Preheat oven to 350°F (180°C). In medium bowl, whisk 1 1/2 cups (375 mL) flour with baking powder, baking soda and salt. In another bowl, use hand mixer to beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
Stir dry ingredients into butter mixture alternately with yogurt (3 additions of dry ingredients, 2 additions of yogourt). Transfer half the batter to a medium bowl and blend in chocolate hazelnut spread and remaining all-purpose flour.
Using 2 spoons, alternate scooping vanilla and chocolate hazelnut batters into greased and parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Swirl using skewer or tip of a knife. Sprinkle with hazelnuts.
Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
To line loaf pans with parchment paper, grease all inner sides and bottom of loaf pan, then cut a strip of parchment paper just wide enough to sit flat on bottom of pan and long enough to cover the bottom and extend up two opposite sides (ends or sides of loaf pan) with approx. 2-in. (5-cm) overhang. After baking and cooling, run a knife along unlined sides to loosen loaf. Use overhang to lift out loaf.