A tender, golden vanilla loaf with a delicate vanilla crumb, topped with a sweet and crunchy chocolate-hazelnut glaze—perfect for breakfast, snack time, or tea.

Why You’ll Love This Recipe

Soft crumb, crisp topping: Moist vanilla loaf meets a satisfying, nutty crunch of chocolate-hazelnut glaze.
Balance of flavors: Sweet, buttery loaf enhanced by rich chocolate and hazelnut.
Quick to bake: All-in-one loaf baked in under an hour—simple yet impressive.
Perfect with beverages: Pairs beautifully with coffee, tea, or milk.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Unsalted butter, softened
Milk or buttermilk
Vanilla extract

For chocolate-hazelnut glaze:

Chocolate-hazelnut spread (Nutella or similar)
Powdered sugar
Milk — plus crushed toasted hazelnuts for topping

directions

Preheat oven to 350 °F (175 °C). Grease a 9×5‑inch loaf pan and line with parchment.
Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine: Alternate adding dry ingredients and milk until the batter is smooth.
Bake: Pour into pan and bake 50–60 minutes, until a toothpick inserted into the center comes out clean or with moist crumbs.
Make glaze: While loaf cools, whisk chocolate-hazelnut spread with a little milk and powdered sugar until pourable.
Glaze loaf: Drizzle the glaze over the cooled loaf and sprinkle with crushed toasted hazelnuts. Let it set before slicing.

Servings and timing

Servings: 10–12 slices
Prep time: 15 minutes
Cook time: 50–60 minutes
Total time: Approximately 1 hour 15 minutes

Variations

Citrus twist: Add lemon or orange zest to the batter or glaze.
Nut-free version: Omit hazelnuts or substitute with fine sugar sprinkles.
Chocolate swirl loaf: Spoon ribbons of chocolate-hazelnut spread into the batter before baking for a swirled interior.
Gluten-free option: Use a 1:1 gluten-free flour blend.

storage/reheating

Storage: Keep loaf covered at room temperature for up to 3 days or refrigerated for 5 days.
Freezing: Wrap cooled loaf tightly and freeze for up to 2 months. Thaw before glazing or before serving.
Reheating: Warm a slice briefly in the microwave or oven to refresh its softness; reapply glaze if melted.

FAQs

Can I use oil instead of butter?

Yes—substitute equal mass of neutral oil (e.g., vegetable or canola) for butter for a softer crumb.

How do I store the loaf to stay moist?

Wrap it in plastic or keep in a closed container. Refrigeration keeps it fresh longer but may dry the crust—warm before serving.

Can I make it dairy-free?

Use vegan butter and plant-based milk (such as almond or oat). Opt for dairy-free chocolate-hazelnut spread.

What if the top browns too quickly?

Cover the loaf with foil halfway through baking to prevent over-browning.

Can I substitute Nutella?

Yes—the recipe works with Nutella or any similar chocolate-hazelnut spread.

How to toast hazelnuts?

Toss them on a baking sheet and roast at 350 °F (175 °C) for 5–7 minutes or until fragrant and lightly golden.

Can I make muffins instead?

Yes—bake in a muffin tin for 18–22 minutes, adjusting the temperature to 325 °F if needed.

How thick should the glaze be?

A pourable but not runny consistency works best; adjust with milk to get the right flow.

Will the glaze set hard?

It firms slightly at room temperature but remains soft; refrigerate for a firmer finish.

Can I double the recipe?

Yes—use two loaf pans; bake time may increase by a few minutes.

Conclusion

The Golden Vanilla Loaf with Crunchy Chocolate Hazelnut Glaze is a comforting and elegant treat that feels special but is quick to make. Its tender vanilla crumb and rich, nutty glaze make it a delightful addition to any snack or dessert table.

Fancy a slice? Try this loaf, tag us in your breakfast photo, and subscribe to receive more bakeworthy loafs and sweet indulgences!