Hazelnut tea bread

Yield: 12 Servings

Measure 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

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.

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