Prep 40 mins
Cook 1 hr 5 mins
A bit time consuming but a real treat. I have made 2 batches this in mini mold shaped muffin pans for the holidays and they were lovely. The servings really depend on how thick you slice it. The recipe came from an old Baking Light magazine.
- 1⁄3 cup hazelnuts (1 3/4 ounces)
- 1 cup pear, coarsely shredded peeled (2 medium)
- 3⁄4 cup sugar
- 3 tablespoons vegetable oil
- 1⁄2 teaspoon lemon rind, grated
- 1⁄2 teaspoon 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 teaspoons baking powder
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 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.
Very good! I had some hazelnuts and a bosc pear that I needed to use up so this was the perfect recipe. A nice and moist bread with a delicate flavor. We enjoyed this with hot tea this morning. Made for PRMR.