Bold and smoky hazelnuts give this Hazelnut Amish Friendship Bread recipe variation a healthful, sophisticated flavor boost. Thanks to Kitchen Friend Diane Siniscalchi for submitting this recipe!
Kitchen Friend Diane Siniscalchi added some extra crunch to this recipe: “I sprinkled the tops of the loaves with untested hazelnuts and cinnamon sugar. I was afraid that if I toasted the hazelnuts, that they might burn during baking. The nuts browned nicely.”
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Bold and smoky hazelnuts give this Hazelnut Amish Friendship Bread recipe variation a healthful, sophisticated flavor boost.
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- 1 cup sugar
- 1 teaspoon hazelnut extract
- 2 teaspoons cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1-2 small boxes vanilla instant pudding
- 1 cup hazelnuts chopped and toasted
- ½ cup hazelnuts chopped and untoasted to top
Preheat oven to 325° F (165° C).
In a large mixing bowl, add ingredients as listed except for untoasted hazelnuts.
Grease two large loaf pans.
Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon cinnamon. Reserve and remaining cinnamon-sugar.
Pour the batter evenly into loaf or cake pans and sprinkle the top with untoasted hazelnuts and cinnamon sugar.
Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
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