Hazelnut Tea Bread
- 1/3 cup hazelnuts (1 3/4 oz.)
- 1 cup coarsely shredded peeled pear (2 medium)
- 3/4 cup sugar
- 3 Tbsp. vegetable oil
- 1/2 tsp. grated lemon rind
- 1/2 tsp. 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 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
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.
By Jodi from Aurora, CO
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