|
|
|
|
 |
|
|
| Hazelnut Tea Bread Recipe |
Category: Breads
Rating:
N/A
Servings: 12
|
|
|
Ingredients
1/3 cup hazelnuts, (1-3/4 ounces)
1 cup coarsely shredded peeled pear, (2 m; edium)
3/4 cup sugar
3 tablespoon 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 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 baking spray with flour
Cooking Directions:
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 8-1/2 x 4-1/2-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
breads
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
