26 Mar White Chocolate & Hazelnut Loaf
Everyday I am grateful for the discovery of hazelnuts. This nut is most popularly associated with the sweet Nutella spread but is also used in many baking recipes. Its cute, plump shape and significant crunch make this nut one of my favorites.
I have had a package of these nuts hidden away in my cupboard and have been wanting to make a recipe out of them. Since I have yet to post any bread recipes on Pretty in Pistachio I decided to give it a go. I did a little consulting with my beloved Flavor Bible for the best ingredients to pair the hazelnuts with and decided on white chocolate and ricotta.
Makes 1 5×9 inch loaf.
1 cup unsalted butter + more to grease pan
2/3 cup granulated sugar
1 1/2 cups all purpose flour
1/4 tsp. salt
1/4 tsp baking powder
1/4 cup whole milk ricotta
1/2 cup hazelnuts (coarsely chopped)
1/4 cup white chocolate (chips)
Preheat oven to 350 degrees F.
Butter the bottom of a 5×9 inch bread loaf pan. Place a piece of parchment paper on the bottom of the pan and flour the sides.
In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Make sure to scrape down the sides every so often. In a separate bowl, whisk together the eggs and ricotta until well incorporated and the mixture has doubled in volume. Add the ricotta and egg mixture into the sugar and butter mixture 1/3 at a time. Continue to beat for 3-4 minutes until all is incorporated.
In a separate medium sized bowl, sift together the flour, salt, and baking soda. Add all of the flour mixture into the wet mixture and beat just until incorporated. Scrape down the sides if necessary. Remove from the stand mixer and using a rubber spatula, fold in the coarsely chopped hazelnuts and white chocolate chips. Transfer to loaf pan. Do not worry about settling the mixture, it will settle in the oven.
Place into oven and bake for 1 hour or until a knife inserted in the middle comes out clean.