Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Bartlett pears |
| ½ cup | Cranberries, fresh or frozen coarsely chopped |
| 1 teaspoon | Lemon rind -- grated |
| 2 cups | Flour |
| 1½ cup | S ugar |
| 1 teaspoon | Salt |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| 2 tablespoons | Margarine |
| ½ cup | Hazelnuts -- toasted and chopped |
| 1 \N | Egg -- beaten |
| ¾ cup | Plus 2 tbl buttermilk |
| 1 teaspoon | Vanilla extract |
Preheat oven to 350 degrees. Grease and flour a 8½-by-4 ½ inch loaf pan.
Core and dice pear into ¼ -inch pieces. In a small bowl, combine pears, cranberries and lemon peel. Set aside.
Mix together dry ingredients in a large bowl. Cut in margarine. Mix in hazelnuts and reserved fruit mixture.
Mix together buttermilk, egg and vanilla and stir into the dry ingredients. mix batter well, but do not overmix.
Fill loaf pan evenly with batter. Bake 60-70 minutes or until a cake tester poked into center comes out clean.
Let loaf cool in pan 10 minutes and then remove from pan to a rack to cool completely.
Recipe By : Kathy Casey
From: Mike Key Date: 10-18-95 (17:15) (160) Fido: Recipes