Hazelnut tea bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Hazelnuts, (1-3/4 ounces) |
| 1 | cup | Coarsely shredded peeled pear, (2 medium) |
| ¾ | cup | Sugar |
| 3 | tablespoons | Vegetable oil |
| ½ | teaspoon | Grated lemon rind |
| ½ | teaspoon | Vanilla extract |
| 1 | Egg, lightly beaten | |
| 1 | Egg white, lightly beaten | |
| 1½ | cup | All-purpose flour |
| ½ | cup | Whole-wheat flour |
| 1¼ | teaspoon | Baking powder |
| ¾ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| Baking spray with flour | ||
Directions
Place hazelnuts on a baking sheet. Bake at 350 degrees for 15 minutes, stirring once.
Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts; set aside.
Combine pear and the next 6 ingredients (pear through egg white) in a large bowl; stir well. Combine the nuts, all-purpose flour, and next 5 ingredients (all-purpose flour through baking soda); add to pear mixture, stirring just until moistened.
Spoon batter into an 8-½ x 4-½-inch loaf pan coated with baking spray.
Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on a wire rack. Yield: 12 servings (serving size: 1 slice).
Per serving: 177 Calories; 5g Fat (25% calories from fat); 3g Protein; 31g Carbohydrate; 15mg Cholesterol; 189mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 56 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.