Preheat the oven to 170C (150C fan forced)
Line a 21cm x 11cm loaf tin with baking paper and set aside.
Place all the dry ingredients in a large bowl and whisk gently to combine.
Whisk the eggs and sugar together in a separate bowl.
Whisk in the macadamia oil, coffee powder and vanilla extract.
Make a well in the middle of the dry ingredients and pour in the wet ingredients.
Stir to combine. You will have a firm dough that will not completely hold its shape.
Add the hazelnuts and cocoa nibs and stir until evenly distributed through the dough.
Turn the dough into the loaf tin and push into the corners.
Bake for 35 minutes, or until a skewer inserted into the loaf comes out clean.
Allow the loaf to cool in the tin for 10 minutes, then completely wrap the loaf (still in the tin) in foil.
Allow the loaf to cool completely. Preferably overnight.
If you wish to freeze the loaf, unmould it from the tin, rewrap it and freeze for up to three months.