Nectarine & Hazelnut Loaf

This recipe is a winner! A perfect loaf to make with ripe nectarines or substitiue for any other stone fruit you have on hand.

2 cups (315g) self-raising flour
3/4 cup (165g) caster sugar
2 tsp ground cinnamon
2 white nectarines, stoned, finely chopped
2/3 cup (90g) hazelnuts, toasted, coarsely chopped
2 eggs
1/2 cup (125ml) vegetable oil
3/4 cup (185ml) buttermilk
Thinly sliced white nectarine, to top
1 tbs brown sugar

Step 1 – Preheat oven to 170°C. Line a loaf tin.

Step 2 – Place the flour in a large bowl. Add the caster sugar, cinnamon, chopped nectarine and 1/2 cup (70g) of the hazelnut and stir to combine.

Step 3 – Whisk eggs, oil and buttermilk in a jug. Add to the nectarine mixture in the bowl and stir until just combined (don’t overmix). Put the mix into a lined loaf tin. Top with sliced nectarine, remaining hazelnuts and sprinkle with brown sugar.

Step 4 – Bake for 60 mins or until a skewer inserted in the center comes out clean. Turn onto a wire rack to cool slightly. Serve warm with butter.

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