| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Breads |
12 |
servings |
INGREDIENTS
| 1/3 |
c |
Hazelnuts |
| 1 |
c |
Pear; Coarsely Shredded |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Vegetable Oil |
| 1/2 |
ts |
Grated Lemon Rind |
| 1/2 |
ts |
Vanilla Extract |
| 1 |
lg |
Egg; Lightly Beaten |
| 1 |
lg |
Egg White; Lightly Beaten |
| 1 1/2 |
c |
All-Purpose Flour |
| 1/2 |
c |
Whole-Wheat Flour |
| 1 1/4 |
ts |
Baking Powder |
| 3/4 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking Soda |
|
|
Baking Spray With Flour |
INSTRUCTIONS
Preheat oven to 350°. Place hazelnuts on a baking sheet. Bake at 350° for
15 minutes, stirring once. Turn nuts out onto towel. Roll up towel, rub off
skins. Chop nuts; set aside. Combine pear and next 6 ingredients (pear
thorugh egg white) in a large bowl. Combine hazelnuts, all-purpose flour,
and last 5 ingredients (all-purpose flour through soda), and add to pear
mixture, stirring just until flour mixture is moist. Spoon batter into an
8X4 inch loaf pan coated with baking spray. Bake at 350° for 1 hour and 5
minutes or until a wooden pick inserted in the center comes out clean. Cool
bread in pan 10 minutes on a wire rack, and then remove from pan. Cool
bread completely on wire rack.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 19,
1999, converted by MM_Buster v2.0l.
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