Place hazelnuts on a baking sheet. Bake at 350 degrees F 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 350 degrees F 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.
Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.
Place apricots in heavy small saucepan. Add enough water to the pan to just cover apricots. Simmer until apricots are plump and water is absorbed, about 15 minutes. Cool.
Combine sugar and the next 6 ingredients in a large bowl. Stir in the orange juice concentrate, egg and oil. Mix in walnuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and toothpick inserted into center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf out onto rack and cool completely. Sift powdered sugar over the loaf, if desired.
Tip: Can be prepared 1 day ahead. Wrap tightly with plastic wrap and store at room temperature.
You'll have home made flavor without all the work with this Brownie Nut Bread, which travels well. To bring out the flavor of the bread, serve it with generous amount of Creamy Cinnamon Spread (follows the bread recipe).
1 package (21.5 ounces) brownie mix
1 package (5.5 ounces) buttermilk biscuit mix
2/3 cup water
1/4 cup vegetable oil. 1 teaspoon vanilla
1 package (6 ounces) semisweet chocolate chips
1 cup chopped pecans
1/2 cup raisins, opt.
Preheat oven to 350 degrees F. In a medium bowl, beat the brownie mix, buttermilk biscuit mix, water, eggs, oil and vanilla with an electric mixer until well blended. Stir in chocolate chips, pecans, and raisins until well blended. Pour batter into 2 lightly greased nonstick 4 1/2 x 8 1/2 loaf pans. Bake 45 minutes or until toothpick inserted near center comes out with a few crumbs clinging to it. Cool in pans on a wire rack for 10 minutes. Run a knife around edges of pans to loosen bread; remove from pans. Cool on wire rack 10 minutes longer. Serve with Creamy Cinnamon Spread.
Creamy Cinnamon Spread
1 package (8 ounces) softened cream cheese
3 Tbsp. sifted confectioners sugar
1 tsp. cinnamom
1/2 tsp. vanilla
In a small bowl, beat all ingredients together with an electric mixer until well blended. Store in air tight container in refrigerator. Serve at room temperature with Brownie Nut Bread. Makes 2 loaves of bread and 1 cup of spread.
Mix 1/4 cup of sugar and cinnamon together. Combine the cake mix, pudding, nuts, eggs, oil, water, and sour cream together. Grease 2 loaf pans, 2x4x8 inches. Sprinkle part of the sugar and cinnamon mixture in the pans. Place the dough in the pans and sprinkle the remaining sugar and cinnamon on top. Bake at 350 degrees F for 45 minutes. Cool and wrap in foil. Store in refrigerator for a couple days before eating.
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