This nutty loaf is the perfect afternoon tea fix; it’s great eaten on it’s on, toasted with melting butter or even topped with banana and melted chocolate for a real sweet treat. The smell of bread baking in the oven is always a welcoming scent to the kitchen so try adding a mixture of whatever nuts you have in the cupboard, or even try adding dried fruits too.
- 120g salted butter
- 150g soft brown sugar
- 2 eggs, beaten
- 100g hazelnuts chopped
- 220g strong white flour
- 1tbsp baking powder
- pinch of salt
Grease a 22cm x 12 x 7cm tin with butter and line the base with greaseproof paper. Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5.
Cream the butter and sugar in a large bowl until fluffy and pale. Add the eggs. Add the hazelnuts to the mixture.
Sift the flour and baking powder and salt in to the mixture. Gently fold everything together.
Tip the mixture into the tin and bake in the oven for 45-50mins. Allow to cool before turning out onto a wire rack and slicing before serving.
Make sure the butter in this recipe is salted and at room temperature before baking.