Here's another recipe from my favorite quick breads file. This makes a fabulous breakfast bread when spread with a little Nutella. Yum!
Hazelnut Quick Bread
1 box pound cake mix
2/3 cup sour cream
1/4 cup butter, at room temperature
1/4 cup hazelnut liquer
1/8 tsp ground nutmeg
3/4 cup chopped hazelnuts
Heat oven to 350 degrees. Prepare pound cake mix according to package directions, omitting liquid and adding sour cream, butter, and hazelnut liqueur. Stir in ground nutmeg and hazelnuts. Divide batter evenly between 2 greased and floured 8" x 4" loaf pans. Bake 35 minutes, or until toothpick inserted in center of cakes come out clean. Let cakes cool in pans for 5 minutes then transfer to a cooling rack to finish cooling.
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