- Prep Time
- 5 mins
- Total Time
- 1 h 15 m
- Serves
- 12
Ingredients
- 1 2/3 cups
- all-purpose flour, divided
- 400 mL
- 1 tsp
- baking powder
- 5 mL
- 1/2 tsp
- baking soda
- 2 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 cup
- unsalted butter, room temperature
- 125 mL
- 1 cup
- sugar
- 250 mL
- 3
- eggs
- 2 tsp
- vanilla extract
- 10 mL
- 1/2 cup
- plain 2% yogourt
- 125 mL
- 1/2 cup
- chocolate hazelnut spread
- 125 mL
- 1/3 cup
- chopped hazelnuts
- 75 mL
Method
Step 1
Preheat oven to 350°F (180°C). In medium bowl, whisk 1 1/2 cups (375 mL) flour with baking powder, baking soda and salt. In another bowl, use hand mixer to beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
Step 2
Stir dry ingredients into butter mixture alternately with yogurt (3 additions of dry ingredients, 2 additions of yogourt). Transfer half the batter to a medium bowl and blend in chocolate hazelnut spread and remaining all-purpose flour.
Step 3
Using 2 spoons, alternate scooping vanilla and chocolate hazelnut batters into greased and parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Swirl using skewer or tip of a knife. Sprinkle with hazelnuts.
Step 4
Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 slice):
- Calories:
- 300
- Fat:
- 15 g
- Saturated Fat:
- 7 g
- Carbs:
- 37 g
- Fibre:
- 1 g
- Sugar:
- 25 g
- Cholesterol:
- 70 mg
- Protein:
- 5 g
- Sodium:
- 200 mg
