Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (130 g) toasted hazelnuts, chopped
- 2 cups (240 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- 2 large eggs, room temperature
- 3/4 cup (180 g) sour cream, room temperature
- 1/3 cup (80 ml) strong brewed coffee, cooled
- 1 1/2 tsp instant espresso powder
- 2 tsp vanilla extract
- Optional glaze: 1 cup (120 g) powdered sugar + 2 1/2 tbsp strong coffee + pinch salt
Do This
- 1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. Toast hazelnuts 8–10 minutes; chop.
- 2. Whisk flour, baking powder, baking soda, and salt.
- 3. Stir espresso powder into cooled brewed coffee; set aside.
- 4. Cream butter and brown sugar 2–3 minutes. Beat in eggs and vanilla.
- 5. Mix in sour cream and coffee mixture, then fold in dry ingredients and hazelnuts just until combined.
- 6. Bake 55 minutes until a tester comes out clean. Cool 15 minutes, unmold, cool fully; drizzle optional glaze and slice.
Why You’ll Love This Recipe
- Brown sugar keeps the loaf incredibly moist with a caramel-like depth.
- Toasted hazelnuts add warm, nutty crunch in every bite.
- A gentle coffee essence enhances richness without overwhelming sweetness.
- No-fuss batter, one pan, and a bakery-style finish at home.
Grocery List
- Produce: none
- Dairy: unsalted butter, sour cream, eggs
- Pantry: hazelnuts, all-purpose flour, light brown sugar, instant espresso powder, vanilla extract, baking powder, baking soda, fine sea salt, powdered sugar (for glaze), coffee
Full Ingredients
For the Hazelnut–Brown Sugar Coffee Loaf
- 1 cup (130 g) hazelnuts, toasted and chopped
- 2 cups (240 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 g) sour cream, room temperature
- 1/3 cup (80 ml) strong brewed coffee, cooled
- 1 1/2 tsp instant espresso powder
Optional Espresso Glaze
- 1 cup (120 g) powdered sugar
- 2 1/2 tbsp strong brewed coffee
- Pinch fine sea salt
To Finish
- 2 tbsp finely chopped toasted hazelnuts (optional garnish)
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling that overhangs the long sides for easy removal. Lightly grease the parchment too.
Step 2: Toast and chop the hazelnuts
Spread the hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant and lightly darkened. If skins are loose, rub the warm nuts in a clean kitchen towel to remove most of the skins. Cool completely, then chop medium-fine; you want a mix of small pieces and a few larger bits for texture.
Step 3: Build the coffee essence
Brew strong coffee and let it cool. Stir the instant espresso powder into the cooled coffee until dissolved. This boosts coffee flavor without adding extra liquid, giving a balanced, subtle coffee note.
Step 4: Combine the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
Step 5: Cream butter and brown sugar
In a large mixing bowl, beat the softened butter and brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl. Beat in the eggs one at a time, then add the vanilla, mixing just until smooth.
Step 6: Add sour cream and coffee mixture
Mix in the sour cream on low speed until incorporated. Pour in the coffee–espresso mixture and blend until the batter is silky. It may look slightly curdled at first; keep mixing gently and it will come together.
Step 7: Fold, fill, and bake
Add the dry ingredients to the wet and fold with a spatula just until a few streaks of flour remain. Fold in the chopped hazelnuts. Scrape the batter into the prepared pan and smooth the top. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs (an internal temp near 200–205°F / 93–96°C).
Step 8: Cool, glaze, and slice
Cool the loaf in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely, at least 45 minutes, before slicing. For the optional glaze, whisk powdered sugar, coffee, and a pinch of salt until smooth and pourable; drizzle over the cooled loaf. Sprinkle with extra chopped hazelnuts if you like. Slice with a serrated knife.
Pro Tips
- For best texture, measure flour by weight (240 g) or spoon and level to avoid a dense loaf.
- Room-temperature butter, eggs, and sour cream help the batter emulsify and rise evenly.
- Do not overmix after adding flour; stop as soon as no dry streaks remain.
- Stronger coffee flavor: increase instant espresso powder to 2 tsp; milder: reduce to 1 tsp.
- Toast hazelnuts fully; under-toasted nuts taste flat and can soften the crumb.
Variations
- Mocha-Chip: Fold in 1/2 cup (85 g) mini dark chocolate chips with the hazelnuts.
- Maple-Hazelnut: Replace 1/4 cup (50 g) brown sugar with 1/4 cup (60 ml) maple syrup and add 1/2 tsp maple extract.
- Spiced Coffee Loaf: Add 1 tsp ground cinnamon and 1/4 tsp ground cardamom to the dry ingredients.
Storage & Make-Ahead
Store the cooled loaf, unglazed or glazed, tightly wrapped at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze up to 2 months; thaw at room temperature or warm briefly in a low oven or toaster oven. The flavor deepens by day 2, making this a great make-ahead bake for brunch or gifting.
Nutrition (per serving)
Approximate per slice (1 of 10, without glaze): 380 calories; 41 g carbohydrates; 19 g fat; 6 g protein; 2 g fiber; 23 g sugars; 230 mg sodium. With glaze, about 430 calories and 53 g carbohydrates. Values are estimates.
