Beat well into the wet ingredients.

Finally, stir in the excess hazelnuts (and the optional chocolate) with a spatula.

Spoon half of the batter into the loaf tin, sprinkle with half of the streusel topping, and then cover with the remaining batter.

Sprinkle on top the remaining streusel and add a dash of demerara sugar if wished.
Bake in the oven for about 50 minutes, until a skewer emerges clean and the top is nicely golden brown.
Let it cool in the tin for about 15 minutes, and then slide onto a wire rack to cool completely.

It's a lot simpler to make than it looks doesn't it?!
AKA. No excuse for not baking!

Happy baking everyone, I hope the Lent resolutions aren't providing too difficult. It isn't long until you can demolish a million chocolate eggs!



  1. Looks wonderful! I must put it on the list!

  2. How do people even do Lent?? I did it once and I have no idea how. This year I was going to do a 'drink once a week, sweet stuff twice a week' thing but it just didn't even start! I might do Lent in reverse after my Easter eggs are gone... no. Not happening. I have hormones. I am ridiculous. xxx
    La Lingua : Food, Life, Love, Travel, Friends, Italy

  3. Ooo this looks amazing! I need to bake this soon!

  4. OMGGGGg this looks absolutely scrummy!!! I can't wait to try this, thanks for sharing and fabulous ppics :)

    Josie xoxo Fashion Mumblr

  5. I love banana bread, and with the crumbly bit on top?? Heaven!

    {Teffy's Perks} X

  6. Ooh yummy, I really like banana bread (we have some right now actually) so this looks glorious!!xx


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