Recipe - Hazelnut Tea Bread

1/3 cup Hazelnuts, (1Three fourths ounces)
1 cup Coarsely shredded peeled
pear, (2 medium)
Three fourths cup Sugar
3 tablespoon Vegetable oil
One half teaspoon Grated lemon rind
One half teaspoon Vanilla extract
1 Egg, lightly beaten
1 Egg white, lightly beaten
1 One half cup Allpurpose flour
One half cup Wholewheat flour
1 One fourth teaspoon Baking powder
Three fourths teaspoon Ground cinnamon
One half teaspoon Salt
One half 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, allpurpose flour, and next 5
ingredients (allpurpose flour through baking soda); add to pear mixture,
stirring just until moistened.

Spoon batter into an 8One half x 41/2inch 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 MCRecipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.