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Bread-Sweet: Hazelnut Tea Bread

Source of Recipe

Cooking Light 1995


List of Ingredients

1/3 cup hazelnuts -- (1-3/4 ounces)
1 cup coarsely shredded peeled pear -- (2 medium)
3/4 cup sugar
3 tablespoons vegetable oil
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 egg -- lightly beaten
1 egg white -- lightly beaten
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
Baking spray with flour


Recipe

Place hazelnuts on a baking sheet. Bake at 350ºF 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 8-1/2 x 4-1/2-inch loaf pan coated with baking spray. Bake at 350ºF 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.