Apple Hazelnut Loaf
Shuts up early risers
Ingredients
| 2 cups |
500 ml |
|
Diced Apples (peeled and cored) |
| 1.5 cup |
375 ml |
|
White Flour |
| 1.5 cup |
375 ml |
|
Whole Wheat Flour |
| 2 tsp |
10 ml |
|
Baking Powder |
| 1 tsp |
5 ml |
|
Baking Soda |
| 0.5 cup |
125 ml |
|
Brown Sugar |
| 0.5 ml |
2 ml |
|
Salt |
| 1 cup |
250 ml |
|
Milk |
| 0.5 cup |
125 ml |
|
Butter |
| 1 tsp |
5 ml |
|
Vanilla |
| 2 |
|
|
Eggs |
| 1.5 tsp |
12 ml |
|
Cinnamon |
| 0.5 tsp |
2 ml |
|
Nutmeg |
| 1 cup |
250 ml |
|
Hazelnuts, diced |
|
|
| |
1. Preheat oven to 350*F. Peel and finely dice apples. Set aside. Mix flours, sugar, salt, baking powder, baking soda, and spices together in a large mixing bowl.
2. Melt butter, and whisk together with the eggs, milk, and vanilla until smooth. Slowly mix the wet mixture into the dry, stirring vigorously until all encorporated.
3. Finely dice hazelnuts (whirl them in a food processor or through a clean coffee grinder). Stir in 3/4 cup of the hazelnuts into the loaf dough.
4. Divide the dough between two greased loaf pans. Mix together a small amount of butter, a sprinkle or two of cinnamon, and the rest of the hazelnuts together and spread over the top of the loaf.
5. Bake for about 40 minutes. Nice little coffee cake.
|
|