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Quick Chocolate Chip Hazelnut Bread Recipe

  • 5 min read
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Tender, moist and delicious. This hazelnut quick bread, studded with chopped hazelnuts and chocolate chips, is an easy, comforting treat made with just two bowls and no yeast. Enjoy it warm for breakfast or brunch with coffee, or slice and take it on the go.

Loaf of hazelnut bread with chocolate chips

Hazelnuts have a bold, distinct flavor that stands out in simple recipes. To highlight that flavor I kept the method straightforward: a quick bread batter (like a muffin batter baked in a loaf pan) that produces a tender, slightly dense crumb. You can slice and serve it warm, toast it the next day and spread with Nutella, or drape a cinnamon glaze over the top for extra sweetness.

This recipe is foolproof: mix the dry ingredients in one bowl and wet ingredients in another, then combine them with minimal stirring. Below are tips to ensure an ultra-moist result and notes on ingredient substitutions.

Key Ingredients

Full recipe measurements are shown in the recipe card below. Here’s a recap of the crucial ingredients and sensible substitutions to keep the texture and flavor you want.

  • Chopped hazelnuts. Chop with a sharp knife for chunky pieces or pulse briefly in a food processor for finer bits. Toasting the hazelnuts beforehand enhances their aroma and adds depth to the bread.
  • Mini chocolate chips. Mini chips distribute evenly through the batter; regular chips work as well if chopped. You can also replace some or all of the chips with extra hazelnuts for a nuttier loaf.
  • Unbleached all-purpose flour. Unbleached flour gives better structure and moisture retention than bleached flour—ideal for quick breads.
  • Sour cream. The acidity of sour cream tenderizes the crumb, balances sweetness, and helps the bread retain moisture. Buttermilk is an acceptable substitute if needed.
  • Vegetable oil. Oil keeps quick breads moist longer because it does not solidify like butter. For more butter flavor, replace the oil with 10 tablespoons of melted butter (not too hot) but expect a slightly different shelf life.

Make It

Follow these steps and tips for a reliably moist, tender hazelnut bread:

  1. In a large bowl or measuring cup, whisk together the sugars, sour cream, eggs, and vegetable oil until combined. Let the mixture rest for 10–15 minutes so the sugar begins to dissolve—this helps the batter retain more moisture during baking.
  2. In another large bowl, combine the flour, baking powder, baking soda, cinnamon, chopped hazelnuts, and mini chocolate chips. Stir to distribute the mix-ins evenly.
  3. Pour the wet ingredients over the dry ingredients and stir just until the flour is hydrated. A few small lumps are fine—overmixing will make the loaf dense and chewy.
  4. Transfer the batter to a greased 9″ x 3″ loaf pan lined with parchment paper, smoothing the top gently. Bake on a middle oven rack until the loaf is puffed, the crust is medium-golden brown, and a toothpick inserted in the center comes out with a few moist crumbs (about 45–50 minutes).

Baking note: Rely on visual and tactile cues rather than an exact timer. Oven temperatures vary; look for a golden top and a toothpick with a few crumbs rather than wet batter.

Wet ingredients in a mixing bowl
Smooth wet batter
Hazelnut bread batter in a bowl
Batter in a loaf pan lined with parchment

Yields

This recipe fills one 9-inch loaf pan and yields about 12–15 slices depending on how thick you cut them.

Storing

Store the cooled loaf at room temperature, covered, for up to three days. It is at its best during the first 36 hours. To refresh leftover slices, toast them for 1–2 minutes to revive texture and flavor. For longer storage, wrap the loaf tightly in plastic wrap, place in a resealable bag, and freeze for up to six weeks. Thaw at room temperature before serving.

Slices of hazelnut bread with chocolate chips
Small image of hazelnut loaf

Moist Chocolate Chips Hazelnut Bread (no yeast)

A tender, moist quick bread made with hazelnuts and mini chocolate chips using just two bowls and no yeast.
Prep Time
10 mins
Cook Time
50 mins
Servings
12 people
Author
Dikla Levy Frances

Ingredients

  • 1 2/3 Cups AP Flour (200 g / 7 oz)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1–2 teaspoons Cinnamon (adjust to taste)
  • 1 1/4 Cup Light brown sugar (250 g)
  • 1/2 Cup Mini chocolate chips (85 g)
  • 1/2 Cup Chopped hazelnuts (100 g)
  • 2 Large Eggs
  • 3/4 Cup Sour cream (180 g)
  • 1/2 Cup Vegetable oil (120 ml)

Cinnamon Glaze

  • 1 tsp Cinnamon
  • 1 1/2 Cups Powdered sugar (170 g)
  • 2 TBS Milk

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9″ x 3″ loaf pan with parchment paper and grease any exposed edges.
  • In a large bowl, sift or whisk together the flour, baking powder, and baking soda. Stir in the chocolate chips and chopped hazelnuts so they are evenly distributed.
  • In a separate large bowl, whisk the light brown sugar, vegetable oil, sour cream, and eggs until smooth. Let this mixture rest about 10–15 minutes to allow the sugar to begin dissolving.
  • Pour the wet ingredients into the dry ingredients and fold gently until just combined and no large pockets of dry flour remain. Small lumps are fine—do not overmix.
  • Transfer the batter to the prepared pan and bake on the center rack for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the bread from the oven and let it sit in the pan for 15–20 minutes. Then invert onto a cooling rack or plate before slicing.
  • To make the cinnamon glaze, whisk together the powdered sugar and cinnamon, then stir in milk a tablespoon at a time until smooth. Drizzle over the cooled or slightly warm loaf and serve.

Notes

  • Store at room temperature, covered, for up to 3 days. The loaf is best within the first 36 hours.
  • Refresh slices by toasting for 1–2 minutes to restore a pleasant texture and flavor.
  • To freeze: wrap the cooled loaf tightly in plastic wrap, then place in a freezer bag for up to six weeks. Thaw at room temperature before serving.
  • Use room-temperature ingredients for the most consistent results.
  • Avoid overmixing—the batter should be stirred only until the flour is no longer visible to prevent a dense chewy crumb.
  • Substitutions: replace sour cream with buttermilk if desired; replace chocolate chips with additional chopped hazelnuts for a nut-forward loaf.
  • Chop hazelnuts by hand to preserve texture or pulse briefly in a food processor for finer pieces. Toasting them first will intensify their flavor.
  • If you prefer, spread Nutella on warm slices instead of the cinnamon glaze. Be aware that a warm loaf may soften or melt the glaze slightly.